Chocolate Peanut Butter Earthquake Cake
This Chocolate Peanut Butter Earthquake Cake is the kind of dessert that stops everyone in their tracks. A rich chocolate batter made from a box chocolate cake mix gets layered with a gooey cream cheese filling swirled with creamy peanut butter, then loaded with miniature Reese’s peanut butter cups and sweet chocolate chips. As the cake bakes, the cream cheese mixture sinks into the chocolate batter, creating those signature cracks and a fudgy, gooey texture that peanut butter lovers go absolutely wild for. Every bite is packed with rich chocolate and salty sweet peanut butter goodness, making this Chocolate Peanut Butter Earthquake Cake a guaranteed crowd pleaser. If you have a sweet tooth and love over the top treats, this chocolate fudge cake is calling your name.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. The gooey texture holds up beautifully when chilled.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and then place them in a freezer safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Room temperature: This cake can sit out for up to 2 hours, but because of the cream cheese layer, it’s best kept refrigerated.
Ingredient Notes
- Devil’s Chocolate cake mix: The rich, chocolatey base for this earthquake cake.
- Butter: Adds richness and moisture to the cream cheese filling.
- Cream cheese: Creates the gooey, tangy layer that sinks into the batter.
- Creamy peanut butter: Brings salty sweet flavor to the filling.
- Vanilla extract: Enhances all the flavors in the peanut butter mixture.
- Powdered sugar: Sweetens and thickens the cream cheese mixture.
- Mini milk chocolate chips: Melts into the cake for pockets of chocolate.
- Mini Reese’s peanut butter cups: Adds chunks of chocolate and peanut butter throughout.
Chocolate Peanut Butter Earthquake Cake
- Preheat your oven to 350°F and grease a 9×13-inch baking pan. Follow the instructions on your Devil’s Chocolate cake mix box. Combine the cake mix, eggs, oil, and water in a bowl, and mix it until smooth and well combined.
- Pour the cake batter into your prepared baking pan, spreading it evenly to create a smooth layer.
- In another bowl, beat together the butter and softened cream cheese.
- Add peanut butter, and vanilla extract and continue mixing until it’s creamy and smooth.
- Slowly add in the powdered sugar, a little at a time, while continuing to beat.
- Drop spoonful of the peanut butter cheesecake mixture onto the chocolate cake batter in the pan. Don’t worry about perfection here; just go with it. Then, take a knife or spatula and gently swirl the two mixtures together.
- Add 1 cup each of mini chocolate chips and reese on top of the mixture.
- Pop your Earthquake Cake into the preheated oven and bake for about 45-50 minutes or until the cake is set, and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and sprinkle the rest of the chocolate chips and reese all over the cake. Allow your cake to cool for a bit before serving.
Chocolate Peanut Butter Earthquake Cake
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Ingredients
- 13.25 oz Devil Chocolate cake mix plus eggs, oil and water as indicated on the box
- ¼ cup melted butter
- 8 oz cream cheese at room temperature
- 3/4 cup creamy peanut butter
- 2 tsp vanilla
- 3 1/2 cups powdered sugar
- 1 ½ cups mini milk chocolate chips
- 1 ½ cups Mini Reese cups cut in half
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan. Follow the instructions on your Devil's Chocolate cake mix box. Combine the cake mix, eggs, oil, and water in a bowl, and mix it until smooth and well combined.
- Pour the cake batter into your prepared baking pan, spreading it evenly to create a smooth layer.
- In another bowl, beat together the butter and softened cream cheese.
- Add peanut butter, and vanilla extract and continue mixing until it’s creamy and smooth.
- Slowly add in the powdered sugar, a little at a time, while continuing to beat.
- Drop spoonful of the peanut butter cheesecake mixture onto the chocolate cake batter in the pan. Don’t worry about perfection here; just go with it. Then, take a knife or spatula and gently swirl the two mixtures together.
- Add 1 cup each of mini chocolate chips and reese on top of the mixture.
- Pop your Earthquake Cake into the preheated oven and bake for about 45-50 minutes or until the cake is set, and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and sprinkle the rest of the chocolate chips and reese all over the cake. Allow your cake to cool for a bit before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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