If you’ve ever wished your dessert could taste like a peanut butter cup, a cheesecake, and a gooey chocolate brownie all at once, Reese’s Peanut Butter Earthquake Cake is about to make your sweet tooth very, very happy. This cake is everything the name promises — indulgent, a little wild in appearance (on purpose!), and absolutely irresistible in flavor. With rich chocolate cake swirled with sweet cream cheese, melty peanut butter, and chunks of Reese’s Peanut Butter Cups, every bite feels like a decadent surprise.
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Why You’ll Fall in Love with This Cake
I promised you versatile, and here’s proof! This cake looks like a showstopper for special occasions, but it’s easy enough to whip up on a weeknight when the craving hits. The “earthquake” effect happens naturally as the cream cheese and peanut butter filling bubbles up through the cake batter during baking, creating beautiful swirls and pockets of gooey deliciousness. Anything but boring!!
Reasons to love it:
Effortless wow factor – no fancy frosting skills required.
Flavor explosion – chocolate, peanut butter, cream cheese, and candy all in one.
Make-ahead friendly – tastes just as good the next day (if it lasts that long).
Crowd pleaser – perfect for potlucks, birthdays, or “just because” baking.
What Does Reese’s Peanut Butter Earthquake Cake Taste Like?
Imagine the richest chocolate cake you’ve ever had — now add ribbons of tangy, sweet cream cheese, melty pockets of peanut butter, and chewy chunks of Reese’s cups. The result is a mash-up of cheesecake, fudge brownie, and candy bar, with a gooey, almost molten center. Every slice is unique because the “earthquake” swirl pattern bakes differently each time.
Benefits of Making This Cake
Besides making you the most popular person in the room?
No stand mixer required – a hand whisk or spatula works fine.
Customizable – you can switch up candies or flavors.
Kid-friendly – fun to help layer the batter and candy.
Freezer-friendly – slices keep beautifully for future indulgence.
Ingredients for Reese’s Peanut Butter Earthquake Cake
1 box (15.25 oz) chocolate cake mix + ingredients listed on box (usually eggs, oil, and water)
1 cup semi-sweet chocolate chips
1 cup peanut butter chips (optional but amazing)
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
½ cup creamy peanut butter
10–12 Reese’s Peanut Butter Cups, chopped
Tools You’ll Need
9×13-inch baking pan
Large mixing bowls
Hand mixer or whisk
Rubber spatula
Measuring cups and spoons
Optional Additions & Substitutions
Candy swap – Use Snickers, Butterfinger, or chopped Kit Kats.
Nut-free option – Replace peanut butter with cookie butter or sunflower seed butter.
Extra gooey – Add ½ cup caramel bits into the batter.
Dark chocolate lovers – Use dark chocolate cake mix and chips.
How to Make Reese’s Peanut Butter Earthquake Cake
Preheat & Prep – Preheat your oven to 350°F (175°C). Lightly grease your 9×13 pan.
Mix the Chocolate Cake Batter – In a large bowl, prepare cake mix according to package directions. Stir in chocolate chips and peanut butter chips. Spread batter evenly into the prepared pan.
Make the Peanut Butter Cream Cheese Mixture – In another bowl, beat cream cheese, butter, and peanut butter until smooth. Add powdered sugar gradually and beat until creamy.
Layer the Magic – Drop spoonfuls of the cream cheese mixture over the cake batter. Sprinkle chopped Reese’s cups on top.
Swirl for the Earthquake Effect – Use a butter knife to gently swirl the cream cheese mixture into the chocolate batter. Don’t overmix — you want those ribbons and pockets.
Bake – Bake for 40–45 minutes, or until edges are set but the center is slightly soft (that’s the gooey magic).
Cool Slightly & Serve – Let cool for at least 20 minutes before slicing. The center will be warm and molten if served right away, or more set if cooled completely.
What to Serve with This Cake
A scoop of vanilla ice cream for contrast.
Cold milk for the ultimate nostalgic combo.
A drizzle of chocolate or caramel sauce for extra drama.
Tips for Perfect Earthquake Cake
Room temperature dairy blends smoother into the batter.
Don’t over-swirl — you’ll lose the “earthquake” look.
Line with parchment if you want easy lift-out slices.
Chop Reese’s cups cold (pop them in the freezer for 10 minutes first) so they hold shape while baking.
Storage Instructions
Room temperature: Store covered for up to 2 days.
Refrigerator: Keeps well for up to 5 days; serve at room temp for best flavor.
Freezer: Wrap slices tightly and freeze for up to 2 months; thaw overnight in the fridge.
FAQ
Can I make this cake without peanut butter?
Yes! Swap peanut butter and Reese’s for caramel, Biscoff, or even fruit jam for a different flavor.
Do I need to refrigerate the cake?
If keeping for more than 2 days, yes — the cream cheese layer makes refrigeration safer.
Why is it called an “Earthquake” Cake?
Because the swirled cream cheese layer rises and cracks through the chocolate batter during baking, giving it a fault-line look.
Can I double this recipe?
Absolutely — just bake in two pans or a large sheet pan for events.
Conclusion
Reese’s Peanut Butter Earthquake Cake is proof that the best desserts are sometimes the easiest. With a boxed cake mix as the base and a handful of mix-ins, you get a dessert that looks like it came straight from a bakery window — without hours in the kitchen. Gooey, swirled, and outrageously indulgent, it’s the kind of cake that disappears faster than you can say “just one more slice.”
If you loved this recipe, you might also enjoy:
Peanut Butter Cup Brownies
Chocolate Peanut Butter Lava Cake
No-Bake Peanut Butter Cheesecake
Let’s Make This a Community Bake!
Tried this recipe? Leave a review in the comments below and share your creation on Pinterest — I’d love to see your swirls!
Nutritional Information (per serving, approx. 16 servings)
Calories: 420
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 52g
Sugar: 39g
Protein: 6g