I can’t get over how this Reese’s Chocolate Peanut Butter Cup Earthquake Cake bakes up into a gooey, chocolatey, peanut butter loaded showstopper. One slice and it’s clear why this dessert never lasts long.

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I’m obsessed with this Reese’s Peanut Butter Cup Earthquake Cake because it looks messy in the best possible way and tastes even better. I love the way the chocolate sinks, cracks, and swirls around creamy peanut butter, leaving every slice loaded with thick, gooey pockets.

And those chopped Reese’s Peanut Butter Cups? Pure candy chaos.

I enjoy desserts that don’t try to act fancy, and this one is all drama, richness, and straight-up peanut butter chocolate madness. But the real pull is that first forkful, when cake, melty candy, and peanut butter collide.

Loud, sweet, ridiculous, and impossible to resist.

Ingredients

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Chocolate cake mix keeps it easy and gives that soft, fudgy base everyone grabs first.
Eggs help the cake bake up sturdy, not sad and crumbly.
Vegetable oil makes it moist, because dry chocolate cake is just rude.
Water pulls the batter together without making things heavy.
Cream cheese brings that tangy, gooey cheesecake vibe in the cracks.
Butter makes the filling richer and a little over-the-top, in a good way.
Powdered sugar sweetens the swirl and keeps it soft, not gritty.
Peanut butter is the main character.
Basically, it’s why we’re here.
Chopped Reese’s melt into pockets of chocolate-peanut butter chaos.
Chocolate chips add little melty bites all through the cake.
Mini Reese’s on top make it look bakery-cute without trying hard.
Plus roasted peanuts add crunch, if you want a salty little finish.

Ingredient Quantities

1 (15.25 oz) box chocolate cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

8 oz cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

2 cups powdered sugar

1 cup creamy peanut butter

10 to 12 regular Reese’s Peanut Butter Cups, roughly chopped

1 cup semi sweet chocolate chips

1/2 cup mini Reese’s Peanut Butter Cups or extra chopped cups for topping

Optional: 1/2 cup chopped roasted peanuts for garnish

How to Make this

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1. Preheat oven to 350 F and grease a 10 to 12 cup bundt pan or a 9×13 inch baking pan; set aside.

2. In a large bowl whisk together the chocolate cake mix, eggs, vegetable oil, and water until smooth and combined.

3. In a separate bowl beat the softened cream cheese and softened butter until creamy and smooth.

4. Add the powdered sugar and creamy peanut butter to the cream cheese mixture and beat until fully incorporated and fluffy.

5. Fold 10 to 12 roughly chopped regular Reese’s Peanut Butter Cups into the cream cheese peanut butter filling.

6. Pour half of the chocolate cake batter into the prepared pan, dollop the cream cheese peanut butter mixture evenly over the batter, then spoon the remaining chocolate batter over the top, gently smoothing to cover the filling.

7. Bake for 45 to 55 minutes or until a toothpick into the chocolate cake portion comes out with a few moist crumbs and the cake is set; cool in the pan for 15 minutes, then invert to a wire rack to cool completely.

8. Melt the semi sweet chocolate chips and drizzle or spread over the cooled cake, then top with mini Reese’s Peanut Butter Cups or extra chopped cups and, if desired, sprinkle with 1/2 cup chopped roasted peanuts for garnish.

Equipment Needed

1. 10 to 12 cup bundt pan or 9×13 inch baking pan
2. Large mixing bowls (at least two)
3. Electric hand mixer or stand mixer
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Knife and cutting board for chopping candies
7. Baking rack for cooling
8. Microwave-safe bowl or small saucepan for melting chocolate
9. Toothpick and oven mitts

FAQ

Q: Can I make this cake ahead of time and how should I store it?

A: Yes. Store covered in the refrigerator for up to 4 days. For longer storage, freeze wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

Q: My oven runs hot or cold. How do I know the cake is done?

A: Bake until a toothpick inserted into the center comes out with moist crumbs but no wet batter, usually the time on the box minus or plus a few minutes depending on your oven. Check at the lower end of the range and add time in 2 to 3 minute increments if needed.

Q: Can I swap ingredients for dietary needs?

A: You can use a gluten free chocolate cake mix for GF. For a dairy swap, use dairy free cream cheese and butter alternatives and dairy free chocolate chips. Note texture and flavor will change slightly.

Q: The peanut butter cups melted into the cake. Is that okay?

