Earthquake Cake
Ingredients
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- 1 box chocolate cake mix
15.25 ounces
- 3 eggs
- ½ cup canola oil
- 1 ¼ cups milk
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- 8 ounces cream cheese
softened
- ½ cup butter
softened
- 2 cups powdered sugar
Directions
- 1
Preheat your oven to 350 degrees F and grease a 9x13 baking dish with butter or baking spray.
- 2
Sprinkle the shredded coconut and chopped pecans in the bottom of the pan, making an even layer.
- 3
Add the cake mix, eggs, canola oil, milk and vanilla to a large mixing bowl and whisk into a smooth batter. Pour the cake batter into the baking pan on top of the coconut and pecans. Spread the cake batter evenly in the pan using a spatula or spoon.
- 4
Sprinkle the chocolate chips over the top of the cake batter in the pan.
- 5
In a separate bowl, use a hand mixer to beat the cream cheese and butter together until smooth. Scrape down the sides of the bowl so everything is evenly incorporated.
- 6
Add the powdered sugar to the bowl with the cream cheese and beat again until the mixture is smooth and fluffy.
- 7
Scoop tablespoon-sized dollops of the cream cheese mixture on top of the cake batter, spacing the cream cheese scoops evenly over the entire pan.
- 8
Use a knife to gently swirl the cream cheese and cake batter together. I like to run the knife through each dollop of cream cheese once, swirling it into the batter but not mixing too much. You don’t want to actually blend the cream cheese into the cake, just make it pretty and swirled!
- 9
Bake the cake for about 50 minutes. The center of the cake will spring back to the touch and a toothpick inserted into the center of the cake will come out cleanly (just be sure to put the toothpick into the pure cake and not into a cream cheese section which remains wet even after baking).
- 10
Let the earthquake cake cool for about 10 minutes, then slice and serve straight from the pan!
Earthquake Cake
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Ratings & Reviews
Based on 3 ratings
Rating Breakdown
About this Recipe
Craving a show-stopping dessert that's rich, decadent, and utterly irresistible? This Earthquake Cake delivers a delightful surprise with every forkful, earning its name from the wonderfully gooey cracks that appear after baking.
Why This Recipe Works This recipe shines by combining classic chocolate cake comfort with an explosion of textures and flavors. You'll find a generous layering of sweetened coconut and crunchy pecans, all swirled into a luscious cream cheese and powdered sugar blend, finished with plenty of chocolate chips. It’s a harmonious blend of sweet, nutty, and creamy that ensures every bite is pure indulgence.
What to Expect Prepare yourself for an incredibly rich and moist chocolate cake, made extra special by the embedded treasures. You'll bite into soft, sweet coconut flakes, encounter the satisfying crunch of pecans, and discover pockets of melted chocolate chips. The softened cream cheese and butter create a tender, almost custardy layer that melts into the cake, contributing to its signature gooeyness and deep, satisfying sweetness. This isn't just a cake; it's a dessert experience.
Customization & Variations While the original combination of coconut and pecans is a winner, feel free to customize. You can swap the pecans for walnuts or omit them entirely if you prefer a nut-free dessert. For a different flavor profile, consider adding a sprinkle of toasted shredded coconut or a different variety of chocolate chips, like white chocolate, to the mix. If you're out of canola oil, any neutral-flavored oil will work.
Serving & Context This gooey Earthquake Cake is perfect for potlucks, family gatherings, or any occasion that calls for a truly decadent dessert. Serve it slightly warm to enhance its gooey texture, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of luxury.