Reese’s Peanut Butter Earthquake Cake Recipe

Introduction

Reese’s Peanut Butter Earthquake Cake is a decadent treat combining rich chocolate, creamy peanut butter, and gooey layers for an unforgettable dessert experience. Filled with chunks of Reese’s peanut butter cups and chocolate chips, this cake brings joyful indulgence to any occasion.

Ingredients

• 1 box (450 g) chocolate cake mix
• 1 cup (240 ml) water
• 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
• 3 large eggs
• 1 cup (250 g) creamy peanut butter
• 1 cup (170 g) Reese’s peanut butter cups, chopped
• 1 cup (175 g) chocolate chips (dark chocolate preferred)
• 1 cup (240 ml) sweetened condensed milk
• 1/2 cup (60 g) powdered sugar (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking, and gather all ingredients for easy access.
2. Step 2: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth and glossy.
3. Step 3: Gently fold in the chopped Reese’s peanut butter cups and chocolate chips, distributing them evenly throughout the batter.
4. Step 4: Pour half of the batter evenly into the prepared baking dish. Slowly drizzle the sweetened condensed milk over this layer.
5. Step 5: Pour the remaining batter on top and smooth it gently. Don’t worry about imperfections — the cake will form its signature “earthquake” look while baking.
6. Step 6: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Optional: sprinkle extra chocolate chips on top for the last 5 minutes of baking.
7. Step 7: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Dust with powdered sugar if desired, then cut into squares and serve warm, optionally with vanilla ice cream or whipped cream.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• Fold in chocolate and peanut butter cups gently to keep the cake light.
• Serve with a drizzle of chocolate sauce or a scoop of ice cream for extra indulgence.
• Try substituting chocolate chips with white or caramel chips for a unique twist.
• Swap Reese’s cups for other candy bars like Snickers or Milky Way for varied flavors.
• Add a touch of espresso powder to the batter for a subtle coffee-chocolate enhancement.

Storage

Store leftovers in an airtight container at room temperature for up to 3 days. To reheat, warm individual slices in the microwave for a few seconds to restore gooey warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, bake the cake in advance and keep it in an airtight container to maintain freshness. Reheat slices briefly in the microwave before serving.

Can I use a different type of nut butter?

Absolutely! Almond butter or cashew butter can replace peanut butter to create a different but creamy and delicious flavor.

Reese’s Peanut Butter Earthquake Cake Recipe

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4.5 from 141 reviews

A decadent, rich chocolate and peanut butter cake with a gooey, layered center, topped with chopped Reese’s Peanut Butter Cups for an indulgent, nostalgic dessert experience.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box (450 g) chocolate cake mix
• 1 cup (240 ml) water
• 1/2 cup (120 ml) vegetable oil (can substitute with melted coconut oil)
• 3 large eggs

Peanut Butter Swirl

• 1 cup (250 g) creamy peanut butter
• 8 oz (226 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, melted
• 4 cups (480 g) powdered sugar
• 1 tsp vanilla extract

Toppings

• 1 cup (170 g) Reese’s Peanut Butter Cups, chopped
• Optional: extra Reese’s peanut butter cups or chocolate chips for garnish

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray to prevent sticking.
2. Mix Cake Batter: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Using an electric mixer at medium speed, blend until smooth and well combined, about 2 minutes.
3. Prepare Peanut Butter Swirl: In a separate bowl, mix the creamy peanut butter, softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy with no lumps.
4. Assemble Cake Layers: Pour the cake batter evenly into the prepared baking dish. Drop spoonfuls of the peanut butter mixture over the batter, then use a knife or spatula to swirl it gently throughout the batter, creating marbled pockets.
5. Add Toppings: Evenly sprinkle the chopped Reese’s Peanut Butter Cups on top of the swirled batter.
6. Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
7. Cool and Serve: Remove the cake from the oven and allow it to cool slightly in the pan, about 10 minutes. Serve warm or at room temperature. Optional: dust with powdered sugar or serve with vanilla ice cream and chocolate sauce for extra indulgence.

Notes

• For a richer chocolate flavor, use a dark chocolate cake mix.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Use room temperature ingredients for a smoother batter and better texture.
• Do not overmix the batter to keep the cake light and fluffy.
• You can substitute crunchy peanut butter for creamy for added texture.
• Try adding a tablespoon of cocoa powder to intensify the chocolate flavor.
• Allow the cake to cool properly to help the gooey center set.
• For a fun variation, experiment with different chocolate chip types or swap Reese’s for other candy bars like Snickers.

Keywords: Reese’s, Peanut Butter Cake, Chocolate Cake, Earthquake Cake, Dessert, Indulgent Cake, Peanut Butter Cups