How to make Earthquake Cake
This Earthquake Cake is simple, rich, and a little messy in the best way. It makes a gooey top layer and a soft chocolate base. Below is the full recipe and step-by-step directions.
Ingredients :
- 1 1/2 cups granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
- In a separate bowl, beat together cream cheese and powdered sugar until smooth.
- Dollop the cream cheese mixture over the chocolate batter and swirl gently with a knife.
- Sprinkle coconut and pecans on top.
- Bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool before serving, and enjoy this rich, gooey dessert!
Note: If you like easy, single-pan desserts, try a different flavor like carrot cake bars for another simple treat.
Why You’ll Love This Earthquake Cake
This cake is a crowd-pleaser for many reasons. It mixes basic pantry items into something that looks fancy. The top becomes cracked and gooey like a little earthquake — that is how it got its fun name. You get chocolate, cream cheese, coconut, and nuts all in one bite. It is sweet but not heavy. Kids and adults both like it.
- Easy steps. The batter goes in one pan.
- Rich flavor. Chocolate and cream cheese make a deep taste.
- Textures. Soft cake, creamy swirl, crunchy pecans, and fluffy coconut.
- Good for parties. It serves many people and travels well.
If you want another rich and fun dessert idea to try later, check a creamy twist like Churro Cheesecake to compare textures and flavors.
Nutriments benefits
This cake is a dessert, so think of it as a treat. Still, it has some small benefits from a few ingredients.
- Eggs give protein and vitamin D.
- Pecans add healthy fats, fiber, and some minerals.
- Coconut brings a bit of fiber and texture.
Simple table of quick notes:
| Item | Small benefit |
|——|—————|
| Eggs | Protein |
| Pecans | Healthy fats, fiber |
| Coconut | Fiber, texture |
| Cocoa | Antioxidants in small amounts |
If you manage portions, you can enjoy a slice and still keep a balanced plan. For lighter options, you might look for cakes that skip nuts or use less sugar, like some ideas in the Easter Poke Cake recipes you can adapt.
What to Serve With Earthquake Cake
This cake pairs well with simple sides and drinks. Here are some clear choices:
- Plain whipped cream or a scoop of vanilla ice cream. The cold and light cream balances the gooey cake.
- Fresh berries. Strawberries or raspberries add a fresh bite and cut the sweetness.
- A strong coffee or black tea. The bitter drink lifts the chocolate flavor.
- Milk for kids or those who want a classic match.
For a dessert table, you can place this cake next to other small sweets. If you want a gluten-free or different-rooted cake for variety, see ideas like the Flourless Sweet Potato Ginger Cake to give guests a choice.
How to store Earthquake Cake
Store your Earthquake Cake the right way to keep it moist.
- At room temperature: Cover the cooled cake with plastic wrap or in an airtight container. Keep it for up to 2 days.
- In the fridge: Store covered for up to 5 days. The cream cheese stays safer when chilled.
- For freezing: Wrap slices in plastic and foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge before serving.
Tip: If you plan to serve the cake warm, reheat a slice for 10–15 seconds in the microwave. The cream cheese may soften and the chocolate will be gooey again.
Tips and mistakes to avoid
Keep the steps simple and watch for these common errors:
- Do not overmix the batter. Stir until smooth, then stop. Overmixing can make the cake dense.
- Use room-temperature eggs and cream cheese. This helps them mix in fast and smooth.
- Do not overbake. The cake should be slightly moist in the center. A few moist crumbs on the toothpick are perfect.
- Spread the batter evenly in the pan. Uneven batter can bake in spots and change texture.
- Dollop and swirl the cream cheese lightly. Too much swirling can blend it into the batter and lose the marbled look.
- If your coconut is too large, shred it finer so it bakes evenly.
For extra help with swirl techniques and textures, you can look at another swirl-style dessert like Churro Cheesecake for ideas on how to marble toppings well.
Common mistake chart:
- Overbake → Dry cake
- Cold ingredients → Lumpy mix
- Too many swirls → Loss of cream-cheese pockets
Variation (if any)
You can change this cake in simple ways:
- Swap pecans for walnuts or almonds.
- Use unsweetened coconut or skip coconut for less sweetness.
- Add 1/2 cup chocolate chips to the batter for extra chocolate.
- Use low-fat cream cheese and less powdered sugar to slightly cut calories.
- Add a teaspoon of instant coffee to the batter to deepen the chocolate flavor.
- Turn it into cupcakes by using liners and shorter bake time (about 18–22 minutes).
If you want to try a version that uses fruits or pokes for filling, search for poke cake ideas like the Easter Poke Cake to mix ideas and techniques.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes. The texture will be a bit lighter and less rich, but it will still work.
Q: Can I make this in a round pan?
A: Yes. Use a 9-inch round pan and watch the bake time. It may need a few minutes more or less. Check with a toothpick.
Q: My top burned but center was underdone. What went wrong?
A: Your oven may be too hot or the rack was too high. Try lowering the rack one level and check the oven temperature with an oven thermometer.
Q: Can I freeze the whole cake?
A: Yes. Wrap well and freeze for up to two months. Thaw in the fridge before serving.
Q: How can I make it less sweet?
A: Reduce the granulated sugar by 1/4 cup and the powdered sugar by 1/4 cup. You’ll still have good texture but a milder sweetness.
Conclusion
I hope you enjoy making and sharing this Earthquake Cake. It is simple to mix, fun to bake, and rich to eat. For a classic take and more notes on this dessert, read the helpful guide on Classic Earthquake Cake | 12 Tomatoes. If you want tips from another home baker who serves this often, see the story and notes at Earthquake Cake – The First Year – the best cake to serve guests!
Print
Earthquake Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple, rich dessert cake with a gooey top layer and soft chocolate base, perfect for any occasion.
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
- In a separate bowl, beat together cream cheese and powdered sugar until smooth.
- Dollop the cream cheese mixture over the chocolate batter and swirl gently with a knife.
- Sprinkle coconut and pecans on top.
- Bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool before serving, and enjoy this rich, gooey dessert!
Notes
Store covered at room temperature for up to 2 days or in the fridge for up to 5 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 26g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
