Reese’s Peanut Butter Earthquake Cake – A Gooey, Decadent Dessert Explosion

Introduction

If you love Reese’s Peanut Butter Cups, chocolate cake, and gooey cream cheese desserts, get ready for a treat that defies all baking rules — the Reese’s Peanut Butter Earthquake Cake.

This cake is called an earthquake for a reason: it bubbles, cracks, and shifts while baking, creating irresistible swirls of peanut butter, chocolate, and molten cream cheese that look beautifully imperfect. Every bite is an indulgent combination of textures — moist chocolate cake, creamy peanut butter filling, pockets of molten chocolate, and crunchy Reese’s candies.

It’s the ultimate comfort dessert, the kind that disappears at family gatherings, potlucks, or birthday parties before you even get a second slice. Best of all? It’s incredibly easy to make — no mixer, no complex layering, and it uses mostly pantry staples.

Why You’ll Love This Cake

A peanut butter and chocolate lover’s fantasy
Beautifully messy — the cracked, swirled look is part of its charm
Super moist and gooey — thanks to cream cheese and butter filling
Simple ingredients — easy to find, easy to assemble
Perfect for sharing — makes a large, rich cake that serves a crowd

What Is an Earthquake Cake?

An earthquake cake is a type of dessert that “cracks” and “erupts” while baking. As it cooks, the cream cheese and butter mixture sinks into the chocolate cake batter, creating creamy rivers of sweetness and uneven surfaces — resembling the aftermath of an earthquake. The result is a gooey, self-saucing cake that doesn’t need frosting because it’s already full of rich, melty goodness inside.

This Reese’s version takes the traditional Earthquake Cake and transforms it into a peanut butter paradise. It features Reese’s Peanut Butter Cups, Reese’s Pieces, and peanut butter chips layered with chocolate cake and a luscious cream cheese mixture that oozes through the center.

Preparation Time

Ingredients

For the Cake Base

• 1 box devil’s food chocolate cake mix (about 15.25 oz / 430 g)

• 1 cup whole milk (or water, per cake mix instructions)

• ½ cup vegetable oil

• 3 large eggs

(Alternatively, you can use your favorite homemade chocolate cake batter — just ensure it’s pourable.)

For the Cream Cheese Mixture

• 1 package (8 oz / 225 g) cream cheese, softened

• ½ cup (115 g) unsalted butter, melted

• 3 ½ cups powdered sugar, sifted

• ½ cup creamy peanut butter

For the Peanut Butter-Chocolate Add-Ins

• 1 cup Reese’s Peanut Butter Cups, roughly chopped

• ¾ cup Reese’s Pieces candies

• ½ cup peanut butter chips

• ½ cup semi-sweet or milk chocolate chips

• Optional: a pinch of sea salt flakes for topping

Step-by-Step Instructions

Step 1 – Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch (23×33 cm) baking pan generously with butter or nonstick spray.
You can also line it with parchment paper for easier cleanup.

Step 2 – Prepare the Cake Batter

In a large bowl, combine:

• The box of devil’s food cake mix

• Milk (or water, per package)

• Oil

• Eggs

Whisk or beat until smooth and lump-free.
Set aside while preparing the filling.
The batter should be glossy and slightly thick — this will form the base layer.

Step 3 – Prepare the Cream Cheese Filling

In a separate bowl:

1. Beat softened cream cheese with melted butter until smooth.

2. Add peanut butter and beat until creamy.

3. Gradually add powdered sugar, one cup at a time, mixing until fully combined and silky.

This mixture should be rich and spreadable — like thick frosting.
It’s this layer that creates the “earthquake” effect when baked.

Step 4 – Assemble the Layers

Now comes the fun part — layering and “messing up” the cake on purpose!

1. Pour the chocolate cake batter evenly into your prepared pan.

2. Sprinkle half of the Reese’s Peanut Butter Cups, Reese’s Pieces, and peanut butter chips over the batter.

3. Spoon the cream cheese mixture in large dollops across the surface (don’t spread it evenly — you want some thick pockets).

4. Sprinkle the remaining candies and chips over the top.

Step 5 – Bake

Place the cake in the oven and bake for 45–50 minutes, or until the edges are set and the center is slightly gooey.
Because of the cream cheese mixture, a traditional toothpick test won’t be accurate — it should come out with some moist crumbs attached.

As it bakes, you’ll notice cracks forming on top and patches of cream cheese peeking through — that’s exactly what you want!

Step 6 – Cool Before Serving

Let the cake cool for at least 30 minutes before slicing.
It will firm up slightly but stay wonderfully gooey inside.

You can serve it warm for a molten texture or chilled for a dense, fudgy version.

Serving Suggestions

The Reese’s Peanut Butter Earthquake Cake is spectacular on its own, but you can take it even further:

• Serve warm with a scoop of vanilla ice cream for a hot-and-cold contrast.

