Earthquake Cake
This Chocolate Earthquake Cake is one of the most decadent and indulgent desserts you will ever taste. It is rich, moist, and full of chocolatey goodness that will satisfy any sweet tooth craving.
If you’re looking to try another delicious cake, you may also want to try this Strawberry Earthquake Cake or, for chocolate lovers, this Oreo Poke Cake, which is always a winner.
Table of contents
❤️ Why You’ll Love This Recipe
- This recipe is perfect for any occasion. Whether you’re celebrating a birthday, hosting a party, or simply indulging in a sweet treat for yourself.
- Additionally, it’s surprisingly easy to prepare with simple ingredients and minimal preparation time.
- And, you don’t have to worry about frosting perfection!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- chocolate cake mix
- eggs
- water
- oil
- shredded coconut
- semi-sweet chocolate chips
- caramel chips
- cream cheese
- butter
- powdered sugar
- vanilla
🔪 How to Make This Earthquake Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, prepare the cake mix according to the back of the box.
- Spread the shredded coconut in the bottom of the pan and sprinkle both the chocolate and caramel chips over the top of the coconut.
- Pour the mixed cake mix over the top, covering the coconut and chips.
- In a medium/large saucepan, melt the butter and cream cheese together, stirring constantly. Once melted and smooth, remove from the heat and add in the powdered sugar, whisking to combine. Once the powdered sugar has been fully incorporated and the mixture is smooth and lump free, add in the vanilla and whisk.
- Pour the cream cheese mixture over the top of the chocolate cake. (It’s okay if it starts to fall in the cake).
- Place the cake in the oven and bake for 40-45 minutes. It will move in the middle as this cake will never fully set, so don’t overbake!
🥄 Equipment
This is what you will need to make this rich chocolate cake recipe:
- 9×13 baking dish
- large mixing bowl
- medium saucepan
🥫 Storage
Storage – Store the cake in an airtight container in the fridge for 3-4 days.
Freezing – This chocolate cream cheese cake also freezes beautifully! Wrap each slice in plastic wrap and place it in a freezer-safe bag. Thaw overnight in the fridge before enjoying.
Serve With
Try serving this rich chocolate cake with a dollop of whipped cream or topped with a scoop of vanilla ice cream. You can also serve it with your favorite meal, such as this Garlic Butter Chicken and Rice.
💭 Tips
- For an extra burst of flavor, add a sprinkle of sea salt on top of the cake right before serving. The touch of salt perfectly complements the rich chocolate flavor!
- Always use room temperature cream cheese for a smoother, creamier batter. This will make mixing a breeze and ensure a perfectly even texture.
- If you’re short on time, you can make the cake a day ahead. It tastes even better the next day as the flavors meld together beautifully.
- For a little crunch, add chopped pecans to the caramel and coconut chip layer.
⁉️ FAQ
Do you have questions about this earthquake cake recipe? Here are the answers to the most commonly asked questions.
The cake gets its name because of the way it looks after baking! As it bakes, the layers shift and crack, creating a textured, “earthquake-like” appearance.
An earthquake cake is a deliciously indulgent dessert made with layers of moist cake, rich cream cheese, coconut, and pecans. The ingredients are assembled in a way that causes them to shift and swirl as the cake bakes, resulting in a marbled, gooey treat.
🍽 More Cake Recipes
Do you enjoy cake? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Earthquake Cake
Equipment
- 9×13 baking dish
- large mixing bowl
- medium saucepan
Ingredients
- 15.25 ounces chocolate cake mix plus ingredients listed on back to make cake, i.e, eggs, oil & water
- 2 cups shredded coconut
- ¾ cup semi-sweet chocolate chips
- ¾ cup caramel chips
- 8 ounces cream cheese
- ½ cup butter
- 4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray and set aside.
- In a large bowl, prepare the cake mix according to the back of the box.
- Spread the shredded coconut in the bottom of the pan and sprinkle both the chocolate and caramel chips over the top of the coconut.
- Pour the mixed cake mix over the top, covering the coconut and chips.
- In a medium/large saucepan, melt the butter and cream cheese together, stirring constantly.
- Once melted and smooth, remove from the heat and add in the powdered sugar, whisking to combine.
- Once the powdered sugar has been fully incorporated and the mixture is smooth and lump free, add in the vanilla and whisk.
- Pour the cream cheese mixture over the top of the chocolate cake. (It’s okay if it starts to fall in the cake).
- Place the cake in the oven and bake for 40-45 minutes. It will move in the middle as this cake will never fully set, so don’t overbake!
- Remove and let cool completely before slicing and serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
