Earthquake Cake Recipe
Prepare for a delightful dessert disaster with Earthquake Cake, a truly unique treat that lives up to its name with a captivatingly cracked, gooey top layer. Beneath its 'shattered' surface lies a rich chocolate cake, studded with coconut and pecans, and marbled with a luscious, tangy cream cheese swirl. This cake promises a symphony of textures and flavors in every earthquake-worthy bite.
Prep Time
20 minutes
Cook Time
45-50 minutes
Total Time
Approximately 1 hour 30 minutes (including cooling)
Servings
12-16 servings
Keywords
Why This Recipe Delivers
- Combines the richness of chocolate cake with a creamy, tangy cream cheese swirl.
- Offers an exciting mix of textures: crunchy pecans, chewy coconut, moist cake, and gooey pockets.
- Visually stunning with its signature 'cracked' top, making it a conversation starter.
- Surprisingly easy to make, even for novice bakers, using a convenient cake mix base.
- Perfect for gatherings, potlucks, or a comforting family dessert.
Ingredients
- 90g (1 cup) sweetened shredded coconut
- 100g (1 cup) chopped pecans
- 432g (1 box, 15.25 oz) chocolate cake mix (any standard brand)
- 3 large eggs (as per cake mix instructions)
- 120ml (1/2 cup) vegetable oil (as per cake mix instructions)
- 240ml (1 cup) water (as per cake mix instructions)
- 225g (8 oz) cream cheese, softened to room temperature
- 113g (1/2 cup) unsalted butter, melted
- 240g (2 cups) powdered sugar, sifted
- 170g (1 cup) chocolate chips (milk, semi-sweet, or dark)
Instructions
- Preheat your oven to 175°C (350°F) to ensure it reaches the correct temperature for even baking. Thoroughly grease a 23×33 cm (9×13-inch) baking dish with butter or non-stick spray, making sure to coat all sides and corners to prevent sticking.
- Evenly scatter the sweetened shredded coconut across the bottom of the prepared baking dish. Follow this by distributing the chopped pecans over the coconut, creating a foundational layer that will provide delightful texture and flavor to the base of the cake.
- In a large mixing bowl, prepare the chocolate cake mix precisely according to the package instructions. This typically involves combining the dry mix with the 3 large eggs, 120ml (1/2 cup) vegetable oil, and 240ml (1 cup) water. Beat until the batter is smooth and well combined, but be careful not to overmix.
- Carefully pour the prepared chocolate cake batter over the coconut and pecan base in the baking dish. Use a spatula to gently spread the batter to ensure an even layer, being mindful not to disturb the nuts and coconut too much from their foundational position.
- In a separate, medium-sized bowl, combine the softened cream cheese, melted unsalted butter, and sifted powdered sugar. Beat these ingredients together with an electric mixer or whisk until the mixture is completely smooth and free of any lumps, creating a rich and tangy cream cheese component.
- Using a tablespoon, dollop spoonfuls of the smooth cream cheese mixture randomly over the surface of the chocolate cake batter. Then, take a knife (a butter knife or thin spatula works well) and gently swirl through these dollops. This motion should create marbled patterns and allow some of the cream cheese to sink, which is key to forming the dramatic 'earthquake' cracks during baking.
- Liberally sprinkle the chocolate chips over the entire top surface of the swirled batter. These chocolate chips will melt into gooey pockets throughout the cake, contributing additional richness and a delightful texture contrast.
- Place the baking dish into the preheated oven and bake for 45–50 minutes. The cake is fully baked when a wooden skewer or toothpick inserted into the chocolate cake portion (avoiding the cream cheese swirls) comes out mostly clean, and the top appears beautifully crackled and set.
- Once baked, carefully remove the cake from the oven and allow it to cool in the dish on a wire rack for at least 15 minutes. This initial cooling period is crucial for the cake to set properly and prevent it from falling apart when sliced. The cake can be served warm for an extra gooey experience, or allowed to cool completely to room temperature.
Tools You’ll Need
- 9×13-inch (23×33 cm) baking dish
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Knife (for swirling)
- Wire cooling rack
Essential Success Tips
- Ensure cream cheese is truly softened: This is crucial for a smooth cream cheese mixture without lumps. Take it out of the fridge at least 30 minutes before use.
- Don't overmix the cake batter: Overmixing can lead to a dry, dense cake. Mix just until ingredients are combined.
- Gentle swirling is key: Avoid over-swirling the cream cheese mixture into the batter. A few gentle passes with a knife are enough to create the marbled effect and allow for the 'earthquake' cracks.
- Monitor baking time: Oven temperatures can vary. Start checking for doneness around 45 minutes; the cake is ready when the center is set and the top is crackled.
- Allow proper cooling: While tempting, letting the cake cool for at least 15 minutes allows the layers to set and makes for cleaner slices and a more stable texture.
Professional Cooking Secrets
- Enhance the cake mix: For a richer chocolate flavor, substitute a portion of the water called for in the cake mix with strong brewed coffee. It deepens the chocolate without adding a coffee taste.
- Warm serving suggestion: Serve this cake slightly warm with a scoop of vanilla bean ice cream or a drizzle of caramel sauce to truly elevate the dessert experience. The warm, gooey center is irresistible.
- Toasted nuts for extra depth: Lightly toast the pecans before sprinkling them on the bottom of the dish. This simple step enhances their nutty flavor and adds another layer of complexity to the cake.
Notes
- Storage: Store any leftover Earthquake Cake covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It tastes delicious chilled too!
- Variations: Feel free to experiment with different types of chocolate chips (white chocolate, peanut butter chips) or other chopped nuts like walnuts or almonds. A sprinkle of toffee bits can also add a delightful crunch and flavor.
- Gluten-Free Option: Use a gluten-free chocolate cake mix and ensure all other ingredients are certified gluten-free for a delicious alternative.
Frequently Asked Questions
Why is it called Earthquake Cake?
It's called Earthquake Cake because as it bakes, the cream cheese mixture sinks into the cake batter, causing the surface to crack and create a 'shattered' or 'earthquake' like appearance. These cracks reveal the gooey, delicious layers beneath.
Can I make this cake ahead of time?
Yes, Earthquake Cake is excellent for making ahead! It tastes wonderful the next day, and the flavors often meld together even more beautifully. Store it covered at room temperature or in the refrigerator.
What if I don't like coconut or pecans?
While coconut and pecans are traditional, you can easily customize the dish. If you dislike either, you can omit it entirely or substitute with other nuts (like walnuts) or even small chocolate chunks or toffee bits for added texture.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 6g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 75mg, Carbohydrates: 50g, Sugars: 40g, Sodium: 350mg (per serving, estimated for 16 servings).
Allergy Information
Contains wheat, dairy, eggs, and tree nuts (pecans, coconut). For a gluten-free version, use gluten-free chocolate cake mix. To make it nut-free, omit the pecans and coconut, or substitute with seeds if desired.
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