This earthquake cake is a chocolate cake loaded with coconut, pecans, cream cheese and chocolate chips. A super gooey and delicious cake that ALWAYS gets rave reviews!
Looking for something a little different to serve at your next gathering? This chocolate earthquake cake is filled to the brim with goodies and starts with a cake mix which means it’s super easy to make.
Let me first start by saying that this earthquake cake is not the prettiest cake out there – but what it lacks in looks it makes up for in flavor! This is one fabulous cake loaded with pretty much everything you can imagine – chocolate, pecans, coconut AND cream cheese. It also happens to be super easy to make!
How to make earthquake cake
This earthquake cake starts with a layer of shredded coconut and chopped pecans. Not a pecan fan? Try almonds or walnuts, or you can omit the nuts altogether if you’re baking for people with allergies.
The next step is a layer of chocolate cake. I use a box of chocolate fudge cake mix and prepare it according to the package directions.
The final step is dollops of sweetened cream cheese and chocolate chips. They call this cake an earthquake cake because it looks like there’s been an earthquake when you pull it out of the oven!
Your cake will have lots of cracks and tunnels and pockets full of delicious flavor. If the look of the craters bothers you, you can always sprinkle some more chocolate chips into the gaps after it comes out of the oven, they’ll melt from the heat of the warm cake and be totally delicious.
This earthquake cake feeds a crowd, which means it’s perfect for potlucks, birthday parties and other special occasions. No one will ever guess that this cake starts with a box of mix, they’ll think you made the whole thing from scratch!
If you love chocolate, this earthquake cake is an absolute must try. My family requests it constantly, and I’m always happy to oblige!
More decadent desserts
- Funfetti Cookies
- Peanut Butter Brownies
- Microwave Caramels
- No Bake Peanut Butter Cookies
- Chocolate Coconut Cake
Earthquake Cake Video
Earthquake Cake
Ingredients
- cooking spray
- 1/2 cup chopped pecans
- 1 1/2 cups sweetened flaked coconut
- 1 box chocolate fudge cake mix
- eggs, oil and water according to cake mix package
- 1/2 cup butter melted
- 8 ounces cream cheese softened
- 2 1/2 cups powdered sugar
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Place the pecans and coconut in an even layer in the bottom of the pan.
- Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
- Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
- Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
- Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
- Bake the cake for 40 minutes or until the cake has set.
- Cool, cut into squares and serve.
Notes
- Recipe adapted from South Your Mouth.
- Make sure your 9"x13" pan is at least 2 inches deep, preferably deeper. If your pan isn't as deep, try a larger pan or put your pan on a baking sheet before you place it in the oven in case of any overflow of batter.
Kristie says
After reading all the comments regarding how the chocolate chips and cream cheese sank to the bottom, I let my cake bake for 14 minutes before topping it with the cream cheese blobs and chips. By that time the cake had firmed up a little in the baking process. It came out amazingly cracked with the right elements at the top.
Judy says
Made this and the cake cooked over the top of the dollops of cream cheese mixture and didn’t crack open like your picture. So I said nothing and served it after I dusted it with powdered sugar and everyone liked it. But I wanted it to look like yours! Wonder what happened?
Dawn Conklin says
Oh my this looks like an amazing chocolate dessert! The look of craters wouldn’t bother me, it’s all about the taste and well it looks quite tasty 🙂 I think the whole family here would have it gone (not sure it would make it to a potluck haha!)
Kim says
Could store bought cream cheese frosting be used instead ?
Moving soon and have a potluck tonight. Trying to use up ingredients I have at home.
Sara says
I think the frosting would melt in the cake!
Renée says
Would a 14 1/2 by 10 1/2 pan be too big?
Sara says
No that should be fine!!
Pat Koll says
I break up graham crackers In the bottom of the pan for a base and use half the amount of cream cheese and butter. Comes out great.
Sara says
Love that idea!!
Heather says
I will definitely be using a do it yourself homemade cake mix for this recipe. I do not like the store bought box cake mixes. I found a homemade do it yourself
Chocolate cake mix over the frugal home website
So I can use that instead.
Evelyn Diaz says
I use glass pan for baking. Do I still bake at 350 degree or 325?
Sara says
It should still bake at 350!
Gail Cope says
Heading to the grocery store now. Have everything but the coconut, can hardly wait to taste it. This will probably be my family reunion cake this year,They’re gonna love it.
rachel says
While this cake is definitely delicious, mine looked nothing like the picture of yours! All of my cream cheese mixture sunk to the bottom. My cake looked like a plain ol chocolate cake. After refrigerating it, there was a solid cream cheese layer on the bottom.
Carmela says
I baked my cake according to your directions, but the center was still jiggly and the surrounding edges were set (almost to the point of a little crispy)
Is this normal?
I have to bring it to a party so I haven’t tried it
I hope it’s okay 🤷🏻♀️
Sara says
It should be somewhat gooey, but not liquidy or raw in the middle. To test for doneness, you can insert a toothpick into the center. If the batter comes out liquid and clinging to the toothpick, it needs more time. If the toothpick is clean or just has a few crumbs on it, it’s done. You can always cover the top with foil to prevent over browning. I hope it came out ok for you!
Marie Weltmer says
Does this cake have to be refrigerated? Thankyou.
Sara says
It can stay out at room temperature for probably 3-4 hours, after that I’d refrigerate it because of the cream cheese.
Susan says
I was wondering about using a bundt pan…do you think that would work?
Sara says
A bundt pan would not work well for this recipe.
RHONDA says
I’m allergic to coconut so I’m wondering if it would work to either do graham or choc cookies on bottom?
Sara says
I think you could just omit the coconut altogether and it would still taste great.
Melissa says
I just made this tonight and it turned out nothing like the picture! It looked like yours when I put it in the oven but when I took it out the cream cheese mixture and chocolate chips had all sunk to the bottom! The cream cheese mixture was very runny and formed a layer on the bottom of the cake! I don’t know what I did wrong! ☹️😩
MARY says
OMG….I made this tonight as part of Sunday night dinner and it was AMAZING! This will definitely be my go-to dessert for family dinners, holidays, or potlucks. Next time I will experiment with using half semi-sweet chocolate morsels and peanut butter morsels for a little twist. Words cannot describe how wonderful this dessert is. It’s especially nice when it’s still a little warm. Good stuff. Don’t just talk or think about making it. DO IT!
Pame says
Hi I wanted to ask can you freeze this cake
Sara says
I haven’t tried freezing it but I believe it would work just fine!