Earthquake Cake

Creamy, nut-studded, and delightfully gooey—Earthquake Cake is one of those desserts that shows up at potlucks and family dinners and disappears before you can say “seconds.” This cake layers a fudgy German chocolate batter over a crunchy bed of coconut, pecans, and chocolate chips, then finishes with droplets of a rich cream cheese glaze that melt into pockets of sweet, tangy bliss while baking. Fun fact: the dessert got its dramatic name because the filling breaks through the batter in places, creating a delightfully “earthquake-like” surface.

If you enjoy easy, crowd-pleasing sweets, this recipe is for you. It’s quick to assemble, family-friendly, and perfect for sharing. For another take on layered, loaded cakes, see my full version of the staple classic Earthquake Cake post for more serving ideas and variations. Ready to bake? Let’s dig in and make something everyone will ask for again.

What is Earthquake Cake?

Have you ever wondered why it’s called Earthquake Cake? Is the cake trembling with flavor or did someone dramatize the crumble? The truth is playful: as the cake bakes, the cream cheese mixture pokes through and the texture becomes uneven and indulgently messy—kind of like a miniature, delicious tremor. Who wouldn’t be curious to try a cake with such personality? And as the old saying goes, “the way to a man’s heart is through his stomach.” Whether you’re baking for someone special or for a table full of friends, this cake promises to make an impression. Go ahead—try it and see why it shakes up dessert time.

Why You’ll Love This

• Irresistible texture contrast: soft, chocolatey cake meets crunchy coconut and pecans, with pockets of creamy, sweet-tangy cream cheese throughout. Each bite is satisfyingly complex.
• Cost-effective and simple: made from a boxed cake mix and pantry staples, this dessert gives you bakery-worthy results without breaking the bank or spending hours in the kitchen.
• Flavor-forward toppings: toasted coconut, toasted pecans, and melty chocolate chips bring layers of nutty, toasty, and chocolate flavors that taste far more gourmet than the effort required.

If you love rich layered desserts, you’ll find this just as comforting as other family favorites. For a fruity twist, check out this fun variation on the blog that adds fresh berries: strawberry Earthquake Cake. Ready to bake? You’ll love how fast this comes together—let’s get to the how-to.

How to Make

Quick Overview

This Earthquake Cake is easy, forgiving, and impressively satisfying. Prep is mostly assembly—no complicated folding or tempering—and the oven does most of the work. Expect a creamy center with a slightly gooey middle and a golden top. Total time: about 10–15 minutes prep, 35–45 minutes baking, and a short resting time before serving.

Standout elements:

• Simplicity of preparation: boxed cake mix keeps things fast.
• Taste and texture: a contrast of fudgy cake, crunchy coconut and pecans, and a silky cream cheese swirl.
• Prep and cook time: roughly 45–60 minutes total from start to finish.

Ingredients

• 1 cup flaked coconut, unsweetened or sweetened, as preferred
• 1 cup chopped pecans, roughly chopped
• 1 box German chocolate cake mix (prepared per package directions with oil, eggs, and water)
• 1 (8 oz) package cream cheese, softened to room temperature
• 4 cups confectioners’ sugar, sifted if lumpy
• 1/2 cup butter, salted or unsalted, melted
• 1 teaspoon vanilla extract
• 1 cup chocolate chips, regular or semi-sweet (or to taste)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Use nonstick spray or a thin layer of butter to prevent sticking.
2. Sprinkle the 1 cup flaked coconut, 1 cup chopped pecans, and 1 cup chocolate chips evenly across the bottom of the prepared pan. Spread them into an even layer so each slice gets a bit of crunch.
3. Prepare the German chocolate cake mix according to package instructions using the required oil, eggs, and water. Mix just until combined—don’t overbeat.
4. Pour the cake batter gently over the coconut and nut mixture. Try to distribute it evenly; it’s okay if it covers the toppings completely.
5. In a saucepan over medium heat, melt the 1/2 cup butter and the 8 oz softened cream cheese together, stirring frequently until smooth. Lower heat if it starts to bubble vigorously.
6. Remove the saucepan from heat and beat in the 4 cups confectioners’ sugar and 1 teaspoon vanilla extract until smooth and spreadable. If too thick, you can add a teaspoon of milk to loosen.
7. Drop spoonfuls of the cream cheese mixture over the top of the cake batter. Don’t worry about perfect coverage—the swirls and pockets are part of the charm.
8. Use a knife to gently swirl the cream cheese into the batter a few times—enough to create marbling but not fully blend it.
9. Bake for 35–45 minutes. The cake is done when the center is set but still slightly gooey and a toothpick inserted near the center comes out with moist crumbs. Avoid baking until completely dry; the best texture is slightly molten in the middle.
10. Let cool slightly in the pan for 15–20 minutes before slicing and serving warm for best flavor.

