This post may contain affiliate links. Please read our disclosure policy.
Earthquake Cake starts with a box of german chocolate cake mix, then add in coconut, chocolate chips, pecans, and a yummy cream cheese swirl!
You don’t have to frost earthquake cake because the cream cheese mixture becomes a layer of frosting INSIDE the cake.
It cracks open after baking, resulting in the name – Earthquake cake! It’s one of the best cakes to serve for a party.
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!
Where did the name come from?
I’m not really sure how this cake got its name, but it’s rich with german chocolate flavor, pecans, coconut, and the secret ingredient – a powdered sugar, cream cheese, and butter swirl layer.
It’s amazing and a lot of you agree with me based on your comments!
Ingredients
- german Chocolate Cake Mix – the base of the cake
- vegetable oil
- large eggs
- water
- shredded coconut – use sweetened coconut flakes
- semi-sweet chocolate chips
- chopped pecans
- unsalted butter
- cream cheese – use full-fat or 1/3 fat
- powdered sugar
More recipes that use shredded coconut – Church Window Cookies, Cowboy Cookies and 7 Layer Bars.
Earthquake Cake Layers
Layer #1 (on the left) – chocolate chips, pecans, and coconut
Layer #2 (on the right) – german chocolate cake mix
Layer #3 – the butter, cream cheese, powdered sugar goodness. Let’s not think about the calories.. they don’t exist :)
The swirl – Earthquake cake is all about that frosting swirl! The frosting bakes into the cake.
How To Assemble Earthquake Cake
- Preheat the oven to 350 degrees F.
- Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
- Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
- Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
- Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
- In a saucepan, melt the butter and cream cheese.
- Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it’s smooth to the butter/cream cheese.
- Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
- 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.
- Enjoy! Store any left over cake in the fridge.
The very first time I baked this, I think I overcooked mine slightly.
The end result is suppose to be a bit more gooey and not completely cake-like, so be sure to watch your cooking time! But nevertheless this earthquake cake was phenomenal and was the talk of the night at our pot luck.
Time Required
- 10 minutes to prep the cake
- 35-45 minutes to bake
How to Store, Freeze, and Reheat
To store leftovers, cover the pan with a lid or plastic wrap or scoop the leftovers into an airtight container. Store in the fridge due to the cake containing cream cheese.
To freeze, bake the cake in a freezer safe container. Allow it to cool completely then wrap the pan well in plastic then again in foil. Label and place in the freezer. To thaw place in the fridge overnight.
Pro Tips
The frosting layer is thick. I recommend using a cookie scoop to drop dollops of the mixture over the cake. Then use a spatula to swirl the frosting into the cake.
Don’t go over board with swirling. You don’t want to fully mix the 2 layers.
For a super beautiful swirl, transfer the frosting mixture to a piping bag and pipe swirls in and over the cake batter.
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.
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
More Recipes From The First Year
Tap stars to rate!
Earthquake Cake
Ingredients
- 1 box German Chocolate Cake Mix, do not prepare as directed on box, prepare as directed below
- ⅓ cup vegetable oil
- 3 large eggs
- 1 & ⅓ cup water
- ⅔ cup sweetened shredded coconut
- ⅔ cup semi-sweet chocolate chips
- ½ cup chopped pecans
- 1 stick unsalted butter, 1/2 cup
- 8 oz cream cheese
- 1 pound powdered sugar, 3 and 3/4 cups
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
- Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
- Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
- Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
- In a saucepan, melt the butter and cream cheese.
- Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it’s smooth to the butter/cream cheese.
- Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
- 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.
- Enjoy! Store any left over cake in the fridge.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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.