This crazy delicious Chocolate Peanut Butter Earthquake Cake will seriously rock your world!
Here’s the deal with this cake – it ain’t purtty.
It’s meant to look like a peanut butter earthquake has come in and wreaked havoc on an innocent chocolate cake. All the while, tasting super rich, moist and delicious.
I found it tasted best when it was served warm, a-la-mode style.
The cake is actually super easy to make, and a riff on the classic earthquake cake.
Just grab a chocolate boxed cake mix, prepare it according to the box’s instructions and pour into your cake pan.
Then combine some butter, cream cheese, peanut butter and powdered sugar and blend until light and fluffy.
Scoop by tablespoons right on top of the cake batter.
Cover the whole cake in creamy peanut butter blobs.
Blobs… it’s such a fun word to say.
Let’s get crazy and throw in some extra chocolate and peanut butter… shall we??
A few (few?) chocolate chips and peanut butter cups for the road please.
The blobs will slowly sink to the bottom as the cake rises up while baking. It takes a little longer to bake than your average cake mix, so have patience.
You’re looking for a slightly jiggly center, nothing that wobbles too much.
The top will have cracks and creases…
Basically looking like an earthquake destroyed your cake.
Throw a little more chocolate peanut butter cups on top. Mmkay?
The peanut butter blobs form a creamy sweet layer that’s ribboned throughout the moist chocolate cake.
No frosting needed.
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Chocolate Peanut Butter Earthquake Cake
Ingredients
- 1 Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water)
- 1/2 cup butter
- 8 oz cream cheese, softened
- 1/2 cup peanut butter
- 1/2 tsp vanilla extract
- 3 1/2 to 4 cups powdered sugar
- 1/2 cup chocolate chips
- 1 cup chocolate peanut butter cups, halved
Instructions
- Preheat oven to 350 degrees F.
- Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside.
- Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.
- Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups.
- Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream if desired! Enjoy!
I wish I read the comments before I made this. Terrible recipe. Had to throw it out
This is a VERY sweet & rich cake. Serve small pieces! I had run over in my oven like others had also. I don’t know if I beat the PB mixture too fluffy or what. Or, maybe my cake raised higher than some. My cake mix was a 16 oz. If I was to make this again. I would cut the PB mixture in half. You would still have plenty to cover top of cake.
This recipe does not work. The middle doesn’t cook and the top is completely overdone and crunchy. Don’t waste your time and definitely don’t waste your money on the ingredients. I ended up with a raw underbaked cake inside and hard as a rock on top and around the edges.
Hmm… definitely sounds like something went amiss when you were baking. I’ve never had this cake not bake all the way through. I would make sure your oven is calibrated properly.
I just made this cake today. Same thing happened to me! The peanut butter mixture ran over the edges, goo in the middle. Baked an hour and still not done in middle. It’s not edible. Wasted money when I could have made something I know is good!
Just made it it cam out perfect I did add 3 min total was 53min
Sinfully delicious! I made this for a birthday of one of our citizens watch patrol members at our monthly meeting. Everyone loved it and I was asked to share the recipe, which I did.
This recipe states Keto friendly in the description…LMAO
This was absolutely delicious. It taste like a Funny Bone on steroids.
So my peanut butter cream cheese mixture did not sink to the bottom…. instead it kind of puffed up and exploded over the edges… any ideas why?
I’ve cooked it for 60 minutes at 350 and it’s still liquid in the middle. What to do?
I would double check to make sure your oven is calibrated correctly. It should definitely not be liquid after 60 minutes.
I made this for church last week. The peanut butter/cream cheese mixture separated from the cake (around the edges) and caramelized. How do I fix this?
Was the cream cheese too runny when you added it to the cake? If so, adding a little more powdered sugar and chilling before baking would help with this.
This happened to me too and my mixture looked exactly like in the video
Can this be made ahead of time? I would love to bring it over to a friend’s house for New Years Eve. Would I be better combining all ingredients and putting it in the oven when I get there or baking the cake ahead of time and reheating it?
I think this cake is best warm, so I would prep the cake, cover and chill in fridge until you reach your friend’s house. Then you can bake when ready! Hope you enjoy!