Friday, July 8, 2016

Peanut Butter Cup Earthquake Cake

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!

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...

This recipe for Peanut Butter Cup Earthquake Cake is one of the most addictive things I've ever made!  The chocolate and peanut butter frosting swirls make it so rich and decadent.  This is a must-pin!


Peanut Butter Cup Earthquake Cake

Ingredients

1 box yellow cake mix
4 eggs
1 cup milk
2 cups peanut butter, divided
2 sticks butter, softened to room temperature
Chocolate syrup
1/4 cup milk
2 cups powdered sugar
30 peanut butter cups, chopped (divided)

Directions

In a large bowl, mix together cake mix, eggs, milk, 1 cup of peanut butter, and 1 stick of butter.  Spread mixture in a greased 9x13" baking dish.

This recipe for Peanut Butter Cup Earthquake Cake is one of the most addictive things I've ever made!  The chocolate and peanut butter frosting swirls make it so rich and decadent.  This is a must-pin!

In a mixer, cream together 1 stick butter, 1 cup peanut butter, and 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.

This recipe for Peanut Butter Cup Earthquake Cake is one of the most addictive things I've ever made!  The chocolate and peanut butter frosting swirls make it so rich and decadent.  This is a must-pin!

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.

This recipe for Peanut Butter Cup Earthquake Cake is one of the most addictive things I've ever made!  The chocolate and peanut butter frosting swirls make it so rich and decadent.  This is a must-pin!

Gently press in half of the chopped peanut butter cups.

This recipe for Peanut Butter Cup Earthquake Cake is one of the most addictive things I've ever made!  The chocolate and peanut butter frosting swirls make it so rich and decadent.  This is a must-pin!

Bake cake for 35-40 minutes at 350 degrees.

This recipe for Peanut Butter Cup Earthquake Cake is one of the most addictive things I've ever made!  The chocolate and peanut butter frosting swirls make it so rich and decadent.  This is a must-pin!

Top cake with remaining frosting, more chocolate syrup, and remaining chopped peanut butter cups.

This recipe for Peanut Butter Cup Earthquake Cake is one of the most addictive things I've ever made!  The chocolate and peanut butter frosting swirls make it so rich and decadent.  This is a must-pin!

Enjoy!



print recipe

Peanut Butter Cup Earthquake Cake
Ingredients
  • 1 Box of yellow cake mix
  • 4 eggs
  • 1 cup milk
  • 2 cups peanut butter
  • 2 sticks butter, softened to room temperature
  • chocolate syrup
  • 1/4 cup milk
  • 2 cups powdered sugar
  • 30 chopped peanut butter cups
Instructions
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 1/4 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.
Details
Prep time: Cook time: Total time: Yield: 16-20 servings
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