Creamy, gooey, and studded with toasted coconut and pecans, Earthquake Cake is the kind of dessert that makes everyone reach for seconds. This one-pan treat combines a boxed German chocolate cake base with a luscious cream cheese layer that ripples and cracks during baking — hence the dramatic name and irresistible texture. Fun fact: some families bake this when they need a quick crowd-pleaser for potlucks or holidays, and it disappears fast.
If you love simple, crowd-friendly desserts, this recipe is for you. It’s straightforward to assemble, requires only pantry staples and a boxed cake mix, and is perfect for busy weeknights or last-minute gatherings. Want to explore a slightly different take or see another method? Try our other Earthquake Cake version for more ideas. Grab your mixing bowl — this is an easy, comforting dessert you’ll want to make again and again.
What is Earthquake Cake?
Why is it called Earthquake Cake? Is the kitchen about to shake? Not quite — the name is playful. The cake’s surface breaks, cracks, and shifts as the creamy filling bubbles up and sinks into the cake while baking, so the top looks like a little dessert landscape after an “earthquake.” Who doesn’t love a dessert with a dramatic name to tell guests? And, of course, this is a recipe that proves “the way to a man’s heart is through his stomach.” Try it and watch smiles spread around the table — then go ahead and call it a culinary tremor. Give it a try and see if your family agrees the name fits.
Why You’ll Love This:
- Rich and comforting texture: A moist German chocolate cake base meets a silky cream cheese topping that melts into pockets of sweet, gooey goodness. The contrast between the tender crumb and crunchy pecans is pure dessert heaven.
- Budget-friendly and time-saving: Using a boxed cake mix keeps things quick and affordable without sacrificing flavor. You’ll spend less time shopping and more time enjoying dessert with family.
- Crowd-pleasing toppings: Flaked coconut, chopped pecans, and chocolate chips add aroma, crunch, and bursts of chocolate that make each bite interesting and satisfying.
If you enjoy this dessert, you might also like a similar layered cake on the blog that focuses on caramel and pecans for a different nutty profile. Don’t wait — bake a pan tonight and see why it becomes a requested favorite.
How to Make:
Quick Overview
This Earthquake Cake is easy because the base uses a boxed German chocolate cake mix, and the cream cheese topping comes together on the stovetop for silky smoothness. The cake bakes in about 35 to 45 minutes and finishes with a rich, slightly gooey center and a crisp, textured top where the filling has melted in. Prep + bake time: approximately 10 minutes prep, 35 to 45 minutes baking, plus a short cool before serving.
Ingredients
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 box German chocolate cake mix (prepared per package directions with oil, eggs, and water)
- 1 (8 oz) package cream cheese, room temperature
- 4 cups confectioners’ sugar, sifted if lumpy
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (or to taste)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Make sure the pan is evenly coated so the cake releases easily.
- Sprinkle the 1 cup flaked coconut, 1 cup chopped pecans, and 1 cup chocolate chips evenly across the bottom of the pan. Press lightly so the toppings form an even layer.
- Prepare the German chocolate cake mix according to package instructions with the required oil, eggs, and water. Mix until smooth but do not overbeat.
- Pour the cake batter gently over the coconut and nut mixture, spreading it evenly with a spatula so the toppings stay near the bottom.
- In a saucepan, melt the 1/2 cup butter and the 8 oz cream cheese together over medium heat, stirring constantly until the mixture is smooth and lump-free. Reduce heat if it starts to bubble too vigorously.
- Remove from heat and beat in the 4 cups confectioners’ sugar and 1 teaspoon vanilla extract until smooth. The mixture will be thick and creamy.
- Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife to swirl slightly; you want pockets of cream cheese, not fully blended. This creates the earthquake effect.
- Bake for 35-45 minutes. The cake is done when the center is set but still slightly gooey and a toothpick inserted into the thickest part comes out with a few moist crumbs — not runny batter.
- Let cool slightly before slicing and serving warm. The cake is wonderful straight from the oven or at room temperature.
What to Serve With:
- Fresh berries or a mixed berry compote to add brightness and cut the richness.
- A scoop of vanilla or coconut ice cream for an indulgent pairing.
