Decadent Reese’s Peanut Butter Earthquake Cake Tips, FAQ & printable recipe

Tips for success

For the best results, use a high-quality creamy peanut butter that is shelf-stable, rather than natural peanut butter that requires stirring, as the latter can release too much oil during the baking process and affect the texture of the swirls.

If the top of the cake begins to brown too quickly before the center is set, loosely tent the baking dish with aluminum foil. This allows the center to continue cooking through without burning the chocolate chips or peanut butter cups on the surface.

Variations

• Dark Chocolate Twist: Substitute the standard chocolate cake mix with a dark chocolate or devil's food variety for a more intense, sophisticated cocoa flavor that pairs perfectly with the sweet peanut butter.
• Nutty Crunch: Add 1/2 cup of finely chopped roasted peanuts to the topping mixture along with the chocolate chips for an extra layer of texture and a deeper, more pronounced nutty flavor.

Storage and make-ahead

Fridge

Keep covered in the refrigerator for up to 5 days. Allow to reach room temperature before serving.

Freezer

Wrap tightly in plastic wrap and then foil, freezing for up to 2 months. Thaw in the refrigerator overnight.

Reheat

Warm individual slices in the microwave for 15-20 seconds until the chocolate and peanut butter are soft and gooey.

Store any leftover cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator.

Always allow the cake to cool completely before covering it to prevent condensation from making the top soggy, which can compromise the texture of the chocolate toppings.

This cake is excellent when made ahead of time, as the flavors continue to deepen as it sits. It can be prepared and baked one day in advance and stored at room temperature.

For the best experience, serve it slightly warm by reheating individual slices in the microwave for a few seconds to soften the fudge and peanut butter.

Serving ideas

Serve this cake warm or at room temperature. It is delicious on its own, but it pairs wonderfully with a scoop of vanilla bean ice cream to balance the intensity of the chocolate and the saltiness of the peanut butter.

A dollop of unsweetened whipped cream can also provide a light, airy contrast to the dense, fudgy nature of the cake.

When slicing, use a sharp, warm knife to achieve clean cuts through the fudge and peanut butter swirls. Simply run the knife under hot water and wipe it dry between each slice.

This technique ensures that the layers remain visible and the presentation is as attractive as possible for your guests or family members.

Frequently asked questions

Recipe card

Decadent Reese's Peanut Butter Earthquake Cake

Prep 15 minCook 45 minRest 20 minTotal 1 h 20 minServes 12

Ingredients

• 1 box chocolate cake mix
• 1/2 cup creamy peanut butter
• 1/2 cup hot fudge sauce
• 1 cup mini peanut butter cups
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions using the required eggs, oil, and water. Pour the prepared batter into a greased 9x13 inch glass baking dish, ensuring an even layer across the bottom.
2. Drop spoonfuls of the creamy peanut butter over the chocolate cake batter. Use a knife or spatula to gently swirl the peanut butter into the batter. Drizzle the hot fudge sauce over the top, then scatter the mini peanut butter cups and chocolate chips evenly across the surface.
3. Place the dish in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Ensure the center is fully set, reaching an internal temperature of 160°F (71°C) for the egg-based components. Allow the cake to rest for 20 minutes before serving to let the layers set.

Contains: gluten, eggs, peanuts, milk, soy

Estimated nutrition per serving

Calories

420

Protein

6.5 g

Carbohydrates

52 g

Fat

21 g

Fiber

1.5 g

Sugar

38 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.