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
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.
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!
Heather says
Why don’t you use 1 teaspoon of pure vanilla
extract in this cake?????? I know it is not from scratch
But if I make this I will be using a do it yourself
“cake mix” . Yes they have those types of recipes
Out there and I have 4 of them on my Pinterest
Cooking board. I will be using pure vanilla extract
and a chocolate do it yourself cake mix if I make this.
Please let me know by e-mailing me at
[email protected]
Sara says
I’m sure this recipe would work just fine with vanilla extract and a homemade cake mix, I hope you enjoy it!
Charlene says
Making this now… followed directions to a T. My 9×13 inch pan is totally overflowing! Such a mess in my oven & the overflow resulted in a mess and billowing smoke from the oven. What’s worse is the cake isn’t set and my family is disappointed by the thought of not being able to taste this delicious-looking recipe!!! I’m in the process of problem-solving but my first recommendation is DO NOT USE A 9×13 PAN. Use a larger pan!! Next time I attempt this recipe – and I will! 😉- I will use my 10.5×15.4” lasagna pan.
Sara says
I’m so sorry to hear that this happened to you!! How deep is your pan? The pan pictures is about 2.5-3 inches deep, I wonder if your pan was more shallow? I will update the recipe to make a note of pan size and again I apologize that this happened for you.
Charlene says
It’s the standard 9x13x2” pan. No worries though and certainly no need to apologize. It just seemed that the other comments were about how delicious the cake looks – and indeed it *is* delicious looking! So I wanted to make sure it was mentioned in case others had the same issue I had.
Funny story… I kept an eye on it, laid foil on the bottom to catch any further spills and continued to bake at the lowest setting on my oven until the cake was done. (We are determined people over here. 😉) The continued billowing smoke – despite opening windows and getting a fan – did set off the fire alarm, alarm company called and we told them all was under control. Minutes later, the stuff on the bottom of the oven caught fire BUT we were right there when it happened to smother the flames! In the end, my oven got a much needed Spring cleaning 👍🏼and most importantly THE CAKE WAS DELICIOUS 😋 The kids are already asking for it again. btw, the erupting creamy filling caused a name change; in our house it’s lovingly coined the “Volcano Cake”. 😉😂🤣🤣 Thanks for the recipe!
Sara says
Ugh, I’m sorry it made such a mess but I’m glad you were able to enjoy it in the end!
Debbie says
OMG! This is my kind of awesome cake! Making it for my Bunco group!
Anosa malanga says
Wow! I went drooling iver the pictures. I would love to make and share it to my little cousins. They will love this for sure! I’ll make some over the weekends so I can bring it to our grandparents house.
Melissa Griffiths says
So indulgent! I love the shortcut in using the cake mix. Looks delicious!
Terri Beavers says
Oh my goodness, my neighbor (and I) would love this. Her Birthday is this week and I want to make her something even though her family will buy her a cake. She loves anything with coconut in it so this will be a real treat.
Farida says
Chocolates and coconuts must be a good combination. Will have to try this soon because the photos are really tempting me! 🙂
Debra P says
This looks like the type of cake that would be so satisfying and delicious. I know my kids would love it!
Debra Hawkins says
Wow! This sounds absolutely amazing! I think my mom would love this so much. I’ll make it for her birthday.
Food and Footprints says
Wow that is one crazy cake! Coconut and pecans sound like winning additions to it.
Tomi C says
OMG, this cake looks delicious and I bet it’s a crowd pleaser and it looks super easy. We have a lot of potlucks at church and work and I’m always looking for new recipes.
Kristine Nicole Alessandra says
Thank you for the recipe! We will be visiting my aunt on Sunday and this Earthquake Cake would be a perfect gift for her. My aunt has been working abroad and she came home after 12 years! I can’t wait to make this cake for her as our “Welcome Home” treat.
Emily says
I have never had a cake like this, but really, REALLY want to make it! This would be fun to make for a party, that way others can enjoy it and I will not be tempted to eat it all. 😉
Alison Rost says
I SO love that it has a coconut base and the pecans are a nice touch. The cake is perfect and the cream cheese makes this dessert even more decadent! Love the recipe!
Kylee from Kylee Cooks says
Aaah, pretty doesn’t always equal tasty! This actually still manages to look good, despite your warnings! I want to grab a spoon and get digging in!
Amber Myers says
Yum, this cake looks so good. I tend to love anything with chocolate in it. I am so going to make this shortly. I could use some cake.
Leigh says
Wonderful recipe, and a great cake for a hawaiian/ volcano themed party. (earthquakes are known to have caused volcanic eruptions.) Looks delicious. Thanks for sharing.
valmg @ Mom Knows It All says
Look at all of that yummy looking chocolate! And the cream cheese! I am finding myself suddenly in the mood for some baked chocolate treats now.
Alli Smith says
Your Earthquake Cake looks like my kind of cake! It looks so moist and ooey gooey – just the way I like it. Pecans are my favorite nuts and I’m such a coconut lover. Looks amazing!
robin rur says
Now this is right up my alley! I am all for yummy desserts that combine a whole bunch of my favorites like this.