Earthquake Cake: A Decadent Dessert Explosion
Earthquake Cake is a delightful dessert that’s as fun to make as it is to eat. This cake lives up to its name by creating a “cracked” appearance on the surface, revealing the gooey, rich layers underneath. The combination of chocolate, coconut, pecans, and a cream cheese mixture makes this cake a true crowd-pleaser. Whether you’re looking to impress at a party or simply craving a decadent treat, this Earthquake Cake will not disappoint.
Ingredients
For the Cake:
- 1 1/2 cups chopped pecans
- 1 1/2 cups sweetened shredded coconut
- 1 box chocolate fudge cake mix
- Eggs, oil, and water according to cake mix package instructions
- 1 1/4 cups semisweet chocolate chips
- 1 teaspoon canola oil or vegetable oil
- 1/2 tablespoon flour
For the Cream Cheese Mixture:
- 1/2 cup unsalted butter
- 1 8-ounce package cream cheese, softened to room temperature
- 3 cups powdered sugar
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Spray a deep 9×13-inch baking pan with nonstick baking spray. Evenly sprinkle the chopped pecans and shredded coconut across the bottom of the pan. This layer forms the delicious, crunchy base of the cake.
Step 2: Prepare the Cake Batter
In a large mixing bowl, prepare the chocolate fudge cake mix according to the package instructions. This usually involves combining the cake mix with eggs, oil, and water. Stir until the batter is smooth and well-combined.
Step 3: Add Chocolate Chips to the Batter
In a small bowl, combine 3/4 cup of the semisweet chocolate chips with 1 teaspoon of canola oil and 1/2 tablespoon of flour. Stir to coat the chocolate chips evenly. This step ensures that the chocolate chips are distributed evenly throughout the cake and don’t sink to the bottom. Fold the coated chocolate chips into the cake batter.
Step 4: Assemble the Cake
Spoon the prepared cake batter over the pecans and coconut in the baking dish, spreading it out evenly.
Step 5: Prepare the Cream Cheese Mixture
Melt the unsalted butter in the microwave and allow it to cool slightly. In a separate bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the melted butter to the cream cheese, beating until the mixture is well-combined and smooth. Slowly add the powdered sugar, 1 cup at a time, and mix until the frosting is creamy and lump-free.
Step 6: Add the Cream Cheese Mixture to the Cake
Using a spoon, dollop the cream cheese mixture by rounded tablespoons randomly over the top of the cake batter. This creates pockets of rich, gooey cream cheese that will blend beautifully with the chocolate cake. Sprinkle the remaining chocolate chips evenly over the top.
Step 7: Bake the Cake
Place the cake in the preheated oven and bake for approximately 40 minutes, or until the cake portion is just set. The top should have a cracked appearance, and a toothpick inserted into the center should come out mostly clean, with just a few moist crumbs clinging to it.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan. The cake is best served slightly warm, so the cream cheese and chocolate are still gooey. However, it’s also delicious at room temperature.
Notes
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate the cake, but be sure to bring it to room temperature before serving for the best texture.
- Substitutions: Feel free to substitute the pecans with walnuts or omit the nuts entirely if you have allergies. You can also experiment with different cake mix flavors, such as vanilla or marble.
- Serving Suggestion: This cake is incredibly rich, so a small slice goes a long way. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Details
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutritional Facts (Per Serving)
- Calories: 450 kcal
- Carbohydrates: 60g
- Protein: 5g
- Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 320mg
- Fiber: 2g
- Sugar: 45g
FAQs
1. Can I make Earthquake Cake ahead of time? Yes, you can prepare Earthquake Cake a day in advance. Store it in an airtight container at room temperature or in the refrigerator. If refrigerated, bring the cake to room temperature before serving for the best texture and flavor.
2. Can I freeze Earthquake Cake? Yes, you can freeze Earthquake Cake. After baking, allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To serve, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.
3. Can I use a different type of cake mix? Absolutely! While chocolate fudge cake mix is traditional, you can use any flavor you prefer. Vanilla, marble, or even red velvet would be delicious alternatives.
4. What can I serve with Earthquake Cake? Earthquake Cake is rich and decadent on its own, but it pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra indulgent dessert.
5. Do I need to add the nuts and coconut? No, the nuts and coconut are optional. If you have allergies or simply prefer a different texture, you can omit them. The cake will still be deliciously moist and flavorful.
Print
Earthquake Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Earthquake Cake is a rich and indulgent dessert featuring layers of chocolate cake, sweetened coconut, chopped pecans, and a gooey cream cheese mixture. The “cracked” appearance of the cake as it bakes resembles the aftereffects of an earthquake, revealing the delicious layers underneath. Perfect for chocolate lovers, this cake is a decadent treat for any occasion.
Ingredients
- For the Cake:
- 1 1/2 cups chopped pecans
- 1 1/2 cups sweetened shredded coconut
- 1 box chocolate fudge cake mix
- Large eggs, oil, and water (as required by cake mix package)
- 1 1/4 cups semisweet chocolate chips
- 1 teaspoon canola oil or vegetable oil
- 1/2 tablespoon flour
- For the Cream Cheese Mixture:
- 1/2 cup unsalted butter
- 1 8-ounce package cream cheese, softened to room temperature
- 3 cups powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Spray a deep 9×13-inch baking pan with nonstick baking spray.
- Prepare the Base Layer: Evenly sprinkle the chopped pecans and shredded coconut across the bottom of the pan.
- Make the Cake Batter: In a large bowl, prepare the chocolate fudge cake mix according to the package instructions (usually with eggs, oil, and water).
- Add Chocolate Chips: In a small bowl, combine 3/4 cup of the chocolate chips with canola oil and flour. Stir to coat, then fold them into the cake batter.
- Assemble the Cake: Spoon the prepared cake batter over the pecans and coconut in the pan.
- Prepare the Cream Cheese Mixture: Melt the butter and let it cool slightly. Beat the softened cream cheese until smooth, then gradually add the melted butter. Slowly mix in the powdered sugar until the mixture is creamy and smooth.
- Add Cream Cheese Mixture: Dollop the cream cheese mixture by rounded tablespoons over the top of the cake batter. Sprinkle the remaining chocolate chips on top.
- Bake the Cake: Bake in the preheated oven for about 40 minutes, or until the cake is set and has a cracked appearance on top.
- Cool and Serve: Allow the cake to cool in the pan before serving. Serve warm or at room temperature.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. You can refrigerate the cake but bring it to room temperature before serving.
- Variations: Feel free to substitute the pecans with walnuts or omit the nuts altogether. You can also try different flavors of cake mix like vanilla or marble for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Earthquake Cake