Reese’s Peanut Butter Earthquake Cake
The Shopping List
The Base
• Chocolate Cake Mix: 1 box (plus the water, oil, and eggs required by the box).
The Peanut Butter "Earthquake" Filling
• Cream Cheese: 8 oz (softened to room temperature).
• Butter: 1/2 cup (melted).
• Creamy Peanut Butter: 1/2 cup.
• Vanilla Extract: 1/2 tsp.
• Powdered Sugar: 4 cups.
The Toppings
• Semi-Sweet Chocolate Chips: 1/2 cup.
• Mini Reese’s Cups: 1 cup (sliced in half).
Baking Instructions
1. Prep the Foundation
Preheat your oven to 350°F (175°C). Thoroughly grease a 9x13-inch baking dish. Whip up the chocolate cake batter according to the package directions and pour it evenly into the prepared dish.
2. Create the PB Swirl
In a separate mixing bowl, beat the softened cream cheese and melted butter until the mixture is completely smooth. Blend in the peanut butter and vanilla. Gradually add the powdered sugar (one cup at a time) and beat until the mixture is light and fluffy.
3. Layer and Load
Drop large spoonfuls of the peanut butter mixture over the raw cake batter.
Pro Tip: Do not spread or stir the mixture! The beauty of this cake comes from the "clumps" sinking naturally.
Finish by scattering the chocolate chips and halved Reese’s cups over the top.
4. Bake and Set
Bake for 45–55 minutes. You’ll know it’s ready when the edges are set and the center has a slight, stable jiggle.
5. Serve
Allow the cake to cool for at least 15 minutes before slicing. It is best served warm, perhaps with a scoop of vanilla ice cream to balance the richness!
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