Earthquake Cake

filed under: Cakes on October 31, 2020

This gooey, rich, delicious Earthquake Cake is full of chocolate, pecan, and coconuts and is an explosion of flavor in every bite! Try my Pumpkin Earthquake Cake for a cake with pumpkin and chocolate overload!

Earthquake Cake

I love a cake that’s instructions are: throw in everything but the kitchen sink. This Earthquake Cake is one of those classic cakes and really lives up to its name! It’s similar to a dump cake… but it gets its name from all the cracks, crevices, and valleys on top when it’s done baking. 

It has gooey tunnels of goodness all around it which are filled with a chocolate and cream cheese surprise! From the outside, it looks just like your normal cake, but with each and every bite you have the addition of the cream cheese mixture, melty chocolate chips, coconut, and pecans!

Piece of Earthquake Cake on White Plate

Earthquake Cake Recipe

With its chocolate overload, this Earthquake Cake is a must make. You have all sorts of flavors with each fork full and you won’t be able to stop yourself from coming back for more!

Ingredients (full recipe below)

  • Chocolate cake mix–Follow the instructions on the box to make the cake batter.
  • Shredded coconut
  • Chopped pecans
  • Cream cheese, room temperature (Let the cream cheese sit out for about 15 minutes.)
  • Butter, melted
  • Confectioners’ sugar
  • Vanilla extract
  • Salt
  • Chocolate chips–You could also substitute white chocolate chips if you prefer. (I think any candy chips you add would be fun and delicious.)
  • Chocolate ice cream (optional)

Raw Ingredients for Earthquake Cake

How to Make an Earthquake Cake

This Earthquake Cake is so easy to make, and just like the name implies, it is bursting with flavor! So, preheat the oven to 350°F, prepare a 9×13-inch pan with non-stick spray, and get out the ingredients you need.

  1. First, prepare the cake mix by following the directions on the box.
  2. Next, sprinkle the shredded coconut and pecans on the bottom of the prepared baking dish.
  3. Pour the cake batter on top of the coconut and pecans. Set aside.
  4. Meanwhile, in a large bowl, combine the cream cheese, melted butter, confectioners’ sugar, vanilla, and salt. Beat with a mixer until combined.
  5. Spread the cream cheese mixture on top of the cake batter.
  6. Top with chocolate chips and bake for about 50 minutes, or until the center is set. (To know when the cake is set, give the pan a nudge and make sure the center of the cake doesn’t jiggle.)
  7. Top with chocolate ice cream for the icing, I mean ice cream, on the cake!

Overhead Image of Earthquake Cake in a Pan

Can I Make the Chocolate Cake Mix from Scratch?

Yes! I would recommend using my cake recipe from my Perfect Chocolate Cake recipe. Just mix together the ingredients as you would follow on a box mix. But, of course, don’t bake the cake. You will add the batter to the baking pan to bake with the other layers of the recipe.

Earthquake Cake in Pan with Pieces Removed

Looking for More Cake Recipes?

Brownie Bottom Cheesecake

Snickers Cheesecake Cake

Chocolate Peanut Butter Ooey-Gooey Cake

Dark Chocolate Cake with Buttermilk Pecan Frosting

5 from 16 votes
Earthquake Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Gooey, rich, and delicious! This Earthquake Cake is full of chocolate, pecan, and coconuts and is an explosion of flavor with each bite!

Course: Dessert
Cuisine: American
Keyword: earthquake cake
Servings: 12 people
Calories: 495 kcal
Author: Amanda
  • 1 box (15.25 ounces) chocolate cake mix, mixed according to package directions
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick or 113g) butter, melted
  • 2 1/2 cups (312.5g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • chocolate ice cream, optional
  1. Preheat oven to 350° and grease a 9x13-inch pan with cooking spray.

