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Earthquake Cake Recipe

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4.1 from 31 reviews

Earthquake Cake is a decadent, gooey dessert featuring a rich German chocolate cake base layered with coconut, chocolate chips, pecans, and swirled with a creamy butter and cream cheese frosting. This 9×13 inch pan cake offers a delightful mix of textures and flavors, baked to perfection with a moist and slightly gooey interior.

  • Total Time: 55 minutes
  • Yield: 20 servings

Ingredients

Cake Base

  • 1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
  • 1/3 cup (79ml) vegetable oil
  • 3 large eggs
  • 1 1/3 cup (315ml) water

Toppings and Mix-ins

  • 2/3 cup (57g) sweetened shredded coconut
  • 2/3 cup (113g) semi-sweet chocolate chips
  • 1/2 cup (57g) chopped pecans

Frosting Swirl

  • 1/2 cup (113g) unsalted butter
  • 8 oz cream cheese, softened
  • 1 pound powdered sugar (3 3/4 cups)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cake evenly.
  2. Prepare Pan: Lightly spray a 9 x 13 inch baking pan with non-stick cooking spray to prevent sticking.
  3. Add Coconut, Chocolate, and Pecans: Sprinkle the shredded coconut, semi-sweet chocolate chips, and chopped pecans evenly on the bottom of the prepared pan to form the base layer.
  4. Mix Cake Batter: In a mixing bowl, combine the German chocolate cake mix with vegetable oil, eggs, and water. Use a spatula or a hand mixer on low speed until smooth and well blended.
  5. Pour Batter Over Toppings: Pour the prepared cake batter evenly on top of the coconut, chocolate chips, and pecan layer in the pan.
  6. Melt Butter and Cream Cheese: In a saucepan over low heat, melt the unsalted butter and cream cheese together, stirring frequently until smooth and combined.
  7. Make Frosting: Remove the melted butter and cream cheese from heat. Using a spatula or hand mixer on low speed, gradually beat in the powdered sugar until the mixture is smooth and creamy.
  8. Spread and Swirl Frosting: Spread the cream cheese frosting mixture evenly over the top of the uncooked cake batter in the pan. Use a knife to gently swirl the frosting into the cake batter creating a marbled, gooey effect.
  9. Bake: Bake the cake in the preheated oven for 35-45 minutes. The cake is done when it does not wobble when you shake the pan gently. A toothpick test is not recommended as the cake is gooey and moist.
  10. Cool and Serve: Allow the cake to cool slightly. Enjoy warm or refrigerate leftovers and serve chilled for a firmer texture.

Notes

  • Do not prepare the German chocolate cake mix as per the box instructions; use the modified method in this recipe.
  • The cake is meant to have a gooey texture; avoid overbaking to maintain this.
  • Store leftovers in the refrigerator to keep the cream cheese frosting fresh.
  • You can substitute chopped walnuts or almonds for pecans if desired.
  • For easier spreading, make sure cream cheese is softened before melting with butter.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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