Dessert

Earthquake Cake Recipe

ByMarina Montclair January 6, 2026January 6, 2026

Introduction

Earthquake Cake is a decadent treat that combines rich chocolate, creamy swirls of cream cheese, and a delightful crunch of coconut and nuts. This easy-to-make dessert is perfect for sharing and sure to impress your family and friends with its gooey center and flavorful layers.

A rich chocolate cake slice with two visible layers sits on a white plate over a white marbled surface. The bottom layer is a thick, moist, dark brown chocolate cake with a soft and slightly crumbly texture. Above it is a smooth, creamy white layer with small dark chocolate chunks embedded inside. The top is decorated with numerous glossy dark chocolate chips scattered evenly and drizzled with thin lines of shiny dark chocolate sauce. The edges of the cake are clean, and the whole piece looks moist and decadent. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz Chocolate Cake Mix (any standard mix will do)
3 large Eggs (as instructed on the package)
0.5 cup Vegetable Oil (ensures a moist cake)
1 cup Water (for hydration)
8 oz Cream Cheese (softened and at room temperature)
0.5 cup Unsalted Butter (melted)
2 cups Powdered Sugar (no substitutes recommended)
1 cup Sweetened Shredded Coconut (can be substituted or omitted)
1 cup Chopped Pecans (or walnuts/slivered almonds)
1 cup Chocolate Chips (variations welcome)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Sprinkle the sweetened shredded coconut evenly across the bottom of the dish, then add the chopped pecans on top.
Step 3: Prepare the chocolate cake batter according to the package instructions, combining the cake mix, eggs, vegetable oil, and water.
Step 4: Pour the prepared cake batter over the coconut and pecans in the baking dish.
Step 5: In a bowl, mix the softened cream cheese, melted butter, and powdered sugar until smooth. Drop spoonfuls of this cream cheese mixture over the chocolate batter and gently swirl to create a marbled effect.
Step 6: Sprinkle the chocolate chips evenly over the top of the batter.
Step 7: Bake for 45 to 50 minutes, until the center is set but still slightly gooey.
Step 8: Allow the cake to cool in the baking dish for 15 minutes before serving warm.

Tips & Variations

For extra flavor, try substituting pecans with walnuts or slivered almonds.
If you prefer a nut-free version, omit the nuts and add extra chocolate chips instead.
Use cream cheese at room temperature to ensure a smooth, easy-to-swirl topping.
Adding a pinch of cinnamon to the cake batter can enhance the chocolate’s richness.

Storage

Store leftover Earthquake Cake in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 15-20 seconds to enjoy the gooey texture again. This cake also freezes well—wrap tightly and freeze for up to 2 months, thaw overnight in the fridge before serving.

How to Serve

A close-up view of a slice of two-layered cake on a white plate with a white marbled texture beneath. The bottom layer is dark, moist chocolate cake with a crumbly texture. The top layer is thick, creamy beige cheesecake with visible dark chocolate bits inside, smooth in texture. The cheesecake is topped with many dark chocolate chips and drizzled with thin lines of dark chocolate sauce. The background shows the rest of the cake with similar layers and toppings in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, homemade chocolate cake batter works well. Just be sure it’s not too thick to pour over the nuts and coconut.

Can I make this cake ahead of time?

Absolutely! You can assemble it the night before and bake it fresh the next day. Just cover the unbaked dish tightly and keep it refrigerated overnight.