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Reese's Earthquake Cake

A rich, dark chocolate cake baked with sinking pockets of gooey peanut butter cream cheese filling, topped with glossy chocolate ganache and mini Reese's cups.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box dark chocolate fudge cake mix 15.25 oz
  • 0.5 cup vegetable oil
  • 1.25 cups water
  • 3 large eggs room temperature
Earthquake Filling
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 2.5 cups powdered sugar
  • 1 tsp vanilla extract
Frosting & Topping
  • 0.5 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • 1.5 cups mini Reese's peanut butter cups halved or whole

Equipment

  • 9x13 inch baking pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Hand Mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, beat the chocolate cake mix, vegetable oil, water, and eggs until smooth. Pour into the prepared pan.
  3. In a separate bowl, beat softened cream cheese and butter until smooth. Add peanut butter and vanilla, mixing well.
  4. Gradually beat in the powdered sugar until the filling is thick and creamy.
  5. Drop large dollops of the peanut butter filling heavily over the unbaked cake batter in the pan. Do not spread.
  6. Bake for 45-55 minutes until the cake portions are set. The peanut butter pockets will still be gooey. Let cool.
  7. Make the ganache: Heat heavy cream until simmering, pour over chocolate chips, let sit 5 minutes, then whisk until smooth.
  8. Pour ganache over the cooled cake and immediately top generously with mini Reese's peanut butter cups. Slice and serve.

Notes

Store leftovers tightly covered in the refrigerator for up to 5 days.