- Coffee, espresso, or a rich dark roast to balance the sweetness.
- Whipped cream sprinkled with toasted coconut for extra texture and presentation.
- A simple green salad with citrus vinaigrette if serving the cake as part of a larger menu.
Top Tips for Perfecting:
- Ingredient substitutions: If you prefer, swap pecans for walnuts or use semi-sweet chocolate chips for a less sweet bite. Light butter or margarine can work, but full-fat butter gives the best flavor.
- Timing adjustments: If you like a firmer cream cheese layer, bake an extra 5-8 minutes; for a softer, gooey center, stick to the lower end of the bake time.
- Flavor enhancements: Stir a teaspoon of instant espresso powder into the cake batter for a deeper chocolate flavor. Add a pinch of sea salt to the cream cheese topping for contrast.
- Common mistakes to avoid: Don’t overmix the boxed cake batter — that can make the cake tough. Also, be sure the cream cheese is softened to room temperature so it melts smoothly when combined with butter.
- Presentation tip: Toast the coconut and pecans lightly before using to deepen the aroma and add a golden color.
For another recipe variation that explores slightly different proportions and topping ideas, see this helpful guide with alternate options: another Earthquake Cake recipe.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The cream cheese layer needs refrigeration to stay safe and fresh.
- Freezing: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Shelf life details: Best eaten within 3-4 days refrigerated for optimal texture and flavor.
- Reheating: Warm slices in a microwave for 20-30 seconds or in a 325°F (160°C) oven for 8-12 minutes covered with foil to prevent drying. Serve with fresh toppings after reheating.
FAQs
Can I make this cake without a boxed cake mix?
Yes. Use your favorite German chocolate cake from scratch recipe and follow the same layering and cream cheese topping steps. Baking time may vary slightly.
Do I have to use pecans and coconut?
No. Pecans and coconut give the classic texture and flavor, but you can substitute walnuts or omit one or both if you prefer.
Why did my cream cheese topping sink completely?
If the topping is too thin or you mixed it into the batter, it can sink. Thickening with more confectioners’ sugar and dropping it in spoonfuls helps it stay layered and create the earthquake effect.
Can I prepare this ahead of time?
You can prepare the cake and refrigerate before baking for a short period, but it’s best baked fresh. Baked leftovers store well in the fridge.
Is this cake freezer-friendly?
Yes. Wrap slices tightly and freeze up to 2 months. Thaw in the refrigerator before reheating gently.
What if I don’t have a 9×13-inch pan?
You can use a similar-sized oven-safe dish; adjust baking time slightly if using a deeper or shallower pan.
Conclusion
Earthquake Cake is an easy, comforting dessert that lives up to its dramatic name — a moist German chocolate base punctuated with coconut, pecans, chocolate chips, and gooey swirls of cream cheese. It’s simple to assemble, budget-friendly, and perfect for family gatherings or potlucks. If you want a classic reference to compare techniques or ingredient ratios, check this trusted Earthquake Cake Recipe for another tried-and-true version. Give this recipe a try, share it with friends, and enjoy the delicious chaos it brings to your table.
Earthquake Cake
Equipment
- 9x13-inch Baking Pan
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 1 cup Flaked coconut
- 1 cup Chopped pecans
- 1 box German chocolate cake mix Prepared per package directions with oil, eggs, and water
- 8 oz Cream cheese Room temperature
- 4 cups Confectioners’ sugar Sifted if lumpy
- 1/2 cup Butter Melted
- 1 teaspoon Vanilla extract
- 1 cup Chocolate chips Or to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Sprinkle the flaked coconut, chopped pecans, and chocolate chips evenly across the bottom of the pan. Press lightly to form an even layer.
- Prepare the German chocolate cake mix according to package instructions with the required oil, eggs, and water. Mix until smooth but do not overbeat.
- Pour the cake batter gently over the coconut and nut mixture, spreading it evenly with a spatula.
- In a saucepan, melt the butter and cream cheese together over medium heat, stirring constantly until smooth.
- Remove from heat and beat in the confectioners’ sugar and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter and swirl slightly with a knife.
- Bake for 35-45 minutes until the center is set but slightly gooey.
- Let cool slightly before slicing and serving warm.
