Description
Earthquake Cake is a delicious dessert that features a rich chocolate cake with a creamy layer of cream cheese, coconut, pecans, and chocolate chips, creating a unique ‘earthquake’ effect.
Ingredients
- 1 box German chocolate cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Prepare the cake batter by mixing the cake mix, eggs, water, and vegetable oil until smooth.
- Sprinkle the shredded coconut evenly over the bottom of the prepared baking dish. Add the chopped pecans and chocolate chips.
- Pour the cake batter evenly over the coconut, pecans, and chocolate chips.
- In a separate bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the cake batter.
- Use a knife to gently swirl the cream cheese mixture through the batter. Don’t overmix—the uneven swirls create the signature ‘earthquake’ effect.
- Bake for 40–45 minutes, or until the edges are set while the center remains slightly gooey.
- Let the cake cool for at least 20 minutes before serving.
- Serve warm or at room temperature. Add a scoop of vanilla ice cream for an extra indulgent dessert.
Notes
- For best results, use room temperature cream cheese.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be served warm or cold, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg