With its incredible flavor, this Chocolate Peanut Butter Earthquake Cake will rock your world!
The truth is that this cake isn’t pretty.
It’s intended to appear as though a peanut butter earthquake has wreaked havoc on a sweet chocolate cake. Throughout, this cake tasted incredibly rich, moist, and delicious!
I love serving this cake warm and a la mode as it tasted way better!
To make Chocolate Peanut Butter Earthquake Cake
The cake, which is a play on the traditional earthquake cake, is actually very simple to make.
What you need:
- Chocolate Fudge cake mix
- Butter
- Cream Cheese
- Peanut Butter
- Chocolate Chips
- Halved chocolate peanut butter cups
To make this recipe gluten-free (you should use these ingredients instead):
- Make sure to check the label for gluten-free cake mixes.
- Use only pure vanilla extract or the ones tested and labeled as gluten-free, especially if you are extremely sensitive to gluten.
- If you are exceedingly sensitive to gluten, buy chocolate chips labeled as gluten-free. Although most chocolate chips don’t have any gluten-containing ingredients, it’s better to be careful. Hershey’s Chocolate Chips and Chunks is among the gluten-free brands Of Chocolate Chips.
Steps To Make Chocolate Peanut Butter Earthquake Cake:
Step 1: Simply take a box of chocolate cake mix, prepare it following the directions on the box, and pour it into your cake pan.
Step 2: Then blend some butter, cream cheese, peanut butter, and powdered sugar until fluffy.
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Step 3: Place a tablespoon at a time directly on top of the cake batter.
Step 4: Put blobs of creamy peanut butter all over the cake.
Step 5: To spice things up, add more chocolate and peanut butter. There is nothing wrong with extra chocolate and peanut butter!
Step 6: As the cake bakes and rises, the blobs will gradually fall to the bottom. Be patient, it takes a little longer to bake than a typical cake mix.
Step 7: You want a center that is just a little bit wobbly, nothing too extreme. There will be creases and cracks on the top. In essence, it appears as though an earthquake destroyed your cake.
Step 8: Add a few extra chocolate-covered peanut butter cups on top. At this point, the moist chocolate cake is ribboned with a creamy, sweet layer made of peanut butter blobs.
Step 9: Finally, enjoy this cake warm! No need for frosting. Simply top it with a big scoop of vanilla ice cream or whipped cream for the ultimate dessert of your life!
Final Look:
Frequently Asked Questions
Should I frost this cake?
Fantastically moist and flavorful chocolate cake that doesn’t need icing because the cream cheese mixture is already incorporated into the batter and swirled throughout the cake.
Can I make a peanut butter cake ahead of time, or does it need to be refrigerated?
Cake made with peanut butter does not need to be kept cold. Keeping it in the fridge might cause it to dry out and lose flavor. Storing your cake at room temperature in an airtight container will extend its shelf life. For optimal flavor, consume it within a few days.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Peanut Butter Earthquake Cake
Ingredients
- 1/2 c. butter
- 1 Chocolate Fudge cake mix plus ingredients needed to prepare (eggs, oil, water)
- 1/2 c. peanut butter
- 8 ounces of cream cheese softened
- 1/2 teaspoon vanilla extract
- 1 c. chocolate peanut butter cups halved
- 3 1/2 to 4 c. powdered sugar
- 1/2 c. chocolate chips
Instructions
- Set oven to 350 degrees Fahrenheit.
- Following the directions on the package, prepare the chocolate cake mix and pour it into a lightly greased 9x13 cake pan. DO NOT BAKE.
- On a stovetop, melt butter until it bubbles. Pour into a mixing bowl, then combine the butter and cream cheese. Beat until smooth. Mix in the peanut butter and vanilla extract until smooth. Powdered sugar should be added to the bowl one cup at a time and beat until thoroughly combined and the mixture is light and fluffy.
- Onto the chocolate cake batter, scoop spoonfuls of the peanut butter mixture, then sprinkle with the chocolate chips and peanut butter cups.
- Bake for 45 to 55 minutes, or until the middle is barely wobbly. Before slicing and serving warm, cool for 15 to 20 minutes. If you'd like, top it with ice cream! Enjoy!
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
