Earthquake Cake

With toasted coconut, crunchy pecans, and tunnels of creamy filling, this earthquake cake sends a shockwave right to your tastebuds.

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Table of Contents

Chocolate Earthquake Cake Ingredients
Earthquake Cake Substitutions and Additions
How To Make Earthquake Cake
Troubleshooting This Earthquake Cake Recipe
How To Serve Chocolate Earthquake Cake
How To Store Earthquake Cake
Why We Love This Earthquake Cake Recipe
Earthquake Cake Recipe Frequently Asked Questions
More Recipes You’ll Love
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Earthquake cake is a dessert that looks as impressive as it tastes, with layers that create a swirl of chocolate, coconut, and a rich cream cheese mixture. This cake is famous for its cracked, “earthquake” appearance, which comes from the way the ingredients shift as it bakes, leaving gooey pockets of cream cheese and chocolate throughout. It’s a unique blend of textures and flavors that make it an instant hit.

What You Need To Know

MAIN INGREDIENTS: Sweetened shredded coconut, pecans, German chocolate cake mix, semi-sweet chocolate chips, cream cheese, unsalted butter, vanilla extract, powdered sugar
QUICK STEPS: Layer coconut and pecans in baking dish, prepare cake mix, pour cake batter over coconut and pecans, sprinkle with chocolate chips, mix and dollop cream cheese mixture over cake batter, swirl with knife, bake until center is set
TOTAL TIME AND YIELD: 1 hour, 12 servings

Why This Recipe

Our team of recipe developers spent time perfecting each layer, ensuring the ingredients bake just right together. We tested different ratios and baking times to achieve that classic “earthquake” look, with each layer rising and cracking for a visually impressive cake.
With just ten minutes of prep, you get a cake that looks like you spent hours on it. The “earthquake” effect makes it visually stunning without extra effort, perfect for special occasions or impressing guests.
Even though this cake has multiple layers and components, our straightforward steps make it accessible. You don’t need advanced baking skills to get great results, making this recipe ideal for bakers of all levels.

Chocolate Earthquake Cake Ingredients

Earthquake Cake raw ingredients that are labeled

This earthquake cake recipe uses carefully selected ingredients to create its iconic, layered look and texture. Each element, from the shredded coconut to the rich cream cheese filling, adds to the overall flavor and structure, making this cake a standout dessert that’s surprisingly simple to make.

Ingredients for Earthquake Cake:

¾ cup sweetened shredded coconut
¾ cup pecans, roughly chopped
15.25 ounce box German chocolate cake mix, mixed according to package directions
¾ cup semi-sweet chocolate chips
8 ounce block cream cheese, room temperature
½ cup unsalted butter, melted and cooled
1 ½ teaspoons vanilla extract
3 cups powdered sugar, sifted

Earthquake Cake Substitutions and Additions

Sweetened Shredded Coconut: For a different flavor, try unsweetened shredded coconut to reduce sweetness, or toasted coconut flakes for a nuttier taste. Toasted coconut will add a bit more crunch to the bottom layer.

Pecans: Substitute with walnuts or almonds for a similar crunch.

German Chocolate Cake Mix: Swap with a devil’s food cake mix or chocolate fudge cake mix for a richer, darker chocolate taste. For a seasonal variation, a spice cake mix can give this cake a warmer flavor, especially in fall.

Cream Cheese: Use Neufchâtel cheese for a slightly lighter cream cheese layer. Make sure it is at room temperature to keep the filling smooth.

Powdered Sugar: If you’re out, you can pulse granulated sugar in a food processor to create a finer consistency similar to powdered sugar. Just be aware that it might not be quite as smooth as sifted powdered sugar.

How To Make Earthquake Cake

Making an earthquake cake is as exciting as it sounds! This cake practically assembles itself as it bakes, with the cream cheese filling and chocolate chips sinking into the cake batter to create a unique “earthquake” effect.

STEP ONE: Preheat your oven to 350°F. Spray a 9×13-inch baking dish generously with non-stick baking spray to help prevent sticking and make serving easier. Make sure the sides and corners are well-coated.

STEP TWO: Evenly sprinkle the sweetened shredded coconut and roughly chopped pecans across the bottom of the prepared baking dish. This will form the base layer of the cake, adding a nice crunch and flavor. Set aside.

sweetened shredded coconut and pecans sprinkled at the bottom of the baking dish

STEP THREE: In a large mixing bowl, prepare the German chocolate cake mix according to the package directions. Typically, this requires adding one cup water, three large eggs, and ½ cup vegetable oil (amounts may vary slightly based on the brand). Mix thoroughly until the cake batter is smooth and there are no lumps.

