Earthquake Cake Recipe

ByElla Hart
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Introduction

Earthquake Cake is a wonderfully rich and gooey dessert that combines layers of chocolate, cream cheese, nuts, and coconut for a deliciously indulgent treat. Its unique texture and flavors make it perfect for family gatherings or any time you crave a comforting chocolate dessert.

A close-up of a two-layered dessert slice on a white plate, the bottom layer is dark brown, moist chocolate cake with a rich texture, while the top layer is thick, creamy white frosting speckled with small dark bits inside. The frosting layer is smooth and glossy, topped with many dark chocolate chips scattered evenly across. Thin lines of dark chocolate drizzle crisscross the top, giving a shiny and textured look. Small chocolate crumbs are visible near the base of the slice. The background is a blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 15.25 oz Chocolate Cake Mix (Any standard mix will do.)
  • 3 large Eggs (As instructed on the package.)
  • 0.5 cup Vegetable Oil (Ensures a moist cake.)
  • 1 cup Water (For hydration.)
  • 8 oz Cream Cheese (Softened and at room temperature.)
  • 0.5 cup Unsalted Butter (Melted.)
  • 2 cups Powdered Sugar (No substitutes recommended.)
  • 1 cup Sweetened Shredded Coconut (Can be substituted or omitted.)
  • 1 cup Chopped Pecans (Or walnuts/slivered almonds.)
  • 1 cup Chocolate Chips (Variations welcome.)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly.
  2. Step 2: Sprinkle the sweetened shredded coconut evenly over the bottom of the prepared dish, then layer the chopped pecans on top.
  3. Step 3: Prepare the chocolate cake batter according to the package instructions, using the eggs, vegetable oil, and water, then pour the batter evenly over the coconut and pecan layer.
  4. Step 4: In a separate bowl, mix the softened cream cheese, melted butter, and powdered sugar until smooth and creamy. Spoon dollops of this mixture over the chocolate batter, then use a knife or skewer to gently swirl it in for a marbled effect.
  5. Step 5: Sprinkle the chocolate chips evenly over the top of the cake batter and cream cheese swirl.
  6. Step 6: Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly gooey.
  7. Step 7: Remove from the oven and allow the cake to cool in the baking dish for about 15 minutes before serving warm.

Tips & Variations

  • For a different nutty flavor, substitute pecans with walnuts or slivered almonds.
  • Omit the coconut for a nutty chocolate swirl cake that’s a bit less textured.
  • Try using white chocolate chips or peanut butter chips instead of traditional chocolate chips for a unique twist.
  • Make sure the cream cheese is fully softened to achieve a smooth swirl without lumps.

Storage

Store leftover Earthquake Cake covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for about 15-20 seconds to enjoy it warm and gooey again. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up image of a two-layer dessert slice on a white plate, placed on a white marbled surface. The bottom layer is thick, dark, and moist chocolate cake with a dense texture. The top layer is creamy and light-colored cheesecake with some small dark spots inside, showing pieces mixed in. The cheesecake layer is smooth and slightly shiny, and it’s topped with many small, glossy chocolate chips scattered all over. Thin, dark chocolate drizzle runs across the top, adding an extra touch. Some crumbs are visible near the base of the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade chocolate cake batter instead of a mix?

Yes, you can use your favorite homemade chocolate cake recipe, but be sure the batter has a similar consistency to standard cake mixes to maintain the right texture and swirl effect.

Is it necessary to use sweetened shredded coconut?

Sweetened shredded coconut adds moisture and a subtle sweetness to the recipe, but you may substitute with unsweetened coconut or omit it entirely if you prefer.

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Earthquake Cake Recipe

★★★★★

4.8 from 134 reviews
  • Author: Ella
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
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Description

This indulgent Earthquake Cake is a decadent layered dessert featuring a moist chocolate cake base, a creamy and tangy cream cheese layer, topped with crunchy shredded coconut, chopped pecans, and melty chocolate chips. Baked to perfection, this cake offers a delightful combination of textures and rich flavors that make it a perfect treat for any occasion.

Ingredients

Scale

Chocolate Cake Mix Base

  • 15.25 oz Chocolate Cake Mix (Any standard mix will do)
  • 3 large Eggs (As instructed on the package)
  • 0.5 cup Vegetable Oil (Ensures a moist cake)
  • 1 cup Water (For hydration)

Cream Cheese Layer

  • 8 oz Cream Cheese (Softened and at room temperature)
  • 0.5 cup Unsalted Butter (Melted)
  • 2 cups Powdered Sugar (No substitutes recommended)

Toppings

  • 1 cup Sweetened Shredded Coconut (Can be substituted or omitted)
  • 1 cup Chopped Pecans (Or walnuts/slivered almonds)
  • 1 cup Chocolate Chips (Variations welcome)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick and bakes evenly.
  2. Layer Toppings: Sprinkle the sweetened shredded coconut evenly on the bottom of the greased baking dish, then spread the chopped pecans over the coconut layer to create a nutty, crunchy base.
  3. Make Cake Batter: Prepare the chocolate cake batter according to the package instructions using eggs, vegetable oil, and water. Once mixed, pour the batter evenly over the coconut and pecan layer in the pan.
  4. Prepare Cream Cheese Mixture: In a bowl, mix softened cream cheese, melted butter, and powdered sugar together until smooth and creamy. This will form a luscious, sweet layer to dollop over the cake batter.
  5. Add Cream Cheese Layer: Dollop spoonfuls of the cream cheese mixture over the chocolate cake batter broadly, then gently swirl it with a knife or spatula to create a marbled effect without fully mixing.
  6. Top with Chocolate Chips: Sprinkle the chocolate chips evenly over the top to add an extra layer of chocolate flavor and gooey texture during baking.
  7. Bake the Cake: Place the baking dish in the oven and bake for 45 to 50 minutes, or until the center is set but still slightly gooey, ensuring a moist and rich texture.
  8. Cool and Serve: Remove the cake from the oven and allow it to cool in the baking dish for about 15 minutes. Serve warm for maximum indulgence.

Notes

  • Make sure the cream cheese is softened to room temperature to easily blend with butter and powdered sugar.
  • You can substitute pecans with walnuts or slivered almonds according to preference or allergy considerations.
  • For a less sweet version, reduce the amount of powdered sugar slightly in the cream cheese mixture.
  • This cake is best served warm but can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
  • If you prefer a gluten-free version, use a gluten-free chocolate cake mix.
  • Feel free to omit the shredded coconut if you dislike coconut or have allergies.
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: Earthquake Cake, Chocolate Cake, Cream Cheese Dessert, Layered Cake, Pecan Cake, Coconut Dessert

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