Earthquake Cake is an irresistible dessert that brings together layers of chocolate, coconut, pecans, cream cheese, and chocolate chips for a delightful explosion of flavors. The cake gets its name from the cracks and crevices that form as it bakes, revealing pockets of creamy, chocolaty goodness. This easy-to-make cake is a guaranteed crowd-pleaser, perfect for any occasion!
Ingredients & Substitutions
The beauty of Earthquake Cake is in its simplicity and the flexibility to customize some of the ingredients. Here’s a breakdown of the key ingredients:
Cake Mix: A box of chocolate cake mix serves as the base. You can also substitute with a homemade chocolate cake batter.
Shredded Coconut & Pecans: These add texture and flavor to the cake, creating a sweet and crunchy base. Feel free to swap pecans with walnuts or leave out the nuts entirely if preferred.
Cream Cheese: The cream cheese mixture is swirled into the cake, providing a gooey, tangy layer. Make sure it’s softened for easy mixing.
Chocolate Chips: Semi-sweet chocolate chips add the perfect amount of chocolate richness. Dark chocolate or milk chocolate chips can also be used.
How to Make Earthquake Cake
This cake lives up to its name with its “earthquake” appearance, but don’t let that fool you—it’s incredibly easy to make. The cracks reveal delicious layers of chocolate and cream cheese. Here’s how you make it:
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×13-inch (23×33 cm) baking dish by spraying it with nonstick cooking spray.
- Prepare the Cake Mix: Follow the instructions on the cake mix box to prepare the batter. Set aside once mixed.
- Layer Coconut and Pecans: Evenly sprinkle the shredded coconut and chopped pecans on the bottom of the greased baking dish.
- Pour Cake Batter: Gently pour the prepared cake batter over the coconut and pecans. Set aside.
- Make the Cream Cheese Mixture: In a large bowl, combine softened cream cheese, melted butter, confectioners’ sugar, vanilla extract, and salt. Use an electric mixer to beat the mixture until smooth and fully combined.
- Top the Cake Batter: Spoon dollops of the cream cheese mixture over the cake batter, spreading it out with a spatula. It doesn’t have to be perfect; the uneven texture adds to the “earthquake” look!
- Add Chocolate Chips: Sprinkle chocolate chips evenly across the top of the cake.
- Bake: Place the cake in the oven and bake for about 50 minutes, or until the center is set. Gently nudge the pan to check if the center jiggles; if not, it’s done!
- Serve: Serve warm, optionally topped with chocolate ice cream for an extra indulgent treat.
Homemade Chocolate Cake Option
If you prefer making the chocolate cake from scratch, you can use your favorite recipe, or try my Perfect Chocolate Cake recipe. Just follow the instructions up to the point where the batter is ready, and use it in place of the boxed mix in this recipe.
How to Store Earthquake Cake
This cake can be stored in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to five days. If you’d like to freeze the cake, cut it into individual pieces and store them in a freezer-safe container for up to a month. Let the pieces thaw at room temperature before serving.
Ingredients
Chocolate Cake Layer:
- 1 box (15.25 ounces) chocolate cake mix, prepared according to package instructions
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
Cream Cheese Mixture:
- 1 package (8 ounces / 230 g) cream cheese, softened
- ½ cup (1 stick / 115 g) butter, melted
- 2 ½ cups (3110 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Toppings:
- 2 cups semi-sweet chocolate chips
- Chocolate ice cream (optional, for serving)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with cooking spray.
- Prepare the Cake Mix: Make the cake batter according to the directions on the cake mix box.
- Layer Coconut and Pecans: Sprinkle the shredded coconut and chopped pecans evenly on the bottom of the prepared baking dish.
- Pour Cake Batter: Pour the cake batter over the coconut and pecans.
- Make Cream Cheese Mixture: In a large bowl, combine softened cream cheese, melted butter, confectioners’ sugar, vanilla extract, and salt. Beat until smooth.
- Top the Batter: Dollop the cream cheese mixture over the cake batter and spread it out. It doesn’t need to be perfectly smooth.
- Add Chocolate Chips: Evenly distribute the chocolate chips over the top.
- Bake: Bake for 50 minutes, or until the center is set and no longer jiggles when the pan is gently nudged.
- Serve: Enjoy warm, and if desired, serve with a scoop of chocolate ice cream.
Enjoy your Earthquake Cake, with its rich layers and gooey goodness in every bite! This dessert is sure to be a hit at your next gathering!
