Easy Earthquake Cake Recipe
Introduction
Easy Earthquake Cake is a wonderfully rich and gooey dessert that combines chocolate, cream cheese, coconut, and pecans for a delightful treat. With simple ingredients and straightforward steps, this cake is perfect for any occasion when you want impressive flavor with minimal effort.
Ingredients
- 1½ cups sweetened coconut (flaked)
- 15.25 ounce box chocolate fudge cake mix
- 1⅛ cups water (or 1 cup plus 2 tablespoons)
- 3 eggs
- ½ cup vegetable oil
- 8 ounces cream cheese (softened)
- ½ cup butter (melted)
- 1 teaspoon vanilla extract
- 2¾ cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1½ cups pecans (chopped)
Instructions
- Step 1: Preheat your oven to 350°F.
- Step 2: If you like, toast the coconut in a skillet over low heat, stirring often, or broil it in the oven for 2 to 3 minutes until lightly browned.
- Step 3: In a large bowl, mix the cake mix, water, eggs, and vegetable oil on low speed until well combined. Set aside.
- Step 4: In a medium bowl, use a mixer to cream together the softened cream cheese, melted butter, and vanilla extract. Add the powdered sugar and mix until smooth. Set aside.
- Step 5: Grease the bottom only of a 9×13-inch baking pan. Spread the toasted coconut, chopped pecans, and chocolate chips evenly over the bottom of the pan.
- Step 6: Pour the prepared cake batter evenly over the nut and coconut layer.
- Step 7: Drop dollops of the cream cheese mixture randomly over the cake batter. Use a skewer or butter knife to swirl the cream cheese slightly into the cake batter.
- Step 8: Bake for 40 to 45 minutes, or until the edges are set and a little springy.
- Step 9: Allow the cake to cool slightly before cutting. The inside will be gooey and delicious.
Tips & Variations
- For added texture, try mixing some chopped walnuts with the pecans or substituting macadamia nuts.
- Use coconut oil instead of vegetable oil for a subtle coconut flavor.
- Don’t skip toasting the coconut; it enhances the flavor and gives a nice crunch.
- For a double chocolate treat, use dark chocolate chips instead of semi-sweet.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave for about 15-20 seconds to bring back the gooey texture. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade chocolate cake batter instead of box mix?
Yes, you can substitute your favorite homemade chocolate cake batter using similar quantities, but the texture may be slightly different. The box mix keeps the process quick and consistent.
Is it necessary to swirl the cream cheese mixture?
Swirling the cream cheese mixture gives the cake its signature marbled look and adds delicious pockets of creamy flavor, but if you prefer, you can spread it more evenly for a different texture.
PrintEasy Earthquake Cake Recipe
Easy Earthquake Cake is a decadently rich chocolate fudge cake layered with sweet toasted coconut, crunchy pecans, chocolate chips, and swirls of creamy cheesecake. This stunning dessert offers a wonderful mix of gooey chocolate and tangy cream cheese, baked to perfection in one pan for effortless preparation and impressive results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1½ cups sweetened coconut, flaked
- 15.25 ounce box chocolate fudge cake mix
- 2¾ cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1½ cups pecans, chopped
Wet Ingredients
- 1⅛ cups water (or 1 cup plus 2 tablespoons)
- 3 eggs
- ½ cup vegetable oil
- 8 ounces cream cheese, softened
- ½ cup butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Toast Coconut (Optional): If desired, toast the coconut in a skillet over low heat on the stovetop, stirring often until lightly browned, or broil in the oven for 2 to 3 minutes. This enhances the flavor and adds crunch.
- Mix Cake Batter: In a large bowl, combine the chocolate fudge cake mix, water, eggs, and vegetable oil. Mix on low speed until all ingredients are well blended. Set aside the batter.
- Prepare Cream Cheese Swirl: Using a mixer in a medium bowl, cream together the softened cream cheese, melted butter, and vanilla extract until smooth. Gradually add powdered sugar and mix until the mixture is creamy and free of lumps. Set aside.
- Assemble the Base Layer: Grease only the bottom of a 9×13-inch baking pan. Evenly spread the toasted coconut, chopped pecans, and semi-sweet chocolate chips across the bottom of the pan.
- Add Cake Batter: Pour the prepared cake batter evenly over the layered coconut, nuts, and chocolate chips, spreading it out smoothly.
- Swirl Cream Cheese Mixture: Drop spoonfuls of the cream cheese mixture over the cake batter. Using a skewer or butter knife, gently swirl the cream cheese into the cake batter to create a marbled effect without overmixing.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Cool and Serve: Allow the cake to cool slightly; it will be gooey inside but set enough to cut. Serve warm or at room temperature for best results.
Notes
- Toasting the coconut is optional but adds a wonderful depth of flavor and crunch.
- Make sure to grease only the bottom of the pan to prevent the coconut and nuts from sticking while keeping the sides clean.
- Use a light hand when swirling the cream cheese mixture to maintain distinct layers in the cake.
- Letting the cake cool slightly before cutting helps it hold shape better despite its gooey texture.
- Store leftovers covered at room temperature for 2 days or refrigerate for up to 4 days.
Keywords: earthquake cake, chocolate fudge cake, cream cheese swirl, easy chocolate cake, coconut pecan cake, one pan dessert
