Easy Earthquake Cake Recipe

Introduction

Easy Earthquake Cake is a delightful dessert that combines rich chocolate, creamy swirls, and crunchy coconut and pecans for a truly irresistible treat. This gooey, textured cake is perfect for sharing at gatherings or enjoying as a comforting sweet snack.

Ingredients

• 1½ cups sweetened coconut (flaked)
• 15.25 ounce box chocolate fudge cake mix
• 1⅛ cups water (or 1 cup plus 2 tablespoons)
• 3 eggs
• ½ cup vegetable oil
• 8 ounces cream cheese (softened)
• ½ cup butter (melted)
• 1 teaspoon vanilla extract
• 2¾ cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1½ cups pecans (chopped)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: If desired, toast the coconut in a skillet over low heat, stirring often, or broil in the oven for 2 to 3 minutes until lightly browned and fragrant.
3. Step 3: In a large bowl, combine the chocolate fudge cake mix, water, eggs, and vegetable oil. Mix on low speed until well combined. Set aside.
4. Step 4: In a medium bowl, use a mixer to cream together the softened cream cheese, melted butter, and vanilla extract. Gradually add the powdered sugar and mix until smooth. Set aside.
5. Step 5: Grease the bottom only of a 9×13-inch baking pan. Evenly spread the toasted coconut, chopped pecans, and chocolate chips across the bottom of the pan.
6. Step 6: Pour the cake batter evenly over the coconut, pecans, and chocolate chips layer.
7. Step 7: Drop dollops of the cream cheese mixture across the top of the cake batter. Use a skewer or butter knife to gently swirl the cream cheese into the batter.
8. Step 8: Bake the cake for 40 to 45 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
9. Step 9: Let the cake cool slightly before cutting. The inside will be gooey and soft, making it extra delicious.

Tips & Variations

• For a nuttier flavor, toast the pecans along with the coconut before adding them to the pan.
• Swap semi-sweet chocolate chips for milk or dark chocolate chips to suit your taste.
• If you prefer a firmer cream cheese swirl, reduce the powdered sugar by ½ cup.

Storage

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices gently in the microwave for about 15 seconds to bring back the gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for this recipe?

Yes, you can use other chocolate cake mixes, but the texture and flavor might vary slightly. Avoid mixes with additional fillings or frosting kits.

Is it necessary to toast the coconut and pecans?

Toasting enhances their flavor and crunch but is optional. Untoasted coconut and nuts will still work well in the recipe.

Easy Earthquake Cake Recipe

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★★★★★

4.4 from 50 reviews

• Author: Elara
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Easy Earthquake Cake is a deliciously rich and gooey dessert featuring layers of coconut, pecans, chocolate chips, and a creamy swirled cream cheese topping baked over a chocolate fudge cake base. This cake delivers a delightful combination of textures and flavors, perfect for chocolate lovers looking for a show-stopping yet simple dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups sweetened coconut (flaked)
• 15.25 ounce box chocolate fudge cake mix
• 2¾ cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1½ cups pecans (chopped)

Wet Ingredients

• 1⅛ cups water (or 1 cup plus 2 tablespoons)
• 3 eggs
• ½ cup vegetable oil
• 8 ounces cream cheese (softened)
• ½ cup butter (melted)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
2. Toast Coconut (Optional): If desired, toast the sweetened coconut in a skillet over low heat while stirring often, or broil it in the oven for 2 to 3 minutes to enhance its flavor.
3. Prepare Cake Batter: In a large bowl, combine the chocolate fudge cake mix, water, eggs, and vegetable oil. Mix on low speed until all ingredients are well incorporated. Set the batter aside.
4. Make Cream Cheese Mixture: In a medium bowl, use an electric mixer to cream together softened cream cheese, melted butter, and vanilla extract. Gradually add powdered sugar and continue mixing until the mixture is smooth and creamy. Set aside.
5. Prepare Baking Pan: Grease only the bottom of a 9×13-inch baking pan to prevent sticking. Evenly spread the flaked coconut, chopped pecans, and semi-sweet chocolate chips across the bottom in a single layer.
6. Layer Cake Batter: Carefully pour the prepared chocolate cake batter over the nut and coconut layer. Spread the batter evenly to cover.
7. Add Cream Cheese Dollops and Swirl: Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Using a skewer or butter knife, gently swirl the cream cheese into the chocolate batter for a marbled effect.
8. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake should be set around the edges but remain gooey inside.
9. Cool and Serve: Let the cake cool slightly before cutting into squares. Enjoy the cake warm or at room temperature, noting its gooey and rich texture.

Notes

• Toasting the coconut is optional but adds a deeper, nuttier flavor.
• Use a 9×13-inch pan for even baking and proper layering.
• The cake will be gooey inside, so allow it to cool slightly to set before serving.
• For easier swirling, drop cream cheese mixture in multiple small dollops rather than large ones.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Earthquake Cake, chocolate fudge cake, coconut cake, cream cheese swirl, pecan dessert, easy chocolate cake