Description
This Reese’s Peanut Butter Earthquake Cake is a decadent layered dessert featuring a rich chocolate cake base topped with a creamy peanut butter mixture, semi-sweet chocolate chips, and mini Reese’s Peanut Butter Cups. Perfect for peanut butter and chocolate lovers, this cake combines moist cake with a luscious peanut butter topping, baked to perfection for an indulgent treat.
Ingredients
Scale
Chocolate Cake Base
- 1 chocolate cake mix (plus ingredients needed to prepare as per package instructions – typically eggs, oil, water)
Peanut Butter Topping
- 1/2 cup butter, melted
- 8 ounce package cream cheese, softened
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar
Toppings
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini Reese’s Peanut Butter Cups, halved
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch glass baking dish with non-stick cooking spray to prevent sticking.
- Prepare chocolate cake batter: Prepare the chocolate cake mix according to the package instructions, typically combining the mix with eggs, oil, and water. Pour the prepared batter evenly into the greased 9×13-inch baking dish but do not bake yet.
- Make the peanut butter mixture: In a large mixing bowl, use an electric mixer to beat the melted butter and softened cream cheese together. Initially, the mixture will appear globby, but continue beating until it becomes smooth and creamy.
- Add peanut butter and vanilla: Mix in the peanut butter and vanilla extract using the electric mixer until the mixture is uniform and smooth.
- Incorporate powdered sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition. Continue mixing until the mixture is fully incorporated and light and fluffy.
- Assemble the cake layers: Spoon the peanut butter mixture evenly on top of the unbaked chocolate cake batter in the baking dish. Next, sprinkle the semi-sweet chocolate chips and halved mini Reese’s Peanut Butter Cups evenly over the peanut butter layer.
- Bake and cool: Bake the assembled cake in the preheated oven for 45 to 55 minutes, or until the center is set and the edges start to pull away slightly from the pan. Allow the cake to cool slightly before slicing and serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the peanut butter mixture.
- Check the cake at 45 minutes to avoid over-baking. A toothpick inserted in the center should come out with a few moist crumbs.
- For extra indulgence, serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
- You can substitute mini Reese’s with chopped regular peanut butter cups if mini ones are unavailable.
- Store leftovers covered at room temperature for 1-2 days or refrigerate for up to 4 days.
