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Earthquake Cake Recipe

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4.1 from 88 reviews

Earthquake Cake is a rich and indulgent dessert featuring layers of German chocolate cake batter, shredded coconut, chopped pecans, semi-sweet chocolate chips, and a swirled cream cheese topping. This moist, flavorful cake delivers a perfect balance of textures and sweet flavors, making it an irresistible treat for gatherings and special occasions.

  • Total Time: 55-60 minutes
  • Yield: 12 servings

Ingredients

Base Layer

  • ¾ cup sweetened shredded coconut
  • ¾ cup pecans, roughly chopped

Cake Batter

  • 15.25 ounce box German Chocolate Cake mix (ingredients as required by package: water, eggs, oil)
  • ¾ cup semi-sweet chocolate chips

Cream Cheese Mixture

  • 8 ounces block cream cheese, room temperature
  • ½ cup unsalted butter, melted and cooled
  • 1½ teaspoons vanilla extract
  • 3 cups powdered sugar, sifted

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Spray a 9×13 glass baking dish thoroughly with non-stick baker’s spray to ensure the cake releases easily after baking.
  2. Add Coconut and Pecans: Evenly sprinkle the sweetened shredded coconut followed by the roughly chopped pecans across the bottom of the prepared baking dish. This mixture forms a flavorful crust base.
  3. Prepare Cake Batter: Prepare the German chocolate cake batter according to the package instructions, using the designated amounts of water, eggs, and oil recommended for your specific box mix.
  4. Assemble Cake Layer: Pour the prepared cake batter evenly over the coconut and pecan layer in the baking dish. Then, evenly sprinkle the semi-sweet chocolate chips on top of the batter.
  5. Beat Cream Cheese: In a large mixing bowl, beat the room temperature cream cheese on medium speed using an electric mixer until it becomes smooth and fluffy, about 1 to 2 minutes.
  6. Add Butter and Vanilla: Add the melted and cooled unsalted butter along with the vanilla extract to the cream cheese. Mix again on medium speed until fully combined and the mixture remains smooth and fluffy.
  7. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese mixture while mixing on low speed to keep it thick and smooth without powder clouds.
  8. Apply Cream Cheese Dollops: Using a spoon or small scoop, add large dollops of the cream cheese mixture over the layer of German chocolate cake batter.
  9. Swirl Mixture: Take a butter knife and gently swirl the cream cheese dollops into the cake batter to create a marbled, earthquake effect across the top layer.
  10. Bake: Bake in the preheated oven for 45 to 50 minutes or until the center of the cake is set and doesn’t wobble when you gently shake the baking dish.
  11. Cool Before Serving: Remove the cake from the oven and allow it to cool on the counter for at least 5 minutes before slicing and serving to enhance flavors and texture.

Notes

  • Be sure your cream cheese is fully softened to prevent lumps in the cream cheese mixture.
  • Allow the cake to cool slightly so it slices cleanly and layers hold together.
  • You can substitute pecans for walnuts if preferred.
  • This cake is best enjoyed within 2 days of baking; store tightly covered in the refrigerator.
  • For an even richer flavor, consider adding a teaspoon of espresso powder to the cake batter.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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