Description

Earthquake Cake is a decadent layered dessert featuring moist chocolate cake, a creamy sweet cream cheese swirl, and a crunchy coconut and pecan base, finished with melted chocolate chips on top. This crowd-pleaser combines multiple textures and rich flavors in a single 9×13-inch pan, perfect for potlucks, celebrations, and cozy family gatherings.

Ingredients

Scale

Dry Ingredients

15.25 oz Chocolate Cake Mix (Any standard mix will do.)
2 cups Powdered Sugar
1 cup Sweetened Shredded Coconut (Can be substituted or omitted.)
1 cup Chopped Pecans (Or walnuts/slivered almonds.)
1 cup Chocolate Chips

Wet Ingredients

3 large Eggs (As instructed on the package.)
0.5 cup Vegetable Oil (Ensures a moist cake.)
1 cup Water (For hydration.)
8 oz Cream Cheese (Softened and at room temperature.)
0.5 cup Unsalted Butter (Melted.)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
Layer Coconut and Pecans: Evenly sprinkle the sweetened shredded coconut across the bottom of the greased baking dish, followed by an even layer of chopped pecans on top. This creates a crunchy, flavorful base for the cake.
Prepare Cake Batter: In a mixing bowl, prepare the chocolate cake batter according to the package instructions by combining the cake mix with the eggs, vegetable oil, and water. Stir until the batter is smooth and well combined.
Pour Cake Batter Over Nuts and Coconut: Pour the prepared cake batter evenly over the layered coconut and pecans, spreading gently to cover the base entirely.
Make Cream Cheese Mixture: In a separate bowl, mix the softened cream cheese, melted butter, and powdered sugar together until the mixture is smooth and creamy without lumps.
Add Cream Cheese Dollops and Swirl: Drop spoonfuls of the cream cheese mixture evenly over the chocolate cake batter. Using a knife or skewer, gently swirl the cream cheese into the batter to create a marbled effect, being careful not to overmix.
Top with Chocolate Chips: Sprinkle the chocolate chips evenly over the entire surface of the batter and cream cheese layer for extra chocolate richness.
Bake the Cake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes. The center should be set but still slightly gooey, giving the cake a moist and indulgent texture.
Cool Before Serving: Allow the cake to cool in the baking dish for about 15 minutes. Serve warm to enjoy the melty chocolate and creamy layers at their best.

Notes

Make sure the cream cheese is softened to room temperature for easy mixing and smooth texture.
If you prefer a nut-free version, omit the pecans and substitute with more coconut or seeds.
You can substitute walnuts or slivered almonds for pecans depending on your preference.
For a richer flavor, use bittersweet or semi-sweet chocolate chips instead of milk chocolate chips.
Letting the cake cool slightly before serving helps it set for easier slicing and enhances flavor development.
Store leftovers covered in the refrigerator for up to 3 days; warm slices briefly in the microwave before serving.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: Earthquake Cake, chocolate cake, cream cheese swirl, coconut cake, pecan dessert, chocolate chip cake, layered cake, easy dessert