Description
Earthquake Cake is a decadent chocolate dessert featuring a rich chocolate cake base topped with a gooey cream cheese layer, shredded coconut, and crunchy pecans. The cream cheese mixture cracks as it bakes, creating a unique “earthquake” appearance. This recipe combines moist chocolate cake with creamy and nutty toppings for a perfect indulgent treat.
Ingredients
Scale
Cake
- 1 box (15.25 oz) chocolate cake mix (any brand)
- 1/2 cup unsalted butter, melted
Toppings
- 1 cup shredded coconut
- 1 cup chopped pecans (or walnuts)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Prepare the cake mix: Prepare the chocolate cake mix according to the package instructions. Once mixed, pour the batter evenly into the greased baking dish.
- Add toppings: Evenly sprinkle shredded coconut and chopped pecans over the cake batter without mixing them in. This will add texture and flavor after baking.
- Make the cream cheese filling: In a medium bowl, beat softened cream cheese, 1/4 cup softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy to create the luscious cream cheese layer.
- Layer the cream cheese mixture: Spoon dollops of the cream cheese mixture atop the cake batter and spread gently, covering most of the surface; it’s fine if it’s not completely even or covered.
- Bake the cake: Bake in the preheated oven for 40 to 45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The cream cheese layer will crack and create the signature “earthquake” appearance.
- Optional chocolate chip topping: If using, sprinkle semi-sweet chocolate chips over the cake during the last 5 minutes of baking to add extra chocolate flavor and melty richness.
- Cool and serve: Allow the cake to cool slightly before slicing and serving. This ensures the layers set properly and enhances the gooey texture.
Notes
- Use room temperature cream cheese and butter for the filling to ensure a smooth mixture.
- You can substitute walnuts for pecans or omit nuts if preferred.
- The cream cheese topping creates the trademark cracked or “earthquake” look as it bakes.
- For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
- Make sure not to fully mix the coconut and pecans into the batter; they should remain as a topping layer.
