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Classic Earthquake Cake Recipe

Classic Earthquake Cake Recipe

  • Author: kecha

Description

This Classic Earthquake Cake is an indulgent dessert made with layers of shredded coconut, chopped pecans, rich German chocolate cake, and a luscious cream cheese swirl. Named for its cracked and rumpled top, this cake delivers gooey, creamy, chocolatey goodness in every bite—perfect for parties, potlucks, or any sweet craving.

Ingredients

Scale

For the Base:

  • 1 cup sweetened shredded coconut

  • 1 cup pecans, roughly chopped

For the Cake Batter:

  • 1 (15.25 oz) box German chocolate cake mix

  • 1 cup water

  • ½ cup vegetable or canola oil

  • 3 large eggs

For the Cream Cheese Swirl:

  • 1 (8 oz) package cream cheese, softened

  • ½ cup unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 2 cups powdered sugar

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Layer the Bottom: Sprinkle the shredded coconut evenly over the bottom of the baking dish. Add chopped pecans on top.

  3. Prepare Cake Batter: In a large bowl, mix the German chocolate cake mix with water, oil, and eggs until smooth. Pour this batter over the coconut and pecans.

  4. Make Cream Cheese Mixture: In a separate bowl, beat together cream cheese, butter, and vanilla until smooth. Gradually mix in powdered sugar until fully incorporated.

  5. Swirl Into Cake: Drop spoonfuls of the cream cheese mixture on top of the cake batter. Use a knife or spatula to gently swirl it into the batter—don’t overmix.

  6. Bake: Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

  7. Cool and Serve: Allow to cool for at least 30 minutes before slicing and serving. Best served warm or at room temperature.

Notes

  • Swirling Tip: Swirl lightly for distinct pockets of cream cheese; overmixing will blend everything.

  • Add-ins: For more decadence, sprinkle chocolate chips or chopped toffee bits into the batter before baking.

  • Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

  • Serving Idea: Top with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce for an extra treat.

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Find it online: https://rangermt.com/classic-earthquake-cake-recipe/