How I Make Reese’s Peanut Butter Earthquake Cake for the Ultimate Chocolate-Peanut Butter Dessert
If you’re like me and can’t resist the combination of chocolate and peanut butter, this Reese’s peanut butter earthquake cake is about to become your new favorite indulgence. It’s rich, gooey, and loaded with everything I love — chocolate cake, peanut butter, cream cheese, and chunks of Reese’s cups and peanut butter chips. Each bite is warm, melty, and practically impossible to stop eating.
The first time I made this cake was for a family movie night, and the pan was scraped clean before the credits rolled. It’s messy, decadent, and exactly what dessert should be. Whether you’re baking it for a potluck, party, or just because you need something rich and comforting, this cake never disappoints.
Why I Love This Reese’s Earthquake Cake
- Super easy to make with a box cake mix and pantry staples.
- Gooey and melty with swirls of peanut butter and cream cheese throughout.
- Loaded with Reese’s peanut butter cups and peanut butter chips for extra indulgence.
- Perfect for sharing at parties, game nights, or anytime you’re craving something rich and sweet.
- It looks messy (on purpose!) but tastes absolutely amazing.
Ingredients You’ll Need
(Serves 12 | Prep Time: 15 minutes | Bake Time: 45 minutes)
- 1 box chocolate fudge cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1/2 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
- 1 cup peanut butter chips
- 2 cups chopped Reese’s peanut butter cups
How I Make Reese’s Peanut Butter Earthquake Cake (Step-by-Step)
- Preheat and Prep
I preheat the oven to 350°F and grease a 9×13-inch baking dish. - Make the Cake Base
I prepare the chocolate cake mix according to the package instructions and pour the batter into the prepared dish. - Create the Peanut Butter-Cream Cheese Mixture
In a separate bowl, I beat the softened cream cheese, melted butter, and peanut butter until smooth. Then I slowly mix in the powdered sugar until fully combined and thick. - Assemble the Cake
I drop large spoonfuls of the peanut butter-cream cheese mixture all over the top of the cake batter. Then I sprinkle the chopped Reese’s peanut butter cups and peanut butter chips evenly over the entire pan. - Swirl and Bake
Using a butter knife, I gently swirl the peanut butter mixture through the cake batter (not too much — you want pockets of gooey goodness). I pop it in the oven and bake for 45 minutes, until the edges are set but the center is still slightly gooey. - Cool Slightly and Serve
I let the cake cool just a bit before digging in — it’s best served warm when all that chocolate and peanut butter are molten and irresistible.
My Tips for the Best Earthquake Cake
- Don’t over-swirl the peanut butter mixture; part of the magic is those gooey pockets.
- Serve it warm with a scoop of vanilla ice cream for an over-the-top dessert.
- Store leftovers in the fridge and microwave for a few seconds to get that gooey texture back.
- Use mini Reese’s cups if you prefer smaller bites of peanut butter goodness.
Fun Variations I’ve Tried
- Swapping peanut butter chips for chocolate chips for even more richness.
- Using white chocolate Reese’s for a fun twist.
- Drizzling melted chocolate or caramel sauce on top before serving.
- Sprinkling crushed pretzels on top for a sweet-and-salty crunch.
What I Serve with This Earthquake Cake
- Vanilla ice cream for the ultimate indulgent combo.
- A cold glass of milk or hot coffee to balance the sweetness.
- Fresh berries on the side if I want to lighten it up a bit.
- Whipped cream and a drizzle of chocolate syrup for extra flair.
Frequently Asked Questions
Q: Does this cake need to be refrigerated?
A: Yes, because of the cream cheese, I store leftovers covered in the fridge.
Q: Can I reheat the cake?
A: Absolutely! Just pop a slice in the microwave for 15–20 seconds to bring back that warm, gooey texture.
Q: Can I use different cake flavors?
A: Yes! Devil’s food or peanut butter cake mix also works great.
Q: How long will it stay fresh?
A: It’s best within 3–4 days, stored in an airtight container in the fridge.
Why You Need to Make This Reese’s Peanut Butter Earthquake Cake
If you’re a chocolate and peanut butter lover, this cake is pure heaven. It’s rich, gooey, messy in the best way, and packed with indulgent flavor. Whether you’re baking it for a party or just need a decadent treat, it’s one of those desserts you’ll come back to over and over again.
I hope you give this recipe a try and enjoy every warm, gooey bite. And if you get creative with toppings or variations, let me know — I’m always excited to hear how others make this already amazing cake even more irresistible!
Easy Reese’s Peanut Butter Earthquake Cake That’s a Must-Bake for Peanut Butter Lovers
Ingredients
- 2 cups creamy peanut butter
- 8 oz cream cheese
- 2 cups unsalted butter
- 1 cup peanut butter chips
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped Reese's cups
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together the creamy peanut butter, unsalted butter, granulated sugar, and brown sugar until smooth.
- Add in the eggs one at a time, mixing well after each addition.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the vanilla extract, cream cheese, peanut butter chips, and chopped Reese's cups.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve warm or at room temperature, and enjoy!
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