Name: Earthquake Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1 box (15.25 oz) chocolate cake mix; 3 large eggs (for cake mix); 1/2 cup vegetable oil (for cake mix); 1 cup water (for cake mix); 8 oz cream cheese, softened; 1/2 cup unsalted butter, melted; 2 cups powdered sugar; 1 cup chocolate chips

I’ve made this Earthquake Cake so many times that it’s practically become my go-to when I want something rich, gooey, and sinfully chocolatey with very little effort. The magic of this cake is in how it transforms in the oven—the layers shift, the cream cheese swirls through the chocolate, and the toppings melt into little pockets of indulgence. It’s a dessert that doesn’t care to be perfect, and that’s exactly why it’s so unforgettable.

From the first bite, it delivers everything I love in a dessert: moist chocolate cake, sweet coconut, crunchy pecans, and ribbons of cream cheese frosting that practically melt into the batter. And the best part? No fancy decorating needed—it’s meant to look messy and lava-like, just like an earthquake cracked right through it. Whether you’re making it for a party, potluck, or a cozy night in, Earthquake Cake is guaranteed to shake things up.

Why You’ll Love This Earthquake Cake Recipe

No mixer required – this is a stir-and-go type of cake.
Textures galore – gooey, crunchy, fudgy, and creamy in one bite.
Crowd favorite – always the first dessert to disappear at gatherings.
Visually unique – the “cracked” top makes it eye-catching without effort.
Customizable – you can swap nuts, add caramel, or change cake mix flavors.

What Kind of Cake Mix Should I Use for Earthquake Cake?

I typically go with a classic devil’s food cake mix or German chocolate cake mix because both bring deep, rich cocoa flavor that balances beautifully with the sweetened cream cheese and coconut. But truly, any chocolate cake mix will work. If you’re a fan of something bolder, try a triple chocolate fudge version. Prefer something lighter? A regular chocolate or even dark chocolate mix will do the trick.

Whatever you choose, stick with a standard-size box (around 15.25 oz) and prepare it according to the package instructions—usually just adding eggs, oil, and water. You’ll pour it right over the delicious coconut and pecan base, and then let the magic happen.

Options for Substitutions

Not a fan of pecans? Swap them with walnuts or even slivered almonds for a slightly different crunch.

No sweetened shredded coconut on hand? Try unsweetened coconut flakes, or leave it out altogether if you’re not into coconut.

Want to go dairy-free? Use a dairy-free cream cheese and a cake mix that doesn’t include milk products—most store brands have vegan-friendly options.

Add-ins? Oh yes! You can throw in chocolate chips, white chocolate chunks, or even caramel bits. Just keep it to about ½ cup total so you don’t overload the batter.

Gluten-free option? Use a gluten-free chocolate cake mix, and you’re good to go—just double-check the labels on your add-ins.

Ingredients for This Earthquake Cake Recipe

Sweetened Shredded Coconut
This forms the base of the cake, adding chewy texture and sweet tropical flavor that contrasts beautifully with the chocolate.

Chopped Pecans
They bring a nutty crunch that cuts through the richness and adds great texture. You can also use halves for a bolder look on top.

Cream Cheese
Softened cream cheese is the heart of the “earthquake” effect—when swirled into the batter, it creates creamy ribbons throughout the cake.

Powdered Sugar
Mixed with the cream cheese to sweeten and smooth it, giving those pockets of creaminess a dessert-like richness.

Butter
Melted butter is mixed with the cream cheese layer, helping it blend easily into the batter and add richness to every bite.

Chocolate Cake Mix
The backbone of the recipe. It rises up around the filling, cracks, and shifts as it bakes, creating that signature earthquake texture.

Eggs, Oil, and Water
As called for by the cake mix instructions. They help the cake rise and stay moist.

Chocolate Chips
Sprinkled on top, they melt into gooey bites that are pure heaven when the cake is still warm.

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray it with non-stick cooking spray to ensure easy release after baking.

Step 2: Layer the Coconut and Pecans

Sprinkle a generous, even layer of sweetened shredded coconut directly onto the bottom of your prepared dish. Follow it with a layer of chopped pecans—no need to mix them, just let them sit naturally.

Step 3: Mix and Pour the Cake Batter

Prepare the chocolate cake mix according to the package instructions (usually combining eggs, oil, and water). Once mixed, pour the batter gently over the coconut and pecans, making sure to spread it evenly across the pan.

Step 4: Make the Cream Cheese Mixture

In a separate bowl, beat together softened cream cheese, powdered sugar, and melted butter until smooth and creamy. It should be pourable but still thick.

Step 5: Spoon and Swirl

Dollop the cream cheese mixture over the cake batter in large spoonfuls. Use a knife or spatula to gently swirl it through—don’t overmix; you want visible ribbons.

Step 6: Add Chocolate Chips

Scatter a handful (or two!) of chocolate chips over the top of the swirled batter. These will melt slightly into the cake and give it that gooey, molten top.

Step 7: Bake

Place the pan in your preheated oven and bake for about 45–50 minutes, or until the cake is set in the center and a toothpick inserted comes out with moist crumbs (but not raw batter).

How Long to Cook the Earthquake Cake

Bake the Earthquake Cake at 350°F (175°C) for 45 to 50 minutes. The edges will be set, the top will look beautifully cracked and molten, and the cream cheese swirls should be lightly golden.

To check for doneness, insert a toothpick in the center—if it comes out with moist crumbs (not raw batter), it’s ready. Don’t expect a clean toothpick because this cake is meant to be gooey!

