Earthquake Cake Recipe
If you love gooey, chocolatey, and absolutely irresistible desserts, Earthquake Cake is about to become your new obsession. This playful treat gets its name from the way it bakes—cracking and swirling with creamy pockets of cream cheese, coconut, pecans, and melty chocolate chips. It’s a showstopping cake that’s shockingly easy to make, and every bite is an explosion of textures and flavors. Whether you’re baking for a potluck, family gathering, or just a cozy night in, Earthquake Cake will have everyone asking for seconds (and the recipe!).
Ingredients You’ll Need
The beauty of Earthquake Cake lies in its simple, pantry-friendly ingredients, each one bringing something special to the party. From rich cream cheese to sweet coconut and crunchy pecans, every addition is essential for that signature look and taste.
- German chocolate cake mix: The base for our cake, providing deep cocoa flavor and a tender crumb.
- Vegetable oil: Adds moisture and helps the cake stay soft and rich.
- Water: Essential for hydrating the cake mix and bringing the batter together.
- Large eggs: Bind everything together and give the cake structure.
- Sweetened shredded coconut: Lends a chewy, sweet layer on the bottom that toasts up beautifully.
- Chopped pecans: Add a buttery crunch and nutty flavor that pairs perfectly with chocolate.
- Cream cheese (softened): The star of those creamy, tangy swirls throughout the cake.
- Unsalted butter (melted): Makes the cream cheese mixture ultra-rich and luscious.
- Powdered sugar: Sweetens the cream cheese layer and gives it a smooth, silky texture.
- Vanilla extract: Rounds out all the flavors with warm, comforting notes.
- Semi-sweet chocolate chips: Melt into pockets of chocolatey goodness in every bite.
How to Make Earthquake Cake
Step 1: Prep Your Pan and Layer the Coconut & Pecans
Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. Sprinkle the sweetened shredded coconut evenly over the bottom of the dish, followed by the chopped pecans. This forms the crunchy, chewy surprise at the base of your Earthquake Cake.
Step 2: Mix Up the Cake Batter
In a large mixing bowl, combine the German chocolate cake mix, vegetable oil, water, and eggs. Mix according to the package instructions until the batter is smooth and glossy. Gently pour this batter over the coconut and pecans, spreading it out to cover them completely.
Step 3: Make the Cream Cheese Swirl
In a separate bowl, beat the softened cream cheese until it’s super smooth. Add the melted butter, powdered sugar, and vanilla extract, then mix until creamy and well combined. This mixture is what gives Earthquake Cake its signature gooey pockets of tangy sweetness.
Step 4: Drop and Swirl
Drop generous spoonfuls of the cream cheese mixture all over the cake batter. Don’t worry about spreading it out—it will naturally sink and swirl as the cake bakes, creating those glorious cracks and rivers of creaminess.
Step 5: Top with Chocolate Chips & Bake
Sprinkle the semi-sweet chocolate chips evenly over the top of the cake. Slide the pan into your preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when the center is just set and a toothpick inserted comes out with a few moist crumbs—don’t overbake, as you want those gooey swirls!
Step 6: Let Cool (Just a Little!) and Serve
Remove your Earthquake Cake from the oven and let it cool for at least 20 minutes. This allows the swirls to set but keeps everything deliciously soft and melty. Trust me, it’s divine when served slightly warm.
How to Serve Earthquake Cake
Garnishes
Earthquake Cake is already packed with flavor, but a light dusting of extra powdered sugar or a few extra chocolate chips on top can make it look even more inviting. For a decadent touch, try a dollop of whipped cream or a scoop of vanilla ice cream alongside each slice.
Side Dishes
This cake is rich and satisfying on its own, but if you want to round out dessert, offer a bowl of fresh berries or a citrus fruit salad. The tartness balances the sweetness and adds a refreshing contrast to your Earthquake Cake.
Creative Ways to Present
Cut the cake into rustic squares for a casual get-together, or use a round cookie cutter for fun individual servings at a party. You could even serve it in parfait glasses layered with whipped cream and more chocolate chips for an eye-catching dessert bar option.
