Description
Earthquake Cake is a luscious American dessert that combines the rich flavors of German chocolate cake with gooey pockets of sweetened coconut, chopped pecans, and a creamy cream cheese mixture. This easy-to-make cake features a moist chocolate base topped with dollops of sweet cream cheese frosting and semi-sweet chocolate chips, creating a delightful texture contrast and a visually stunning ‘earthquake’ appearance once baked.
Ingredients
Scale
Cake Base
- 1 box German chocolate cake mix (plus ingredients listed on the box)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Cream Cheese Mixture
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
Topping
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Baking Dish. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Layer Coconut and Pecans. Evenly sprinkle the shredded sweetened coconut and chopped pecans over the bottom of the greased baking dish to create a flavorful base.
- Make Cake Batter. Prepare the German chocolate cake mix according to the package instructions, combining all required ingredients, then pour the batter carefully over the layered coconut and pecans in the dish.
- Mix Cream Cheese Frosting. In a separate bowl, beat the softened cream cheese, melted butter, and powdered sugar together until smooth and creamy, ensuring there are no lumps.
- Create Dollops on Cake. Spoon dollops of the cream cheese mixture over the cake batter without stirring, allowing it to sink and create the signature ‘earthquake’ texture.
- Add Chocolate Chips. Sprinkle the semi-sweet chocolate chips evenly over the top of the cream cheese dollops for added richness and texture.
- Bake the Cake. Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the edges are set and the center remains slightly gooey for the perfect texture.
- Cool and Serve. Let the cake cool in the pan for at least 15 minutes to set slightly before serving warm to enjoy the gooey richness at its best.
Notes
- The cream cheese and butter mixture will sink slightly during baking, creating gooey pockets that give the cake its distinctive ‘earthquake’ appearance.
- This cake is best served warm but can be stored at room temperature or refrigerated for up to 3 days without loss of flavor or texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
