Indulge in the ultimate combination of rich chocolate, creamy peanut butter, and velvety vanilla ice cream with this decadent dessert. This cake isn’t just about its moist chocolatey goodness; it’s elevated to new heights with a luscious peanut butter and cream cheese frosting, topped off with chocolate chips and Reese’s peanut butter cups. Every bite is a celebration of textures and flavors that will take you on a delightful journey. This dessert promises to satisfy your sweet cravings and bring joy to any occasion.
The inspiration for this cake comes from fond memories of childhood treats and family gatherings. Growing up, I always had a weakness for anything combining chocolate and peanut butter. This cake captures the essence of those beloved flavors, transforming them into a show-stopping dessert that’s perfect for celebrations, parties, or simply indulging your sweet tooth.
Ingredients and Their Roles
1 Box Dark Chocolate Fudge Cake Mix: The foundation of our cake, providing a rich, chocolatey base that’s moist and flavorful.
8 oz Cream Cheese, softened: Adds a tangy richness to the frosting, balancing the sweetness and providing a smooth texture.
1/2 cup Unsalted Butter, softened: Adds creaminess and helps create a light, fluffy frosting.
1/2 cup Creamy Peanut Butter: The star of the frosting, providing that unmistakable peanut butter flavor that pairs perfectly with chocolate.
1 teaspoon Vanilla Extract: Enhances the flavor of the frosting, adding a warm, sweet note.
4 cups Powdered Sugar: Sweetens the frosting and helps achieve the desired consistency.
1/2 cup Chocolate Chips: Sprinkled on top for added chocolatey goodness and texture.
1 cup Miniature Reese’s Peanut Butter Cups, unwrapped and cut into halves: Adds extra peanut butter flavor and visual appeal to the cake.
Vanilla Ice Cream: The perfect accompaniment, melting into the warm cake and adding a creamy, cold contrast.
Detailed Instructions
Preparation:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray to prevent the cake from sticking.
Prepare Cake Batter:
Mix Cake Batter: In a large mixing bowl, prepare the chocolate cake mix according to package instructions. This typically involves adding oil, eggs, and water. Whisk until the batter is smooth and well combined.
Pour Batter: Pour the prepared cake batter into the greased baking dish, spreading it evenly across the bottom to ensure even baking.
Make Frosting:
Combine Ingredients: In another mixing bowl, combine the softened cream cheese, softened butter, creamy peanut butter, and vanilla extract. Mix with an electric mixer until the mixture is smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Continue until the frosting is fully incorporated and smooth.
Layer the Cake:
Spread Frosting: Evenly spread the cream cheese and peanut butter frosting over the top of the chocolate cake batter in the baking dish. Use a spatula to smooth it out.
Add Toppings:
Sprinkle Chocolate Chips: Evenly sprinkle the chocolate chips over the frosting layer.
Add Reese’s Peanut Butter Cups: Scatter the halved miniature Reese’s peanut butter cups over the top, pressing them slightly into the frosting.
Bake:
Bake Cake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly depending on your oven, so keep an eye on the cake as it bakes.
Cool and Serve:
Cool Cake: Remove the cake from the oven and allow it to cool on a wire rack. This will help the cake set and make it easier to cut.
Slice and Serve: Once cooled, cut the cake into slices. For serving, top each slice with a generous scoop of vanilla ice cream. The ice cream will start to melt into the warm cake, creating an irresistible combination of flavors and textures.
Variations and Substitutions
This recipe is versatile and can be adapted to suit different tastes and dietary preferences:
Nutty Twist: Add chopped peanuts or almonds to the cake batter or sprinkle them on top for added crunch and flavor.
Chocolate Lover’s Dream: Use chocolate ganache instead of chocolate chips for a richer, more decadent topping.
Gluten-Free Option: Substitute the dark chocolate fudge cake mix with a gluten-free chocolate cake mix to make this dessert gluten-free.
Dairy-Free Alternative: Use dairy-free cream cheese, butter, and chocolate chips, and serve with dairy-free vanilla ice cream for a lactose-free version of this dessert.
Tips for Serving
Warm or Cold: This cake can be enjoyed warm or at room temperature. If you prefer it warm, ensure you add the vanilla ice cream just before serving to achieve that perfect melt-in-your-mouth experience.
Storage: Store any leftovers covered in the refrigerator. If you want to reheat, simply microwave individual slices briefly before serving.
Conclusion
Indulge in the blissful harmony of flavors and textures with this Peanut Butter Chocolate Cake topped with vanilla ice cream. The rich, moist chocolate cake, paired with creamy peanut butter frosting, crunchy chocolate chips, and the smoothness of vanilla ice cream, creates a dessert that’s both indulgent and satisfying. Whether you’re celebrating a special occasion or simply treating yourself, this dessert is sure to impress. Enjoy the satisfaction of each bite as it melts in your mouth, leaving you craving more of its irresistible sweetness. This recipe is not just about making a dessert; it’s about creating memories and sharing joy with every delicious bite.
Reese’s Chocolate Peanut Butter Cup Earthquake Cake
Ingredients
- 1 box dark chocolate fudge cake mix
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ½ cup chocolate chips
- 1 cup miniature Reese’s peanut butter cups halved
- Vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, prepare the chocolate cake mix according to package instructions (typically adding oil, eggs, and water). Whisk until smooth.
- Pour the cake batter into the prepared baking dish, spreading it evenly.
- In a mixing bowl, combine the softened cream cheese, butter, peanut butter, and vanilla extract.
- Mix with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition until fully incorporated.
- Spread the peanut butter cream cheese frosting evenly over the cake batter in the baking dish.
- Sprinkle chocolate chips over the frosting layer.
- Scatter halved Reese’s peanut butter cups over the top, pressing them slightly into the frosting.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool on a wire rack.
- Once cooled, cut the cake into slices.
- Serve each slice with a scoop of vanilla ice cream for the ultimate indulgence.