Make Ahead and Storage
Storing Leftovers
Earthquake Cake keeps beautifully covered at room temperature for up to two days. For longer storage, pop it in the fridge, tightly wrapped, for up to five days. The flavors meld and the texture stays delightfully moist.
Freezing
To freeze, let the cake cool completely, then cut it into squares and wrap each piece tightly in plastic wrap and foil. Store in a freezer-safe bag for up to two months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
For that fresh-from-the-oven experience, warm individual slices in the microwave for 10 to 15 seconds. This brings back the gooey swirls and makes the chocolate chips irresistibly melty again.
FAQs
Can I use a different cake mix for Earthquake Cake?
Absolutely! While German chocolate cake mix gives the classic flavor, you can swap in devil’s food, chocolate fudge, or even yellow cake mix for a fun twist. Each will bring a slightly different taste and texture to your Earthquake Cake.
What’s the best way to soften cream cheese quickly?
If you forgot to set your cream cheese out, just cut it into cubes and microwave it for about 15 seconds. You want it soft and easy to blend but not melted—this makes mixing up those creamy swirls a breeze.
Can I make Earthquake Cake nut-free?
Yes! Simply omit the pecans or swap them for toasted sunflower seeds or pumpkin seeds if you still want a bit of crunch. The cake will still be loaded with flavor and texture.
Why did my cream cheese sink to the bottom?
That’s exactly what’s supposed to happen! The cream cheese mixture is heavier than the cake batter, so it naturally sinks and creates those signature swirls and cracks—giving Earthquake Cake its name and unique look.
Is Earthquake Cake supposed to be gooey in the center?
Yes, part of the charm is a gooey, fudgy middle mingled with tangy cream cheese. As long as the edges are set and the center isn’t liquid, pull it from the oven. It will firm up as it cools but remain delightfully moist.
Final Thoughts
If you’re looking for a dessert that’s both wildly impressive and easy to whip up, Earthquake Cake is truly a must-try. Every bite is rich, gooey, and full of surprises, and it’s bound to become a favorite with family and friends. Give it a go, and don’t be surprised if it disappears in a flash!
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Earthquake Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Earthquake Cake is a deliciously rich and decadent dessert featuring a moist German chocolate cake base layered with sweet shredded coconut, crunchy pecans, and a creamy, swirled cream cheese topping studded with chocolate chips. Named for its characteristic cracks and swirls resembling an earthquake’s aftermath, this cake is perfect for gatherings and offers a delightful balance of textures and flavors.
Ingredients
Cake Batter
- 1 box German chocolate cake mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
Nut and Coconut Layer
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Cream Cheese Topping
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Finishing Touch
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prep the Pan and Nut Layer: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Evenly sprinkle the shredded coconut and chopped pecans over the bottom of the dish to create the base layer for the cake.
- Prepare the Cake Batter: In a large mixing bowl, combine the German chocolate cake mix with 1/2 cup vegetable oil, 1 cup water, and 3 large eggs. Mix thoroughly according to the package directions until smooth and well blended.
- Assemble the Cake: Pour the prepared cake batter evenly over the coconut and pecan layer in the baking dish, spreading gently without disturbing the nut layer beneath.
- Make the Cream Cheese Topping: In another bowl, beat the softened cream cheese until smooth and creamy. Gradually add the melted butter, powdered sugar, and vanilla extract, mixing until the mixture is light and fluffy.
- Top with Cream Cheese Mixture: Using a spoon, drop dollops of the cream cheese mixture over the cake batter; do not spread it out. During baking, this topping will sink and swirl through the cake, creating its signature pattern.
- Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the top of the cream cheese mixture for added sweetness and texture.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the center is just set and a toothpick inserted into the cake comes out with moist crumbs.
- Cool and Serve: Allow the cake to cool slightly before slicing. It is best enjoyed warm or at room temperature.
Notes
- The cake cracks and swirls during baking, creating the unique ‘earthquake’ appearance.
- You can substitute walnuts for pecans if preferred.
- Try using white chocolate or butterscotch chips instead of semi-sweet chocolate chips for a different twist.
- Best served slightly warm or at room temperature to enjoy the melty cream cheese swirls.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 42g
- Sodium: 360mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
