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Reese's Peanut Butter Cup Earthquake Cake

This chaotic yet delicious cake combines a rich chocolate base with a creamy peanut butter and cream cheese swirl, topped with chocolaty treats for an indulgent dessert experience.
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Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 box 15.25 oz chocolate fudge cake mix Choose a quality mix for best results.
  • 3 large eggs Room temperature is preferred.
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 cup semi-sweet chocolate chips Can substitute with dark chocolate chips.
  • 1 cup Reese's Peanut Butter Cups, roughly chopped (about 12 mini cups) Roughly chop for melting and mixing.
For the Cream Cheese Swirl
  • 8 oz cream cheese, softened to room temperature Necessary for smooth mixing.
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter, melted
  • 2 cups powdered sugar, sifted Sifting helps avoid lumps.
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup Reese's Peanut Butter Cups, halved or quartered (about 12–15 mini cups) For topping consistency.
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons peanut butter, warmed (for drizzling) To create a drizzle.

Method
 

Get Your Pan and Oven Ready
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick cooking spray.
Make the Chocolate Cake Batter
  1. In a large mixing bowl, combine the chocolate fudge cake mix, eggs, vegetable oil, and water. Mix for about 2 minutes until smooth.
  2. Fold in the chocolate chips and pour the batter into the prepared pan. Spread evenly.
  3. Scatter the chopped Reese’s Peanut Butter Cups evenly over the batter and press them in slightly.
Make the Peanut Butter Cream Cheese Swirl
  1. In another bowl, beat the cream cheese and peanut butter until smooth. Add the melted butter and mix until combined.
  2. Add sifted powdered sugar and vanilla extract. Mix until fully blended and glossy.
Assemble the Cake
  1. Drop spoonfuls of the cream cheese mixture over the chocolate batter.
  2. Swirl it into the batter using a knife in wide, lazy S-shapes.
  3. Top with halved Reese's cups and remaining chocolate chips.
Bake and Finish
  1. Bake for 40 to 47 minutes, checking at 40 minutes until the edges are set and the center is slightly underdone.
  2. Remove from the oven and drizzle with warmed peanut butter. Let cool for at least 30 minutes before serving.

Notes

For best results, use room-temperature ingredients and avoid over-mixing and over-baking. Allow cooling time for best texture.