  2. Prepare the cake batter according to package directions.

  3. Sprinkle your coconut and pecans onto the bottom of the prepared pan.

  4. Spread your cake mix over the top. Set aside.

  5. Meanwhile, in a large bowl, combine the cream cheese, butter, confectioners' sugar, vanilla, and salt.

  6. Beat with a mixer until combined. Dollop the mixture over the cake, and spread it out.

  7. Sprinkle chocolate chips on top and bake for about 50 minutes, or until the center is set.

  8. Serve warm with ice cream, if desired.



Easy Earthquake CakeEarthquake Cake

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  • leonor valderrama says:

    felicidades, me encantan todas tus recetas, quisiera ademas de copiarla hacerlas todas, pero me tiene en jaque por que no entiendo que significa la “C” en los ingredientes, ej. 1 C de coco, no he adivinado que cantidad significa si es taza o que, jejejeje, perdon mi ignoracia, y gracias.

    • Donna Boyce says:

      Leonor, C means cup (8 ounces)

  • L. Gold says:

    The family loved this cake!

  • Heba says:

    If i don’t have cake mix, what ingredient should i use to make the cake. Thank you

  • Julie Nordhoff says:

    Do I turn it out on a cake dish when cooled?Would it be better to scoop out of cake pan

  • Linda Ritchie says:

    That looks delicious omg all my favorite ingredients. I will share and comment on Facebook. Keep those recipes coming.

  • SUSIE MORTON says:

    Looks delicious

  • Joanne Rotondo says:

    Love your rrceiprs!

  • Avnil says:

    Is your powered sugar icing sugar an is it 2 an half cups

  • Cindy says:

    OMG!!! This so good. I love the pockets of melted chocoate from the chips sinking. I could not get the cream cheese to spread out so I just left in dallops and they sank into the cake. Took it to my aunt and uncles house and they loved it. My baking pan was the standard 2 inch deep so no problem running over.

  • Carmel Mc Hale says:

    Why doesn’t picture of food print up? Would like to know what it looks like later when making recipe. Thanks!

  • Maria luiza jeronimo says:

    Pode ser em portugues as reseitas?

  • Brenda says:

    This looks absolutely amazing! Can’t wait to taste it. Thanks for posting it. Keep it up!

  • La la says:

    Cake looks delicious. I don’t like coconut or pecans. Can you substitute both ingredients with something else? Suggestions????

  • Lina Pena says:

    Love to try new baking recipes…I’m not a baker,but I’ve baked ,cakes ,and brownies.They come out really tasty..

  • Judy Slusser says:

    Do a screenshot of the cake.

  • Sue thomas says:

    Can u use peanut butter in the earthquake cake??

  • Karen Jones says:

    Want mudslide cake recipe please.

  • Annedook says:

    This looks so good. I would like to try this. Can I use 2 pans of 8×8 instead of 9×13?

  • Katie says:

    Love your recipes

  • Marilyn Cook says:

    Love your site Thank you

  • Linda Dickson says:

    Love your recipes

  • Patricia Jones says:

    Yes my friends gave me this recipe he from Charleston school I have made it twice people love this cake. And than I found your recipe on this page it is great

  • Bertha says:

    Quite a few years ago I made pumpkin cheese cake with a ginger snap crust . It was a recipe using equal as a sweetener instead of sugar and sugar free ginger snaps crushed and used as one would for graham cracker crust …. made it for one of my brothers a new type 2 diabetic at the time it was awesome!!! A winner to him! I have since started using more up to date better for you sweetners in recipes for friends that need less sugar. Thank you for sharing your recipes.

  • Mary Roshto says:

    My youngest son asked me to make this Cake for his 30th Birthday. He Normally does not like a CHOCOLATE CAKE. but he said this one looked VERY INTERESTING!!
    Well,he was RIGHT! Everybody LOVED IT & it was interesting with so many different textures & DELICIOUS flavors, IT WAS NOT YOU REGULAR BORING CHOCOLATE CAKE! We topped it with a variety of our favorite ice creams!! lol THANK YOU

  • Cheryl says:

    I’m making this cake a day ahead of time. Do I need to refrigerate this cake or leave on the counter covered ?

    • Elizabeth Keeney says:

      Hi, Cheryl! I work with iambaker and am happy to help with questions. Because of the cream cheese, store it in the refrigerator. Have a great day!