Earthquake Cake
A rich and decadent chocolate cake filled with creamy peanut butter and cream cheese, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box 15.25 oz chocolate cake mix Any brand
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 cup creamy or crunchy peanut butter Your preference
- 8 oz cream cheese, softened Full-fat recommended
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips Semi-sweet or milk chocolate
- ½ cup chopped pecans or walnuts Optional
Instructions
Preparation
- Start by gathering all your ingredients and equipment. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix according to package instructions until smooth, about 2 minutes.
- Pour half of the cake batter into the prepared baking pan evenly.
- In a separate bowl, beat the softened cream cheese until smooth. Add in the powdered sugar, peanut butter, and vanilla extract, mixing until creamy.
- Drop spoonfuls of the cream cheese mixture evenly over the chocolate cake batter. Swirl with a knife for a marbled effect.
- Pour the remaining cake batter over the cream cheese layer and sprinkle with chocolate chips and nuts.
- Bake for 35–40 minutes or until the surface is cracked and a toothpick comes out mostly clean.
- Let the cake cool in the pan for 10–15 minutes before serving.
Notes
Best served with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce. This cake can be stored in the fridge for up to 5 days or frozen for 3 months.