Wander through a carnival of flavors — this cake crashes into the kitchen like a desert storm, sweet and unruly. Think southern potluck meets island street vendor; each bite is a map of texture and nostalgia. If you’re a fan of playful mash-ups (or adore a good cheesecake cameo like this cherry cheesecake), buckle up.
Why make this recipe
Earthquake Cake is the kind of dessert that steals the scene: cracked, gooey, nut-studded, and unapologetically over-the-top. It’s fast, forgiving, and packed with contrast — crunchy coconut and pecans, silky cream cheese ribbons, and molten chocolate. Bring it to block parties, late-night movie marathons, or any time you want drama without the fuss.
How to make Earthquake Cake Recipe
This is a one-dish, layered spectacle. You’ll build textures from the bottom up: coconut and pecans set the stage, boxed chocolate cake batter flows like lava, and cream cheese dollops poke through like islands. Top with chocolate chips for molten peaks, bake until crackled, and serve warm for maximum cinematic effect.
Ingredients:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs (for cake mix)
- 1/2 cup vegetable oil (for cake mix)
- 1 cup water (for cake mix)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 cup chocolate chips
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sprinkle the shredded coconut evenly across the bottom of the dish, followed by the chopped pecans.
- Prepare the chocolate cake mix according to the package instructions using the eggs, oil, and water.
- Pour the cake batter over the coconut and pecans, spreading evenly.
- In a separate bowl, mix softened cream cheese, melted butter, and powdered sugar until smooth.
- Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife.
- Sprinkle chocolate chips over the top.
- Bake for 45–50 minutes or until the center is set and the top is crackled.
- Let cool for 15 minutes before slicing and serving warm or at room temperature.
How to serve Earthquake Cake Recipe
Slice with a wide spatula and serve warm so the cream cheese ribbons are soft and the chocolate is slightly melty. Add a scoop of vanilla or coconut ice cream for a street-food-sundae vibe, or dust with flaky sea salt for contrast. For a more composed dessert, plate with a drizzle of espresso or caramel.
(For a dessert-pairing idea inspired by decadence, try riffing from a dessert like a salted caramel pie cheesecake in your rotation — the textures play well together: salted caramel apple pie cheesecake.)
How to store Earthquake Cake Recipe
Cool completely, then cover tightly with foil or plastic wrap and refrigerate up to 4 days. Reheat individual slices in the microwave for 10–20 seconds to revive the goo. For longer storage, freeze slices in an airtight container for up to 2 months — thaw overnight in the fridge.
Tips to make Earthquake Cake Recipe
- Use room-temperature cream cheese so it blends smooth and dollops easily.
- Don’t over-swirl the cream cheese — you want islands, not marble.
- If you like crunch, toast the pecans lightly before using.
- Swap dark chocolate chips for semisweet to balance the cake’s sweetness.
- Bake toward the shorter end and test the center; residual heat will finish the set.
Variations (if any)
- Tropical: Use macadamia nuts and pineapple tidbits instead of pecans for an island twist.
- Nut-free: Replace the pecans with extra shredded coconut and sunflower seeds.
- Boozy: Add 1–2 tablespoons of rum or Kahlúa to the cake batter for a grown-up kick.
- White-chocolate lemon: Use white chocolate chips and a teaspoon of lemon zest in the cream cheese mixture.
FAQs
Q: Can I make this in a different pan size?
A: A 9×13 pan is ideal for the layers and baking time. A slightly smaller pan will need more time; a larger pan will bake faster and be thinner — adjust and watch the center.
Q: Can I use homemade chocolate cake batter instead of box mix?
A: Absolutely. Use a similar volume of batter (about the amount the box calls for) and keep an eye on bake time.
Q: Why does it crack on top?
A: Those dramatic cracks are part of the charm — they mean the cream cheese pockets have puffed and the cake has set. Don’t worry; they’re delicious.
Q: Is this cake very sweet?
A: It’s rich and sweet, balanced by nuts and coconut. If you prefer less sweetness, try dark chocolate chips or reduce powdered sugar slightly in the cream cheese layer.
Q: Can I prepare parts ahead?
A: Yes — you can toast nuts and shred coconut in advance, and make the cream cheese filling earlier and refrigerate (bring to room temp before using).
Conclusion
Every kitchen needs a little delicious chaos, and this Earthquake Cake Recipe delivers exactly that — layers of texture and a show-stopping finish. For a classic reference and extra inspiration, check out the original Earthquake Cake Recipe and a lovely take on tradition with the Classic Earthquake Cake | 12 Tomatoes.
Earthquake Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sprinkle the shredded coconut evenly across the bottom of the dish, followed by the chopped pecans.
- Prepare the chocolate cake mix according to the package instructions using the eggs, oil, and water.
- Pour the cake batter over the coconut and pecans, spreading evenly.
- In a separate bowl, mix softened cream cheese, melted butter, and powdered sugar until smooth.
- Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife.
- Sprinkle chocolate chips over the top.
- Bake for 45–50 minutes or until the center is set and the top is crackled.
- Let cool for 15 minutes before slicing and serving warm or at room temperature.