Let it cool slightly before serving, but it’s best enjoyed warm when the chocolate chips and cream cheese are still melty.

Tips for Perfect Earthquake Cake

Don’t skip the layering: Put coconut and pecans first, then batter, then cream cheese. This creates the signature earthquake effect.
Soften your cream cheese: Leave it at room temperature for at least 30 minutes, so it blends smoothly with the butter and sugar.
Use full-fat ingredients: For the richest texture and best swirl, go with full-fat cream cheese and real butter.
Don’t over-swirl: Less is more. You want ribbons of cream cheese, not a fully mixed batter.
Serve warm: This cake tastes best slightly warm when the chips are soft and gooey. A scoop of vanilla ice cream on top doesn’t hurt either!
Rest before slicing: Let it sit for 15 minutes after baking. It firms up slightly but still stays soft in the middle.

Watch Out for These Mistakes While Cooking

1. Overmixing the Swirl
When you add the cream cheese mixture, it’s tempting to mix it all in—but resist. Overmixing will muddy the layers instead of creating that dramatic, cracked “earthquake” look.

2. Using Cold Cream Cheese
Cold cream cheese is hard to blend and will create lumps. Make sure it’s fully softened to room temperature before mixing.

3. Baking Too Long
This cake is meant to be gooey. Overbaking it will dry out the top and harden the cream cheese layer. Check it around the 45-minute mark.

4. Not Greasing the Pan
With all that sugar, coconut, and cheese, things can get sticky. Grease your baking dish well or use parchment paper for easy removal.

5. Using the Wrong Cake Mix Size
Stick with the standard 15.25 oz box. Anything larger or smaller will throw off the proportions of the batter-to-filling ratio.

What to Serve With Earthquake Cake?

Vanilla Ice Cream

The ultimate pairing. A cold scoop of vanilla ice cream melts into the warm, gooey cake and takes it to the next level.

Fresh Berries

Strawberries or raspberries add a tart, fresh contrast to the richness of the cake.

Whipped Cream

Light and fluffy, whipped cream gives a nice airy balance to the dense texture of the cake.

Espresso or Coffee

A strong cup of coffee cuts the sweetness and enhances the chocolate flavor.

Salted Caramel Drizzle

A light drizzle over the top adds a deeper flavor and looks great when serving guests.

Toasted Coconut

Sprinkle extra toasted coconut on top for even more texture and visual appeal.

Mint Leaves

A small garnish of mint adds color and a surprising freshness that works surprisingly well.

Storage Instructions

Earthquake Cake stores surprisingly well—just follow a few simple tips to keep it tasting fresh:

Room Temperature: If you plan to eat it within 1–2 days, you can leave it covered on the counter. Just make sure it’s in an airtight container or tightly wrapped with foil or plastic wrap.
Refrigerator: For longer storage (up to 5 days), refrigerate it. The cream cheese layer stays fresh, and the cake stays moist. Let it come to room temperature or warm it slightly before serving.
Freezer: Yes, you can freeze Earthquake Cake! Slice it into portions, wrap each in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge or reheat in the microwave in 30-second bursts.

Estimated Nutrition

These are rough estimates based on a 12-serving yield:

Calories: ~480 per slice
Total Fat: 27g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 420mg
Total Carbohydrates: 55g
Dietary Fiber: 2g
Sugars: 38g
Protein: 5g

Note: Values may vary depending on the specific brands of cake mix, cream cheese, and chocolate chips used.

NexZe 1 | 9 parts said:

Frequently Asked Questions

How did Earthquake Cake get its name?

The cake gets its name from the way it looks after baking—cracked, sunken, and swirled like the aftermath of an earthquake. The layers shift as it bakes, creating a “broken” look that’s part of the charm.

Can I make Earthquake Cake without coconut?

Yes, you can skip the coconut entirely if you’re not a fan. The cake will still be rich and delicious, just without that chewy texture layer at the bottom.

Can I use homemade chocolate cake batter instead of a mix?

Absolutely! If you prefer baking from scratch, use your favorite chocolate cake recipe. Just make sure the batter yields the same volume as a standard 15.25 oz box mix.

How do I know when the cake is done?

Check the center with a toothpick around 45 minutes. If it comes out with moist crumbs (not raw batter), it’s ready. The top should be cracked and set.

Can I add extra toppings like candy or nuts?

Definitely. Chopped toffee, caramel bits, crushed Oreos, or even peanut butter chips can be sprinkled on top before baking. Just don’t overload it or the center might not bake properly.

Why is my cream cheese mixture sinking too much?

That’s actually part of the design! But if it’s sinking completely, it may be too runny. Try using less butter next time or swirling it more gently into the top layer of batter.

Should I serve it warm or cold?

Warm is best for that gooey, molten texture. But it’s still great chilled from the fridge—just firmer and more like a brownie.

Can I make this ahead of time?

Yes! Bake it the day before and store it covered at room temperature or in the fridge. Reheat slices in the microwave for 15–20 seconds for that fresh-from-the-oven feel.

Conclusion

Earthquake Cake isn’t just a dessert—it’s a chocolatey experience that’s as dramatic as it is delicious. I love how easy it is to throw together, yet it delivers major wow-factor with every bite. The combination of layers, textures, and flavors makes it a standout dish for parties, holidays, or any time you’re craving a rich, indulgent treat that doesn’t require frosting or fuss.

Whether you follow the classic version or throw in your own twists, this cake always finds a way to steal the show. One bake, and it’ll likely shake up your dessert rotation for good.