This Earthquake Cake Is My Go-To When I Want a Dessert That Wows
There are cakes that look pretty—and then there are cakes that taste like an explosion of chocolate, coconut, cream cheese, and pecans. That’s exactly what Earthquake Cake delivers. It’s messy, gooey, and outrageously rich—in the best way possible. I’ve made it for birthdays, potlucks, and random Tuesdays when I needed a chocolate fix, and it never lasts more than a day.
What makes this cake so special is the way it bakes. Layers of sweet coconut and crunchy pecans line the bottom, then come the rich chocolate cake and a swirled cream cheese layer that sinks into the batter and bubbles up in places. The final result? A cracked, lava-like surface with hidden pockets of sweet, creamy magic. It’s called an earthquake cake for a reason—it looks like it split open in the oven and tastes like a total chocolate eruption.
Why This Cake Is Always a Crowd-Pleaser
Besides the fact that it’s basically a mashup of German chocolate cake and cheesecake, here’s why I love making it:
- Semi-homemade, but tastes totally from scratch
- Loaded with texture and flavor: crunchy, gooey, creamy, chocolaty
- No need to frost: it comes out swirled and beautiful on its own
- Perfect for chocolate lovers: rich without being overcomplicated
- One-pan wonder: bakes up beautifully in a 9×13 with no fuss
Ingredients You’ll Need
(Serves 12 | Prep Time: 15 minutes | Bake Time: 45 minutes)
- 1 box German chocolate cake mix (plus ingredients listed on the box—usually eggs, oil, and water)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips (for extra richness)
How I Make This Gooey Earthquake Cake
1. Preheat and Prep
I preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Build the Base Layer
I sprinkle the shredded coconut and chopped pecans evenly over the bottom of the baking dish. This forms a sweet, crunchy layer that toasts up while the cake bakes.
3. Mix the Cake Batter
I prepare the German chocolate cake mix according to the box directions. Once it’s smooth, I pour the batter right over the coconut and pecans.
4. Make the Cream Cheese Swirl
In a separate bowl, I beat the softened cream cheese, melted butter, vanilla, and powdered sugar until smooth and creamy. Then I spoon or dollop it all over the cake batter in random blobs.
5. Swirl and Top
Using a knife or spatula, I gently swirl the cream cheese mixture through the cake batter without mixing too much. I scatter a handful of chocolate chips on top if I’m feeling extra (which is often).
6. Bake to Perfection
I bake the cake for about 40–45 minutes, or until the edges are set and a toothpick comes out mostly clean (the cream cheese will stay a little gooey). The top will look cracked and volcanic—exactly what you want.
7. Cool and Serve
I let it cool for at least 30 minutes before slicing. The layers settle and firm up just enough, but the cake stays wonderfully soft and rich.
My Tips for Earthquake Cake Success
- Don’t skip the coconut and pecan layer: It adds the perfect texture contrast to the gooey filling.
- Soften the cream cheese fully: It’ll blend smoother and swirl better.
- Use a hand or stand mixer: Beating the cream cheese and powdered sugar by hand is tough—use some power.
- Let it rest before serving: It’s tempting to dig in hot, but the flavors and texture are better once it’s cooled slightly.
- Add chocolate chips or white chocolate: They melt into little surprise pockets of richness.
When I Pull Out This Earthquake Cake Recipe
This is the cake I turn to when I want maximum impact with minimal work. I make it for:
- Birthday parties and celebrations
- Holiday dessert tables (especially when there’s no time to frost anything)
- Potlucks and bake sales
- Sunday dinners with family
- Late-night chocolate cravings—yes, it’s happened
It’s also a fantastic make-ahead dessert since it tastes even better the next day.
FAQs From My Kitchen
Q: Can I use a different cake mix flavor?
Absolutely. Chocolate fudge or devil’s food cake mix also works great if you can’t find German chocolate.
Q: Can I make this without coconut or pecans?
Yes, but the texture will be different. If you’re not a fan, just skip them and still enjoy the gooey center and topping.
Q: How should I store leftovers?
Cover and refrigerate for up to 5 days. Reheat slices in the microwave for 15 seconds to bring back that melty center.
Q: Can I freeze this cake?
Yes! Wrap individual pieces tightly and freeze for up to 2 months. Thaw in the fridge overnight or microwave from frozen.
Q: Is it supposed to look messy?
Yes! That cracked, uneven top is part of its charm. It’s not a neat-and-tidy kind of cake—it’s a dig-in-with-a-fork-and-savor-every-bite kind of cake.
Why Earthquake Cake Is a Dessert Worth Shaking Up Your Routine For
It’s rich, gooey, crunchy, creamy, and chocolatey—all in one bite. And unlike layered cakes that require frosting and finesse, this one delivers all the wow with none of the stress. If you’re looking for a dessert that feels homemade, over-the-top, and completely indulgent, Earthquake Cake is the answer. No frosting, no decorating, just pure, delicious chaos—and that’s exactly why I love it.
The Decadent Earthquake Cake That’s Part German Chocolate, Part Lava Cake, All Incredible
Ingredients
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 8 oz cream cheese
- 1 cup unsalted butter (2 sticks)
- 2 teaspoons vanilla extract
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In a large mixing bowl, beat together the cream cheese and butter until smooth.
- Add the sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the cream cheese mixture until just combined.
- Fold in the shredded coconut, chopped pecans, and chocolate chips.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool slightly before serving. Enjoy warm for a gooey lava-like center!
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