Forget the cake mix, we’re making earthquake cake from scratch! With ribbons of cream cheese, coconut, pecans, and plenty of chocolate flavor, this is definitely a cake that will rock your world.
Earthquake cake gets its name from its crackled, rugged surface, which resembles fault lines. The earthquake comparisons don’t end there, though—this recipe will shake up your dessert routine! The moist chocolate base is swirled with cream cheese and studded with crunchy pecans and shredded coconut, giving this cake lots of contrasting textures and flavors.
Why You’ll Love This Earthquake Cake Recipe
- Made from scratch. Most earthquake cake recipes call for cake mix, but this one is completely homemade, making it extra special—and extra delicious.
- Easy to make. Despite making it from scratch, this is still an easy cake recipe. There’s nothing complicated here!
- Serves a crowd. Earthquake cake is rich and decadent, so a little goes a long way. It’s perfect for serving at parties or potlucks where you want to have enough dessert for everyone to enjoy, and needless to say, it’s a crowd pleaser!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Filling:
- Cream cheese – Use full-fat blocks of cream cheese.
- Unsalted butter – Unlike the filling in these bourbon cream cheese brownies, the cream cheese filling in earthquake cake has more of a frosting-like consistency and flavor thanks to the addition of butter and the omission of the egg.
- Vanilla extract
- Confectioners’ sugar – Also known as powdered sugar.
For the Cake:
- Shredded coconut – Be sure to use shredded, not flaked. Flaked coconut is thicker and wider, making it less suitable for baking into a cake.
- Pecans – While another nut (like walnuts or almonds) could be substituted, pecans are my favorite here.
- All-purpose flour – Here’s how to measure flour.
- Granulated sugar
- Unsweetened cocoa powder – Learn more: Types of Chocolate: A Home Baker’s Guide
- Baking powder
- Baking soda
- Salt
- Eggs – Let these come to room temperature with the butter and cream cheese.
- Buttermilk – This makes the earthquake cake moist and it also adds some depth to the flavor.
- Vegetable oil – Or canola oil, if you prefer.
- Vanilla extract – I like to use my homemade vanilla extract.
- Boiling water
What Does Adding Boiling Water Do to Cake?
Adding boiling water to the cake batter is a technique that intensifies the cocoa flavor, making the chocolate more pronounced and rich. The hot water helps to “bloom” the cocoa, releasing its full flavor. It also improves a cake’s texture, as the hot water helps activate the leavening agents.
How to Make Earthquake Cake
- Make the filling. In a medium bowl, beat the cream cheese, butter, and vanilla until smooth. Slowly beat in the confectioners’ sugar.
- Prepare. Preheat your oven to 350°F and grease a 9″ x 13″ baking pan. Sprinkle the chopped pecans and shredded coconut in the bottom of the pan.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Finish the cake batter. Mix the eggs, buttermilk, oil, and vanilla extract into the dry ingredients, then stir in the boiling water. Pour this mixture over the pecans and coconut.
- Add the cream cheese mixture. Dollop the cream cheese mixture over the cake batter, then use a thin knife to gently swirl it into the top of the cake batter, creating a marbled effect.
- Bake. Place the pan in the oven and bake the cake for 40 to 45 minutes, or until the cake is set, the cream cheese is lightly golden, and a pick inserted into the chocolate cake comes out clean.
- Cool. Let the cake cool in the pan, then slice and serve.
Tips for Success
- Soften the cream cheese and butter. Let the cream cheese come to room temperature and the butter almost to room temperature before making the filling. This will make it easier to blend and create a smooth, creamy texture. Learn more: How to Soften Butter
- Don’t line the pan. When I was testing this recipe, I found that it the texture and appearance were better when I skipped the parchment paper and simply greased the pan.
- Don’t over-mix. When swirling in the cream cheese mixture, use a light hand and don’t mix too much. Over-mixing can cause the layers to blend together completely and you’ll lose the marbled effect.
- Let it cool. This will make it easier to slice and serve the cake.
- Know the basics. Read over my baking tips for beginners before you get started if you don’t have much baking experience.
Variations
- Add chocolate chips. Add 1 cup of mini chocolate chips to the top of the cake before baking for some extra decadence.
- Skip the coconut or nuts. If you’re not a fan of one or the other, you can omit it and add extra of the one you do like.
- Infuse it with coffee. Replace the cup of boiling water with strongly brewed coffee. This not only enhances the chocolate flavor but also adds a subtle note of coffee flavor.
Serving Suggestions
A scoop of vanilla ice cream served atop a warm slice of earthquake cake is an unbeatable combination. You can also top it with whipped cream, raspberries, or a drizzle of salted caramel for some extra decadence. A sprinkle of flaky sea salt is also fabulous; it’s a great way to elevate this dessert without any extra effort!
How to Store
Earthquake cake should be refrigerated once it cools. You can store it in an airtight container or cover it tightly in the pan with plastic wrap or foil. It will keep for up to 4 days in the fridge. Before serving, let it come to room temperature for the best texture and flavor.
Can I Freeze This Recipe?
You can freeze earthquake cake for longer storage. Make sure to cool it completely before wrapping it tightly with plastic wrap and then foil. (Or wrap individual slices and then store them in a freezer bag or airtight container.) The cake will keep in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
More Chocolate Cake Recipes
- 6-Inch Chocolate Cake with Marshmallow Frosting
- Flourless Chocolate Cakes for Two
- Double Nut Chocolate Cake
- Old Fashioned Chocolate Cake
- German Chocolate Cake with Coconut-Pecan Sauce
Earthquake Cake
With ribbons of cream cheese, coconut, pecans, and plenty of chocolate flavor, this homemade earthquake cake recipe will rock your world!
Ingredients
For the filling:
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups (220g) confectioners’ sugar
For the cake:
- 1 cup (85g) shredded coconut
- 1 cup (120g) chopped pecans
- 1 & 3/4 (210g) cups all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (64g) unsweetened cocoa powder
- 1 & 1/2 teaspoons baking powder
- 1 & 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (236ml) buttermilk
- 1/2 cup (118ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (236ml) boiling water
Instructions
To make the filling:
- In a medium bowl, beat together the cream cheese, butter, and vanilla until smooth.
- Gradually add the confectioners’ sugar, and continue beating until well blended. Set aside.
To make the cake:
- Preheat the oven to 350°F. Grease a 9" x 13" x 2" inch baking pan.
- Sprinkle the chopped pecans and shredded coconut in the bottom of the pan. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth. Stir in the boiling water (batter will be thin). Pour this mixture over the pecans and coconut in the baking pan.
- Dollop the cream cheese mixture over the chocolate batter in the pan. Using a thin knife, gently swirl the cream cheese mixture with the chocolate batter to create a marbled effect. Don’t over-mix; just enough to create swirls.
- Bake the cake for 40 to 45 minutes, or until the cake is set and a pick inserted into the chocolate cake comes out clean. The cream cheese layer should be lightly golden.
- Let the cake cool in the pan before slicing. The surface should have cracks and crevices, giving it the 'earthquake' look.
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