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This earthquake cake recipe has been made and tested for over a decade, with hundreds of five star reviews behind it. I have been making this cake since 2013, and it continues to be one of the most popular recipes on my site. The cream cheese layer bakes directly into the cake and becomes a built-in frosting, so there are no extra steps. The cracks are intentional, part of what makes it special, and the reason this is such a dependable cake for any gathering.
What Is Earthquake Cake
Earthquake cake is a chocolate cake that cracks and shifts as it bakes, which is exactly how it got its name. A sweet cream cheese mixture sinks into the batter and creates a soft frosting like layer inside the cake. As it bakes, the top splits open to reveal pockets of chocolate, coconut, and pecans. It looks dramatic but is very easy to make.
Why This Earthquake Cake Works
This recipe uses a German chocolate cake mix as the base, which keeps things simple and reliable. The cream cheese mixture adds richness without needing extra frosting. Coconut and pecans give texture and balance the sweetness, while chocolate chips melt into the cake. Every ingredient has a purpose and nothing feels overdone.
I first made this earthquake cake back in 2013, and it has been on repeat ever since. It is one of those recipes that people make once and immediately save. With hundreds of ratings and years of reader feedback, this cake has proven itself as a go to dessert for parties, potlucks, and family gatherings. Another popular cake is Pig Pickin Cake, which starts with a box of cake mix too! For a big party make both of these cakes!
What makes this recipe special is how reliable it is. The cake mix base keeps it approachable, while the cream cheese layer turns into a built in frosting as it bakes. There is no extra decorating step and no guesswork. The cake cracks open on purpose, which is exactly how it gets its name.
For this update, I am sharing new photos and process shots so you can see exactly what each step should look like. If you have ever felt unsure about baking, this is a great recipe to build confidence. It is forgiving, dramatic in the best way, and always a crowd favorite.
Important Ingredients & What They Do
Here is an overview of the key ingredients in this recipe and what role they play in making it a success. Jump to the full recipe below for all ingredients, measurements, and directions.
- German Chocolate Cake Mix: This is the base of the cake and gives it that classic chocolate flavor without extra steps.
- Cream Cheese: The cream cheese mixture bakes into the cake and becomes a soft frosting layer inside.
- Shredded Coconut: Use sweetened coconut flakes for the best texture and flavor. More recipes that use shredded coconut – Church Window Cookies, Cowboy Cookies and 7 Layer Bars.
- Chocolate Chips: Semi sweet chocolate chips melt into pockets throughout the cake.
- Chopped Pecans: Pecans add crunch and pair perfectly with coconut and chocolate.
- Butter and Powdered Sugar: These create a smooth cream cheese mixture that sinks into the cake as it bakes.
How to Make Earthquake Cake
This is a super easy cake recipe with major wow factor. Just follow my simple steps below. You can also jump to the recipe card for the full recipe.
Prep oven and pan: Preheat the oven to 350 degrees F. Lightly spray a 9×13 inch pan with non-stick cooking spray.
Add first layer: Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
Combine cake ingredients: In a mixing bowl, combine the cake mix, oil, eggs, and water using a spatula or hand mixer on low.
Transfer cake batter: Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
Melt: In a saucepan, melt the butter and cream cheese.
Combine remaining ingredients: Using a mixer on low, beat in 1 pound of powdered sugar until it’s smooth.
Transfer final layer: Spread this mixture on top of the uncooked cake, using a thin spatula to swirl it into the cake.
Bake: Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test shouldn’t work because the cake should be more gooey in nature. Store any left over cake in the fridge.
What Makes It Crack Open
The cream cheese mixture is heavier than the cake batter, so it sinks as the cake bakes. As it moves downward, it pulls the cake with it and creates cracks on the surface. Those cracks are what give earthquake cake its signature look. The result is a cake that looks rustic and intentional.
Do You Frost Earthquake Cake
No frosting is needed for earthquake cake. The cream cheese mixture bakes into the cake and becomes a soft frosting layer inside. Adding frosting would be unnecessary and overly sweet. This is a true mix, bake, and serve cake.
How To Serve Earthquake Cake
Earthquake cake is perfect for parties, potlucks, and casual gatherings. Let the cake cool until just warm before slicing so it holds together. It is great served as is, or with a scoop of vanilla ice cream. The cracks and swirls make every slice look unique.
Storage and Make Ahead Tips
Store earthquake cake covered at room temperature for up to one day. Because of the cream cheese layer, refrigerate leftovers after that point. The cake stays moist for several days in the fridge. You can also bake it a day ahead and bring it to room temperature before serving.
