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Reeses Peanut Butter Earthquake Cake

Decadent Reeses Peanut Butter Earthquake Cake You'll Love

This indulgent Reese's Peanut Butter Earthquake Cake is a delightful chocolate-peanut butter dessert perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Chocolate Cake Mix Opt for homemade chocolate cake batter for a personal touch.
  • 1 cup Water Follow instructions for precise measurements.
  • 1/2 cup Oil Vegetable or canola oil works best.
  • 3 large Eggs Essential for structure.
For the Peanut Butter Swirl
  • 1 cup Peanut Butter Sunflower seed butter is a nut-free alternative.
  • 1 cup Powdered Sugar Adjust to taste for your preferred sweetness.
  • 1/4 cup Melted Butter Enhances the richness of the peanut butter.
For the Toppings
  • 1 cup Chopped Reese's Cups Can swap with chocolate caramel candies if desired.
  • 1 cup Chocolate Chips Dark chocolate gives a deeper taste.

Equipment

  • 9×13-inch baking dish
  • Mixing bowl
  • hand mixer or whisk
  • Spatula
  • Butter knife

Method
 

Step-by-Step Instructions for Reeses Peanut Butter Earthquake Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Combine chocolate cake mix, water, oil, and eggs in a large mixing bowl. Mix until smooth.
  3. Pour the batter into the prepared baking pan and spread evenly.
  4. In another bowl, mix peanut butter, powdered sugar, and melted butter until smooth.
  5. Drop spoonfuls of the peanut butter mixture over the chocolate batter and swirl gently.
  6. Scatter chopped Reese's cups and chocolate chips over the cake surface.
  7. Bake for 35-40 minutes until edges are set and center has a slight jiggle.
  8. Cool in the pan completely before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

This cake can be made a day in advance to enhance flavors. Room temperature storage for up to 3 days or refrigerate for a week.

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