Last spring, I was on a tiny porch at my childhood church while we served coffee and cookies after a neighborhood cleanup. A friendly volunteer, whose grandchildren had once been in my class, waved me over with a paper plate heaping with a dessert he called “Reese’s Peanut Butter Earthquake Cake.”
The sun was sinking behind the trees, and the porch lights glowed orange as I bit into the moist chocolate cake laced with swirls of peanut butter and scattered Reese’s cups.
It shook up all my cozy memories after-school snacks at my parents’ house, catching fireflies in the countryside, and grading papers late at night while I sipped tea. Something about that dramatic swirl of flavors—chocolate hugging peanut butter, cream cheese cutting through sweetness, felt like a small celebration on a plate.
That evening, I came home determined to recreate it but with a twist that would honor the little porch and my baking roots. I swapped in cream cheese and more peanut butter, and I staggered Reese’s cups on top so each bite has a surprise.
Short Description
A decadent chocolate cake swirled with creamy peanut butter, topped with melted Reese’s cups—rich, playful, and perfect for treating yourself or sharing with friends.
Key Ingredients
- 1 box chocolate cake mix (plus eggs, oil, water as directed)
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- 4 cups powdered sugar
- ½ cup semi-sweet chocolate chips
- 1 cup mini Reese’s Peanut Butter Cups, halved
Tools Needed
- 9×13-inch glass baking dish (greased or parchment lined)
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Spatula and knife for swirling
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease or line a 9×13 glass baking dish with parchment for easy release.
Step 2: Make the Chocolate Cake Batter
Prepare cake mix according to box instructions (typically eggs, oil, water). Pour batter evenly into the prepared dish.
Step 3: Make the Peanut Butter Mixture
In a bowl, beat softened cream cheese with melted butter until smooth. Add peanut butter and vanilla, beating until combined. Gradually add powdered sugar, about a cup at a time, until light, fluffy, and spreadable.
Step 4: Assemble the Cake
Dollop the peanut butter mixture over the cake batter. Use a knife or spatula to swirl lightly—leave distinct peanut butter swirls for visual effect. Sprinkle chocolate chips and halved Reese’s cups evenly over the top.
Step 5: Bake
Bake in preheated oven for 45–55 minutes, until the center is mostly set and a toothpick comes out with a few moist crumbs.
Step 6: Cool and Serve
Let cake cool slightly before slicing. Serve warm for gooey texture, or at room temperature—either way it’s indulgent.
Why You’ll Love This Recipe
Flavor Explosion: Peanut butter and cream cheese swirl adds indulgent richness to a classic chocolate base.
Quick and Easy: Uses store-bought cake mix—minimal prep, maximum decadence.
Versatile: Serve warm with ice cream or enjoy cold with coffee.
Party-Worthy: The dramatic swirls and candy topping make it a showstopper for gatherings.
Comfort Treat: Custardy center and rich peanut butter cream offer nostalgic, soul-warming bites.
Mistakes to Avoid & Solutions
Over-swirl the batter: Too much swirling can flatten cake layers.
Solution: Make gentle, shallow swirls.
Cold cream cheese: It clumps and resists blending.
Solution: Bring to room temperature before mixing.
Skipping parchment: Cleaning gooey cake is tough.
Solution: Line the dish for easy cleanup.
Underbaking: Center stays too wet.
Solution: Bake until toothpick has moist crumbs, not batter.
Overcrowding toppings: Too many Reese’s can sink.
Solution: Distribute evenly across the top.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.
Perfect for casual dessert tables, potlucks, or family movie nights.
Serve buffet-style—warm cake stays gooey and inviting.
Pair with coffee, milk, or a light dessert wine.
Storage and Reheating Tips
Refrigerate leftover cake, covered, for up to 5 days.
Reheat individual slices: Microwave 10–15 seconds or warm in a 300°F oven for 5 minutes to restore gooey texture.
Freeze baked cake in portions, wrapped tightly, up to 2 months. Thaw overnight in the fridge, then reheat gently.
FAQs
1. Can I make this gluten-free?
Yes—use gluten-free chocolate cake mix. The rest of the ingredients are naturally gluten-free.
2. Can I use crunchy peanut butter?
Absolutely! The texture adds a fun twist to the swirls.
3. Is there a dairy-free version?
Try vegan cream cheese, dairy-free butter, and use vegan chocolate chips and Reese’s alternatives.
4. Can I skip the cream cheese?
You’ll lose creaminess and stability. But you could swirl straight peanut butter—just know the texture changes.
5. How do I stop the candies from sinking?
Sprinkle them midway through baking so the batter firms up around them.
Tips & Tricks
Let the cake cool for at least 15 minutes before slicing to get defined pieces.
For more swirl patterns, gently run a toothpick through the top after baking begins—don’t disturb the structure.
Use mini Reese’s for even distribution and smaller bites.
Beat the peanut butter mixture thoroughly—any lumps become visible swirls.
Sprinkle flaky sea salt on top before serving to balance sweetness.
Recipe Variations
Mocha Earthquake Cake: Use chocolate cake mix with 1 tsp instant coffee granules in batter.
Salted Caramel Peanut Butter: Add ¼ cup caramel sauce in dollops and top with a drizzle of extra caramel.
Nutella Swirl: Substitute half the peanut butter with Nutella for a rich chocolate-hazelnut twist.
White-Chocolate Reese’s: Use white-chocolate chips and vanilla frosting dollops for a lighter look and flavor.
Pumpkin-Peanut Butter: Mix ½ cup canned pumpkin into the peanut butter swirl for autumnal flair.
Final Thoughts
When I bring it to a gathering, people lean in because they know it’s not your average cake. I love how it brings smiles without fuss: no layers to assemble, no piping bags, just a trusty box mix, creamy swirl, and candy on top.
Baking this made me feel connected to my students, my neighbors, and especially my own memories of simple, happy moments. It feels like sharing a small delight, one forkful at a time.
Reese’s Peanut Butter Earthquake Cake
Print ThisIngredients
- 1 box chocolate cake mix (plus eggs, oil, water as directed)
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- 4 cups powdered sugar
- ½ cup semi-sweet chocolate chips
- 1 cup mini Reese’s Peanut Butter Cups, halved
Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch glass dish with parchment.
Step 2: Make Cake Batter
Prepare cake mix as directed. Pour into the baking dish and smooth the top.
Step 3: Make Peanut Butter Mixture
Beat cream cheese and melted butter until smooth. Add peanut butter, vanilla, and gradually mix in powdered sugar until fluffy.
Step 4: Assemble
Dollop peanut butter mixture over batter and swirl gently. Top with chocolate chips and halved Reese’s.
Step 5: Bake
Bake 45–55 minutes, until mostly set and a toothpick comes out with moist crumbs.
Step 6: Cool and Serve
Cool slightly before slicing. Serve warm or at room temp for a rich, gooey treat.
