Dessert

Earthquake Cake Recipe

ByLily Cross January 4, 2026January 4, 2026

Introduction

Earthquake Cake is a rich and indulgent dessert that combines moist chocolate cake with a creamy, sweet cream cheese swirl and crunchy nuts and coconut. Its layered textures and flavors make it a crowd-pleaser for family gatherings or special occasions.

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)
3 large Eggs
0.5 cup Vegetable Oil
1 cup Water
8 oz Cream Cheese (softened, room temperature)
0.5 cup Unsalted Butter (melted)
2 cups Powdered Sugar
1 cup Sweetened Shredded Coconut
1 cup Chopped Pecans (or walnuts, slivered almonds)
1 cup Chocolate Chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
Step 2: Sprinkle the sweetened shredded coconut evenly across the bottom of the baking dish, then layer the chopped pecans on top.
Step 3: Prepare the chocolate cake batter according to the package instructions using the eggs, vegetable oil, and water. Pour the batter carefully over the coconut and nuts.
Step 4: In a separate bowl, beat the softened cream cheese, melted butter, and powdered sugar together until the mixture is smooth and creamy.
Step 5: Dollop spoonfuls of the cream cheese mixture over the chocolate cake batter, then use a knife or spatula to gently swirl it through the batter for a marbled effect.
Step 6: Sprinkle the chocolate chips evenly over the top of the cake mixture.
Step 7: Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly gooey for the best texture.
Step 8: Remove from the oven and allow the cake to cool in the baking dish for about 15 minutes before serving warm.

Tips & Variations

Try substituting pecans with walnuts or slivered almonds to vary the nutty flavor and texture.
If you prefer, omit the coconut for a nut-only base or add more chocolate chips for a richer top layer.
Be sure your cream cheese is fully softened to avoid lumps in the swirl mixture.

Storage

Store any leftover Earthquake Cake covered tightly in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds to enjoy the creamy, gooey texture again.

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 make Earthquake Cake without nuts?

Yes, you can omit the nuts if you have allergies or prefer a nut-free dessert. The cake will still be delicious with just the coconut and cream cheese swirl.

Can I prepare this cake in advance?

Absolutely. You can assemble the cake the night before, keep it covered in the fridge, and bake it fresh the next day. Just allow extra baking time if baking straight from cold.