Print

Easy Earthquake Cake Recipe

Print Recipe

★★★★★

4.4 from 93 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Cake Batter: Pour the prepared cake batter evenly over the layered coconut, nuts, and chocolate chips, spreading it out smoothly.
  7. 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.
  8. 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.
  9. 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

Find it online: https://cookwithyana.com/easy-earthquake-cake-recipe/