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A rich Reese's Peanut Butter Earthquake Cake baked in a 9x13-inch pan with swirls of creamy peanut butter cheesecake running through moist chocolate cake. Topped with silky chocolate ganache, mini Reese's peanut butter cups, and chocolate chips, one slice is lifted to reveal the gooey marbled layers inside. Served on a rustic wooden table in warm natural light for an indulgent bakery-style dessert presentation.

Reese’s Peanut Butter Earthquake Cake

Fudgy chocolate cake with a cracked peanut butter cream cheese swirl, chopped Reese’s cups, chocolate chips, and a glossy chocolate ganache. An easy “earthquake” cake that looks impressive and tastes unforgettable.
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Prep Time 20 minutes
Cook Time 45 minutes
30 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix + ingredients listed on box
  • ½ cup butter melted
  • 8 oz cream cheese softened
  • ½ cup creamy peanut butter
  • 3 cups powdered sugar
  • 1 cup semi-sweet chocolate chips plus extra for topping
  • ½ cup heavy cream
  • 1 cup mini Reese’s peanut butter cups chopped (plus extra for topping)

Equipment

  • 9x13-inch baking dish, mixer, mixing bowls, spatula

Method
 

  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Prepare cake batter according to package directions and pour into the dish.
  3. Beat cream cheese, melted butter, peanut butter, and powdered sugar until smooth.
  4. Drop spoonfuls of the peanut butter mixture over the batter and gently swirl with a knife.
  5. Sprinkle chopped Reese’s cups and chocolate chips on top.
  6. Bake 40–45 minutes until edges are set and center has a slight jiggle.
  7. Heat cream until simmering, pour over 1 cup chocolate chips, and stir until smooth.
  8. Pour ganache over the cooled cake and top with extra chips and Reese’s cups.
  9. Let set 30 minutes before slicing. Serve slightly warm or at room temperature.

Notes

Do not over-swirl—the distinct pockets create the earthquake effect. A slight jiggle in the center keeps the cake fudgy. Let the cake cool before adding ganache. Soften cream cheese fully. Store covered in the refrigerator; bring to room temperature before serving for best texture. Excellent made a day ahead.