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Gooey Peanut Butter Earthquake Cake

Gooey Peanut Butter Earthquake Cake That Will Wow Your Friends

This Gooey Peanut Butter Earthquake Cake combines chocolate and peanut butter for a crowd-pleasing dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 box Chocolate Cake Mix Use any favorite chocolate mix or swap for yellow/white for a different taste.
  • 3 large Eggs Follow package directions; no substitutions unless using egg replacements.
  • 1/2 cup Oil Vegetable oil is preferred; can substitute with melted coconut oil.
  • 1 cup Water No substitutes necessary, but milk can add richness.
For the Creamy Filling
  • 8 oz Cream Cheese Ensure it’s softened to avoid lumps.
  • 1/2 cup Peanut Butter Can substitute with almond butter for a different flavor.
  • 1/2 cup Melted Butter Can substitute with coconut oil.
  • 4 cups Powdered Sugar No substitutions; this helps achieve the desired fudge-like consistency.
  • 1/2 teaspoon Vanilla Extract Use pure vanilla for best results.
For the Topping
  • 1/2 cup Semi-Sweet Chocolate Chips Can swap for milk or dark chocolate chips based on preference.

Equipment

  • Oven
  • 9x13-inch pan
  • mixing bowls
  • electric mixer
  • spatula
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
  2. In a large mixing bowl, prepare the chocolate cake mix according to the package instructions by combining water, oil, and eggs.
  3. Pour the luscious batter into your prepared pan, smoothing out the top.
  4. In a separate large bowl, beat the softened cream cheese until smooth and creamy.
  5. Add in the melted butter, creamy peanut butter, and vanilla extract, and continue mixing until well-combined.
  6. Gradually sift in the powdered sugar, mixing on low speed until the mixture is thick and fudge-like.
  7. Dollop the filling over the raw chocolate cake batter and swirl gently with a knife.
  8. Sprinkle semi-sweet chocolate chips over the surface of the cake, then bake for 40–45 minutes.
  9. Remove from oven and cool for 15 minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Serve warm for the ultimate gooey experience, or let it cool completely for firmer pieces.

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