Earthquake Cake Recipe (Sweet Temblor Delight)

Hey, I’m Anne, and after hustling in different restaurants, I’m now sharing a piece of my kitchen beyond the bayoublog. Today, I whipped up something special � “My Earthquake Cake recipe”.

In the chaos of restaurant life, finding comfort in homemade goodness became my thing. This cake is my sweet escape, born out of those moments when I just needed a pick-me-up. As it bakes, the coconut and pecan layer decides to shake things up, creating this uneven, quirky texture.

I stumbled upon this recipe during one of those crazy days, and it’s been my easy-to-make, feel-good dessert ever since. let’s dive into the simplicity and sweetness of my Earthquake Cake together. Because sometimes, all you need is a taste of home. If you want to take a break from your diet you can also have our Funfetti Cupcake or S�more Cupcakes.

Why You Will Love This Recipe?

1. Super Simple Fun: Making this Earthquake Cake is a breeze! No need for complicated steps or fancy chef skills.
2. Coconut & Pecan Magic: Throw in some sweetened coconut and pecans into the mix. It’s like adding a sprinkle of magic to your cake.
3. Chocolatey Charm: Cover it all up with chocolate cake batter. Because, really, who doesn’t love a good dose of chocolate charm?
4. Cream Cheese Swirl Surprise: The highlight? Adding a swirl of cream cheese frosting! Bake it right, and voila! It ends up in the middle of the cake, creating a delightful surprise.
5. No Frosting Hassle: Forget about frosting stress. With so much awesomeness happening inside, there’s no need to worry about the outside. This cake is a flavor explosion waiting to happen!

Overview: How To Make Earthquake Cake?

Get ready for a flavor explosion with this Gooey Earthquake Cake � a delightful mix of chocolate, pecans, and coconut that’s sure to satisfy your sweet tooth! The prep is a breeze, with just 10 minutes to get everything ready for this rich and delicious treat.

To kick things off, preheat your oven to 350�F and give a 9×13-inch pan a quick grease with cooking spray. Then, whip up the chocolate cake mix according to the package instructions. Now, here comes the fun part � sprinkle sweetened shredded coconut and chopped pecans onto the bottom of the pan, creating a tasty foundation.

Next, spread that chocolatey cake mix over the coconut and pecan layer, and set it aside. In a large bowl, mix together cream cheese, melted butter, confectioners’ sugar, vanilla, and a pinch of salt until it’s all nicely combined. Dollop this creamy goodness over the cake, spreading it out evenly. To top it off, sprinkle a generous amount of semi-sweet chocolate chips.

Pop the pan into the oven and let it bake for around 50 minutes, or until the center is set. The result? A gooey, heavenly cake ready to be enjoyed warm. Want to take it to the next level? Serve it up with a scoop of chocolate ice cream for the ultimate indulgence. Easy, delicious, and oh-so-satisfying � that’s the magic of this Earthquake Cake!

Time for The Tips!

1. Boost the Chocolatey Goodness: Elevate the chocolatey experience by sprinkling semi-sweet chocolate chips on top before baking. Alternatively, add them right after baking, and let the heat work its magic. Skip the milk chocolate to avoid an overly sweet outcome.
2. Mind the Cream Cheese Placement: When dolloping that cream cheese goodness, keep it about 1 inch away from the pan edges. This ensures it stays put and won’t sneak out during baking.
3. Choose Your Cake Mix Wisely: While I recommend Devil�s Food cake mix, feel free to experiment with a regular chocolate cake mix, German chocolate cake, or chocolate fudge cake mix for different flavor twists.
4. Master the Art of Baking Time: Resist the urge to overbake! Aim for soft and gooey perfection by baking until the center is just set. If you’re using the toothpick test, poke it into a chocolate-heavy spot, not too much cream cheese.
5. Slice Cleanly for Picture-Perfect Presentation: For neat slices, let the cake cool completely before cutting into it. While it can be served warm, be ready for a gooey delight that might require a spoon � totally worth it!

Possible Substitutions and Variations!

1. Italian Cream Dream: Pecans and coconut at the bottom, swap the chocolate batter for my Italian Cream Cake recipe (white cake with pudding mix, coconut, and pecans). Add a swirl of cream cheese goodness on top for a mouthwatering delight.
2. Tropical Bliss – Pineapple Coconut Cake: Pineapple and coconut at the base with a sprinkle of brown sugar. Pour over a batter mix (white cake with crushed pineapple and coconut). Marble in the cream cheese goodness for a taste of the tropics.
3. Texas-Sized Sheet Cake: Grab a 9 x 13-inch baking dish, and toss in chopped pecans and chocolate chips. Pour over Devil’s Food cake batter (or try my Texas Sheet Cake version). Finish it off with a cream cheese swirl for that extra Texas-sized flavor.
4. Brown Butter Walnut Wonder: Walnuts and coconut on the bottom, whip up my Brown Butter Walnut Cake batter, and swirl in the cream cheese filling. Pure yumminess in every bite!

Storing and Managing Leftover!

Storing Leftovers:

• After enjoying your cake, cover the pan with a lid or plastic wrap. You can also put the leftovers in a tight-sealed container.
• Since the cake has cream cheese, it’s best to store it in the fridge.

Freezing Your Cake:

• If you want to freeze your cake, use a container that’s safe for the freezer.
• Let your cake cool down completely, then wrap the pan first with plastic wrap and then with foil. This helps keep it fresh.
• Don’t forget to label your wrapped-up cake before popping it into the freezer.

Frequently Asked Questions (FAQs)