What to Serve With

• Whipped cream or vanilla bean ice cream for a cool contrast to the warm cake.
• A simple cup of strong coffee or espresso to cut through the sweetness.
• Fresh berries or a mixed fruit salad to add brightness and acidity.
• For a party spread, serve with plain Greek yogurt sweetened lightly with honey as a tangy topping option.

Top Tips for Perfecting

• Substitutions: pecans can be swapped for walnuts or almonds; if coconut isn’t your thing, double the nuts and chips.
• Soften cream cheese to room temperature to avoid lumps when melting.
• Toast the pecans and coconut lightly in a dry skillet for 3–4 minutes for extra flavor before adding to the pan.
• If the cream cheese top browns too quickly, tent with foil halfway through baking.
• Don’t overbake—the center should remain slightly gooey for that signature texture.

Storing and Reheating Tips

• Refrigeration: Store leftovers covered in the refrigerator for up to 4–5 days. The cream cheese topping keeps best chilled.
• Freezing: You can freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices in the microwave for 20–30 seconds or in a 325°F oven for 8–10 minutes until warmed through. Add a scoop of ice cream right before serving.

FAQs

Can I use a different cake mix flavor?
Yes. Chocolate or devil’s food will work, but German chocolate has a built-in caramel and coconut flavor profile that complements the toppings best.

Do I have to toast the pecans and coconut?
No, but toasting enhances their nutty flavor and gives the cake more depth. It’s optional but recommended.

Can I make this dairy-free?
You can swap butter for a dairy-free margarine and use dairy-free cream cheese, but texture and flavor may vary slightly.

How do I know when the cake is done?
Look for a set edge and slightly gooey center. A toothpick inserted near the center should come out with moist crumbs—not dry.

Can I prepare this ahead of time?
Yes. Bake and cool the cake, then cover and refrigerate. Bring to room temperature or gently warm before serving for best texture.

Conclusion

Earthquake Cake is a no-fuss, wildly satisfying dessert that delivers big flavors with minimal work—perfect for busy bakers and special occasions alike. Its mix of crunchy toppings, chocolatey cake, and creamy swirls makes it a guaranteed crowd-pleaser, and it’s easy to adapt to your pantry. If you want to compare versions or see another popular recipe for inspiration, check this classic take: Earthquake Cake Recipe. Give it a try, share it with family, and enjoy the delicious tremors.

Earthquake Cake

Creamy, nut-studded, and delightfully gooey, Earthquake Cake is a crowd-pleasing dessert that layers a fudgy German chocolate batter over a crunchy bed of coconut, pecans, and chocolate chips, finished with a rich cream cheese glaze.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• 9x13-inch baking pan
• Mixing Bowl
• Saucepan

Ingredients

  

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Ingredients

• 1 cup Flaked coconut Unsweetened or sweetened, as preferred
• 1 cup Chopped pecans Roughly chopped
• 1 box German chocolate cake mix Prepared per package directions with oil, eggs, and water
• 8 oz Cream cheese Softened to room temperature
• 4 cups Confectioners’ sugar Sifted if lumpy
• 1/2 cup Butter Salted or unsalted, melted
• 1 teaspoon Vanilla extract
• 1 cup Chocolate chips Regular or semi-sweet (or to taste)

Instructions

 

• Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Use nonstick spray or a thin layer of butter to prevent sticking.
• Sprinkle the flaked coconut, chopped pecans, and chocolate chips evenly across the bottom of the prepared pan. Spread them into an even layer.
• Prepare the German chocolate cake mix according to package instructions using the required oil, eggs, and water. Mix just until combined—don’t overbeat.
• Pour the cake batter gently over the coconut and nut mixture, distributing it evenly.
• In a saucepan over medium heat, melt the butter and cream cheese together, stirring frequently until smooth.
• Remove from heat and beat in the confectioners’ sugar and vanilla extract until smooth and spreadable.
• Drop spoonfuls of the cream cheese mixture over the top of the cake batter, creating swirls and pockets.
• Use a knife to gently swirl the cream cheese into the batter a few times for marbling.
• Bake for 35–45 minutes. The cake is done when the center is set but still slightly gooey.
• Let cool slightly in the pan for 15–20 minutes before slicing and serving warm.

Notes

Store leftovers covered in the refrigerator for up to 4–5 days. You can freeze individual slices for up to 2 months.

Keyword Crowd-Pleasing, Easy

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