This Earthquake Cake is a jazzed up chocolate cake mix with coconut, pecans, semisweet chocolate chips, and cream cheese. The result: a moist and gooey delicious chocolate cake.
This dessert kind of reminds me of a German Chocolate Cake combined with a cheesecake. The bottom layer of coconut and pecans becomes gooey and toasty as it bakes. I love chocolate cake and it doesn’t take much arm twisting these days to convince me to add cream cheese to a dessert. The blending of all these ingredients is what makes this Earthquake Cake so delicious.
The first time I made this cake, it seemed like the cream cheese literally evaporated into the cake. I loved the flavor but I wanted to be able to see the cream cheese pockets more.
On my second attempt with this cake, I ended up using softened butter instead of melted butter with the cream cheese and was much happier with the results.
As this cake bakes, the cake rises up and then settles as it cools. This causes little fissures and crevices to form on top of cake, thus the name Earthquake Cake. Every slice of cake will look a little different from the next.
For picture taking, this definitely isn’t the prettiest dessert when served on a plate, but boy does it taste good!
Here’s how to make this recipe:
Grease a 9 x 13 inch pan. Spread coconut onto bottom of pan followed by chopped pecans. (Coconut will cover bottom but look a little sparse)
Make chocolate cake mix according to directions. This is the cake mix I used for this recipe.
Spread cake batter over pecans and coconut layer.
In large bowl, add softened butter and cream cheese. Blend with electric mixer on medium speed for 1 – 2 minutes. Add in powdered sugar, vanilla extract, and salt. I’d advise to only use 2 1/2 cups and not 3 cups in this recipe in order to prevent cake from overflowing while baking. Continue to blend until smooth in consistency.
Spoon blobs of cream cheese mixture over cake batter. You can leave in blobs or spread it a little if you like. I chose to spread mine around.
Sprinkle semisweet chocolate chips evenly over top of cream cheese layer.
Bake at 350 degrees F for 40 to 45 minutes. Cake will rise up during baking and then deflate a little as it cools. Toothpick inserted into center of cake portion should come out mostly clean. (I baked mine for 45 minutes)
Remove baking dish to wire rack to cool for at least 15 minutes before serving. Note: because of the way ingredients shift during baking, every cake will look a little different.
Earthquake Cake is a jazzed up cake mix with coconut, pecans, semisweet chocolate chips, and cream cheese infused into the batter. The result: a moist and gooey chocolate cake that taste delicious.
- 1 cup shredded coconut
- 1/2 cup pecans, chopped
- 1 box (15.25 oz) chocolate cake mix, plus ingredients to make cake mix
Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 – 3/4 cup semisweet chocolate chips
Lightly grease 9 x 13 inch baking dish. Preheat oven to 350 degrees F.
2. Spread coconut evenly into bottom of 9 x 13 inch baking dish. Sprinkle chopped pecans over coconut layer.
3. In large bowl, make cake mix according to package directions.
4. Spread cake batter over coconut and pecan layer.
5. In large bowl, add in softened cream cheese and butter. Blend with electric mixer on medium speed for 1 – 2 minutes. Add in powdered sugar, vanilla extract, and salt and continue to blend until smooth in consistency.
6. Spoon cream cheese mixture over cake batter. Spread if desired.
7. Sprinkle semisweet chocolate chips evenly over cream cheese mixture.
8. Bake at 350 degrees F for 40 to 45 minutes or until toothpick inserted into center comes out mostly clean.
9. Remove pan to wire rack to cool for at least 15 minutes.
My cake mix required 3 eggs, 1 cup water and 1/3 cup of vegetable oil.