Earthquake Cake

Maybe earthquake cake is named for its rugged appearance, which looks like a patch of ground rattled by a seismic quake. Or maybe the dessert got its name because it’s so indulgent that it rocks your world with just one bite. I say both!

This rich 13×9-inch cake recipe is made with German chocolate cake mix and a host of flavorful add-ins like chocolate chips, sweet coconut, crunchy pecans and pockets of cream cheese filling that caramelize beautifully as the cake bakes. The texture and sweetness of these combined ingredients are much like those of a classic magic cookie bar! This cake would be at home at the center of a birthday party or served as a potluck dessert at a family get-together. When I made it, my family and I could not get enough of it.

Earthquake Cake Ingredients

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• German chocolate cake mix: This specific variety of chocolate cake mix has a milder and sweeter flavor than other cake mixes.
• Cream cheese: Soften the cream cheese first so that it blends smoothly into the filling with no lumps.
• Shredded coconut: While shredded coconut is traditionally used in the frosting of German chocolate cakes, it’s layered at the bottom of this earthquake cake.
• Chopped pecans: The nuts are also layered at the base of the cake along with the coconut. Buy chopped pecans at the store, or chop the nuts yourself with a knife or food processor.
• Chocolate chips: Semisweet chips are the final ingredient for the base of the cake, but they can also be scattered over the top of the baked cake for an extra-chocolaty touch.
• Confectioners’ sugar: This fine type of sugar blends smoothly into the cream cheese filling. In a pinch, make confectioners’ sugar at home with granulated sugar and a blender.
• Butter: Either salted or unsalted butter is fine to use. Soften your butter quickly with a rolling pin or box grater.
• Eggs: Use three large eggs to prep the boxed German chocolate cake mix.
• Vegetable oil: Oil is another ingredient needed for the cake batter. A neutral-flavored vegetable oil such as canola or sunflower is best here.
• Vanilla extract: The cream cheese filling is flavored with a little vanilla. You can use homemade vanilla extract or a bottle of store-bought vanilla extract.
• Salt: Just a pinch of salt in the sweetened filling makes the flavor of the other ingredients pop.

Directions

Step 1: Make the cream cheese filling

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Preheat the oven to 350°F. Place the softened cream cheese, softened butter, vanilla extract and salt in a large mixing bowl. Beat them together with a hand mixer set to medium speed until they’re smooth, about three to four minutes. Add the confectioners’ sugar, one cup at a time, beating at low speed after each addition until all of the sugar is blended in and the mixture is smooth. Then, set the cream cheese mixture aside.

Step 2: Assemble the bottom layer

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Grease a 13×9-in. baking dish. Then, layer the shredded coconut, chopped pecans and chocolate chips in the bottom of the prepared dish.

Editor’s Tip: If you’d like, you can keep 1/2 cup of chocolate chips to sprinkle over the cake when it comes out of the oven. Also, consider saving your butter wrappers to easily grease baking pans for recipes like this one.

Step 3: Add the cake batter

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In a separate large bowl, combine the German chocolate cake mix, eggs, vegetable oil and 1 cup of water. Beat the mixture for two to three minutes or until smooth. Then, pour the cake batter into the baking dish to cover the nuts, coconut and chocolate chips.

Step 4: Add the cream cheese filling

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Spoon large dollops of the cream cheese filling over the top of the cake batter.

Editor’s Tip: Don’t worry about spacing the filling evenly or making dollops all the same size. The baked cake looks better with a more rustic, uneven placement.

Step 5: Bake the cake

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Slide the pan into the oven and bake the cake for 35 to 40 minutes. To avoid overbaking, begin checking the cake at the 30-minute mark.

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It’s done baking when the cake is set at the edges and has just a slight wobble in the center. (A cake tester inserted in the center will NOT come out clean.) Move the pan to a wire rack to completely cool. Slice the cake and serve it with vanilla ice cream, if desired.

Editor’s Tip: The cake will take about an hour to cool completely. If you saved some chocolate chips, sprinkle them over the top of the cake once it has cooled.

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Earthquake Cake Variations

• Use other chocolate chips: For an even sweeter cake, use white chocolate and/or milk chocolate chips in place of some of the semisweet chips.
• Try other nuts: Chopped almonds, macadamia nuts or walnuts are also tasty in this cake. They all pair well with shredded coconut.
• Make it with other chocolate cake mixes: Go with this option for a stronger chocolate flavor, or if a German chocolate cake mix isn’t available. Chocolate boxed cake mix varieties include devil’s food, chocolate fudge and milk chocolate.
• Add sprinkles: Tailor your earthquake cake to holiday celebrations or a birthday party, by scattering sprinkles over the top of the cake as soon as it comes out of the oven.

How to Store Earthquake Cake

Because earthquake cake is made with cream cheese, it’s best to store it in the fridge. Cover the pan tightly with food storage wrap to keep the cake moist, especially between servings.

How long does earthquake cake last?

If you keep the cake chilled and covered tightly, it should last for up to a week. However, it’s unlikely that earthquake cake will actually stick around that long. This is one of those desserts that everyone will have everyone sneaking to the refrigerator to take a forkful (I would know, because that’s what I did with my earthquake cake!).

Earthquake Cake Tips

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Do you serve earthquake cake warm or cold?

Earthquake cake is one of those versatile treats that’s delicious at any temperature. Serve still-warm or room-temperature slices for an almost melty texture in the center and puddles of cream cheese filling. Or, serve the cake cold for a texture that’s fudgy and especially rich. Once you’ve decided on a temperature, you can enjoy earthquake cake just as it is, or add a dollop of whipped cream or vanilla ice cream.

How do you fix an overbaked earthquake cake?

The difference between a cake that’s perfectly baked and one that’s overbaked (a common cake mistake) often comes down to mere minutes, and that’s true of earthquake cake, too. Check it after about 30 minutes in the oven; the cake is done when it’s set at the edges, has a tiny wobble in the middle and a tester inserted in the center still has wet batter on it. If your tester comes out clean, that means your earthquake cake has baked a little too long.

The good news is that earthquake cake will still have moisture thanks to the cream cheese filling and coconut. It won’t be as fudgy, but it will still taste good. Refrigerating the cake once it cools will also help it taste more moist and rich.