Easy Earthquake Cake Recipe

Introduction

Easy Earthquake Cake is a delightful dessert featuring layers of coconut, nuts, chocolate, and a creamy swirl of cream cheese. This simple yet impressive cake offers a gooey, rich texture that’s perfect for sharing with family and friends.

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

1. Step 1: Preheat the oven to 350°F.
2. Step 2: If desired, toast the coconut in a skillet over low heat, stirring often, or broil in the oven for 2 to 3 minutes to enhance flavor.
3. Step 3: In a large bowl, mix together the cake mix, water, eggs, and oil. Mix on low speed until well combined. Set aside.
4. Step 4: In a medium bowl, use a mixer to cream together the softened cream cheese, melted butter, and vanilla extract. Add powdered sugar and mix until smooth. Set aside.
5. Step 5: Grease the bottom only of a 9×13-inch baking pan. Evenly spread the toasted coconut, chopped pecans, and chocolate chips on the bottom of the pan.
6. Step 6: Pour the prepared cake mix over the layered ingredients and spread evenly.
7. Step 7: Drop dollops of the cream cheese mixture throughout the cake batter. Use a skewer or butter knife to swirl the cream cheese slightly into the cake mix.
8. Step 8: Bake for 40 to 45 minutes, until the cake is set but still gooey inside.
9. Step 9: Let the cake cool slightly before cutting and serving.

Tips & Variations

• For extra crunch, toast the pecans lightly before adding them to the pan.
• Use mini chocolate chips for more even distribution throughout the cake.
• Try swapping pecans with walnuts if preferred.
• Serve with a scoop of vanilla ice cream for an indulgent treat.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave to warm the cream cheese filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a few hours ahead and refrigerate it before baking. Just increase the baking time slightly if baking from cold.

Is it necessary to toast the coconut?

Toasting the coconut is optional but recommended to bring out its flavor and add a slight crunch to the cake.

Easy Earthquake Cake Recipe

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Easy Earthquake Cake is a decadent chocolate fudge cake layered with toasted coconut, pecans, semi-sweet chocolate chips, and swirls of rich cream cheese. This gooey, moist dessert combines the best textures and flavors, making it a perfect treat for chocolate lovers looking for a quick and impressive cake.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups sweetened coconut, flaked
• 15.25 ounce box chocolate fudge cake mix
• 2¾ cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1½ cups pecans, chopped

Wet Ingredients

• 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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cake.
2. Toast Coconut (Optional): If desired, toast the coconut by heating it in a skillet over low heat on the stovetop. Stir frequently until lightly browned, or broil in the oven for 2 to 3 minutes to enhance the flavor and add a subtle crunch.
3. Mix Cake Batter: In a large bowl, combine the chocolate fudge cake mix, water, eggs, and vegetable oil. Mix on low speed until the ingredients are fully combined, creating a smooth batter. Set aside.
4. Prepare Cream Cheese Mixture: Using a mixer in a medium bowl, cream together the softened cream cheese, melted butter, and vanilla extract until smooth. Gradually add the powdered sugar and continue to mix until the mixture is creamy and well blended. Set aside.
5. Assemble Cake Base: Grease only the bottom of a 9×13-inch baking pan. Evenly spread the toasted coconut, chopped pecans, and semi-sweet chocolate chips across the bottom of the pan to form the crunchy and chocolatey base layer.
6. Add Cake Batter: Pour the prepared chocolate cake batter evenly over the layered ingredients in the pan, covering them completely.
7. Swirl Cream Cheese: Drop spoonfuls or dollops of the cream cheese mixture all over the top of the cake batter. Use a skewer or butter knife to gently swirl the cream cheese into the batter creating a marbled effect.
8. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake will be set on the edges but remains gooey inside, a signature texture of this dessert.
9. Cool and Serve: Allow the cake to cool slightly before cutting to serve. The gooey interior will set up a bit but remain moist and delicious.

Notes

• Toasting the coconut enhances its flavor and adds crunch but is optional.
• Ensure the cream cheese is softened before mixing for smooth incorporation.
• Only grease the bottom of the baking pan to allow the crunchy base to adhere properly.
• This cake is best served slightly warm to enjoy its gooey texture.
• Store leftovers covered in the refrigerator and bring to room temperature before serving.

Keywords: Earthquake Cake, Chocolate Fudge Cake, Cream Cheese Swirl Cake, Gooey Cake, Coconut Pecan Cake, Chocolate Dessert