STEP FOUR: Carefully pour the prepared chocolate cake batter over the coconut and pecan layer in the baking dish. Use a spatula to spread the batter evenly, ensuring it reaches all the corners for even baking.

cake batter poured over the coconut and pecans in a baking dish

STEP FIVE: Sprinkle the semi-sweet chocolate chips evenly over the cake batter. These will melt into the cake as it bakes, adding pockets of rich chocolate throughout.

chocolate chips sprinkled on top of the cake batter in a baking dish

STEP SIX: In a large mixing bowl, beat the cream cheese (at room temperature) with an electric hand mixer on medium speed for one to two minutes, until smooth and fluffy.

OUR RECIPE DEVELOPER SAYS

If the cream cheese is too cold, it may not blend smoothly, so let it soften to room temperature first.

STEP SEVEN: Add the melted butter and vanilla extract to the cream cheese. Continue mixing until fully combined and smooth. This mixture will add creamy, sweet swirls to the cake.

vanilla extract and butter added to the cream cheese in the bowl

STEP EIGHT: Gradually add the powdered sugar, mixing on low speed to prevent it from flying out of the bowl. Once incorporated, increase the speed to medium and continue mixing until the cream cheese mixture is thick and smooth.

shifted powdered sugar added to the cream cheese mixture in the bowl

STEP NINE: Add the cream cheese mixture in large dollops over the top of the cake batter.

cream cheese mixture placed on top of the cake

Use a butter knife to gently swirl the cream cheese into the batter, creating a marbled effect.

PRO TIP:

Avoid over-mixing as you swirl; you want to keep some distinct pockets of cream cheese for the classic “earthquake” look.

cream cheese mixture swirled into the cake batter

STEP TEN: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the center of the cake no longer wobbles when the dish is gently shaken. For a final check, you can use a toothpick to test for doneness—some gooey spots are fine, but the toothpick should come out mostly clean.

Let the cake cool for about five minutes on the counter before serving.

Troubleshooting This Earthquake Cake Recipe

The cream cheese mixture doesn’t swirl well into the cake batter.
Use a butter knife to gently swirl the cream cheese mixture without over-mixing to keep distinct pockets of cream cheese.

The chocolate chips sink to the bottom of the cake.
Sprinkle the chocolate chips on top of the cake batter without mixing them in; they’ll melt nicely without sinking too far.

The cream cheese layer is too runny.
Use sifted powdered sugar and mix until thick and smooth to create a sturdy cream cheese layer that doesn’t spread too much.

The cake batter spreads unevenly over the coconut and pecans.
Pour the cake batter carefully and use a spatula to spread it evenly to create a smooth base for the toppings.

The cake cracks too much while baking.
Small cracks are normal, but avoid over-swizzling the cream cheese into the batter, which can cause large cracks.

The cake cools unevenly, leading to soggy spots.
Allow the cake to cool on a wire rack for even airflow, which helps prevent soggy areas.

How To Serve Chocolate Earthquake Cake

Any chocolate lover will adore this fun cake. Add a scoop of whipped cream on top and a scoop of vanilla ice cream on the side to make this dessert extra decadent.

If you are a lover of all things chocolate, you need to try our delectable desserts, including our chocolate lasagna and this chocolate mayonnaise cake, which is a moist chocolate cake recipe, with a unique ingredient.

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How To Store Earthquake Cake

This earthquake cake is perfect for making ahead or saving leftovers, so you can enjoy it for days. Whether you’re planning ahead for a gathering or just want to keep some extra on hand, here are easy storage and reheating instructions to help keep your cake fresh and delicious.

MAKE AHEAD: You can prepare the cake a day ahead of time. After baking, allow it to cool completely, then cover tightly with plastic wrap or foil. Store at room temperature if you’ll be serving it the next day.

IN THE FRIDGE: To store leftovers, place the cake in an airtight container or cover the baking dish tightly with plastic wrap. The cake will stay fresh in the fridge for up to five days. This will help maintain its texture and keep the cream cheese layer from drying out.

IN THE FREEZER: For longer storage, wrap individual pieces in plastic wrap and place them in a freezer-safe container or resealable bag. The cake can be frozen for up to three months. When ready to serve, allow the pieces to thaw in the fridge overnight.

REHEATING: To reheat, warm individual slices in the microwave for about 10-15 seconds for a quick option. For a slightly crispier texture, reheat in a 350°F oven for five to ten minutes.

Why We Love This Earthquake Cake Recipe

Unique Look: The “earthquake” effect gives this cake its one-of-a-kind, rustic look that’s sure to impress.

Easy Layers: With just a few simple steps, you get layers of coconut, pecans, cream cheese, and chocolate that come together effortlessly.

Rich and Gooey Texture: The combination of melted chocolate chips and swirled cream cheese creates a perfectly gooey center that’s hard to beat.

Ideal Make-Ahead Dessert: This cake stores well, so you can bake it in advance and enjoy it throughout the week.

