Reese’s Chocolate Peanut Butter Cup Earthquake Cake
A decadently delightful dessert that combines the rich flavors of chocolate and peanut butter in an irresistibly moist cake, topped with gooey frosting and chunks of Reese’s candy.
Ingredients
Cake Ingredients
- 1 box dark chocolate fudge cake mix
- 8 oz cream cheese (softened) Make sure it is at room temperature.
- 1/2 cup unsalted butter (softened) Ensure it is softened for easier mixing.
- 1/2 cup creamy peanut butter You can substitute with crunchy if desired.
- 1 tsp vanilla extract
- 4 cups powdered sugar Add gradually to achieve desired thickness.
- 1/2 cup chocolate chips
- 1 cup miniature Reese’s peanut butter cups (halved) For extra indulgence.
- Vanilla ice cream (for serving) Enhances flavor when served warm.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, prepare the chocolate cake mix according to package instructions (typically adding oil, eggs, and water). Whisk until smooth.
- Pour the batter into the greased baking dish and spread evenly.
Frosting Preparation
- In another bowl, beat cream cheese, butter, peanut butter, and vanilla until smooth.
- Gradually add powdered sugar, mixing until thick and creamy.
Assembling and Baking
- Spread the frosting over the cake batter in the dish.
- Sprinkle with chocolate chips and halved Reese’s, pressing them gently into the frosting.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking.
Serving
- Let the cake cool completely on a wire rack.
- Once cooled, slice and serve with a scoop of vanilla ice cream.
Notes
To keep your cake fresh, store leftovers in an airtight container at room temperature for up to 3 days. For a longer lifespan, refrigerate the cake for up to a week. Let it come to room temperature before serving for the best flavor and texture.