A: Yes. Some melting is expected and part of the earthquake effect. To keep more distinct pieces, fold in chilled chopped cups right before baking or press some chopped pieces on top after baking.

Q: How can I prevent the cream cheese filling from leaking out?

A: Use softened but not warm cream cheese and chill the filled batter for 10 to 15 minutes before baking if your kitchen is warm. Avoid overmixing the filling so it stays cohesive.

Q: Can I reduce the sweetness or add texture?

A: To reduce sweetness, use slightly less powdered sugar in the filling or choose dark chocolate chips. For extra texture, fold in up to 1/2 cup chopped roasted peanuts or sprinkle them on top just before serving.

Reese’s Peanut Butter Cup Earthquake Cake Recipe Substitutions and Variations

Eggs (3 large): 3/4 cup unsweetened applesauce for moistness; 3/4 cup mashed banana for flavor; 3/4 cup silken tofu, blended, for structure and a vegan option.
Vegetable oil (1/2 cup): melted coconut oil 1:1 for a hint of coconut; melted butter 1:1 for richer flavor; neutral-flavored light olive oil 1:1 as a pantry swap.
Cream cheese (8 oz): mascarpone 1:1 for a slightly sweeter, creamier filling; full-fat Greek yogurt strained 1:1 for tang with lighter texture; vegan cream cheese 1:1 for dairy-free.
Creamy peanut butter (1 cup): natural peanut butter (stirred) 1:1 for less sugar; almond butter 1:1 for a different nut flavor; sunflower seed butter 1:1 for a nut-free alternative.

Pro Tips

– Make sure the cream cheese, butter, and eggs are truly at room temperature before you start. This gives you a silky, lump-free filling and a batter that incorporates evenly, which helps prevent tunnels and uneven baking.

– Gently fold the chopped peanut butter cups into the filling instead of overmixing. Overworking introduces air and makes the filling more likely to sink during baking. Use a spatula and stop as soon as the pieces are evenly distributed.

– Pour technique matters. Pour half the cake batter, dollop the filling in several spots rather than one big mound, then top with the remaining batter and gently smooth. This helps the filling stay centralized and creates nicer layers instead of having the filling ooze to the edges.

– If the top is browning too quickly while the center still needs time, tent the pan loosely with foil about 25 to 35 minutes into baking. Also cool completely before glazing; a warm cake will melt the chocolate and make the topping slide off. If the glaze is too thick, warm it in short bursts and stir until pourable, then drizzle.

Reese's Peanut Butter Cup Earthquake Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

557

kcal

Equipment: 1. 10 to 12 cup bundt pan or 9×13 inch baking pan
2. Large mixing bowls (at least two)
3. Electric hand mixer or stand mixer
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Knife and cutting board for chopping candies
7. Baking rack for cooling
8. Microwave-safe bowl or small saucepan for melting chocolate
9. Toothpick and oven mitts

Ingredients

1 (15.25 oz) box chocolate cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1 cup creamy peanut butter
10 to 12 regular Reese's Peanut Butter Cups, roughly chopped
1 cup semi sweet chocolate chips
1/2 cup mini Reese's Peanut Butter Cups or extra chopped cups for topping
Optional: 1/2 cup chopped roasted peanuts for garnish

Directions

Preheat oven to 350 F and grease a 10 to 12 cup bundt pan or a 9×13 inch baking pan; set aside.
In a large bowl whisk together the chocolate cake mix, eggs, vegetable oil, and water until smooth and combined.
In a separate bowl beat the softened cream cheese and softened butter until creamy and smooth.
Add the powdered sugar and creamy peanut butter to the cream cheese mixture and beat until fully incorporated and fluffy.
Fold 10 to 12 roughly chopped regular Reese's Peanut Butter Cups into the cream cheese peanut butter filling.
Pour half of the chocolate cake batter into the prepared pan, dollop the cream cheese peanut butter mixture evenly over the batter, then spoon the remaining chocolate batter over the top, gently smoothing to cover the filling.
Bake for 45 to 55 minutes or until a toothpick into the chocolate cake portion comes out with a few moist crumbs and the cake is set; cool in the pan for 15 minutes, then invert to a wire rack to cool completely.
Melt the semi sweet chocolate chips and drizzle or spread over the cooled cake, then top with mini Reese's Peanut Butter Cups or extra chopped cups and, if desired, sprinkle with 1/2 cup chopped roasted peanuts for garnish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.