Why You’ll Love This Recipe
- Combines rich chocolate cake with irresistible peanut butter pockets.
- Simple to prepare using a boxed cake mix and Reese’s candy.
- Gooey, melty centers that add a fun texture surprise in every bite.
- Perfect for parties, celebrations, or any chocolate-peanut butter craving.
- Customizable with toppings like powdered sugar, whipped cream, or caramel drizzle.
Ingredients
- 1 box chocolate cake mix (plus ingredients specified on the package—usually eggs, oil, and water)
- 24–30 Reese’s Peanut Butter Cups (mini or regular size, unwrapped)
Optional Toppings:
- Powdered sugar
- Whipped cream
- Caramel drizzle
- Chopped peanuts
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to the temperature recommended on the cake mix box, typically 350°F (175°C).
- Prepare the cake batter according to the package instructions. Pour half of the batter into a greased bundt or round cake pan.
- Evenly place the Reese’s Peanut Butter Cups over the surface of the batter. Leave space between each cup to allow them to melt and spread without overcrowding. Avoid placing them too close to the edges.
- Gently pour the remaining batter over the peanut butter cups, using a spatula to smooth the top and fully cover the cups while keeping them near the surface for gooey pockets.
- Bake the cake for 35–45 minutes or as directed on the cake mix box. Check doneness by inserting a toothpick—the cake should be cooked through; melted peanut butter on the toothpick is fine.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This allows the peanut butter pockets to set slightly before slicing.
Servings and Timing
- Servings: About 12
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Total Time: About 50 minutes
Variations
- Use devil’s food or dark chocolate cake mix for richer flavor contrast.
- Choose mini Reese’s for evenly distributed pockets or regular size for larger gooey centers.
- Add chopped peanuts on top before baking for crunch.
- Drizzle caramel or chocolate sauce over slices for extra indulgence.
- Serve with whipped cream or vanilla ice cream for a creamy finish.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Warm individual slices slightly in the microwave to revive gooey centers.
FAQs
Can I use homemade chocolate cake instead of boxed mix?
Yes, homemade cake batter works well for this recipe.
Do I need to unwrap the Reese’s Peanut Butter Cups?
Yes, unwrap all cups before adding to the batter.
Can I use other peanut butter candies?
Yes, but melting properties may vary.
Will the peanut butter cups sink to the bottom?
If you pour batter gently and cover evenly, they should stay near the center or top for gooey pockets.
Can I make this gluten-free?
Use a gluten-free chocolate cake mix to adapt.
Can I freeze the cake?
Yes, freeze fully cooled cake wrapped tightly for up to 2 months.
How do I prevent the cake from sticking to the pan?
Grease the pan well and avoid placing peanut butter cups too close to the edges.
Can I use a different size pan?
Yes, adjust baking time accordingly based on pan size.
Is this cake very sweet?
Yes, it’s rich and sweet due to the chocolate and peanut butter combination.
Can I add nuts inside the batter?
Yes, chopped peanuts or walnuts can be mixed in for extra texture.
Conclusion
Reese’s Peanut Butter Earthquake Cake is an indulgent, easy-to-make dessert that combines rich chocolate cake with irresistible pockets of melted peanut butter candy. Perfect for celebrations or satisfying any chocolate-peanut butter craving, this cake delivers both drama and deliciousness in every bite.
REESE’S PEANUT BUTTER EARTHQUAKE CAKE
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Total Time: About 50 minutes
- Yield: About 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Reese’s Peanut Butter Earthquake Cake is a decadent chocolate cake with gooey pockets of melted Reese’s Peanut Butter Cups baked inside, combining rich chocolate and peanut butter for a dramatic and delicious dessert.
Ingredients
1 box chocolate cake mix (plus ingredients specified on the package—usually eggs, oil, and water)
24–30 Reese’s Peanut Butter Cups (mini or regular size, unwrapped)
Optional Toppings:
Powdered sugar
Whipped cream
Caramel drizzle
Chopped peanuts
Instructions
- Preheat the oven to the temperature recommended on the cake mix box, typically 350°F (175°C).
- Prepare the cake batter according to package instructions. Pour half of the batter into a greased bundt or round cake pan.
- Evenly place the Reese’s Peanut Butter Cups over the surface of the batter, leaving space between each to allow melting and spreading without overcrowding. Avoid placing near edges.
- Gently pour the remaining batter over the peanut butter cups, smoothing the top with a spatula to fully cover the cups while keeping them near the surface for gooey pockets.
- Bake for 35–45 minutes or as directed on the cake mix box. Check doneness with a toothpick—the cake should be cooked through; melted peanut butter on the toothpick is fine.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to allow peanut butter pockets to set slightly before slicing.
Notes
Use devil’s food or dark chocolate cake mix for richer flavor.
Mini Reese’s create evenly distributed pockets; regular size creates larger gooey centers.
Add chopped peanuts on top before baking for crunch.
Drizzle caramel or chocolate sauce over slices for extra indulgence.
Serve with whipped cream or vanilla ice cream for a creamy finish.
Store leftover cake in airtight container at room temperature up to 3 days or refrigerate up to 5 days.
Warm slices slightly in microwave to revive gooey centers.
Use gluten-free cake mix to make gluten-free version.
Freeze cooled cake wrapped tightly for up to 2 months.
Grease pan well and avoid placing peanut butter cups near edges to prevent sticking.
Adjust baking time for different pan sizes.
Add chopped nuts in batter for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: approx. 350-400 kcal
- Sugar: 30-35 g
- Sodium: 250-300 mg
- Fat: 18-22 g
- Saturated Fat: 8-10 g
- Unsaturated Fat: 6-8 g
- Trans Fat: 0 g
- Carbohydrates: 40-45 g
- Fiber: 2-3 g
- Protein: 4-6 g
- Cholesterol: 40-60 mg
