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Reese’s Peanut Butter Earthquake Cake Easy Chocolate Dessert Recipe

Reese’s Peanut Butter Earthquake Cake

This Reese’s Peanut Butter Earthquake Cake is a decadent dessert explosion! With layers of rich chocolate cake, gooey peanut butter, and chunks of Reese’s cups, every bite delivers a deliciously messy mix of flavors and textures that peanut butter lovers will adore.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box chocolate cake mix (about 450 g)
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 large eggs
Filling and Add-ins
  • 1 cup creamy peanut butter
  • 1 cup Reese’s peanut butter cups chopped
  • 1 cup chocolate chips
  • 1 cup sweetened condensed milk
Topping
  • 0.5 cup powdered sugar for dusting

Method
 

  1. Step 1: Preheat and Prepare
    Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Step 2: Mix the Cake Batter
    In a large mixing bowl, combine the chocolate cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until smooth and glossy.
  3. Step 3: Add Peanut Butter and Candy
    Fold in the creamy peanut butter, chopped Reese’s peanut butter cups, and chocolate chips until evenly distributed.
  4. Step 4: Layer the Batter
    Pour half of the cake batter into the prepared baking dish. Drizzle the sweetened condensed milk over the top, then pour the remaining batter and spread it gently to cover.
  5. Step 5: Bake the Cake
    Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not overbake — the center should remain slightly gooey.
  6. Step 6: Cool and Serve
    Allow the cake to cool for about 10 minutes. Dust with powdered sugar, slice into squares, and serve warm for the best texture.

Notes

For extra indulgence, drizzle melted peanut butter or chocolate ganache over the cooled cake. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.