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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
Has anyone tried this with a cake mix other than a chocolate one? My husband does not like chocolate cake. (Chocolate IN a cake is a different story…so the chocolate chips would be jusy dandy.) And, also, when you swirl in the butter cream cheese- do you JUST swirl that just into the cake mix layer or do you cut through all the layers? Mmm I am dying to try this!
Did you use sweetened or unsweetened coconut?
I used sweetened, but in a pinch, you could use either!
I want to make this cake a day ahead to bring to a party. If it is not cut should I refrigerate it or is it okay to leave it out covered?
Also when swirling the cream cheese etc mix in do you sswirl all the way to the bottom layer or just through the cake mix layer?
thanks!
Hi Polly! You don’t have to swirl all the way to the bottom if you don’t want to. Or you can put your knife or other utensil you’re using to swirl all the way to the bottom of the cake and swirl everything. It’s up to you! The cake is pretty adaptable!
Wonder what would happened if turned the cake upside down when done cooking, to put the nuts, chips and coconut on top instead of bottom….
i am making my third cake…everyone loved it….
I made this cake almost following the recipe for a friends’ birthday. I thought a pound of powdered sugar was a diabetic coma waiting to happen so I cut the sugar down to a cup and a half and only used half the cream cheese but same amount of butter and swirled it in triple chocolate cake mix that I had on hand. I subbed half the oil with apple sauce and sprinkled oat bran on op of the other yummy stuff on the bottom also. On top I drizzled chocolate and caramel toppings. No one was the wiser that it was just a little healthier and it got rave reviews. Thx for a great ooey gooey recipe.
I made this cake and I followed the recipes to the t. It was amazing and a hit with my family and co-workers.
This cake sounds sooooo yummy!
I just am not a fan of cream cheese and so many recipes are made with it!! I usually cannot think of a subsitute for it, but what about using maybe peanut butter instead with this recipe? Do you think that would work?
Made this cake yesterday, we were having out of town company…oh my, they all thought that there should be a law against anything tasting that good. It is very, very outstanding. Thank you for sharing this treasure.
I’ve make this cake for many years and my family loved it. I used a French Vanilla mix instead of chocolate when I made it for work because several co-workers are allergic to chocolate. This too was a HIT! It is great using other flavors of cake mix.
I really don’t like to use box cake mixes. Can I use the dry ingredients from a typical recipe and just use the wet ingredients as you have listed them?
Hi there! As I haven’t done that myself, I can’t recommend it but maybe it would work! Let us know!