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Overhead view of earthquake cake on plate
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Earthquake Cake

Yield: 20 servings
With ribbons of cream cheese, coconut, pecans, and plenty of chocolate flavor, this homemade earthquake cake recipe will rock your world!
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Ingredients

For the filling:

  • 8 ounces (226 g) cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups (220 g) confectioners’ sugar

For the cake:

  • 1 cup (85 g) shredded coconut
  • 1 cup (120 g) chopped pecans
  • 1 3/4 cups (210 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (64 g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240 ml) buttermilk, at room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) boiling water

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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 (175°C). 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.

Notes

  • Store in an airtight container in the refrigerator up to 4 days. Bring to room temperature for serving.
Author: Jennifer McHenry
Course: cakes
Cuisine: American
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