“Wowzers did this come out GOOD. Made it for our small group and almost everyone went back for a second slice.”
Classic Earthquake Cake
A rich and indulgent dessert, this Earthquake Cake gets its name from the crackled top that forms as it bakes. With layers of moist chocolate cake, creamy swirls, sweet coconut, and crunchy pecans, it’s a crowd-pleasing treat that’s surprisingly simple to prepare.
Ingredients
For the Base:
- Sweetened shredded coconut – 1 cup
- Chopped pecans – 1 cup
For the Cake Layer:
- German chocolate cake mix (15.25 oz box) – 1
- Water – 1 cup
- Vegetable or canola oil – ½ cup
- Eggs – 3
For the Cream Cheese Mixture:
- Cream cheese (8 oz), softened – 1 package
- Butter, softened – ½ cup
- Vanilla extract – 1 teaspoon
- Powdered sugar – 2 cups
Directions
- Preheat and Prepare Pan: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer the Base: Spread the shredded coconut evenly over the bottom of the dish. Sprinkle chopped pecans over the coconut layer.
- Make the Cake Batter: In a mixing bowl, combine the German chocolate cake mix, water, oil, and eggs. Beat until the batter is smooth and uniform.
- Add Cake Layer: Gently pour the cake batter over the coconut and pecans, spreading it out evenly.
- Mix the Cream Cheese Layer: In another bowl, blend the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, mixing until fully incorporated and creamy.
- Create the Swirl: Drop spoonfuls of the cream cheese mixture on top of the cake batter. Use a knife or skewer to swirl the mixture lightly through the batter, creating a marbled effect. Avoid overmixing.
- Bake: Place in the oven and bake for 45–50 minutes, or until a toothpick inserted into the cake (not the cream cheese sections) comes out clean.
- Cool Before Serving: Let the cake sit for at least 30 minutes after baking to allow the layers to set before slicing and enjoying.
