Reese’s Chocolate Peanut Butter Cup Earthquake Cake

Indulge in the ultimate dessert experience with the Reese’s Chocolate Peanut Butter Cup Earthquake Cake! This rich and decadent cake combines the beloved flavors of Reese’s peanut butter cups with a moist, chocolatey cake base, creating an irresistible treat that’s perfect for any occasion. With its unique ‘earthquake’ effect, where the top layer cracks and reveals a gooey, peanut buttery center, this cake is not only delicious but also a visual delight.


  1. Cake:
    • 1 box chocolate cake mix
    • Ingredients required by the cake mix (usually water, oil, and eggs)
  2. Filling:
    • 1 cup creamy peanut butter
    • 1 package cream cheese, softened
    • 1 cup powdered sugar
  3. Toppings:
    • 1 cup Reese’s peanut butter cups, chopped
    • 1/2 cup chocolate chips
    • 1/2 cup peanut butter chips


  1. Preheat and Prepare:
    • Preheat your oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking pan.
  2. Make the Cake:
    • Prepare the chocolate cake batter according to the package instructions. Pour the batter into the prepared baking pan.
  3. Prepare the Filling:
    • In a medium bowl, mix together the cream cheese, peanut butter, and powdered sugar until smooth and creamy.
  4. Assemble:
    • Drop spoonfuls of the peanut butter mixture over the cake batter. Swirl gently with a knife to create a marbled effect.
  5. Add Toppings:
    • Sprinkle the chopped Reese’s peanut butter cups, chocolate chips, and peanut butter chips over the top.
  6. Bake:
    • Bake according to the cake mix instructions, usually around 30-35 minutes, until the cake is set and the edges start to pull away from the pan.
  7. Cool:
    • Allow the cake to cool in the pan before serving.


  • Swirling Technique: When swirling the peanut butter mixture into the batter, don’t overmix. Aim for a marble-like appearance.
  • Serving Suggestion: Serve warm with a scoop of vanilla ice cream for an extra decadent dessert.
  • Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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