Description
Earthquake Cake is a decadent dessert that features a rich chocolate cake base swirled with a creamy filling of cream cheese, coconut, pecans, and chocolate chips, creating a deliciously gooey center.
Ingredients
- 1 box (15.25 oz / 432 g) chocolate cake mix
- 3 large eggs
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) water
- 8 oz (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, melted
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (85 g) sweetened shredded coconut
- ¾ cup (85 g) chopped pecans
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
- Prepare the chocolate cake mix with the eggs, oil, and water according to the directions above. Pour into the prepared pan.
- Sprinkle the shredded coconut and chopped pecans evenly over the cake batter.
- In a bowl, beat the softened cream cheese and melted butter until smooth. Gradually beat in the powdered sugar and vanilla.
- Spoon dollops of the cream cheese mixture over the cake. Gently spread it, but don’t worry about making it perfectly even.
- Sprinkle the chocolate chips over the top.
- Bake for 40–45 minutes, or until the edges are set and the center is still slightly soft and gooey.
- Let cool for at least 20–30 minutes before slicing.
Notes
- For an extra-decadent version, drizzle the cooled cake with chocolate or caramel sauce.
- The center should remain slightly gooey—that’s what makes an Earthquake Cake so good!
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg