Reese’s Peanut Butter Earthquake

If you are craving an incredibly fudgy cake with gooey peanut butter ribbons and pockets of Reese’s cups this Reese’s Peanut Butter Earthquake Cake delivers pure joy in every bite. It is a crowd pleaser that comes together easily and never fails to impress with its wild swirls of chocolate and peanut butter.

My first time making this cake I brought it to an office party and the plate was licked clean in record time. Now I keep mini Reese’s in my pantry just for earthquake cake emergencies.

Ingredients

• One box chocolate cake mix: Ensures rich chocolate flavor and a perfect base for the swirls Choose a quality brand that you like eating on its own
• Eggs oil and water as required by your cake mix: These bring everything together with the right moisture and lift Use fresh eggs for best rise
• Half cup butter melted: Adds richness and helps the peanut butter mixture swirl easily Use real unsalted butter for the best texture
• Eight ounces cream cheese softened: Creamy tanginess that offsets the chocolate Sweet cow milk cream cheese is classic here
• Half cup creamy peanut butter: For the signature flavor Choose a smooth brand with just peanuts and salt for cleanest taste
• One teaspoon vanilla extract: Boosts depth and rounds out the sweetness Opt for real vanilla not imitation
• Two to four cups powdered sugar: Sweetens and stiffens the peanut butter swirl Start with less and add more to taste depending on how sweet you like things
• Half cup semi sweet chocolate chips: Melty little bursts of chocolate Add good quality chips that hold their shape
• Half to one cup Reese’s Peanut Butter Cups chopped: Brings pockets of peanut butter chocolate magic Use minis for more even distribution

Instructions

Preheat and prep:

Set your oven to 350 degrees Fahrenheit and grease a nine by thirteen inch baking pan well You can use butter or nonstick spray to keep the cake from sticking

Mix the cake batter:

Prepare your chocolate cake according to the directions on your box Pour the smooth batter into your greased dish and use a spatula to level the top

Make the peanut butter swirl:

In a separate mixing bowl beat together melted butter softened cream cheese peanut butter and vanilla Stir until it is fully creamy and lump free Add powdered sugar in stages and beat until the mixture is thick fluffy and smooth

Dollop and swirl:

Use a spoon to drop mounds of the peanut butter cream cheese mix evenly over the unbaked cake batter Do not stir this in The swirls will create that classic earthquake texture as they bake

Top with chocolate and candy:

Sprinkle your chocolate chips and chopped Reese’s cups all over the surface Make sure they are evenly distributed for chocolate bites in every slice

Bake:

Transfer the dish to the oven and bake for forty five to fifty minutes The cake will puff unevenly around the swirls and should look set and crackled at the edges Insert a toothpick in the cakey area and look for moist crumbs but no wet batter

Cool and serve:

Let the cake cool in its pan for at least fifteen minutes The peanut butter filling will be very hot but will set up as it rests Slice and serve ideally still slightly warm with a scoop of vanilla ice cream if you like

I am always tempted to sneak extra Reese’s into the batter because nothing beats biting into a chunk of peanut butter cup It reminds me of baking with my little brother who would always ask for extra candy on top before the cake even hit the oven

Storage Tips

Store slices covered at room temperature for up to two days for the gooeyest texture If you need to keep it longer refrigerate tightly wrapped for four to five days and bring to room temperature before enjoying The swirl may firm up in the fridge but a few seconds in the microwave restores the softness perfectly

Ingredient Substitutions

Swap regular peanut butter for a natural or crunchy version for a nuttier bite Dairy free cream cheese and plant based butter can be used if you need to make the cake lactose free If you prefer another candy try chopped peanut butter M and Ms or even broken chocolate sandwich cookies for a twist

Serving Suggestions

Slice this cake while still slightly warm for best flavor and drama Top each piece with vanilla ice cream whipped cream or an extra drizzle of melted peanut butter For extra crunch sprinkle with roasted peanuts just before serving

Cultural and Historical Context

Earthquake cakes are a Southern potluck tradition known for their cracked tops and gooey centers The peanut butter and chocolate twist in this recipe is a playful nod to America’s love affair with Reese’s and makes an old classic even more irresistible

Seasonal Adaptations

Add fall spices like cinnamon or nutmeg to the batter for an autumn feel In summer serve with fresh strawberries or bananas for brightness Try white chocolate chips or pastel colored candies for spring celebrations

Success Stories

Every time I have made this with kids they love swirling the peanut butter layer and dotting on the candy It is a favorite for bake sales because it tastes like a cross between a brownie and a peanut butter cup People always ask for the recipe

Freezer Meal Conversion

You can freeze slices of the fully cooled cake by wrapping each one snugly in plastic then foil Freeze up to two months Thaw at room temperature or gently warm in the microwave for that ooey gooey texture

The wild swirls and gooey centers make this cake unforgettable at any gathering. Serve it warm and watch it disappear fast.

Recipe FAQs

→ Can I use a homemade cake mix?

Yes, substitute your favorite chocolate cake batter for the boxed mix to suit your preference.

→ How do I achieve the earthquake swirl effect?

Spoon the peanut butter mixture over the cake batter and gently swirl with a knife—do not mix in fully.

→ What size baking dish should I use?

A 9×13-inch baking dish works best for even baking and proper thickness.

→ Can I use crunchy peanut butter?

Creamy peanut butter is recommended for smooth swirls, but crunchy peanut butter can add texture.

→ How do I serve this dessert?

It’s delicious slightly warm, optionally topped with vanilla ice cream for added richness.