Earthquake Cake Recipe

Earthquake Cake is the kind of dessert that looks wonderfully messy when it comes out of the oven—and that’s exactly how it should be. Chocolate cake bakes around pockets of sweet cream cheese, coconut, pecans, and melted chocolate, creating cracks and swirls across the surface as everything shifts in the oven.

There’s no need to frost this cake or worry about getting a perfectly smooth top. The cream cheese mixture sinks into some areas and stays closer to the surface in others, so every square ends up a little different.

Why You’ll Love This Recipe

Earthquake Cake is much easier than its finished appearance suggests. A boxed chocolate cake mix keeps the base simple, while the coconut, pecans, and cream cheese mixture turn it into something completely different.

You also don’t need frosting. The buttery cream cheese layer adds plenty of richness and sweetness on its own, with chocolate chips creating little melted pockets throughout.

And there’s no pressure to make it look perfect. Cracks, swirls, dips, and uneven areas are part of what gives Earthquake Cake its name.

It’s a great cake for potlucks, family gatherings, holidays, or anytime you need a rich chocolate dessert that can be baked in a simple 9×13-inch pan.

Give it some time to cool before cutting. The chocolate and cream cheese pockets are very soft straight from the oven and become much easier to serve once the cake has settled.

Ingredients You’ll Need

You’ll need a chocolate cake mix along with a few rich, flavorful additions:

• Chocolate cake mix
• Eggs
• Vegetable oil
• Water
• Sweetened shredded coconut
• Chopped pecans
• Cream cheese
• Unsalted butter
• Powdered sugar
• Vanilla extract
• Semisweet chocolate chips

How To Make Earthquake Cake

Step 1: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Sprinkle the shredded coconut evenly across the bottom, followed by the chopped pecans.

Step 2: Prepare the chocolate cake batter with the eggs, vegetable oil, and water. Mix until smooth, then carefully pour the batter over the coconut and pecans. Spread it gently toward the corners without disturbing the bottom layer too much.

Step 3: Beat the softened cream cheese and melted butter together until smooth and creamy. Add the vanilla, then gradually mix in the powdered sugar until you have a thick, smooth mixture.

Step 4: Drop spoonfuls of the cream cheese mixture across the chocolate cake batter. Don’t worry about covering the entire surface or making the dollops perfectly even.

Step 5: Use a butter knife to make a few shallow swirls through the cream cheese and chocolate batter. Keep the swirling fairly light—you want distinct pockets rather than completely blending the two mixtures together.

Step 6: Scatter the chocolate chips across the top. As the cake bakes, some will stay visible while others sink into the softer areas.

Step 7: Bake for about 40–45 minutes. The cakey portions should be set, but areas around the cream cheese will remain softer. Test with a toothpick in a chocolate cake section rather than directly through a cream cheese pocket.

Step 8: Let the Earthquake Cake cool in the pan for at least 30 minutes before slicing. The creamy areas will firm as they cool, making the cake much easier to portion.

Common Questions About Earthquake Cake

Why Is It Called Earthquake Cake?

As the cake bakes, the different layers shift, sink, and crack. The finished surface looks uneven and broken rather than smooth, which is exactly what you want.

Does Earthquake Cake Need Frosting?

No. The sweet cream cheese mixture and chocolate chips provide plenty of richness, so traditional frosting would make the cake unnecessarily heavy.

How Do I Know When It’s Done?

Check one of the plain chocolate cake areas with a toothpick. It should come out without wet cake batter. Cream cheese areas naturally remain softer and can make a toothpick look wet even when the cake is ready.

Can I Make Earthquake Cake Ahead?

Yes. It’s a good cake to prepare a day before serving because the creamy areas have plenty of time to set.

Can I Leave Out The Coconut?

Yes. The texture will be different, but the cake will still work. You can also leave out the pecans if necessary.

Why Did My Cream Cheese Sink?

That’s normal. Some cream cheese stays near the top while some sinks into the chocolate batter. Those uneven pockets are part of the cake’s characteristic texture.

Earthquake Cake Variations

German Chocolate Earthquake Cake

Use German chocolate cake mix and keep the coconut and pecans for an even stronger German chocolate-style flavor.

Extra-Chocolate Earthquake Cake

Add a few more semisweet chocolate chips or combine milk and semisweet chocolate.

Walnut Earthquake Cake

Replace the pecans with chopped walnuts for a slightly different nutty flavor.

Peanut Butter Earthquake Cake

Add small spoonfuls of creamy peanut butter alongside the cream cheese mixture for a chocolate-peanut butter variation.

Caramel Earthquake Cake

Drizzle a modest amount of caramel sauce over individual pieces when serving rather than adding it before baking.

Storing Earthquake Cake

Because Earthquake Cake contains a substantial cream cheese layer, keep leftovers covered in the refrigerator. It will stay good for about 3–4 days.

You can serve the cake chilled or let individual pieces sit at room temperature for 15–20 minutes to soften slightly. It can also be frozen in individual portions; wrap the cooled pieces well and thaw them overnight in the refrigerator.

What To Serve With Earthquake Cake

Earthquake Cake is already rich enough that I usually keep anything alongside it very simple. A hot cup of coffee or cold glass of milk is honestly plenty, although a small scoop of vanilla ice cream is good if you’re serving the cake slightly warm. For a party or holiday dessert table, cut it into smaller squares and put it out with a few simpler cookies or fresh berries rather than several other heavy chocolate desserts. The cake has so much chocolate, cream cheese, coconut, and pecan flavor that it really doesn’t need much dressing up.

Don’t keep baking just because the entire surface doesn’t look firm. The cream cheese areas are supposed to stay softer than the chocolate cake surrounding them.

And embrace the messy top. Those cracks, creamy pockets, and uneven chocolate swirls are exactly what an Earthquake Cake is supposed to have.

This Earthquake Cake Recipe is a rich, gooey dessert made with chocolate cake, creamy cheesecake filling, chocolate chips, and coconut for the perfect combination of flavors and textures. It’s easy to make, wonderfully indulgent, and perfect for potlucks, holidays, or whenever you’re craving a decadent homemade treat.

Ingredients

For the Cake

• 1 box 15.25 oz / 432 g chocolate cake mix
• 3 large eggs
• ½ cup 120 ml vegetable oil
• 1 cup 240 ml water
• 1 cup 170 g semi-sweet chocolate chips
• ¾ cup 85 g shredded sweetened coconut

For the Cream Cheese Layer

• 8 oz 226 g cream cheese, softened
• ½ cup 113 g unsalted butter, melted
• 2 cups 240 g powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. Prepare the cake batter. In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Beat until the batter is smooth and well combined.
3. Add the coconut and chocolate chips. Sprinkle the shredded coconut evenly over the bottom of the prepared baking dish, then scatter the chocolate chips over the coconut.
4. Pour in the cake batter. Spread the chocolate cake batter evenly over the coconut and chocolate chips.
5. Make the cream cheese mixture. Beat the softened cream cheese and melted butter until smooth. Add the powdered sugar gradually, mixing until creamy. Stir in the vanilla.
6. Create the “earthquake” effect. Drop spoonfuls of the cream cheese mixture over the surface of the cake batter. Use a knife or spatula to gently swirl the cream cheese through the batter. Don’t overmix—you want distinct ribbons and pockets.
7. Bake for 45–50 minutes, or until the cake is set around the edges and the center still has a slight soft jiggle. Avoid overbaking so the cream cheese layer stays rich and gooey.
8. Cool before serving. Let the cake rest for at least 20–30 minutes before slicing. The center will continue to set as it cools.