Earthquake cake is literally an explosion of happiness in your mouth. Loaded with rich decadent chocolate, sweet cream cheese, coconut, and pecans, this cake will be your new BFF.
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That’s right, an explosion of happiness. I don’t know about you, but when there’s chocolate involved, I am so there.
Sweet cream cheese? Yep, totally there. Pecans? As long as they’re paired with chocolate, sure, why not.
All three together? Girl, pass the earthquake cake and no one gets hurt.
And move over, because this cake is my new BFF.
OK, not really, but just look at this thing!
I made this cake in the late morning and guess what I had for lunch that day?
Yep. I had a piece of earthquake cake for lunch. And you would have too, so no judging.
I’ll admit, this cake takes longer to bake than I would normally like, but it’s worth it once you take your first bite.
If you’re trying to win anyone over, earthquake cake your secret weapon. Boss, teacher, co-worker. you name it.
Take this to them and BAM. Now you’re the new BFF.
I mean, what’s not to love about this cake?
Must-Have Tools For Making An Earthquake Cake
- Glass 9×13 Baking Dish – I don’t care who you are, every kitchen needs a 9×13 pan. It’s so versatile- cakes, brownies, casseroles, dips, hot wings, chicken, and so much more
- Cooling Rack – Again, every kitchen needs these racks, and not just for cooling earthquake cake. These are great for cooling cookies, bread, cakes, and literally everything else you bake
- Stand Mixer or Hand Mixer – Ideally a stand mixer is the best way to go, however, they can be a little pricey. So, if it’s not currently in your budget, a hand mixer is great, too. Just get one. Mixing by hand is a real pain in the arse.
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Earthquake Cake Recipe
Serves 16-24
Earthquake cake is literally an explosion of happiness in your mouth. Loaded with rich decadent chocolate, sweet cream cheese, coconut, and pecans, this cake will be your new BFF.
15 minPrep Time
45 minCook Time
1 hrTotal Time
Yields 1 Cake
Ingredients
- 1 German chocolate cake mix
- Water, oil and eggs required to make cake
- 1 Cup chopped pecans
- 1 Cup Sweetened shredded coconut
- 1 Cup mini semi-sweet chocolate chips
- 1/2 Cup butter, sofened
- 1 8-ounce Package cream cheese, softened
- 3 Cups powdered sugar
Instructions
- Preheat oven to 350º
- Spray 9x13 glass baking dish with non-stick spray
- Spread chopped pecans and shredded coconut on bottom of pan; Set aside
- In a large mixing bowl, beat butter and cream cheese until smooth
- Add powdered sugar, one cup at a time, and beat until smooth; Set aside
- In a large bowl, make cake according to package directions
- Pour cake batter on top of coconut and nuts
- Drop spoonfuls of cream cheese mixture on top of cake batter
- Sprinkle mini chocolate chips on top of cake
- Bake at 350) for 40-45 minutes, or until cake is set on sides but still wiggly in the middle
- Remove from over at let cool on wire rack until cool enough to cut
- Serve warm
- Store covered in refrigerator
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