THANK YOU! Rich, decadent, and filled with swirls of creamy peanut butter cheesecake, chocolate chips, and mini peanut butter cups, this Reese’s Peanut Butter Earthquake Cake is an absolute crowd-pleaser! As it bakes, the rich peanut butter cream cheese mixture sinks into the chocolate cake, creating delicious “earthquake” craters and swirls of pure indulgence in every single bite.
Why You’ll Love This Recipe
Decadent Swirled Texture: The cream cheese and peanut butter mixture bakes directly into the cake, creating moist pockets of rich cheesecake throughout.
Ultimate Chocolate & Peanut Butter Fix: Combines fudge cake mix, creamy peanut butter, chocolate chips, and peanut butter cups for the ultimate sweet pairing.
Easy One-Pan Dessert: No frosting required—it creates its own rich, gooey topping right as it bakes!
Essential Kitchen Equipment
9×13-Inch Glass or Ceramic Baking Dish: Perfect for baking and serving this rich, swirled cake.
Electric Hand Mixer or Stand Mixer: Essential for beating the cream cheese, peanut butter, and powdered sugar into a smooth, fluffy mixture.
Ingredients
Cake Base:
1 box Chocolate cake mix (such as Devil’s Food, Chocolate Fudge, or Triple Chocolate)
Ingredients called for on the cake box (typically water, vegetable oil, and eggs)
Creamy Peanut Butter Earthquake Swirl:
8 oz Cream cheese, softened to room temperature
1/2 cup (1 stick) Unsalted butter, melted
1/2 cup Creamy peanut butter
1/2 tsp Pure vanilla extract
4 cups Powdered sugar
Toppings & Mix-Ins:
1/2 cup Semi-sweet chocolate chips
1/2 cup Peanut butter chips (optional)
1/2 cup Mini Reese’s Peanut Butter Cups (chopped or whole mini cups)
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with non-stick cooking spray or butter.
2. Mix & Pour Cake Batter: Prepare the chocolate cake mix according to the package directions using the required water, oil, and eggs. Pour the prepared batter directly into the bottom of your greased baking dish and spread evenly.
3. Scatter Mix-Ins: Sprinkle the semi-sweet chocolate chips, peanut butter chips (if using), and mini peanut butter cups evenly over the raw chocolate cake batter.
4. Whip Peanut Butter Swirl: In a large bowl, beat the softened cream cheese, melted butter, creamy peanut butter, and vanilla extract with an electric mixer until smooth. Gradually add the powdered sugar 1 cup at a time, beating on low speed until fully incorporated and creamy.
5. Dollop & Swirl: Spoon large dollops of the peanut butter cream cheese mixture evenly over the top of the chocolate batter and chocolate chips. Use a butter knife or skewer to gently swirl the peanut butter mixture into the cake batter.
6. Bake: Bake at 350°F (175°C) for 35 to 45 minutes, or until the edges are set and the center is slightly jiggly but cooked through. (The cream cheese layer will look soft and gooey).
7. Cool & Serve: Remove from the oven and allow the cake to cool for at least 30 to 45 minutes so the cream cheese center sets up nicely. Slice into squares and serve warm or at room temperature with a cold glass of milk!
Chef’s Tips
Don’t Over-Mix the Swirl: Leave distinct, thick dollops and gentle swirls when marbleizing the cream cheese mixture into the cake batter—this creates those signature, gooey “earthquake” craters as it bakes!
Softened Cream Cheese is Key: Ensure your cream cheese is thoroughly softened at room temperature before beating to avoid lumpiness in your peanut butter swirl.
Nutritional Breakdown (Per Slice / Yields 12 Slices)
Servings: 12 slices
Calories: ~480 kcal
Protein: 7g
Net Carbs: 58g
Fat: 25g
Frequently Asked Questions (FAQ)
Does this cake need to be stored in the refrigerator?
Yes! Because of the cream cheese swirl, store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days. You can enjoy it cold right out of the fridge or warm individual slices in the microwave for 10 to 15 seconds!