Earthquake Cake: Irresistibly rich and creamy.

Why It’s Called Earthquake Cake

This cake gets its name from how it looks. It cracks and sinks as it bakes. I still laugh at that. It looks like a little earthquake hit it.

The cake batter rises, but the creamy layer sinks in. This creates delicious cracks and valleys. That is where the chocolate chips will go later. It is a beautiful mess.

A Little Story From My Kitchen

The first time I made this, my grandson watched it bake. He saw the top crack open. He yelled, Grandma, the cake is breaking! We both giggled.

I told him it was supposed to do that. It is part of the magic. Now, he asks for the cracked cake every time he visits. It makes a wonderful memory.

Let’s Talk About the Toasted Coconut

Toasting the coconut is a small step. But it makes a big difference. It turns a sweet flavor into a nutty, warm one. Doesn’t that smell amazing?

This matters because little touches create big flavors. Cooking is about paying attention to the small things. It shows you care. What is your favorite small step in baking?

The Big Lesson in This Recipe

This cake teaches us that imperfections can be perfect. The cracks are not a mistake. They are what make the cake special and delicious.

This matters in life, too. Our own little cracks and quirks make us who we are. We should celebrate them. Fun fact: The toothpick test doesn’t work here because the cream cheese stays soft!

Making It Your Own

You can change this cake to be yours. Do you like walnuts more than pecans? Use them! Not a fan of coconut? You can leave it out.

Your kitchen is your playground. Have fun with it. What is one ingredient you would love to try in this cake? I would love to hear your ideas.

Ingredients:

Ingredient	Amount	Notes
flaked sweetened coconut	1 ½ cups	divided
pecans	1 ½ cups	chopped
Betty Crocker Super Moist Butter Recipe Chocolate Cake Mix	1 box	plus ingredients on box to make cake (eggs, butter, water)
cream cheese	1 8 oz block	softened
salted butter	½ cup	softened
powdered sugar	2 cups
vanilla extract	1 tsp
semi sweet chocolate chips	½ cup

My Famous Earthquake Cake

This cake is a family legend. My grandson calls it the “cracked earth” cake. It looks all crazy and lumpy on top. But that is the best part, I promise. It is rich, creamy, and full of surprises.

Every bite is a little adventure. You get chocolate, nuts, and a sweet cream cheese swirl. I love making it for big family dinners. It always disappears so fast. Doesn’t that smell amazing?

Ingredients

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 box (approx. 15.25 oz) chocolate cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
• 1 package (8 oz) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

Step 1: First, we toast the coconut. Spread it on a baking dish. Put it under the broiler for just a minute or two. Watch it like a hawk. It can burn in a blink. You want it a nice golden color.

Step 2: Now, make the cake batter. Just follow the directions on the box. It is so easy. My granddaughter loves to stir this part. Set the bowl aside when you are done.

Step 3: Time for the secret swirl. Mix the soft cream cheese and butter together. No lumps allowed. Then stir in the powdered sugar and vanilla. This stuff is so good you could eat it with a spoon. (But don’t, we need it for the cake!)

Step 4: Let’s build our earthquake. Put the toasted coconut and pecans in the bottom of your pan. Pour the chocolate cake batter right over the top. Now, drop big spoonfuls of the cream cheese mix all over. Do not stir. The oven will do the magic.

Step 5: Bake your cake. The recipe says 50 minutes. But I always check at 40. Ovens can be tricky, you know. (A hard-learned tip: The toothpick test does not work here. Just make sure the top is not jiggly anymore.)

Step 6: As soon as it comes out, sprinkle on the chocolate chips. The heat will make them melt just right. Let the whole thing cool before you cut it. This is the hardest part. Waiting makes it set up perfectly.

What’s your favorite cake mix flavor to experiment with? Share below!

Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Dessert, Cake

Shake Up Your Earthquake Cake

This recipe is wonderful as it is. But you can also have fun with it. Try one of these simple twists to make it your own. I still laugh at how my neighbor adds peanut butter cups.

• Cookie Quake: Use chocolate chip cookie dough instead of cake mix. Press it into the pan first.
• Berry Boom: Swap the coconut for dried cranberries. It adds a little tart zing.
• Minty Fresh: Use mint chocolate chips on top. It tastes like a cool, creamy shake.

Which one would you try first? Comment below!

Serving Your Masterpiece

This cake is a star all by itself. But a little extra touch makes it special. I love serving it with a scoop of vanilla ice cream. The cold ice cream with the warm cake is heavenly.

For a pretty plate, add a few fresh raspberries. A little dusting of powdered sugar looks lovely, too. It is perfect for a birthday or a simple Tuesday.

What to drink? A tall glass of cold milk is my top pick. For the grown-ups, a cup of strong black coffee cuts the sweetness nicely. Which would you choose tonight?

Keeping Your Earthquake Cake Happy

This cake is so rich, you will have leftovers. Let the cake cool completely first. Then cover the pan tightly with foil.

It will stay fresh on the counter for a few days. You can also freeze slices for later. Just wrap them well in plastic wrap.

I once sent a slice to my neighbor. She froze it for a whole month. She said it tasted just as good thawed.

This matters because a good treat should never go to waste. Batch cooking means a sweet surprise is always ready. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Cake Shakes

Is your coconut burning? Watch it like a hawk. It toasts very fast under the broiler.

I remember when I forgot mine once. I ended up with black flakes instead of golden ones. It made a real mess.

Is the cream cheese lumpy? Make sure it is very soft. Mixing it well first makes a smooth, creamy swirl.

Is the top too jiggly? Your oven might run cool. Trust the timer, but use your eyes too. This matters for a perfect texture.

Solving small problems builds your cooking confidence. You learn to trust your own two hands. Which of these problems have you run into before?

Your Earthquake Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes. Just use your favorite gluten-free chocolate cake mix.

Q: Can I make it ahead? A: Absolutely. Bake it a day before you need it.

Q: What if I don’t like coconut? A: You can leave it out. The cake will still be delicious.

Q: Can I make a smaller cake? A: Sure. Just halve the recipe. Use a 9×9 inch pan.

Q: Any other tips? A: A glass pan bakes differently than a metal one. Fun fact: Glass pans hold heat longer! Which tip will you try first?

Bake, Share, and Enjoy

I hope you love making this special cake. It always brings a smile to my table.

I would love to see your creation. Sharing food is one of life’s great joys.

Have you tried this recipe? Tag us on Pinterest! You can find me at Anna’s Kitchen Stories. Happy cooking!

—Anna Whitmore.