Peanut Butter Earthquake Cake

Ever had a dessert so gooey it feels like it’s erupting on your plate? That’s the magic of an earthquake cake, and when you add peanut butter into the mix… well, it’s chaos in the best possible way.

I first tried one at a bake sale years ago. It looked like someone dropped a chocolate cake into a peanut butter volcano cracks, swirls, chocolate chips everywhere. I was hooked immediately. Since then, I’ve tweaked it (a lot) to get the perfect balance of ooze, nutty flavor, and “wow I can’t believe I made this” moment.

So yes, this isn’t your fancy layered cake. It’s messy, it’s forgiving, and it’s one of those desserts you’ll want to show off (and maybe hide so you don’t eat it all in one go).

Let me walk you through how to make this Peanut Butter Earthquake Cake your new dessert obsession.

Peanut Butter Earthquake Cake

Ingredients You’ll Need for Peanut Butter Earthquake Cake

Before we set the oven on fire (figuratively, I promise), here’s what you need:

Essential Ingredients

• Box of chocolate cake mix (or your favorite homemade chocolate cake recipe)
• Cream cheese (softened)
• Butter (melted)
• Powdered sugar
• Peanut butter creamy or crunchy, your call
• Chocolate chips or chunks (dark, semisweet, or a mix)
• Optional extras: chopped Reese’s cups, white chocolate chips, chopped nuts

Pro tip: Use room temperature cream cheese. Cold cream cheese fights you. I’ve lost that battle more than once.

Step by Step: How to Make Peanut Butter Earthquake Cake

Here’s your roadmap. I promise it’s easier than it looks (and fewer lava flows than it seems).

1. Preheat + Prep

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish well (don’t skimp—this cake will try to stick).

2. Make the Chocolate Cake Base

• Follow the directions on your cake mix (or recipe) to make the batter.
• Pour that batter into the greased dish, spreading it evenly.

3. Mix the Peanut Butter‑Cream Cheese Layer

• In a bowl, combine cream cheese, melted butter, peanut butter, and powdered sugar.
• Stir until smooth and creamy.

4. Swirl & Dollop

• Spoon dollops of your peanut butter‑cream cheese mix over the chocolate batter.
• Use a knife or spatula to gently swirl don’t overdo it. You want those pockets of peanut butter to stay bold.

5. Add the Chocolate Chips + Extras

• Sprinkle a generous handful (or two) of chocolate chips over the top.
• If you’re feeling extra, toss in chopped Reese’s or nuts.

6. Bake

• Bake for 40–45 minutes.
• The edges should set, and the center should wiggle just slightly (you don’t want a dry cake).

7. Cool (Kind Of) & Serve

• Let it cool for at least 10 minutes (if you can wait).
• Dig in warm, ideally with a scoop of vanilla ice cream or fresh whipped cream.

Why This Recipe Works (And Why You’ll Want to Make It Again)

Texture That Hits

You get a mix of fudgy, gooey, and slightly cake like bits all in one bite. That contrast is what keeps me coming back.

Bold Peanut Butter Flavor (Without Overpowering)

The swirl/dollop method gives pockets of creamy peanut butter without smothering the chocolate. That balance is everything.

Flexible & Fun to Tweak

• Use dark chocolate chips if you like things intense.
• Go lighter with white chocolate or milk chocolate if you prefer simple.
• Substitute almond butter, Nutella, or cookie butter if you want a twist.

Baking Tips & Tricks (So You Don’t End Up Crying Into a Cake)

I’ve made mistakes. You can avoid them.

• Don’t over swirl. Heavy swirling mixes the cake and PB too much you lose contrast.
• Use room‑temp ingredients. Cold cream cheese or butter makes mixing a battle.
• Check doneness at the edges. Insert a toothpick near the edge (not in the molten middle).
• Let it rest. Give it some time after baking. The center sets a little but stays indulgent.

Serving & Storing: Because You’ll Have Leftovers (Maybe)

How to Serve

• Serve warm with vanilla ice cream or whipped cream.
• Drizzle extra melted peanut butter or chocolate if you’re feeling extra.
• Garnish with chopped nuts for crunch.

How to Store

• Store in an airtight container at room temperature for up to 3 days.
• In the fridge? Up to 5 days, but let slices come to near-room temp before eating.
• Reheat slices in the microwave (15–20 seconds) or in the oven (low temp) to revive the gooey center.

Recipe Faq,s

Q: Can I make this gluten-free?
Yes. Use a gluten‑free chocolate cake mix and verify your ingredients (like chocolate chips) are GF.

Q: Will crunchy peanut butter work?
Totally. It adds texture. I sometimes use half creamy, half crunchy just for fun.

Q: Can I freeze it?
Yep. Wrap squares tightly and freeze. Thaw overnight in the fridge, reheat before serving.

Final Thoughts & Your Next Move

So there you have it Peanut Butter Earthquake Cake in all its messy, glorious, dessert-heaven glory. This recipe checks all the boxes: easy, decadent, flexible, and fun to make (even for folks who aren’t baking wizards).

If I were you, I’d head to the kitchen right now. Bake it. Photograph it in all its glorious cracks. Eat way too much. Then come back and tell me how your version came out. (Bonus points for creative twists — did you sneak in caramel? Nutella? Extra nuts?)

And Hey! If you loved this, subscribe to my Dessert list. I’ll send you a couple of wild-but-doable recipes every week (no spam, I promise).

Go shake up dessert time. You deserve this.