Earthquake Cake Recipe

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!

Irresistible Earthquake Cake Recipe

Rich, luscious, and delectable! With every bite, this Earthquake Cake, loaded with chocolate, pecans, and coconuts, explodes with flavor!

4.75 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Calories: 338kcal

Author: Anne Carter

Servings: 4

Equipment

• ▢
  9×13-inch Baking Pan
• ▢
  Mixing Bowls
• ▢
  Rubber spatula
• ▢
  Cooling Rack
• ▢
  Toothpick

Ingredients

• ▢ 1 box (15.25 ounces) chocolate cake mix, mixed according to package directions
• ▢ 1 cup sweetened shredded coconut
• ▢ ½ cup chopped pecans
• ▢ 1 package (8 ounces) cream cheese, softened
• ▢ ½ cup (1 stick or 113g) butter, melted
• ▢ 2½ cups (312.5g) confectioners' sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon kosher salt
• ▢ chocolate ice cream, optional

Instructions

• Set your oven to 350°F. Grease a 9×13-inch pan with cooking spray.
• Follow the directions on the cake mix box to prepare the batter.
• Sprinkle sweetened shredded coconut and chopped pecans onto the bottom of the greased pan.
• Pour the prepared cake batter over the coconut and pecan layer. Set it aside.
• In a large bowl, mix cream cheese, melted butter, confectioners' sugar, vanilla, and a pinch of salt. Use a mixer to beat until well combined.
• Drop spoonfuls of the cream cheese mixture over the cake batter. Spread it out evenly.
• Sprinkle a generous amount of chocolate chips on top of everything.
• Place the pan in the preheated oven and bake for approximately 50 minutes or until the center is set.
• Once baked, enjoy this delicious Earthquake Cake warm. For an extra treat, serve it with a scoop of ice cream if you like!

Nutrition

Calories: 338kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 234mg | Potassium: 153mg | Fiber: 1g | Sugar: 34g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

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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!