Earthquake Cake Recipe
This earthquake cake recipe is a tasty and decadent dessert that combines chocolate cake with a swirl of cream cheese, pecans, and coconut.
Equipment
Ingredients
- 1 15.25 oz box (432 g) Devil's Food Cake Mix
- 1 cup (90 g) shredded sweetened coconut
- 1 cup (100 g) chopped toasted pecans
- 1 ¼ cups (300 ml) water
- ½ cup (120 ml) vegetable oil
- 3 large eggs at room temperature
- 8 ounces (225 g) cream cheese at room temperature
- ½ cup (113 g) unsalted butter melted
- 2 cups (240 g) powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) or 160°C if using a fan oven. Grease a 9x13 inch (approximately 23x33 cm) baking pan well.
- Scatter the shredded coconut evenly at the bottom of the greased pan, followed by the chopped toasted pecans. Make it as even as possible so there’s coconut and pecan in every bite.
- In a large bowl, mix together the Devil's Food Cake Mix, water, vegetable oil, and eggs according to the package instructions. Pour the cake batter evenly over the coconut and pecan layers in the pan.
- In a separate bowl, using a hand mixer, beat the cream cheese and butter. Then add in the powdered sugar, salt, and vanilla extract and mix until smooth.
- Dollop spoonfuls of the cream cheese frosting over the cake batter (I use a cookie scoop, but you can use a spoon), staying about 1 inch away from the edges to prevent it from oozing out of the pan. Use a knife or spatula to gently swirl the frosting into the cake batter, creating a marbled effect.
- Place the pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool slightly and then serve warm, or allow it to cool completely to get neat slices.
Notes
- Swirl as much as you like! The more you swirl the cream cheese into the cake batter, the more smooth the top of the cake will be. If you want your earthquake cake to be extra bumpy and wild, swirl less.
- Add more chocolate: This cake can be further enhanced with a sprinkle of semi-sweet chocolate chips on top before baking. You can also add the chips right after baking the cake, and they'll melt into the top layer. I'd recommend not using milk chocolate, as the cake would end up much too sweet.
- You want to keep your dollops of cream cheese filling about 1 inch away from the edges of the pan so that they won't ooze out.
- I recommend Devil's Food cake mix, but this recipe will work well with a regular chocolate cake mix, German chocolate cake, or chocolate fudge cake mix too.
- Don't overbake this! You want the cake to be soft and gooey inside. Bake it only until it's set in the center. If you're going to test it with a toothpick, try to poke it in a spot with mostly chocolate cake, and not as much cream cheese.
- If you want clean slices, be sure to allow the cake to cool completely before cutting it. You can serve this cake
- To Store: Keep earthquake cake in the fridge, covered, for up to 4 days, or in the freezer for up to 2 months.
Nutrition
Serving: 1slice | Calories: 555kcal | Carbohydrates: 53g | Protein: 6g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 421mg | Potassium: 242mg | Fiber: 3g | Sugar: 36g | Vitamin A: 561IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/earthquake-cake-recipe/