REESE’S Peanut Butter Earthquake

This Reese’s peanut butter earthquake cake might look wild when it comes out of the oven but it is ridiculously easy to make and even more fun to eat It brings together the dreamy combo of chocolate and peanut butter in an oozy swirl that always steals the show at family gatherings

One year my nephew wanted something with Reese’s for his birthday and ended up loving this cake so much he now requests it every June

Ingredients

• Boxed chocolate cake mix: gives the cake a deep chocolate base with minimal effort Always check expiration dates for best result
• Water: keeps the batter moist and mixes best at room temperature
• Vegetable oil: adds richness and helps keep the crumb tender Choose a neutral oil with a fresh clean scent
• Large eggs: provide structure and help the cake rise Use the freshest eggs you can get
• Smooth peanut butter: creates the magic swirl and gooey pockets throughout Go for a creamy variety for the best texture
• Powdered sugar: sweetens and thickens the peanut butter layer Look for fine powder with no clumps
• Reese’s pieces: add crunch and classic peanut flavor Pick the freshest package to ensure a crisp coating
• Chocolate chips: give extra gooey chocolate in every bite Choose good quality chips that hold their shape when baked

Step-by-Step Instructions

Prepare the Batter:

Mix the cake mix water vegetable oil and eggs for about two minutes until it is fully smooth and glossy This helps dissolve any lumps and gives the cake tender texture

Layer the Batter:

Grease a nine by thirteen inch baking dish to keep the cake from sticking Pour in half the cake mix and level the surface gently with a spatula

Make and Add Peanut Butter Layer:

Mix peanut butter and powdered sugar in a separate bowl until evenly combined and velvety Drop spoonfuls of this peanut butter mixture on top of the cake layer Each spoonful melts a bit and forms pockets of gooey goodness

Finish Layering:

Spoon the remaining cake batter to cover the peanut butter blobs Try to be gentle here so the layers stay somewhat separate The fun is in the mix

Top Off the Cake:

Sprinkle Reese’s pieces and chocolate chips generously over the whole pan They will melt into the batter and create a crackly sweet topping

Bake the Cake:

Slide the pan into a preheated three hundred fifty degree oven Bake for forty to forty five minutes until the top has deep set cracks and a toothpick inserted in the center comes out mostly clean

Cool Before Serving:

Let the cake cool until just warm Slice and serve so each piece shows those dramatic swirls

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My favorite part is how every slice looks different The peanut butter pockets remind me of the chippy marbled fudge my grandma used to make and always makes me nostalgic for her kitchen

Storage Tips

Once cooled cover the cake with plastic wrap or a tight fitting lid It will keep fresh and moist on the counter for up to three days For longer storage put the cake in the fridge and bring slices to room temperature for best flavor Some people like it cold too

Ingredient Substitutions

You can swap in almond butter or your favorite nut butter for the peanut butter just be sure to use one that is not too runny Gluten free chocolate cake mixes work well in this recipe for those with dietary needs If you do not have Reese’s pieces try chopped peanut butter cups or even peanut butter chips

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Serving Suggestions

Serve this cake on its own or warm individual slices in the microwave for fifteen seconds and add a scoop of vanilla ice cream A drizzle of melted chocolate or caramel takes it totally over the top I sometimes cut small cubes to pass around at parties

Frequently Asked Questions

→ Can I use chunky peanut butter instead of smooth?

Yes, chunky peanut butter adds a nutty texture and works just as well for a twist on the classic.

→ Is it possible to substitute the cake mix flavor?

Absolutely! Try a brownie or yellow cake mix for a different flavor profile while still keeping the layers.

→ How can I tell when the cake is done?

Insert a toothpick; if it comes out clean or with small crumbs, it’s ready to come out of the oven.

→ Do I need to refrigerate leftovers?

Store cooled leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I freeze this dessert?

Yes, slice and freeze in a sealed container for up to one month. Thaw before enjoying.