Classic Earthquake Cake
A decadent, gooey chocolate and coconut cake that “cracks” like an earthquake as it bakes! Perfect for chocolate lovers.
Ingredients
For the Base:
-
1 cup sweetened shredded coconut
-
1 cup chopped pecans or walnuts (optional)
-
1 box (15.25 oz) German chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
For the Filling:
-
1 (8 oz) package cream cheese, softened
-
½ cup (1 stick) unsalted butter, softened
-
2 cups powdered sugar
-
1 tsp vanilla extract
-
1 cup chocolate chips (semisweet or dark)
Instructions
-
Prep the Pan:
-
Preheat oven to 350°F (175°C).
-
Grease a 9×13-inch baking dish.
-
Sprinkle coconut and nuts evenly over the bottom.
-
-
Make the Cake Batter:
-
Prepare cake mix according to package instructions (typically eggs, oil, water).
-
Pour batter over the coconut and nuts—do not stir!
-
-
Make the Cheesecake Filling:
-
In a bowl, beat cream cheese and butter until smooth.
-
Mix in powdered sugar and vanilla until creamy.
-
Drop spoonfuls of this mixture over the cake batter, then swirl lightly with a knife.
-
Sprinkle chocolate chips on top.
-
-
Bake & “Quake”:
-
Bake for 40–50 minutes, until the top is cracked and a toothpick inserted comes out mostly clean (a few crumbs are fine).
-
Let cool 15–20 minutes—the cake will sink slightly as it sets.
-
-
Serve:
-
Best served slightly warm with ice cream or whipped cream!
-
Tips & Variations
-
Coconut Hater? Swap for crushed Oreos or peanut butter chips.
-
Extra Gooey: Add a layer of caramel sauce before baking.
-
Gluten-Free? Use a GF chocolate cake mix.
This cake is messy, rich, and unforgettable—just like a real earthquake! 🌋🍫😋