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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
This was a great recipe. The hit of my office carry-in. Thanks.
WOOHOO!!!
I made this today for my family and it is super yummy! I love the chocolate chips and walnuts especially! But my cake didn’t look anything like yours. When I put the cream cheese mixture in, it sunk right to the bottom and even though I (tried to) spread it around with a knife it all came together in the middle… Not sure why this happened… Do you let the cream cheese mixture cool a little before putting it in the cake?!
Thanks in advance for the answer:)!
Hi, wanted to make this today for a gathering and was wondering if anyone had tried doing individual cup cake size cakes. If so how long would I bake them for? ??
As I am in Australia we don’t get the cake mix you are using any suggestions for a substitute that I could use please? Thank you in advance.
I’d suggest chocolate cake mix!
I made this cake yesterday afternoon for a gathering in the evening. Cake was totally cooled by then. We had mixed reactions. Some loved it. One youngster said it was “gooey.” I thought it definitely should be served warm with ice cream.
I come from a family of dessert snobs. We all agreed it was good but not a keeper.
Even though this recipe was posted a while ago, I would like to say what talent you have Beth! I don’t know if my cake would come out like yours, but I will give it a go and see what happens.
Check out my blog if any of you are interested, I attempted to make a summer rainbow fruit smoothie, but it is not exactly rainbow =D and I ave to mention that I am a new blogger.
My blog is http://www.21stcenturycreativewriting.com
If this includes a cake mix I don’t think it can be called gluten free. Also, please include all ingredients up front. Half way into making this only to find out I had to make a German chocolate cake mix by scratch or run to the store.
Hi Melissa! Yes, we’ve been having issues with pinterest labeling this recipe as gluten free and it isn’t. Our ingredients list is clear, so were you looking at the list that pinterest gives?
Hi, I tried this cake for New Year’s dessert and it was yummy. However, The coconut looked too roasted and I found it a bit difficult to remove from the pan. Wondering if I shld have used a glass dish instead of a dark pan? Also I kept checking to make sure I didn’t leave it in the oven to long. Any help would be appreciated.
Hi Hilda! I know that dark pans cook faster – so maybe a glass pan would work better in your oven?
Been using this recipe for many years now. Always a hit! Thank you for sharing
I STARTED BAKING THIS CAKE WHEN I WORKED IN A HOSPITAL KITCHEN WE MADE IT A LITTLE DIFFERENT YOU MAY WANT TO TRY IT. I TOOK AWAY THE NUTS AND COCONUT FOLLOWED THE REST OF YOUR DIRECTIONS AND AFTER CAKE WAS COOLED I WOULD PUT CHOCOLATE GANACHE ON TOP AND SERVE PATIENTS AND STAFF LOVED IT.
YUM! Love the idea of the chocolate ganache!
I really think you should warn people about the pan to use AND using nonfat cream cheese. I had to read about 40 comments before spotting the “do not use Lowe fat cream cheese” suggestion. Of course, I’m making this cake for a church party and already had “lower fat cream cheese.” Hoping it still turns out.