Reese’s Peanut Butter Earthquake Cake (Print version)
A gooey chocolate peanut butter earthquake cake with cream cheese filling, chocolate chips, and chopped Reese’s cups.
# Ingredients:
For the cake base
01 -
1 box (15.25 oz or 432 g) devil’s food cake mix
02 -
Eggs, oil, and water called for on the cake mix box
03 -
Nonstick baking spray or softened butter, for the pan
For the peanut butter filling
04 -
8 oz (225 g) full-fat cream cheese, softened
05 -
1/2 cup (113 g) unsalted butter, melted and slightly cooled
06 -
1/2 cup (128 g) creamy peanut butter
07 -
1 teaspoon vanilla extract
08 -
3 1/2 cups (420 g) powdered sugar
For the topping
09 -
3/4 cup (128 g) semi-sweet chocolate chips
10 -
1 1/2 cups (225 g) mini Reese’s peanut butter cups, halved or chopped, divided
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with baking spray or softened butter.
02 -
Prepare the devil’s food cake mix with the eggs, oil, and water listed on the package. Spread the batter evenly in the prepared baking dish and do not bake yet.
03 -
Beat the softened cream cheese and melted butter until smooth. Add the peanut butter and vanilla, then beat again until creamy.
04 -
Beat in the powdered sugar one cup at a time. The mixture should be thick, fluffy, and scoopable.
05 -
Drop spoonfuls of the peanut butter filling over the unbaked chocolate batter. Sprinkle with the chocolate chips and half of the chopped peanut butter cups.
06 -
Bake for 45-55 minutes, until the edges are set and the center no longer looks like loose batter. Add the remaining peanut butter cups during the last 5 minutes or press them onto the hot cake after baking.
07 -
Let the cake rest for at least 20 minutes before scooping or slicing. Serve warm, room temperature, or chilled.
# Good to know:
01 -
The center should stay gooey, but it should not be raw batter.
02 -
For cleaner slices, chill the cake before cutting and warm each piece before serving.
03 -
Best served with vanilla ice cream or whipped cream.