Recipe Variations
For peanut butter lovers, replace the butter in the frosting mixture with creamy peanut butter. That will give the whole frosting a delicious peanut butter flavor!
Omit the nuts. Not a fan? Skip them!
Add chocolate chips AFTER baking. The chocolate will melt into the cake while it cools.
FAQs
Yes. It can be baked a day in advance and stored in the refrigerator.
No. Simply spoon it over the batter. It will naturally move and create the cracks as it bakes.
German chocolate works best, but a chocolate cake mix will also work.
That is normal and expected. The uneven top is part of what makes earthquake cake special.
Reviews
“Beth, Wow!!! I tried the Earthquake Cake – Simply Delicious and so easy to make. Had company and that was the dessert we had and everyone commented that it was AWESOME. Believe me it was and so glad to get your recipes as was so easy to make and simple ingredients.”
-Terri
“I made this for a poker tournament get together and it was a hit with everyone and myself. It’s not very often that I love the dessert I bake. I just made my second cake since Saturday. And the best thing is… It’s so easy to make..”
-Missie
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Earthquake Cake
Ingredients
- 15.25 oz box German Chocolate Cake Mix or Chocolate Cake Mix, do not prepare as directed on box, prepare as directed below
- ⅓ cup (66g) vegetable oil, olive oil or avocado oil work too
- 3 large eggs
- 1 ⅓ cup (315ml) water
- ⅔ cup (57g) sweetened shredded coconut
- ⅔ cup (113g) semi-sweet chocolate chips
- ½ cup (57g) chopped pecans
- ½ cup (113g) unsalted butter
- 8 oz (226g) cream cheese
- 1 pound powdered sugar, 3 and 3/4 cups (339-454g)
Video
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 9×13 inch pan with non-stick cooking spray.
- Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.2/3 cup (57g) sweetened shredded coconut, 2/3 cup (113g) semi-sweet chocolate chips, 1/2 cup (57g) chopped pecans
- In a mixing bowl, combine the cake mix, oil, eggs, and water using a spatula or hand mixer on low.15.25 oz box German Chocolate Cake Mix or Chocolate Cake Mix, 1/3 cup (66g) vegetable oil, 3 large eggs, 1 ⅓ cup (315ml) water
- Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
- In a saucepan, melt the butter and cream cheese.1/2 cup (113g) unsalted butter, 8 oz (226g) cream cheese
- Using a mixer on low, beat in 1 pound of powdered sugar until it's smooth.1 pound powdered sugar
- Spread this mixture on top of the uncooked cake, using a thin spatula to swirl it into the cake.
- Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature. Store any left over cake in the fridge.
Notes
I have made this cake twice now and while the flavor is good, the swirl layer sinks into the cake and it ends up looking nothing like what yours does. What did I do wrong??
can you put the cream cheese mixture in the middle instead of on the top
can you put the cream cheese mixture in the middle instead of putting it on top of cake
Okay no one else is hesitating about a POUND of powdered sugar?? It looks AMAZING, but… Can I cut out of cut down or substitute that sugar? <3
Hi Suzanne! It’s really not as much as you think. 1 pound of powdered sugar = 3 1/2 to 4 cups unsifted. 1 pound = 4 1/2 cups sifted powered sugar.
Mouth watering, calorie free(g), sumptuous love in a 9×13.
My mother in law sent me this recipe years ago. She got it out of her newspaper.It came with a quip “He who eats too much of this cake shall surely cause the earth to quake.”
I have made this cake 3 times. Each time I made sure I took it to work for sharing because this cake is so good I knew I would end up eating it all if left in my fridge. Everyone at work loved it too! So bad for you but so darn GOOD!!
Once the cream cheese mixture is all mixed up it may look like a whole lot to put on top of the cake but use it otherwise you’re just going to have a dry cake
Label the cake “contains nuts” if bringing to a potluck. You could help allergic people avoid a visit to the ER.
This is a wonderful old recipe that my mom shared with me in the 80’s. The only difference (& much easier) is to simply beat softened butter, cream cheese, powdered sugar & vanilla-without cooking-& dollop it on top of the cake batter in blobs & DO NOT STIR OR SWIRL. Then it really resembles an earthquake! Also, we never use chocolate chips. The big appeal of German Chocolate flavor is that it has a mild chocolate flavor that, by the way, is greatly enhanced by cinnamon (thanks to Mexican cuisine). Either way, it’s a delectable, luscious cake!!