Description

This Indulgent Reese’s Chocolate Peanut Butter Cup Earthquake Cake is a rich and decadent dessert that combines a moist chocolate cake base with chunks of Reese’s Peanut Butter Cups and creamy peanut butter frosting. The cake features layers of chocolate pudding folded into the batter for extra moisture and richness, with peanut butter and powdered sugar drizzled on top before baking, creating a delightful ‘earthquake’ effect with melted peanut butter cups throughout. Perfect for peanut butter and chocolate lovers looking for a special homemade treat.

Ingredients

Scale

Cake Ingredients

1 standard chocolate cake mix
3 large eggs
Water (or brewed coffee for richer flavor) as per cake mix instructions
1 package instant chocolate pudding mix (approx. 3.9 oz)
6–8 Reese’s Peanut Butter Cups, chopped

Peanut Butter Drizzle

Creamy peanut butter (about 1/2 cup)
Powdered sugar (about 1/2 cup)

Frosting

Creamy peanut butter (about 1/2 cup)
Powdered sugar (about 1 cup)
Milk (1-2 tablespoons, as needed for spreadability)
Additional chopped Reese’s Peanut Butter Cups for topping

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
Mix cake batter: In a large mixing bowl, combine the chocolate cake mix, eggs, and the required amount of water (or brewed coffee for deeper flavor). Stir gently until just combined to avoid overmixing which can toughen the cake.
Incorporate pudding: Fold in the instant chocolate pudding mix evenly throughout the batter to add moisture and richness.
Add peanut butter cups: Chop 6 to 8 Reese’s Peanut Butter Cups into chunks and gently fold these into the batter, ensuring they are well distributed.
Pour batter into pan: Transfer the batter into the prepared baking dish, spreading it out evenly with a spatula.
Prepare peanut butter drizzle: In a separate bowl, mix creamy peanut butter and powdered sugar until you achieve a smooth, drizzle-able consistency. Drizzle this mixture over the cake batter in a zigzag pattern.
Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool and frost: Allow the cake to cool in the pan for about 15 minutes. Prepare the frosting by mixing additional creamy peanut butter, powdered sugar, and a little milk until spreadable. Once the cake is cool enough, spread the frosting evenly over the top.
Garnish and serve: Finally, sprinkle extra chopped Reese’s Peanut Butter Cups on top for added indulgence and texture before serving.

Notes

Using brewed coffee instead of water enhances the chocolate flavor of the cake.
Do not overmix the batter to keep the cake tender and moist.
Adjust the powdered sugar in the drizzle and frosting to your preferred sweetness level.
Peanut butter can be substituted with crunchy peanut butter if a crunchier texture is desired.
Let the cake cool sufficiently before frosting to prevent the frosting from melting.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Reese's Peanut Butter Cup Cake, Chocolate Peanut Butter Cake, Earthquake Cake, Chocolate Cake with Peanut Butter, Decadent Chocolate Dessert