Classic Earthquake Cake is a delightfully decadent dessert that lives up to its dramatic name. With its gooey layers, cracked top, and luscious fillings, this cake looks like an “earthquake” hit it—hence the name—but its chaotic appearance is part of its charm and delicious appeal.
What Is an Earthquake Cake?
An Earthquake Cake typically starts with a base of coconut and chopped pecans spread in a baking dish, followed by a rich layer of chocolate cake batter. On top of that comes a cream cheese and powdered sugar mixture that sinks into the cake as it bakes, creating a marbled, molten-like effect throughout the dessert. The result is a sweet, soft, slightly crunchy, and gooey combination in every bite.
Ingredients
1 cup sweetened, shredded coconut
1 cup pecans, roughly chopped
1 (15.25 oz) box German chocolate cake mix
1 cup water
½ vegetable or canola oil
3 eggs
1 (8 oz) package cream cheese
½ cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
How To Make Classic Earthquake Cake
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
Spread coconut across bottom of baking dish, then sprinkle pecans over top.
In a large bowl, mix cake mix, water, oil, and eggs until smooth. Pour batter over coconut and pecans.
Mix cream cheese, butter, and vanilla until smooth. Mix in powdered sugar until well combined.
Scoop cream cheese mixture over cake batter and lightly swirl it into the batter.
Bake for 45-50 minutes or until an inserted toothpick comes out clean.
Allow cake to cool for a minimum of 30 minutes before serving.