Reese's Peanut Butter Cup Earthquake Cake
A rich and decadent dessert that combines chocolate fudge cake with creamy peanut butter and Reese's Peanut Butter Cups, perfect for any occasion.
Ingredients
For the Cake
- 1 box chocolate fudge cake mix You can use gluten-free chocolate cake mix for a gluten-free version.
- ½ cup vegetable oil
- 3 large eggs
- 1 ¼ cups water
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted Can be replaced with coconut oil for a dairy-free option.
- 3 cups powdered sugar Coconut sugar can be used as a substitute for a healthier twist.
- ½ cup creamy peanut butter Almond butter or sunflower seed butter can be used for nut allergies.
- 1 tsp vanilla extract
For the Toppings
- 1 cup semi-sweet chocolate chips Dark chocolate chips or white chocolate can be a delicious alternative.
- 10–12 pieces Reese's Peanut Butter Cups, chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the chocolate fudge cake mix, vegetable oil, eggs, and water. Mix until smooth and lump-free.
- Pour the batter into the prepared pan and spread it evenly.
- In a separate bowl, beat the cream cheese and melted unsalted butter together until smooth. Gradually add the powdered sugar, peanut butter, and vanilla until creamy.
- Spoon dollops of the cream cheese mixture over the cake batter and swirl gently with a knife to create an 'earthquake' look.
- Sprinkle the chopped Reese's and chocolate chips evenly over the top.
Baking
- Bake the cake for 35 to 45 minutes, checking for doneness with a toothpick.
- Once baked, let the cake cool in the pan for at least 30 minutes.
Serving
- Slice the cake into squares and serve plain or with toppings like whipped cream or chocolate sauce.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw in the refrigerator before serving.