Earthquake Cake is a rich and gooey chocolate cake with layers of coconut, pecans, and a creamy cream cheese filling. As it bakes, the cream cheese mixture sinks into the cake, creating cracks and ridges that give it the signature “earthquake” effect. This dessert is easy to make using a boxed cake mix, yet the final result tastes homemade and decadent. It’s the perfect indulgence for chocolate lovers with a crunchy base, fudgy cake, and a creamy swirl.
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Earthquake Cake
FAQ
Why is it called Earthquake Cake?
The cake gets its name from the way it cracks and shifts as it bakes, creating an uneven but delicious texture.
Can I use a different cake mix?
Yes, while German chocolate cake mix is traditional, you can use devil’s food, chocolate fudge, or even vanilla for a twist.
Do I have to use coconut and pecans?
No, you can omit either or both if desired. You can also replace pecans with walnuts or almonds.
How do I store Earthquake Cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze Earthquake Cake?
Yes, wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Food History
Earthquake Cake is a modern, home-baked dessert that likely emerged in the 1970s or 1980s when boxed cake mixes became widely available. The addition of coconut, pecans, and cream cheese filling makes it similar to other “poke cakes” and layered sheet cakes that were popular during this time. Its unique cracked appearance and rich texture have made it a favorite for potlucks, family gatherings, and special occasions.
Timeline
- 1950s-1960s: Boxed cake mixes become widely used in home baking.
- 1970s-1980s: Creative recipes using cake mixes, like Earthquake Cake, gain popularity.
- 1990s-Present: The recipe remains a potluck favorite, often customized with different flavors and mix-ins.
Recipe Discussion
This Earthquake Cake starts with a base of chopped pecans and shredded coconut, which add texture and flavor to the bottom layer. A German chocolate cake mix is prepared according to the package directions and poured over the nut and coconut mixture. The star of the cake is the cream cheese filling, made with softened cream cheese, butter, and powdered sugar. This mixture is dolloped over the cake batter, and as the cake bakes, the filling sinks into the cake, creating gooey pockets of sweetness.
Unlike traditional frosted cakes, Earthquake Cake needs no extra toppings—it’s delicious straight from the pan, with its built-in layers of flavor and texture.
Preparation Tips
- Toast the pecans and coconut for extra depth of flavor.
- Use room-temperature cream cheese for a smooth filling.
- Do not overmix the cake batter—just blend until combined.
- Drop the cream cheese mixture in large spoonfuls to create swirls.
- Let the cake cool slightly before serving for the best texture.
- Serve warm with ice cream for an extra indulgent treat.
- Store in the refrigerator if making ahead, then bring to room temperature before serving.
- Add chocolate chips for extra richness.
- Sprinkle sea salt over the top for a sweet-salty contrast.
- Use a buttered knife to swirl the cream cheese layer for a marbled effect.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 9×13-Inch Baking Pan: The perfect size for this layered cake.
- Mixing Bowls: Great for preparing the cake batter and cream cheese filling.
- Hand Mixer: Helps blend the cream cheese and powdered sugar smoothly.
- Measuring Cups and Spoons: Ensures accurate ingredient measurements.
- Spatula: Helps spread the batter and cream cheese filling evenly.
- Cooling Rack: Allows the cake to cool before serving.
- Parchment Paper: Helps prevent sticking for easy cleanup.
- Nut Chopper: Makes chopping pecans quick and easy.
- Cake Storage Container: Keeps the cake fresh and makes transportation simple.
- Butter Knife: Helps swirl the cream cheese filling into the batter.
Serving Suggestions
- Serve warm with a scoop of vanilla or chocolate ice cream.
- Top with a drizzle of caramel or chocolate sauce for extra sweetness.
- Pair with a cup of coffee or hot cocoa for a cozy dessert.
- Garnish with whipped cream and a sprinkle of cocoa powder.
- Add fresh raspberries or strawberries for a fruity contrast.
- Sprinkle extra pecans on top for a crunchy finish.
- Serve chilled for a firmer texture and a cheesecake-like consistency.
- Cut into small squares for a bite-sized dessert at parties.
- Enjoy with a dusting of powdered sugar for an elegant touch.
- Try adding toffee bits for extra caramel flavor.
A Rich and Decadent Treat
Earthquake Cake combines textures and flavors, from the crunchy base to the gooey, creamy filling. Its rich chocolate flavor and coconut and pecans make it a standout dessert for any occasion. Whether served warm with ice cream or enjoyed straight from the pan, this cake is sure to be a hit with chocolate lovers.
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Earthquake Cake Recipe
Earthquake Cake
A rich Earthquake Cake made with German chocolate cake mix, pecans, coconut, and a creamy cream cheese filling. Baked to perfection with a gooey, swirled texture.
Ingredients
- 1 box German chocolate cake mix (prepared as directed)
- 1 ½ cups pecans, chopped
- ½ cup shredded coconut
- 8 ounces cream cheese, softened
- 1 stick oleo (or butter)
- 2 cups powdered sugar
Instructions
- Preheat the oven to 325°F and spray a 9x13-inch baking pan with non-stick cooking spray.
- Sprinkle the chopped pecans and shredded coconut evenly over the bottom of the pan.
- Prepare the German chocolate cake mix according to the package instructions and pour the batter over the pecans and coconut.
- In a separate bowl, mix the softened cream cheese and butter until creamy.
- Stir in the powdered sugar and mix until smooth.
- Drop spoonfuls of the cream cheese mixture evenly over the cake batter.
- Bake for 45 minutes, or until the cake is set and a toothpick inserted in the center comes out with moist crumbs.
- Let cool slightly before serving. Enjoy warm or at room temperature.