Classic Earthquake Cake is a rich, gooey, “shake-the-kitchen” kind of dessert that tastes as dramatic as it looks. It gets its name from the way the cake cracks, bubbles, and shifts as it bakes—creating pockets of melted cream cheese, swirls of coconut, and nutty surprises in every bite. With a soft German chocolate cake base, a creamy frosting-like mixture baked right inside, and a crunchy coconut-pecan layer at the bottom, every slice is a decadent masterpiece. It’s messy, irresistible, and unbelievably easy.
Who This Recipe Is For
This recipe is perfect for:
- Chocolate lovers looking for a rich, gooey dessert
- Busy home bakers who want a “wow” cake with minimal steps
- Fans of poke cakes, dump cakes, and vintage church-style recipes
- Bakers who want a dessert that serves a crowd
- Anyone who loves the combination of pecans, coconut, and cream cheese
Why This Cake Is Called “Earthquake Cake”
As the cake bakes, the thick cream cheese mixture sinks, rises, and shifts, creating cracks in the cake and pockets of molten creaminess. The result is a cake that looks like an edible fault line—cracked, rippled, and beautifully messy. The final texture is a heavenly blend of:
- Gooey
- Fudgy
- Creamy
- Crunchy
- And irresistibly sweet
Ingredients
Bottom Layer
| Ingredient | Amount |
|---|---|
| Sweetened shredded coconut | 1 cup |
| Pecans, roughly chopped | 1 cup |
Cake Layer
| Ingredient | Amount |
|---|---|
| German chocolate cake mix (15.25 oz) | 1 box |
| Water | 1 cup |
| Vegetable or canola oil | 1/2 cup |
| Eggs | 3 |
Cream Cheese Layer
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 1 (8 oz) package |
| Butter, softened | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | 2 cups |
Step-by-Step Instructions
1. Preheat the Oven
Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Build the Bottom Layer
Sprinkle 1 cup shredded coconut evenly over the bottom of the dish.
Scatter 1 cup chopped pecans over the coconut.
This creates the sweet, crunchy base of the cake.
3. Prepare the Cake Batter
In a large mixing bowl, combine:
- Cake mix
- Water
- Oil
- Eggs
Mix until smooth and no lumps remain.
Pour the batter gently over the coconut and pecans.
4. Make the Cream Cheese Mixture
In another bowl, beat together:
- Softened cream cheese
- Softened butter
- Vanilla
Once smooth, add the two cups of powdered sugar and mix until creamy and thick.
5. Add the Cream Cheese Swirl
Spoon or scoop dollops of the cream cheese mixture all over the cake batter.
Use a knife or spatula to lightly swirl it into the batter.
Don’t overmix—big pockets of cream cheese are exactly what you want.
6. Bake
Bake for 45–50 minutes, or until the center is set and a toothpick inserted into the cake comes out clean.
It will look cracked, rippled, and messy… exactly how an Earthquake Cake should look.
7. Cool & Serve
Let the cake cool for at least 30 minutes before slicing.
The texture thickens and the cream cheese pockets settle as it cools.
Tips for Success
- Do not frost this cake—the cream cheese layer becomes its own built-in frosting.
- For deeper flavor, toast the pecans for 5 minutes before adding them.
- If you prefer a less-sweet cake, reduce powdered sugar to 1 1/2 cups.
- Use room-temperature cream cheese for the smoothest swirl.
Variations
Try these fun twists:
• Turtle Earthquake Cake
Add caramel drizzle and chocolate chips before baking.
• Peanut Butter Earthquake Cake
Swirl 1/4 cup peanut butter into the cream cheese mixture.
• German Chocolate Version
Add 1/2 cup chocolate chips + 1/2 cup additional pecans on top.
• Coconut Lover’s Edition
Add an extra 1/2 cup coconut into the cake batter.
Storage Instructions
- Room temperature: Up to 1 day
- Refrigerator: 4–5 days in an airtight container
- Freezer: Up to 2 months
Warm slices in the microwave for 10–15 seconds for a gooey, molten texture.
Frequently Asked Questions
Why does my Earthquake Cake crack so much?
Because it’s supposed to! The movement of the cream cheese mixture causes the cake to split and ripple.
Can I use a different cake mix flavor?
Yes—chocolate fudge, devil’s food, or even red velvet work beautifully.
Can I skip the coconut?
Yes. The cake will still be delicious; just add extra pecans or chocolate chips if desired.
Do I need to refrigerate it?
If keeping more than 24 hours, yes—because of the cream cheese.
Conclusion
Classic Earthquake Cake is one of those unforgettable, messy-in-the-best-way desserts that brings old-fashioned baking charm back to the kitchen. With gooey cream cheese, soft German chocolate cake, crunchy pecans, and sweet coconut, it’s a crowd-pleaser that comes together with almost no effort. Perfect for potlucks, birthdays, holidays, or any night you want something warm, rich, and comforting straight from the oven.
