Today is a great day. It’s Chocolate Peanut Butter Day!

Woot woot!

So what exactly does that mean? Well, it means you are about to be blown away by chocolate and peanut butter recipes (never a bad thing). I’ve joined forces with 31 fellow bloggers to showcase these tasty ingredients all on the same day. My girls Carla from Chocolate Moosey and Miriam from Overtime Cook are orchestrating the whole event, and we want you to join in on social media using #chocPBday, grab more delicious recipe on the Chocolate PB Pinterest board, and best of all… enter to win 1 of 3 prize packs from OXO, King Arthur Flour, and Peanut Butter & Co. in the giveaway below (find it below the recipe)!

But first… Chocolate Peanut Butter Earthquake Cake.

Chocolate Peanut Butter Earthquake Cake


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.

Chocolate Peanut Butter Earthquake Cake

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.

Chocolate Peanut Butter Earthquake Cake

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.

Chocolate Peanut Butter Earthquake Cake

Cover the whole cake in creamy peanut butter blobs.

Blobs… it’s such a fun word to say.

Chocolate Peanut Butter Earthquake Cake

Let’s get crazy and throw in some extra chocolate and peanut butter… shall we??

Chocolate Peanut Butter Earthquake Cake

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.

Chocolate Peanut Butter Earthquake Cake

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? 

Chocolate Peanut Butter Earthquake Cake

The peanut butter blobs form a creamy sweet layer that’s ribboned throughout the moist chocolate cake.

No frosting needed.

Make sure you don’t miss a thing! Follow I Wash You Dry here:

A piece of Chocolate Peanut Butter Earthquake Cake on a white plate
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5 from 12 votes

Chocolate Peanut Butter Earthquake Cake

Chocolate Peanut Butter Earthquake Cake tastes best when it's served warm, a-la-mode style!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 387 kcal
Author: Shawn


  • 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


  • 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!


Calories: 387kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 339mg | Potassium: 177mg | Fiber: 2g | Sugar: 39g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Keywords: cake, Chocolate, Peanut Butter
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Ready to win some cool prizes?

Peanut Butter Giveaway

A huge thank you to our sponsors! Be sure to follow them on social media:

OXO: Website | Facebook | Twitter | Pinterest | Instagram | YouTube

King Arthur Flour: Website | Facebook | Twitter | Pinterest | Instagram

Peanut Butter & Co: Website | Facebook | Twitter | Pinterest| Instagram | YouTube

Three lucky winners will win one of the following:

Prize Pack #1: OXO Baking Tool Set: One 3-in-1 Egg Separator, One Bent Icing Knife, One Brownie Spatula, One Cake Tester, One Cookie Spatula, One Cupcake Icing Knife, One Cupcake Corer, One Egg Beater, One Stainless Steel Measuring Cups, One Stainless Steel Measuring Spoons, One Medium Cookie Scoop

Prize Pack #2: King Arthur Flour ingredients: One bag of all-purpose flour, one package of Guittard bittersweet chocolate disks, and one bottle of pure vanilla extract

Prize Pack #3: Peanut Butter and Co. package including: one Dark Chocolate Dreams 6-pack, One Variety 6-pack, and One 31 Days of Dark Chocolate Dreams cookbook

a Rafflecopter giveaway

This giveaway is open to US residents only and will be picked from random draw. Giveaway ends Monday March 31 at 11:59 PM. The winners will be notified via email and have 24 hours to respond. If not, the prize is forfeited and another winner will be chosen.

Want more Chocolate and Peanut Butter?!

Check out these 30 delicious recipes & bloggers!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
112 Responses
  1. Leah

    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?

  2. Melissia Lawson

    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?

    1. Shawn

      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.

  3. Kris

    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?

    1. Shawn

      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!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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