Reese’s Peanut Butter Earthquake Cake

Here’s a full, indulgent recipe for Reese’s Peanut Butter Earthquake Cake—a rich, gooey, peanut butter and chocolate dessert packed with peanut butter cups, cheesecake, and chocolate cake layers. Perfect for peanut butter lovers!

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Ingredients (Serves 12–16)

For the Chocolate Cake Layer:

• 1 box chocolate cake mix (plus ingredients called for on box: eggs, oil, water)

• 1 cup mini chocolate chips

For the Peanut Butter Filling:

• 1 cup creamy peanut butter

• 1/2 cup unsalted butter, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

For the Cheesecake Layer:

• 8 oz (225 g) cream cheese, softened

• 1/4 cup sugar

• 1 large egg

• 1 tsp vanilla extract

Additional Mix-ins:

• 1 1/2 cups Reese’s Peanut Butter Cups, chopped

• Optional: chopped peanuts or more chocolate chips

For the Frosting (Optional):

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla

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Instructions

1. Prepare the Chocolate Cake

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking dish or springform pan.

3. Prepare chocolate cake batter according to the box instructions.

4. Stir in 1 cup mini chocolate chips.

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2. Make the Peanut Butter Filling

1. In a medium bowl, beat peanut butter and softened butter until creamy.

2. Add powdered sugar and vanilla, mixing until smooth.

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3. Make the Cheesecake Layer

1. In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

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4. Assemble the “Earthquake”

1. Pour half of the chocolate cake batter into the prepared pan and spread evenly.

2. Drop spoonfuls of the peanut butter filling over the cake batter.

3. Drop spoonfuls of cheesecake mixture over the cake batter and peanut butter.

4. Sprinkle chopped Reese’s Peanut Butter Cups over the top.

5. Pour the remaining chocolate cake batter over the layers in dollops (it doesn’t need to completely cover).

6. Use a knife or spatula to gently swirl the layers—don’t overmix.

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5. Bake

1. Bake at 350°F (175°C) for 40–50 minutes, or until a toothpick inserted comes out mostly clean (a few gooey crumbs are okay).

2. Let cool completely in the pan.

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6. Optional Frosting

1. Whip heavy cream with powdered sugar and vanilla until soft peaks form.

2. Spread over cooled cake or serve on the side.

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7. Serve

• Cut into squares and serve as an indulgent dessert.

• Optional: drizzle with melted chocolate or additional chopped peanut butter cups.

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Tips for Success

• Don’t overmix the layers when swirling—they should remain distinct for that “earthquake” effect.

• You can make this a day ahead—flavors meld beautifully overnight.

• For extra gooeyness, add some chocolate ganache drizzle over the top.

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If you want, I can also give a microwave mug version for a single-serving Reese’s peanut butter “earthquake” dessert—ready in under 5 minutes!