Name: Earthquake Cake Recipe
Prep time: 15 min
Cook time: PT-491246H58M54S
Total time: 1 h 5 min
Cuisine: American
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)

Introduction

Earthquake Cake is a delightful dessert that combines rich chocolate, creamy layers, and crunchy textures for an irresistible treat. This layered cake features a fudgy chocolate base swirled with a sweet cream cheese mixture and topped with nuts, coconut, and chocolate chips. Perfect for special occasions or whenever you crave something indulgent.

A rich chocolate cake slice with two visible layers sits on a white plate over a white marbled surface. The bottom layer is a thick, moist, dark brown chocolate cake with a soft and slightly crumbly texture. Above it is a smooth, creamy white layer with small dark chocolate chunks embedded inside. The top is decorated with numerous glossy dark chocolate chips scattered evenly and drizzled with thin lines of shiny dark chocolate sauce. The edges of the cake are clean, and the whole piece looks moist and decadent. 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

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Sprinkle the sweetened shredded coconut evenly at the bottom of the prepared baking dish, then add the chopped pecans on top in an even layer.

Step 3: Prepare the chocolate cake batter according to the package instructions using the cake mix, eggs, vegetable oil, and water. Pour the batter gently over the coconut and pecan layers in the dish.

Step 4: In a separate bowl, mix the softened cream cheese, melted butter, and powdered sugar until smooth and creamy. Dollop spoonfuls of this mixture over the chocolate cake batter, then use a knife or skewer to gently swirl it through the batter creating a marbled effect.

Step 5: Sprinkle the chocolate chips evenly over the top of the layered batter.

Step 6: Bake in the preheated oven for 45-50 minutes until the center is set but still slightly gooey. Avoid overbaking to maintain gooey texture.

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 nut-free version, substitute pecans with additional coconut or omit nuts entirely.

Try using different chocolate chips, such as white chocolate or butterscotch, to add new flavors.

Ensure the cream cheese is fully softened for easy mixing and smooth swirls.

If you prefer a less sweet dessert, reduce the powdered sugar slightly in the cream cheese mixture.

FAQs

Can I make Earthquake Cake ahead of time?

Yes, you can prepare the cake and bake it a few hours ahead. Store it covered at room temperature or in the refrigerator if you prefer it chilled. It rewarmed well before serving.

What can I use if I don’t have sweetened shredded coconut?

You can substitute with unsweetened shredded coconut for a less sweet flavor or omit it entirely. Toasted crushed graham crackers also add a nice texture variation.