Why You’ll Love This Recipe

Combines three dessert favorites: chocolate cake, peanut butter cheesecake, and candy.
Incredibly easy thanks to a boxed cake mix base.
Gooey texture with a beautiful “earthquake” crackle top.
Crowd-pleasing flavors perfect for parties, potlucks, and birthdays.
Customizable with different candy and chip combinations.

Reese’s Peanut Butter Earthquake Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base:

1 box chocolate cake mix (devil’s food or fudge preferred)
Ingredients called for on the box (usually eggs, oil, and water)

Peanut Butter Cream Cheese Layer:

8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup unsalted butter, melted
1/2 teaspoon vanilla extract
4 cups powdered sugar

Mix-ins & Toppings:

1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips (optional)
1 cup chopped Reese’s Peanut Butter Cups (about 12 mini cups)
1/4 cup chopped peanuts (optional)

Directions

Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
Prepare the chocolate cake mix according to the package instructions. Pour into the pan and spread evenly.
In a large bowl, beat cream cheese, melted butter, peanut butter, and vanilla until smooth.
Add powdered sugar gradually, beating well until light and fluffy.
Drop spoonfuls of the peanut butter cream cheese mixture over the cake batter—do not spread.
Sprinkle chocolate chips, peanut butter chips, chopped Reese’s, and peanuts over the top.
Bake for 40–45 minutes, until the center is set and the top looks cracked. A clean toothpick test will not work for this cake.
Cool for at least 30 minutes before slicing. Serve warm or with vanilla ice cream.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Bake Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 35 minutes
Approximate Calories: 520 kcal per serving

Variations

Use white cake mix for a peanut butter and vanilla twist.
Swap Reese’s for chopped Snickers or Butterfinger pieces.
Add a swirl of Nutella for a chocolate-hazelnut variation.
Use crunchy peanut butter for added texture.
Drizzle with warm fudge or caramel sauce after baking.

Storage/Reheating

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped for up to 2 months. Reheat in the microwave for 15–20 seconds to restore the gooey texture.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake it a day in advance and store it covered at room temperature or in the fridge.

2. Does the cake need to be refrigerated?

It’s safe at room temperature for up to 2 days, but refrigerating will help it last longer.

3. Can I use homemade cake batter instead of a boxed mix?

Absolutely, just use the equivalent amount for a 9×13-inch pan.

4. Can I make it without peanut butter?

Yes, swap the peanut butter with cream cheese for a plain cheesecake swirl, or use another nut butter.

5. Why is my cake still gooey in the middle?

This cake is meant to be gooey—don’t overbake it trying to get a clean toothpick test.

6. Can I use low-fat cream cheese?

Full-fat cream cheese works best for texture, but low-fat can be used in a pinch.

7. How do I make it less sweet?

Reduce powdered sugar in the cream cheese layer to 3 cups and use dark chocolate chips.

8. Can I add more mix-ins?

Yes, just avoid adding more than 1 additional cup to prevent overcrowding the batter.

9. Can I make this in a smaller pan?

Yes, but baking time will increase and the cake will be thicker.

10. Can I freeze the whole cake?

Yes, wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge before serving.

Conclusion

Reese’s Peanut Butter Earthquake Cake is a showstopping dessert with layers of rich chocolate, creamy peanut butter cheesecake, and chunks of candy in every bite. Whether for a party or a weekend treat, its gooey texture and indulgent flavors are sure to impress every sweet tooth at the table.