Earthquake Cake is a fun cake that combines a box cake mix with coconut, pecans, and a cream cheese swirl. Once baked, the cake has crevices and cracks inside, like a cake that has been through an earthquake.
The result is an ooey, gooey, scrumptiously moist chocolate cake with pockets of cream cheese, pecans, and coconut. It is almost like the frosting has been baked right into the cake.
This moist chocolate taste explosion with layers of coconut, pecans, chocolate, and cream cheese is one of our family’s favorite cakes. It is so easy to make and fun as it looks like an earthquake. I love to prepare it for potlucks, family gatherings, and neighborhood shindigs.
This decadent cake serves between twelve and sixteen people and is perfect for small parties with other sweet treats. If you like this cake, try zucchini cake, Texas sheet cake, spice cake, and cream cheese pound cake.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pecans: Other nuts to substitute include walnuts or almonds.
- Chocolate fudge cake mix: You can use any chocolate cake mix. I used Devil’s Food cake mix this time, but you can use Chocolate Fudge or German Chocolate Cake Mix.
- Semisweet chocolate chips: Try substituting milk chocolate chips or butterscotch chips for semisweet chocolate chips.
- Cream cheese: Full-fat cream cheese is best for flavor and texture.
How to Make an Earthquake Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by spraying a deep 9×13-inch baking dish with nonstick cooking spray. Next, sprinkle the chopped pecans and shredded coconut evenly on the bottom of the dish. In a large bowl, prepare the cake mix according to the instructions on the box. Sprinkle a little less than a cup of chocolate chips with a bit of cooking oil and stir to coat. Now add a little flour and stir to coat again. Stir the chips into the cake mix and pour the cake mix onto the top of the coconut and pecan layer.
Blend the cream cheese on low with a stand or hand mixer until smooth and lump-free. Slowly add the melted, slightly cooled butter and blend until smooth. Add the powdered sugar one cup at a time and mix until smooth and creamy, scraping down the bowl and beaters several times with a spatula.
Now drop dollops of the cream cheese mixture by rounded tablespoons onto the top of the cake batter. It does not need to be perfect or uniform. It should be wild with random dollops, as this is such a fun cake. Sprinkle a few chocolate chips on the top and bake for about forty minutes.
Preparation Tips
- Use a deep 113×9-inch baking dish to prevent overflow. My pan is 2 1/2 inches deep.
- This fun cake looks like a hot mess, which is part of its charm. Do not worry too much about perfection with this cake.
- The cake is done when the chocolate cake batter in the center appears set and springs back slightly when touched., which usually takes around 40 minutes. Because of the gooey cream cheese sections, the toothpick test will not work on this cake.
- This cake is over the top, served warm with or without vanilla ice cream, so plan accordingly if possible.
Store and Freeze
As this cake contains cream cheese, store leftovers in an airtight container in the fridge.
To freeze, first cool thoroughly. Then, cover with 2 layers of plastic wrap. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight.
More Chocolate Recipes
Earthquake Cake Recipe
Ingredients
- 1½ cups chopped pecans
- 1½ cups sweetened shredded coconut
- 1 box chocolate fudge cake mix
- Large eggs, oil, and water according to cake mix package instructions
- 1¼ cups semisweet chocolate chips
- 1 teaspoon canola oil or vegetable oil
- ½ tablespoon flour
- ½ cup unsalted butter
- 1 (8-ounce) package cream cheese softened to room temperature
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a deep 9×13-inch pan with nonstick baking spray. Evenly sprinkle pecans and coconut in the bottom of the pan.
- In a large bowl, mix the cake according to box instructions with egg, vegetable oil, and water. In a small bowl, mix 3/4 cup chocolate chips with canola oil. Sprinkle with flour and stir to combine. Stir the chocolate chips into the cake mix and spoon it in the baking dish over the pecans and coconut.
- Melt the butter in the microwave and let it cool slightly. Using a mixer, beat cream cheese until smooth and lump free. Slowly add the melted butter and beat until smooth. Add the powdered sugar 1 cup at a time and mix until smooth. Dollop the cream cheese mixture by rounded tablespoons randomly over the top of the cake. Sprinkle the remaining chocolate chips over the top.
- Bake for 40 minutes or just until the chocolate cake portion is just set.
Notes
- Use a deep 13×9 inch baking dish so that there is no overflow. The pan I use is 2 1/2 inches deep.
- This fun cake looks like a hot mess, which is part of its charm. Do not worry too much about perfection with this cake.
- The cake is done when the chocolate cake batter in the center appears set and springs back slightly when touched. This is usually around 40 minutes. The toothpick test will not work on this cake because of the gooey cream cheese sections.
- This cake is over the top, served warm with or without vanilla ice cream, so plan accordingly if possible.
Nutrition
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tlover tonet
Very interesting recipe! Perfect just what I was searching for!
Angela
Wow! This recipe was fabulous, easy to prepare and so delicious. Will definitely make it again for our next family gathering!!
Beth Pierce
Thanks, Angela! I am so glad that you liked the cake!
Tille R
I made this cake for dessert last night and OMG was it delicious! One of my new favorite desserts!
Beth Pierce
Isn’t it delicious