German Chocolate Earthquake Cake
This easy old-fashioned earthquake cake starts with a box of German chocolate cake mix and bakes into a rich, gooey dessert filled with cream cheese, sweet coconut, crunchy pecans, and chocolate chips.
I first found this recipe inside one of my granny’s 1990s cookbooks, and it has been one of my favorite old-fashioned desserts ever since. The classic version is super popular, but I like to add semi-sweet chocolate chips for a little more chocolate in every slice.
My favorite part is watching the top crack and shift while it bakes. Once the cake cools, you get soft chocolate cake with pockets of sweet cream cheese and plenty of coconut and pecans underneath.
Kim’s Tips for the Best Earthquake Cake
This cake may bubble over the sides of the pan while it bakes. It doesn’t happen every time, but I always place a large rimmed baking sheet under the cake pan to catch any drips.
Don’t spread the cream cheese mixture into an even layer. Drop it over the batter in thick spoonfuls so it melts into separate gooey pockets instead of blending into the cake.
The usual toothpick test isn’t very helpful for this recipe. A toothpick may pass through the cream cheese and come out wet even when the cake is done. Look at the chocolate cake around the edges instead. It should appear set, and the top should look cracked with no wet cake batter showing.
Let the cake cool for at least 30 minutes before slicing. It will still be soft and gooey, but it will hold together much better.
For more old-fashioned desserts, try my classic fresh apple cake, easy blackberry cobbler, or traditional coconut custard pie.
How to Make Earthquake Cake
Prepare the pan: Grease a 9×13-inch baking pan, then spread the sweetened coconut and chopped pecans evenly across the bottom.
Mix the cake batter: Prepare the German chocolate cake mix according to the package directions. Pour the batter slowly over the coconut and pecans so the bottom layer stays mostly in place.
Make the cream cheese filling: Beat the softened cream cheese, butter, and vanilla until smooth. Add the powdered sugar a cup at a time and mix until fully combined.
Layer the cake: Drop the cream cheese mixture over the cake batter in thick spoonfuls. Don’t spread it flat. Sprinkle the chocolate chips over the top.
As the cake bakes, the batter rises and the cream cheese sinks into it. The layers shift around and create the cracked, uneven top that gives earthquake cake its name.
Bake: Bake for 35 to 45 minutes, until the top looks set and cracked. Since the cream cheese pockets stay soft, a toothpick may still come out wet if it passes through the filling.
Cool and serve: Let the cake cool in the pan for at least 30 minutes before slicing.
How to Video
Ingredients
- 1 cup pecans, chopped
- 2 cups sweetened coconut flakes
- 13.25 ounces German chocolate cake mix, (See note)
- 1 cup water
- ½ cup vegetable oil, or canola oil
- 3 large eggs
- 8 ounces cream cheese, block-style ; oftened to room temperature
- ½ cup unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- 3 ½ cups powdered sugar, use less for a less sweet filling, if preferred
- 1 cup chocolate chips, any variety
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Instructions
- Preheat the oven to 350°F, and grease a 9×13-inch cake pan.
- Sprinkle the coconut and pecans in an even layer across the bottom of the cake pan.1 cup pecans2 cups sweetened coconut flakes
- In a large mixing bowl, prepare the cake batter according to the package directions. Carefully pour the batter into the pan, taking care not to displace the coconut and pecans.13.25 ounces German chocolate cake mix1 cup water½ cup vegetable oil3 large eggs
- In a separate bowl, combine the cream cheese, butter, and vanilla extract until smooth and free of lumps. Add the powdered sugar 1 cup at a time until completely combined.8 ounces cream cheese½ cup unsalted butter½ teaspoon vanilla extract3 ½ cups powdered sugar
- Drop spoonfuls of the cream cheese mixture onto the cake batter. Sprinkle the chocolate chips over the cream cheese mixture.1 cup chocolate chips
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool most of the way before serving.
Notes
- The serving size is 1 slice. Actual nutrition information will vary.
- The water, oil, and eggs listed are based on the cake mix used for this recipe. Check your package and use the amounts called for by that brand if they differ.
- This cake may bubble over while baking. Keep a large rimmed baking sheet on the oven rack below the cake pan to catch any drips.
- Store leftover earthquake cake in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months. Thaw them overnight in the refrigerator before serving.
I made this cake exactly has shown. We haven’t tried it yet. But it made a terrible mess in my oven. The cream cheese mixture over flowed.
Hi, Linda. That issue is covered in the post above the recipe. I noted: “Prevent Overflow: The cream cheese can bubble up while it bakes. Set a sheet pan on the rack below the cake pan to catch any drips.” The potential for overflow is possible (doesn’t happen all the time), which is why that tip was included.
Made this one for a party. This was the first dessert to disappear! Very delicious!
Thank you, Janice! We appreciate the compliments and the recipe rating. Kim and I hope you have a wonderful day!
Everyone loves this cake!!! Its the most requested of my dessert dishes. Can’t go wrong with this one. absolutely the best!!!
Thank you Keisha! Kim and I are thrilled everyone enjoys the cake. Thank you again for commenting and rating the recipe. Have a lovely day!
This cake is good
Thanks so much, Cyntheia! We’re happy you liked it. Have a fantastic weekend!