Dessert

Easy Earthquake Cake Recipe

Bylilan Sage January 26, 2026January 26, 2026

Introduction

Easy Earthquake Cake is a decadent dessert filled with rich chocolate, creamy swirls, toasted coconut, and crunchy pecans. Its gooey texture and delightful mix-ins make it a crowd-pleaser perfect for any occasion.

A glass rectangular dish filled with a baked dessert that has two swirled layers: a dark brown, rich chocolate layer and a creamy light beige layer with a smooth, fluffy texture. The top surface shows a marbled pattern where both layers blend in swirling shapes, creating a textured mix of dense chocolate and softer cream. The dish rests on a black cooling rack placed on a white marbled surface. Nearby, a small wooden bowl filled with white shredded coconut is visible, along with a corner of a white and black zigzag patterned cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups sweetened coconut (flaked)
15.25 ounce box chocolate fudge cake mix
1⅛ cups water (or 1 cup plus 2 tablespoons)
3 eggs
½ cup vegetable oil
8 ounces cream cheese (softened)
½ cup butter (melted)
1 teaspoon vanilla extract
2¾ cups powdered sugar
1 cup semi-sweet chocolate chips
1½ cups pecans (chopped)

Instructions

Step 1: Preheat your oven to 350°F.
Step 2: If you like, toast the coconut by placing it in a skillet over low heat, stirring often until golden, or broil it in the oven for 2 to 3 minutes to enhance its flavor.
Step 3: In a large bowl, combine the cake mix, water, eggs, and vegetable oil. Mix on low speed until well blended. Set aside.
Step 4: In a medium bowl, use a mixer to cream together the softened cream cheese, melted butter, and vanilla extract. Gradually add the powdered sugar and continue mixing until smooth. Set this mixture aside.
Step 5: Grease only the bottom of a 9×13-inch baking pan. Evenly scatter the toasted coconut, chopped pecans, and chocolate chips across the bottom.
Step 6: Pour the prepared cake batter over the nuts, coconut, and chocolate chips, spreading it evenly to cover.
Step 7: Drop spoonfuls of the cream cheese mixture across the top of the batter. Use a skewer or butter knife to swirl the cream cheese gently into the cake batter for a marbled effect.
Step 8: Bake the cake in the preheated oven for 40 to 45 minutes.
Step 9: Allow the cake to cool slightly before cutting. The inside will be gooey and delightful.

Tips & Variations

Toast the coconut carefully on low heat to avoid burning and bring out a toasty flavor.
For added texture, substitute pecans with walnuts or almonds.
Use cream cheese at room temperature to ensure a smooth swirl.
Serve slightly warm for the best gooey experience, or chill for a firmer texture.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 20 to 30 seconds to enjoy the gooey texture again. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A rectangular glass baking dish holds a baked dessert with two visible layers; the bottom and top are rich dark brown chocolate cake with a soft texture, while the top layer is swirled with creamy light tan and white, creating a marbled effect across the surface. The swirls vary in size and shape, mixing smoothly with the chocolate layer beneath. The dish sits on a black wire cooling rack on a white marbled surface. Around the dish, there is a glass of milk, a white plate with three old silver forks, a small bowl with pecans, and a black-and-white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without nuts?

Yes, you can omit the pecans if you prefer a nut-free version. The texture and flavor will still be delicious thanks to the coconut and chocolate chips.