Dessert

Reese’s Chocolate Peanut Butter Cup Earthquake Cake Recipe

ByZoe Lane April 18, 2026April 18, 2026

Introduction

This Indulgent Reese’s Chocolate Peanut Butter Cup Earthquake Cake is a decadent treat that combines rich chocolate with creamy peanut butter and chunks of candy cups. Perfect for peanut butter lovers, this moist and fudgy cake is sure to satisfy any sweet tooth.

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), as called for on the cake mix box
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). Grease a 9×13-inch baking dish to prevent sticking.
Step 2: In a large mixing bowl, combine the chocolate cake mix, eggs, and water (or coffee). Stir gently until just combined, avoiding overmixing to keep the cake tender.
Step 3: Fold in the instant chocolate pudding mix, mixing until it is evenly distributed throughout the batter.
Step 4: Chop 6 to 8 Reese’s Peanut Butter Cups into bite-size pieces and gently fold them into the batter for bursts of peanut butter flavor.
Step 5: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula.
Step 6: In a separate bowl, mix creamy peanut butter with powdered sugar until smooth and easy to drizzle. Drizzle this mixture over the cake batter in a zigzag pattern.
Step 7: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.
Step 8: Let the cake cool in the pan for about 15 minutes. Meanwhile, prepare a simple peanut butter frosting by mixing more peanut butter with powdered sugar and a little milk until spreadable.
Step 9: Once the cake has cooled, spread the peanut butter frosting evenly over the top. Finish by sprinkling additional chopped Reese’s Peanut Butter Cups on top for a final indulgent touch.

Tips & Variations

Use brewed coffee instead of water in the cake batter to deepen the chocolate flavor.
For added crunch, use crunchy peanut butter in the drizzle and frosting.
Try adding a handful of chopped peanuts or chocolate chips for extra texture.
If you prefer less sweetness, reduce the powdered sugar slightly in the frosting.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, allow chilled cake to come to room temperature or warm slightly to soften the peanut butter frosting.

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 batter instead of the cake mix?

Yes, you can substitute with your favorite homemade chocolate cake recipe. Just be sure to include the instant chocolate pudding mix and adjust liquid quantities to maintain the right batter consistency.

Can this cake be frozen?

Absolutely. Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.