Today, I thought I’d share Noah’s birthday cake for this year! He is a huge fan of peanut butter cups (more of an addict). It’s to the point where we can’t keep them in the house because we’ll both finish off a bag in a couple of days…like really. So, when it came time to craft up the perfect cake for him, I knew exactly what to make…Peanut Butter Cup Earthquake Cake!
Let me tell you…this turned out a thousand times better than I thought it would. I knew it would be so-so, but it’s just as addictive as the candy. We’ve both had to talk ourselves out of a second piece all week!
Here’s the recipe…
- 1 box of yellow cake mix
- 4 eggs
- 1 cup milk
- 2 cups peanut butter
- 2 sticks butter, softened to room temperature
- chocolate syrup
- ¼ cup milk
- 2 cups powdered sugar
- 30 chopped Reese’s peanut butter cups (this size)
Directions
In a large bowl, mix together cake mix, eggs, 1 cup milk, 1 cup of peanut butter, and 1 stick of butter. Spread mixture in a greased 9×13″ baking dish.
Bake cake for 35-40 minutes at 350 degrees.
- 1 Box of yellow cake mix
- 4 eggs
- 1 cup milk
- 2 cups peanut butter
- 2 sticks butter, softened to room temperature
- chocolate syrup
- ¼ cup milk
- 2 cups powdered sugar
- 30 chopped peanut butter cups
- In a large bowl, mix together cake mix, eggs, 1 cup milk, 1 cup of peanut butter, and 1 stick of butter. Spread mixture in a greased 9x13" baking dish.
- In a mixer, mix together 1 stick butter, 1 cup peanut butter, and ¼ cup milk. Slowly add in powdered sugar until frosting is mixed well.
- Spoon half of the frosting mixture on top of the cake mix. Add 6-8 large squirts of chocolate syrup.Very gently swirl frosting and syrup into the cake mix. Don't completely mix. Make sure you get swirls into the edge of the cake pan.
- Gently press in half of the chopped peanut butter cups.
- Bake cake for 35-40 minutes at 350 degrees.Top cake with remaining frosting, more chocolate syrup, and remaining chopped peanut butter cups.
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Rachel says
September 2, 2017 at 7:05 pmDo you put the icing on while it is still hot or do you let it cool first?
Leslie says
September 2, 2017 at 8:21 pmYou can do it either way…I put mine on when it was slightly warm and it kind of melted into the nooks and crannies!
Debora Brawley says
December 14, 2017 at 7:38 pmcan this be made using a chocolate cake mix?
Leslie says
December 14, 2017 at 8:24 pmAbsolutely! It would obviously change the flavor a little, but should work just fine.
Amanda says
December 23, 2017 at 7:10 pmIs it supposed to be gooey in the middle from the frosting swirled in?
Leslie says
December 26, 2017 at 11:03 pmIt might be, just at the parts that have the frosting. It should be fairly well-set once it cools!
Jean says
October 23, 2018 at 7:52 pmRefrigerate?
Leslie says
October 31, 2018 at 10:15 amIt wouldn’t hurt – I did when I first made it. With the butter and milk in the icing there’s a potential for it to go bad.
Kathy says
June 14, 2019 at 8:04 amMine took a lot longer to cook, and the middle still didn’t set. The edges were delicious. I guess I need to try again. Lol
Leslie says
June 17, 2019 at 4:01 pmIt might have to do with the pan you used – was it 9×13″? Smaller pans can take longer to cook since it makes the cake thicker.