Have you ever made a cake that looks like a beautiful disaster but tastes like an absolute dream? That is exactly what we have here. This recipe takes the rich, nutty flavor of a German chocolate base and creates a texture explosion with a cream cheese swirl that sinks right into the batter while baking.
The best part is that you don’t even need frosting. The “earthquake” effect creates crags and crevices filled with sweet cream cheese and crunchy pecans, making every slice a perfect mix of gooey and crunchy. It is a simple flavor pop that feels like magic.
Why This Recipe is a Keeper
This cake is the definition of perfectly imperfect. It gets its name because the batter cracks and splits open during baking, revealing pockets of delicious cheesecake filling. It is effortless baking at its finest.
- Texture Heaven: You get crunch from the pecans and coconut, fluffiness from the chocolate cake, and creaminess from the cheese filling.
- No Frosting Needed: The filling becomes the topping, saving you time and mess.
- Crowd Pleaser: It looks rustic and impressive, perfect for potlucks where flavor matters more than pristine decoration.
- Simple Ingredients: It starts with a box mix but tastes completely homemade thanks to the smart additions.
Earthquake Cake
- Total Time: 50 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This decadent Earthquake Cake features a rich German chocolate base loaded with coconut and pecans, then swirled with a luscious cream cheese filling. As it bakes, the batter cracks and craters, creating a gooey, self-frosting dessert that is as impressive as it is easy to make.
Ingredients
- 1 box (15.25 oz) German chocolate cake mix
- 1 cup flaked coconut
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Sprinkle the flaked coconut and chopped pecans evenly across the bottom of the prepared pan to create a base layer.
- In a large bowl, combine the German chocolate cake mix, water, oil, and eggs, and beat with an electric mixer until smooth.
- Carefully pour the chocolate batter over the coconut and pecan layer without mixing them together.
- In a separate bowl, beat the softened cream cheese, melted butter, and vanilla until creamy, then gradually mix in the confectioners’ sugar until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter and gently swirl with a knife to create pockets of filling.
- Bake for 30 to 40 minutes until the cake is set but slightly wobbly in the center; let it cool completely in the pan before slicing.
Notes
To ensure a perfectly smooth ‘earthquake’ swirl, make sure your cream cheese is completely at room temperature before mixing to prevent lumps. This cake is incredibly versatile and can be served warm for a gooey texture or chilled for a denser, fudge-like consistency. Store any leftovers in the refrigerator to keep the cream cheese filling fresh.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Flavor Stars
This recipe relies on a few key players to create that signature earthquake effect. Here is what you need to grab from the pantry.
- German Chocolate Cake Mix: This specific mix is crucial because it is not as sweet as milk chocolate, balancing the rich filling perfectly.
- Flaked Coconut & Chopped Pecans: These go on the bottom of the pan first. They toast slightly and provide a sturdy, crunchy foundation.
- Cream Cheese: Ensure it is softened to room temperature so your swirl is silky smooth without lumps.
- Unsalted Butter: Melts into the cream cheese for that rich, cheesecake-like flavor.
- Confectioners’ Sugar: Sweetens the cream cheese mixture and helps create that crusty, crackly top.
- The Basics: You will also need eggs, oil, water, and a splash of vanilla extract to round out the flavors.
The Simple Process
Step 1: Lay the Foundation
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan. This is important: sprinkle your flaked coconut and chopped pecans evenly across the bottom of the pan. This creates a crust that prevents the cake from sticking and adds a massive flavor pop.
Step 2: Mix the Batter
In a large bowl, combine the German chocolate cake mix, water, oil, and eggs. Use an electric mixer on medium speed to beat the batter until it is well combined and smooth. Pour this chocolate batter gently over the coconut and pecan layer in the pan. Do not mix them together; just let the batter sit on top.
Step 3: Create the Earthquake
In a clean bowl, beat the softened cream cheese, melted butter, and vanilla extract until creamy. Gradually mix in the confectioners’ sugar until the mixture is smooth. Drop spoonfuls of this mixture all over the top of the cake batter. You can gently swirl it with a knife, but don’t over-mix—you want distinct pockets of cream cheese.
Step 4: Bake and Cool
Bake for about 30 to 40 minutes. The center should be set but might still wobble slightly due to the filling. A toothpick won’t come out perfectly clean because of the cream cheese, and that is okay. Let it cool completely in the pan before cutting.
Jasmine’s Flavor Tips
This cake is forgiving, but a few simple tweaks ensure it turns out amazing every time.
- Room Temp is Key: Make sure your cream cheese is truly at room temperature. If it is cold, you will have lumpy filling instead of a smooth, luscious swirl.
- Don’t Over-Swirl: When you add the cream cheese dollops, resist the urge to marble it too much. You want big pockets of filling that sink and create the “crater” look.
- The Mix Matters: If you can’t find German chocolate mix, you can use a standard chocolate mix, but the flavor profile changes slightly. If you love deep chocolate flavor, check out our German Chocolate Cake guide for more inspiration on that specific taste profile.
- Watch the Nuts: If you are allergic to pecans, walnuts work beautifully as a substitute, offering a slightly more bitter note that cuts the sugar.
Make It Yours
While the classic version is stunning, you can easily switch up the flavors to suit your mood.
- Red Velvet Earthquake: Swap the German chocolate mix for a Red Velvet box mix. The red color against the white cream cheese looks incredible.
- Spice It Up: Add a teaspoon of cinnamon or a pinch of cayenne to the chocolate batter for a Mexican chocolate vibe.
- Fruity Twist: If you prefer fruit over chocolate, you might enjoy the simplicity of a 3-Ingredient Dump Cake, which uses a similar “dump and bake” philosophy but with fruit filling.
- Chocolate Overload: Stir a half-cup of chocolate chips into the cream cheese mixture for extra melty pockets.
How to Serve
Since this cake is rich and self-saucing, it doesn’t need much, but a few additions can make it extra special.
- Temperature: It is fantastic warm, right out of the pan, but the texture becomes fudgier after chilling in the fridge.
- Creamy Pairing: A scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream cuts through the sweetness beautifully.
- Coffee Companion: The pecans and coconut make this an excellent brunch cake to serve alongside hot coffee. If you are looking for something more traditional for a party, you might prefer our classic Devil’s Food Cake instead.
The Sweet Spot
This Earthquake Cake proves that messy can be magnificent. It is the perfect recipe for when you want maximum flavor with zero stress. The combination of toasted coconut, crunchy pecans, and that irresistible cream cheese swirl makes every bite an adventure.
If you enjoyed this easy chocolate fix, you have to try our Simple Chocolate Wacky Cake for another egg-free wonder. For a different take on this classic style, you can also check out this version from 12 Tomatoes.
Don’t forget to share your messy masterpieces with us! Tag us on Instagram, pin this recipe on Pinterest, or show off your bake on Facebook!
