Name: Earthquake Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1 box German chocolate cake mix (plus ingredients listed on box); 8 oz cream cheese, softened; 1/2 cup unsalted butter, melted; 3 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate chips

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If you’re ready to shake up your dessert routine, nothing does it better than Earthquake Cake! This stunning, gooey treat is decadent, playful, and totally loaded with layers of flavor. The moment you pull this cake from the oven, you’ll see the telltale cracks and fissures—each slice is a happy mess of sweet coconut, crunchy pecans, fudgy chocolate, and ribbons of cream cheese. Earthquake Cake is as show-stopping as it is simple, perfect for potlucks, birthdays, or any day you need a comforting indulgence that’s beautiful in its imperfection.

Ingredients You’ll Need

Every ingredient in Earthquake Cake serves a special purpose, helping to craft that irresistible contrast of textures and flavors. Gather your supplies and let each one shine—no need for fancy extras, just the essentials that make this classic delightful.

Sweetened shredded coconut: Brings a chewy, tropical sweetness to the base of your cake, setting the tone for an unforgettable bite.
Chopped pecans: For a lovely crunch and nutty richness that pairs perfectly with chocolate—walnuts work, too, if you prefer.
German chocolate cake mix: The foundation of the cake, making prep a breeze while delivering a deeply chocolaty flavor.
Eggs, water, oil (per box instructions): These are mixed with the cake mix to bring everything together with the perfect crumb.
Cream cheese (softened): Creates gooey cream cheese pockets throughout, adding tang and creamy texture.
Unsalted butter (melted): Adds richness and helps give the cream cheese layer its irresistible smoothness.
Powdered sugar: Sweetens and thickens the cream cheese mixture—it should be light and cloudlike.
Vanilla extract: Rounds everything out with a floral warmth that makes each bite cozy.
Semi-sweet chocolate chips: The finishing touch—melty pools of chocolate scattered over the top!

How to Make Earthquake Cake

Step 1: Prep Your Baking Pan

Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan, lightly grease it to prevent sticking, and set it aside. This ensures the cake’s gooey layers lift out beautifully when it’s time to serve.

Step 2: Build the Crust

Sprinkle the sweetened shredded coconut evenly over the bottom of your prepared pan, followed by a layer of chopped pecans. This duo becomes the magical golden crust—once the cake is baked and flipped out for serving, you get that scrumptious base in every slice.

Step 3: Mix the Cake Batter

Prepare your German chocolate cake mix as directed on the box, using the recommended amount of eggs, water, and oil. Whisk until smooth and luscious, then pour the batter right over the coconut and pecans, letting it blanket the entire pan.

Step 4: Whip Up the Cream Cheese Layer

In a separate bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until you have a satiny-smooth, thick mixture. Don’t overwork it—you want it light and creamy so it melts into the cake in the oven.

Step 5: Assemble the Earthquake Cake

Drop generous spoonfuls of the cream cheese mixture over the chocolate cake batter, spacing them out evenly. Resist the urge to spread or swirl—the best Earthquake Cake has dramatic cracks and pockets where the cream cheese sinks as it bakes. Sprinkle semi-sweet chocolate chips all over the top for extra decadence.

Step 6: Bake and Cool

Bake the cake for 45 to 50 minutes. The edges should be set but the center will be ooey-gooey and slightly wobbly—that’s exactly what you want! Let the Earthquake Cake cool in the pan for at least 15 minutes so the layers can settle, then slice and enjoy while it’s still a little warm.

How to Serve Earthquake Cake

Garnishes

A simple sprinkle of extra powdered sugar looks gorgeous against the cracked surface, but you can also spoon a scoop of vanilla ice cream or a dollop of whipped cream alongside each piece. For a splash of color, a few fresh berries or a scatter of toasted pecans on top will have everyone swooning when you present your Earthquake Cake.

Side Dishes

Since Earthquake Cake is ultra-rich, pair it with a cup of strong coffee or a tall glass of cold milk. For a party vibe, offer fresh fruit salad or a citrusy sorbet as a refreshing contrast. If you’re serving at a gathering, consider a platter of simple butter cookies for those who want a light nibble between bites.

Creative Ways to Present

Cut your Earthquake Cake into rustic squares and serve them stacked on a pretty cake stand for a casual gathering, or plate up individual slices with artistic chocolate drizzle for a restaurant-style finish. Mini-cups or ramekins can transform it into a fun, self-serve dessert bar—perfect for letting everyone dig into their own gooey slice.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Earthquake Cake tightly with plastic wrap or foil and store it in the refrigerator. It stays fresh for up to 4 days and maintains that wonderful layered texture—just let it come to room temperature for the best flavor before serving.

Freezing

Earthquake Cake freezes beautifully! Slice it into portions, wrap each piece individually in plastic and foil, then pop them in a freezer-safe container or zip-top bag. It’ll keep well for up to 2 months. Thaw right in the fridge overnight, and the gooey goodness will be just as tempting as day one.

Reheating

To reheat, simply microwave a slice for 15–20 seconds until pleasantly warm and gooey. For a crowd, warm pieces in a low oven (about 300°F) for 5–10 minutes. Just keep an eye out so the cream cheese layer doesn’t overcook—you want that signature melty swirl!

FAQs

Can I substitute walnuts for pecans?

Absolutely! Walnuts have a similar texture and will be just as delicious in your Earthquake Cake. You can even mix and match nuts based on what you have on hand, or omit them altogether for a nut-free version.

Will the center of the Earthquake Cake set up as it cools?

Yes, the center will settle and thicken a bit as it cools, but it’s supposed to stay gooey—don’t expect a traditional crumb. That’s part of the charm! For neater slices, let it cool completely before cutting.

Can I use a different cake mix flavor?

You bet! While German chocolate creates that classic Earthquake Cake flavor, try devil’s food or even red velvet for a fun twist. Just follow the package instructions and everything else stays the same.

Is Earthquake Cake gluten-free?

Not by default, but it can be made gluten-free with a certified gluten-free cake mix. Double-check all other ingredients, and you’ll have a dessert everyone can enjoy.

Do I need to refrigerate Earthquake Cake?

Because of the cream cheese layer, yes, it’s safest to refrigerate any leftovers. Just bring slices to room temperature (or reheat briefly) for the most luscious texture and flavor.

Final Thoughts

No matter your baking experience, Earthquake Cake is the kind of joyful kitchen project that always delights. Its playful, imperfect appearance hides a symphony of incredible flavors and textures. Share it with friends and family—or keep leftovers all to yourself. This is one recipe you’ll crave again and again, so don’t wait… bake up some delicious chaos with Earthquake Cake!

Earthquake Cake Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent and gooey goodness of Earthquake Cake, a delightful twist on traditional German chocolate cake. With layers of coconut, pecans, cream cheese, and chocolate, this dessert is a true crowd-pleaser.

Ingredients

Scale

For the Cake:

1 cup sweetened shredded coconut
1 cup chopped pecans
1 box German chocolate cake mix (plus ingredients listed on box)

For the Cream Cheese Layer:

8 oz cream cheese, softened
1/2 cup unsalted butter, melted
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
Sprinkle shredded coconut and chopped pecans evenly over the bottom of the pan.
Prepare the German chocolate cake mix according to the package directions and pour the batter over the coconut and pecans.
In a separate bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter without spreading.
Sprinkle chocolate chips over the top.
Bake for 45–50 minutes until edges are set and center is slightly gooey.
Cool slightly before serving warm or let it cool completely for cleaner slices.