• Drizzle with chocolate or caramel sauce for extra indulgence.

• Add a dollop of whipped cream and a sprinkle of crushed Reese’s Pieces.

• Pair with a cold glass of milk or coffee for the ultimate comfort pairing.

For parties or holidays, top it with crushed Reese’s candies just before serving for a festive look.

Tips for Success

1. Don’t overmix the cream cheese filling. It should stay thick and creamy.

2. Use room-temperature ingredients for even mixing.

3. Avoid overbaking. The cake should remain gooey in the center.

4. Customize your Reese’s ratio. Add more cups for creaminess or more Pieces for crunch.

5. Use parchment paper if you plan to lift the cake out for slicing — it’s sticky and rich!

6. Let it rest before serving. This allows the molten layers to settle into that signature gooey texture.

7. Warm leftovers slightly in the microwave to restore that fresh-out-of-the-oven texture.

Flavor Variations

1. Double Chocolate Version

Add 2 tablespoons of cocoa powder to the cream cheese mixture for an extra layer of chocolate intensity.

2. Salted Caramel Twist

Drizzle caramel sauce between layers and sprinkle with sea salt before baking.

3. Peanut Butter Explosion

Add chunks of peanut butter cookie dough or a swirl of extra peanut butter in the batter for a truly peanut butter-heavy dessert.

4. White Chocolate Reese’s Edition

Replace the regular Reese’s cups with white chocolate Reese’s and peanut butter chips with white chips for a lighter, creamier twist.

5. Brownie Base Swap

Use brownie batter instead of cake mix for a denser, fudgier texture.

Storage Instructions

Room Temperature:

Store covered for up to 2 days.

Refrigerator:

Keep in an airtight container for up to 5 days. It’s delicious cold or reheated for 15 seconds in the microwave.

Freezer:

You can freeze slices individually for up to 2 months. Wrap tightly in plastic and foil, then thaw in the fridge overnight before serving.

Calories & Nutrition (Per Serving, Approx. 1/12 of cake)

Note: This cake is indulgent and rich, so small portions are very satisfying!

Common Mistakes to Avoid

Overbaking – This dries out the cake and ruins its gooey charm.
Using cold cream cheese – It won’t blend smoothly into the filling.
Mixing layers too much – Resist the urge to swirl; let nature do the “earthquake.”
Forgetting to grease the pan – The cream cheese layer sticks easily.

Make-Ahead Option

This cake can be made a day in advance and stored in the fridge. Reheat gently in the oven (300°F / 150°C) for 10–12 minutes or microwave individual slices.

The flavors actually develop overnight, making it even more delicious the next day.

Perfect Pairings

Frequently Asked Questions

Q: Can I use homemade cake batter instead of boxed mix?
A: Absolutely! Just make sure it yields a similar consistency — not too thick, not too runny.

Q: What can I use instead of cream cheese?
A: Mascarpone works beautifully for a slightly sweeter flavor, though cream cheese gives the best texture.

Q: Can I use crunchy peanut butter?
A: Yes! It adds texture, though creamy peanut butter makes smoother layers.

Q: My cake didn’t crack much. Did I do something wrong?
A: Not at all! Cracks depend on oven heat and moisture levels. The taste and texture are still perfect.

Q: Can I make cupcakes with this recipe?
A: Definitely. Layer the batter and filling in muffin tins (lined) and bake for 20–25 minutes.

Why This Cake Stands Out

Unlike most chocolate cakes, the Reese’s Peanut Butter Earthquake Cake doesn’t rely on frosting for flavor — the “built-in” molten filling provides all the creaminess you need. It’s part cake, part cheesecake, part lava cake… and 100% indulgence.

It’s visually stunning, ridiculously tasty, and guaranteed to impress anyone who loves the chocolate–peanut butter combo. The beauty lies in its imperfection — the cracks, swirls, and pockets of melted peanut butter make every slice unique.

Final Thoughts

The Reese’s Peanut Butter Earthquake Cake is more than just a dessert — it’s an experience. Each forkful offers something new: melty chocolate, creamy peanut butter, and crunchy candy. It’s messy, indulgent, and unapologetically rich — the kind of cake that brings smiles, laughter, and second servings.

Serve it at birthdays, holidays, or casual weekends when you need something outrageously delicious. It’s easy, forgiving, and a guaranteed crowd-pleaser.

So grab your Reese’s stash, preheat your oven, and prepare for a dessert that will rock your world — quite literally.

In Short

• Prep: 20 min

• Bake: 45–50 min

• Servings: 12–16

• Texture: Gooey, creamy, rich

• Main Flavors: Chocolate, peanut butter, cream cheese

• Skill Level: Easy

• Reward: Off-the-charts delicious