Earthquake Cake Recipe Frequently Asked Questions

Can I freeze this cake?

You can freeze this cake in an airtight container for up to a month.

What is an earthquake cake?

Earthquake cake is a gooey cake filled with cream cheese pockets that cause the cake to shift and crack open during baking, leaving the top looking uneven with hills and valleys of chocolate and full of cream cheese tunnels; hence the name.

Can I make the cake batter from scratch?

If you would prefer to use your own cake recipe, you certainly can. Just mix it up and then add the rest of the ingredients as listed.

Why is my cake not spongy?

When making the cake, do not over-mix the ingredients or you will lose the spongy and airy texture.

Does earthquake cake need to be refrigerated?

Because it has cream cheese in it, we recommend storing this earthquake cake in the fridge.

This earthquake cake combines rich layers, gooey texture, and an eye-catching look, making it perfect for any occasion. With minimal prep and maximum flavor, it’s a treat everyone will love to dig into.

More Recipes You’ll Love

Easy Earthquake Cake Recipe

5 from 2 votes

With toasted coconut, crunchy pecans, and tunnels of creamy filling, this earthquake cake sends a shockwave right to your tastebuds.

Prep Time 15

Cook Time 45

Total Time 1

Servings

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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

Preheat the oven to 350°F.
If desired, toast the coconut in a skillet on the stovetop over low heat, stirring often, or broil in the oven for 2 to 3 minutes.
In a large bowl, mix together the cake mix, water, eggs, and oil. Mix on low until well combined. Set aside.
In a medium bowl, using a mixer, cream together the cream cheese, melted butter, and vanilla. Add powdered sugar and mix until smooth. Set aside.
Grease the bottom only of a 9×13-inch baking pan. Evenly spread the coconut, pecans, and chocolate chips on the bottom of the pan.
Pour the cake mix over the top; spread evenly.
Drop dollops of cream cheese mixture throughout the cake and use a skewer or butter knife to swirl slightly into the cake mix.
Bake for 40 to 45 minutes.
Let the cake cool slightly before cutting. It will be gooey inside.

Notes

Use our measurements for the boxed cake add-ins rather than what is directed on the box.
Make sure your cream cheese is at room temperature to ensure you don’t end up with lumps in your mixture.
Do not use the toothpick test to check this cake for doneness. If the cake jiggles only slightly in the middle, then it is done. The baking time will vary depending on your oven as well as the type of cake pan you used.
Part of the charm of this cake is the way it comes out looking uneven and messy. Don’t aim for perfection for this divine cake.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Earthquake Cake

5 from 2 votes

Earthquake cake is a rich and gooey dessert with layers of German chocolate cake, coconut, pecans, and a creamy swirl of sweetened cream cheese. With just 10 minutes of prep, it’s an easy, crowd-pleasing treat for any occasion.

Print Recipe Pin Recipe Review Recipe

Ingredients

¾ cup sweetened shredded coconut
¾ cup pecans roughly chopped
15.25 ounce box German Chocolate Cake mix mixed according to package directions
¾ cup semi-sweet chocolate chips
8 ounce block cream cheese room temperature
½ cup unsalted butter melted and cooled
1 ½ teaspoons vanilla extract
3 cups powdered sugar sifted

Instructions

Preheat the oven to 350°F. Spray a 9×13 glass baking dish with non-stick bakers spray.
Evenly sprinkle the bottom of the prepared baking dish with the sweetened shredded coconut and chopped pecans. Set aside.
Mix the German chocolate cake mix according to the package directions using the recommended amount of water, eggs and oil that your brand of box mix calls for.
Pour the prepared cake batter evenly over the coconut and pecans in the baking dish. Sprinkle the semi-sweet chocolate chips evenly over the German chocolate cake batter and set aside.
In a large mixing bowl, beat the softened cream cheese, using an electric mixer on medium speed, for 1-2 minutes or until smooth and fluffy.
Add the melted butter and vanilla extract. Mix again until fully combined and the mixture is smooth and fluffy.
Add the sifted powdered sugar and mix on low speed until the cream cheese mixture is thick and smooth.
Add the cream cheese mixture, in large dollops, to the German chocolate cake layer.
Using a butter knife, swirl the cream cheese mixture into the cake batter.
Bake for 45-50 minutes or until the center of the cake doesn’t wobble when the baking dish is lightly shaken.
Allow the cake to cool on the counter for 5 minutes before serving.

Notes

The toothpick test will not work for this cake to check for doneness as this cake should be served while still warm with a gooey texture.
You can serve this cake by scooping out portions of warm cake and topping with a scoop of ice cream.
For cleaner cuts, you will want to allow the cake to cool completely before slicing and serving.
German chocolate cake mix is traditionally used for this cake; however, you can use your favorite boxed chocolate cake mix as a substitution if desired.

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Lenore Ortyl Editorial Director