Earthquake Cake

A baked chocolate brownie dessert in a rectangular white dish, featuring a swirled pattern of cream cheese on top. A bowl of chocolate chips and a wire rack are partially visible nearby.

4.20 from 590 ratings

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: cake doctor earthquake cake, earthquake cake

Servings: servings

Author: Beth

Equipment

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)

Instructions

Preheat the oven to 350 degrees F.
Lightly spray a 9x13 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.

Video

Notes

Nutrition