Reese’s Peanut Butter Earthquake Cake – A Gooey Explosion of Flavor!

Don’t lose this recipe! If you’re a fan of peanut butter, chocolate, and that irresistible gooey texture only the best desserts deliver — this is the cake you’ve been dreaming of. The Reese’s Earthquake Cake is loaded with creamy peanut butter, rich cream cheese, and melted chocolate all swirled together into a gooey, earthquake-like masterpiece.

Ingredients:

For the Chocolate Cake Base:

1 box chocolate cake mix (your favorite brand)
Ingredients needed to prepare the cake (typically eggs, oil, and water – follow box instructions)

For the Creamy Peanut Butter Filling:

½ cup unsalted butter, melted
8 oz cream cheese, softened
½ cup creamy peanut butter
½ teaspoon vanilla extract
4 cups powdered sugar, sifted

Toppings:

½ cup semi-sweet chocolate chips
Optional: chopped Reese’s cups or peanut butter chips for extra decadence

Directions:

1. Prepare Your Oven and Pan:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.

2. Make the Chocolate Cake Base:

In a large mixing bowl, prepare the chocolate cake batter according to the instructions on the box. Pour the batter into the greased baking dish and spread it evenly.

3. Prepare the Earthquake Filling:

In a separate bowl, beat the softened cream cheese with the melted butter until smooth. Add in the peanut butter and vanilla extract. Mix again until fully incorporated.

Gradually add in the powdered sugar, one cup at a time, mixing until you have a thick and creamy mixture.

4. Layer the Cake:

Drop spoonfuls of the cream cheese mixture randomly on top of the chocolate cake batter. Do not spread it — let it sit in blobs. During baking, it will sink, swirl, and “crack” the cake like an earthquake!

Sprinkle chocolate chips over the top, and if you want extra Reese’s goodness, add chopped Reese’s cups or peanut butter chips too.

5. Bake:

Place the dish in the preheated oven and bake for 45–50 minutes. The cake will puff up, the cream cheese mixture will sink and bubble up, and the chocolate will melt into glorious swirls.

Don’t overbake — the center may still look soft, and that’s exactly what you want for that ooey-gooey texture!

6. Cool & Serve:

Let the cake cool in the pan for at least 20–30 minutes before slicing. Serve warm for the best gooey texture, or refrigerate for a firmer bite.

Optional Add-Ons:

Serve with a scoop of vanilla ice cream
Drizzle with chocolate or peanut butter sauce
Top with whipped cream and crushed peanuts

Why You’ll Love This Cake:

Easy: Starts with a box mix, so no complicated steps!
Decadent: Every bite is packed with creamy peanut butter and melty chocolate.
Perfect for Sharing: Great for parties, potlucks, or just indulging at home.

Storage:

Room Temp: Up to 2 days in an airtight container.
Fridge: Up to 5 days, covered.
Freezer: Wrap individual pieces and freeze for up to 2 months. Reheat gently in the microwave.

Final Tip:

This cake is not for the faint of heart. It’s rich, indulgent, and absolutely unforgettable. If you’re trying it for the first time, prepare to have it requested again and again!