Dessert

Indulgent Reese’s Chocolate Peanut Butter Cup Earthquake Cake Recipe

ByMarina Montclair April 19, 2026April 19, 2026

Introduction

This Indulgent Reese’s Chocolate Peanut Butter Cup Earthquake Cake is a decadent treat for chocolate and peanut butter lovers alike. Packed with rich flavors and gooey textures, it combines chocolate cake, pudding, and plenty of Reese’s Peanut Butter Cups for an unforgettable dessert experience.

The image shows a square piece of rich, dark chocolate brownie with a thick, creamy peanut butter layer on top. The peanut butter layer is smooth and light brown, covered with small, round chocolate chips and several mini peanut butter cups standing vertically along the edges. To the right of the brownie, there is a scoop of white vanilla ice cream with a soft, smooth texture. Some chocolate chips are scattered on the white plate around the dessert. The plate is on a white marbled surface with natural light coming from the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 standard chocolate cake mix
3 large eggs
Water (or brewed coffee for richer flavor)
1 package instant chocolate pudding mix
6-8 Reese’s Peanut Butter Cups, chopped
Creamy peanut butter (or crunchy for texture)
Powdered sugar
Milk (for frosting, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large mixing bowl, combine the chocolate cake mix, eggs, and water. Stir until just combined, taking care not to overmix.
Step 3: Fold in the instant chocolate pudding mix until evenly distributed throughout the batter.
Step 4: Chop 6-8 Reese’s Peanut Butter Cups and gently fold them into the batter.
Step 5: Pour the batter into the prepared baking dish and spread it out evenly.
Step 6: In a separate bowl, mix creamy peanut butter with powdered sugar until smooth. Drizzle this mixture over the cake batter in a zigzag pattern.
Step 7: Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 8: Let the cake cool in the pan for about 15 minutes. Prepare a simple frosting by mixing more peanut butter with powdered sugar and a little milk until spreadable. Frost the cake once it’s cool.
Step 9: Sprinkle additional chopped Reese’s Peanut Butter Cups on top for extra indulgence.

Tips & Variations

Use brewed coffee instead of water for a deeper chocolate flavor in your cake.
Try crunchy peanut butter in the frosting or drizzle for added texture.
Add chopped nuts, such as peanuts or walnuts, for extra crunch.
For a lighter version, reduce the amount of peanut butter or powdered sugar in the frosting.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for about 15-20 seconds to soften the frosting and bring out the gooey texture.

How to Serve

The image shows a dessert square on a white plate with a white marbled background. The bottom layer is dark, rich, and moist chocolate brownie with a slightly rough texture. Above that is a smooth, creamy peanut butter layer topped with mini chocolate chips scattered on it. The top layer consists of halved peanut butter cups placed neatly, adding both height and texture. Next to the dessert is a scoop of vanilla ice cream with a smooth, creamy texture. A few extra chocolate chips are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely! A homemade chocolate cake recipe can be used in place of the cake mix if you prefer. Just be sure to keep the batter thick enough to fold in the pudding and peanut butter cups.

What can I substitute for Reese’s Peanut Butter Cups?

You can substitute with any chocolate peanut butter candies, chocolate chips paired with peanut butter chips, or even dollops of peanut butter for a similar flavor profile.