Reese’s Peanut Butter Earthquake Cake
This easy and irresistible cake combines rich chocolate, creamy peanut butter, and pockets of melty cream cheese for a decadent dessert.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch baking pan
- Hand Mixer
Ingredients
Cake Ingredients
- 1 box chocolate cake mix plus ingredients listed on the box (typically eggs, oil, and water)
- 1/2 cup butter melted
- 8 oz cream cheese softened
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Prepare the chocolate cake mix according to the package directions (usually combining with water, oil, and eggs). Pour the batter evenly into the prepared pan.
- In a large bowl, beat the softened cream cheese with a hand mixer until smooth. Add the melted butter, peanut butter, and vanilla extract, and mix until combined.
- Gradually blend in powdered sugar, mixing well until the filling is creamy and thick.
- Dollop the peanut butter mixture over the cake batter in the baking pan. Use a knife to gently swirl the cream cheese mixture into the cake batter, creating streaks and pockets.
- Sprinkle the semi-sweet chocolate chips evenly over the top of the cake.
- Place the pan in the oven and bake for 40–45 minutes. The cake should be set around the edges but slightly gooey in the center.
- Allow the cake to cool for at least 15 minutes before serving. Enjoy warm for ultimate gooeyness, or let it cool completely for easier slicing.
Notes
For extra flavor, consider adding chopped peanut butter cups or roasted peanuts. Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.