I’m not even going to pretend to play it cool here—this cake is wild. It’s messy, gooey, rich, outrageous in the best way, and completely irresistible. I call it Reese’s Peanut Butter Cup Earthquake Cake, and once you make it, you’ll understand exactly why it has that name. It cracks, bubbles, swirls, and shakes its way through the oven into the most beautiful chocolate-peanut-butter chaos you’ve ever tasted.
This is one of those bakes that you don’t need to decorate, frost, or fuss over. It comes out of the oven already doing the most. And every bite? Oh my gosh. Chocolate cake. Cream cheese. Peanut butter cups. Melted chips. Soft edges. Gooey middle. It’s a dessert that doesn’t ask for attention—it demands it.
Let me tell you how I discovered this. I was scrolling through old dessert photos and remembered this cake I’d made years ago for a potluck. I didn’t even have leftovers to bring home—it disappeared that fast. So I dug up the recipe, gave it a peanut butter twist with Reese’s cups, and baked it again. And yep, still a showstopper.
Let’s get into it, friend. You’re gonna love this one.
Why You’ll Fall in Love with This Cake
- It’s ridiculously easy – One bowl for the base, one for the topping, and then dump and bake.
- No decorating skills needed – It comes out looking like a chocolate earthquake. On purpose.
- Peanut butter + chocolate = magic – Reese’s cups melt into gooey pools of joy.
- Feeds a crowd – Perfect for parties, potlucks, or sharing with neighbors (if you want to share).
- Messy in all the right ways – The kind of dessert where you want to lick the spoon and scrape the pan.
What You’ll Need
You probably have most of this in your pantry already, which makes this cake even more dangerous. It’s just waiting to be baked at a moment’s notice.
Ingredients:
- 1 box chocolate fudge cake mix (plus eggs, oil, and water as called for)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1½ cups chopped Reese’s Peanut Butter Cups (plus a few extra for topping)
- ½ cup mini chocolate chips
- Optional: pinch of salt if your peanut butter is unsalted
How to Make This Earthquake Cake
This is a fun one to make with kids or when you just want to throw something amazing in the oven without a big clean-up. It’s kind of like a dump cake but way better.
Step 1: Prep your pan and oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish. You can also line it with parchment for easy lifting.
Step 2: Mix up the chocolate cake base
- Prepare the chocolate cake mix according to the package directions.
- Pour the cake batter into the prepared pan and spread it evenly.
Step 3: Make the peanut butter cream cheese topping
- In a separate bowl, beat the softened cream cheese until smooth.
- Add melted butter and vanilla extract, and mix again.
- Mix in the peanut butter until creamy.
- Slowly add the powdered sugar and beat until smooth and thick.
Step 4: Layer the magic
- Dollop spoonfuls of the peanut butter-cream cheese mixture over the cake batter.
- Use a knife to swirl it in, but don’t overmix—you want big pockets of cream cheese.
- Sprinkle chopped Reese’s cups and mini chocolate chips over the top.
- Add a few more dollops of cream cheese mixture if you’ve got extra.
Step 5: Bake and watch the earthquake happen
- Bake for 35–45 minutes, depending on your oven.
- It’s done when the edges are set but the center still jiggles slightly.
- The top will crack, bubble, and look a little wild—that’s perfect!
- Let it cool at least 20 minutes before slicing. It will be gooey!
How I Like to Serve It
This cake is amazing warm, with the peanut butter cups still melty and soft. I usually scoop it out with a spoon right from the pan if I’m being honest. But if I’m serving it to friends or bringing it to a party, I let it cool a bit more so I can cut (slightly) neater slices.
Try it with:
- A scoop of vanilla ice cream
- A drizzle of chocolate syrup
- A sprinkle of sea salt (trust me—it’s unreal)
- Or just by itself, eaten straight from the pan with a fork. I won’t judge.
Tips for Earthquake Cake Success
- Don’t swirl too much – You want layers of flavor, not one big muddy mess.
- Let it cool a bit – It sets up more as it cools, but still stays gooey.
- Use room temp cream cheese – It mixes so much smoother this way.
- Store leftovers in the fridge – If you have any! It actually tastes amazing cold, too.
Fun Variations to Try
I’ve made this cake a dozen different ways, and it’s hard to go wrong. If you want to mix things up:
- Swap the candy – Try Snickers, Milky Way, or chopped Butterfingers.
- Go dark – Use dark chocolate cake mix and dark chocolate chips for an extra rich version.
- Add crunch – Crushed pretzels or chopped peanuts sprinkled on top before baking = salty-sweet heaven.
- Make it boozy – Add a splash of Baileys or Kahlua to the cream cheese mix for a grown-up twist.
A Cake That Never Lasts Long
This cake is always gone in less than a day at my house. And I’ve had friends text me for the recipe before they even finished their first slice. It’s just that kind of dessert—comforting, bold, rich, and fun.
Whether you’re baking for a birthday, game night, or just need something sweet after a long day, this Reese’s Peanut Butter Cup Earthquake Cake has your back. It’s the kind of treat that doesn’t care about being pretty or perfect—it just wants to be delicious. And trust me, it is.
So go ahead and make it. Eat it warm from the pan. Lick the spoon. Hide a piece in the back of the fridge just for yourself. No one needs to know. This is your moment of chocolatey, peanut buttery joy.
And if your cake looks a little cracked and messy when it comes out of the oven? That’s exactly how it’s supposed to be. Welcome to the earthquake.
Reese’s Peanut Butter Cup Earthquake Cake
Ingredients
- 1 box chocolate fudge cake mix plus ingredients listed on the box: eggs, oil, water
- 8 oz cream cheese softened
- ½ cup unsalted butter melted
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1½ cups chopped Reese’s Peanut Butter Cups plus extra for topping
- ½ cup mini chocolate chips
- Optional: pinch of salt if your peanut butter is unsalted
Instructions
- Grease a 9×13-inch pan and preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to box instructions and pour it into the pan.
- In a separate bowl, beat the cream cheese until smooth. Add melted butter, vanilla, and peanut butter, and mix well. Slowly beat in the powdered sugar until thick and creamy.
- Dollop the peanut butter mixture over the cake batter. Use a knife to swirl it lightly through—don’t overdo it. You want pockets of cream cheese in the final bake.
- Scatter the chopped Reese’s and mini chocolate chips all over the top. Add a few extra dollops of cream cheese mixture if there’s any left.
- Bake for 35–45 minutes. The cake is done when the edges are set and the center still has a little jiggle. It will crack and bubble as it bakes—don’t worry, that’s the signature earthquake look.
- Let cool for at least 20 minutes before slicing. Serve warm for gooey texture or chill for a fudgier bite.
