Introduction

Easy Earthquake Cake is a delightful dessert that combines rich chocolate, creamy swirls, and crunchy toppings for an irresistible treat. With simple ingredients and straightforward steps, this cake brings impressive flavors and textures to your table. Perfect for any occasion, it’s a crowd-pleaser that’s as fun to make as it is to eat.

Easy Earthquake Cake Recipe - Recipe Image

Ingredients

1½ cups sweetened coconut (flaked)
15.25 ounce box chocolate fudge cake mix
1⅛ cups water (or 1 cup plus 2 tablespoons)
3 eggs
½ cup vegetable oil
8 ounces cream cheese (softened)
½ cup butter (melted)
1 teaspoon vanilla extract
2¾ cups powdered sugar
1 cup semi-sweet chocolate chips
1½ cups pecans (chopped)

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: If desired, toast the coconut in a skillet over low heat, stirring often, or broil in the oven for 2 to 3 minutes to bring out its flavor.
Step 3: In a large bowl, mix together the cake mix, water, eggs, and oil on low speed until well combined. Set aside.
Step 4: In a medium bowl, use a mixer to cream together the softened cream cheese, melted butter, and vanilla extract. Add powdered sugar and mix until smooth. Set this mixture aside.
Step 5: Grease only the bottom of a 9×13-inch baking pan. Spread the toasted coconut, chopped pecans, and chocolate chips evenly across the bottom of the pan.
Step 6: Pour the prepared cake batter over the coconut, nuts, and chocolate layer; spread it evenly.
Step 7: Drop dollops of the cream cheese mixture throughout the cake batter. Use a skewer or butter knife to gently swirl the cream cheese into the batter for marbled effect.
Step 8: Bake for 40 to 45 minutes until the edges are set but the center remains slightly gooey.
Step 9: Let the cake cool slightly before cutting and serving. Enjoy the gooey, rich texture!

Tips & Variations

For extra flavor, substitute half the vegetable oil with melted coconut oil.
Swap pecans for walnuts or almonds to suit your preference.
Sprinkle a little sea salt on top before baking to enhance the chocolate’s richness.
Use dark chocolate chips if you prefer a less sweet, more intense chocolate flavor.

Storage

Store leftover cake covered tightly in the refrigerator for up to 5 days. To enjoy warm, reheat individual slices in the microwave for 15 to 20 seconds. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cake mix?

Yes, you can experiment with different chocolate cake mixes, but chocolate fudge works best for a rich, moist texture. Avoid mixes with added fillings or frostings.

Is it necessary to toast the coconut?

Toasting the coconut enhances its flavor and adds a slight crunch, but this step is optional. If you prefer a softer texture, you can use the coconut as is.

Easy Earthquake Cake Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

Easy Earthquake Cake is a decadent dessert featuring a luscious chocolate fudge cake layered over toasted coconut, chopped pecans, and chocolate chips, swirled with a creamy, sweetened cream cheese mixture. Baked to perfection, this gooey, rich cake offers a delightful combination of textures and flavors that will impress at any gathering.

Author: Ella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1½ cups sweetened coconut, flaked
15.25 ounce box chocolate fudge cake mix
2¾ cups powdered sugar
1 cup semi-sweet chocolate chips
1½ cups pecans, chopped

Wet Ingredients

1⅛ cups water (or 1 cup plus 2 tablespoons)
3 eggs
½ cup vegetable oil
8 ounces cream cheese, softened
½ cup butter, melted
1 teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
Toast Coconut (Optional): You may toast the coconut by placing it in a skillet over low heat on the stovetop, stirring often until lightly browned. Alternatively, broil it in the oven for 2 to 3 minutes, watching closely to prevent burning. This step adds a deeper flavor and crunch.
Mix Cake Batter: In a large bowl, combine the chocolate fudge cake mix, water, eggs, and vegetable oil. Mix on low speed until all ingredients are well combined to form the cake batter. Set aside.
Prepare Cream Cheese Mixture: In a medium bowl, use a mixer to cream together the softened cream cheese, melted butter, and vanilla extract until smooth. Gradually add the powdered sugar and mix until the mixture is creamy and lump-free. Set aside.
Layer Ingredients in Pan: Grease the bottom only of a 9×13-inch baking pan. Evenly spread the toasted coconut, chopped pecans, and semi-sweet chocolate chips across the bottom of the pan. This creates the ‘earthquake’ effect when baked.
Pour Cake Batter: Pour the prepared chocolate cake batter over the layered coconut, nuts, and chocolate chips. Spread it evenly using a spatula.
Add Cream Cheese Dollops: Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Using a skewer or butter knife, gently swirl the cream cheese into the cake batter without fully blending, creating beautiful marbled effects.
Bake the Cake: Place the pan into the preheated oven and bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs, keeping the cake gooey inside.
Cool and Serve: Allow the cake to cool slightly before cutting into squares. Serving warm will highlight the gooey texture and rich flavors.