Earthquake Cake Recipe – A Dessert Marvel from LoveWithRecipes.com
Welcome to LoveWithRecipes.com, where we turn ordinary ingredients into extraordinary creations. Today, we’re diving into the indulgent world of desserts with our Earthquake Cake. This delightful treat gets its name from its unique baking process, resulting in a cracked, “earthquake-like” surface that hides layers of decadent flavors beneath. Whether you’re baking for a family gathering, a potluck, or simply treating yourself, this cake is sure to impress with its irresistible mix of coconut, nuts, and gooey cream cheese swirls.
Recipe Overview
| Feature | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour |
| Category | Dessert |
| Yield | 1 cake (serves approximately 12 people) |
| Cooking Method | Baking |
| Keywords | < 60 Mins, Oven |
Ingredients
Here’s a breakdown of everything you’ll need to create this indulgent dessert:
| Quantity | Ingredient |
|---|---|
| 1 package | Cake mix (chocolate or German chocolate works best) |
| 1 1/3 cups | Water |
| 1/2 cup | Vegetable oil |
| 3 | Eggs |
| 1 cup | Sweetened shredded coconut |
| 1/2 cup | Chopped pecans or walnuts (your choice) |
| 8 oz | Cream cheese (softened) |
| 1/2 cup | Butter (melted) |
| 1 tsp | Vanilla extract |
| 2 cups | Confectioners’ sugar (powdered sugar) |
| 3/4 cup | Chocolate chips |
Nutritional Information (Per Entire Cake)
| Nutrient | Amount |
|---|---|
| Calories | 7937.8 |
| Total Fat | 531.7g |
| Saturated Fat | 215.7g |
| Cholesterol | 1055.8mg |
| Sodium | 6935.4mg |
| Total Carbohydrates | 762.5g |
| Dietary Fiber | 47g |
| Sugars | 519.3g |
| Protein | 98.7g |
Note: Nutritional information is based on the entire cake. Divide accordingly for individual servings.
Instructions
Creating this cake is a straightforward process, but the end result is nothing short of spectacular. Let’s get started!
-
Preheat the Oven
Preheat your oven to 350°F (175°C). A properly preheated oven ensures even baking for your cake. -
Prepare the Pan
Grease a 13 x 9-inch baking pan thoroughly. For best results, use a nonstick cooking spray like Pam, or apply a thin layer of butter and dust with flour. -
Layer the Coconut and Nuts
Evenly sprinkle the shredded coconut and chopped nuts across the bottom of the prepared pan. This forms the flavorful base of your cake. -
Prepare the Cake Batter
In a large mixing bowl, combine the cake mix, water, oil, and eggs. Blend on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until the batter is smooth and lump-free. -
Assemble the Base Layer
Pour the prepared cake batter over the coconut and nuts, spreading it evenly with a spatula to ensure complete coverage. -
Mix the Cream Cheese Filling
In a separate bowl, use a hand or stand mixer to beat the softened cream cheese, melted butter, confectioners’ sugar, and vanilla extract. Mix until the mixture is smooth and creamy, with no lumps remaining. -
Add the Cream Cheese Dollops
Using a spoon, drop dollops of the cream cheese mixture over the cake batter. Space these evenly, but do not mix them into the batter. The dollops will naturally create pockets of creamy goodness as the cake bakes. -
Sprinkle with Chocolate Chips
Scatter the chocolate chips evenly across the surface of the batter and cream cheese dollops. These will melt into gooey, chocolatey bites during baking. -
Bake the Cake
Place the pan in the preheated oven and bake at 350°F for approximately 50 minutes. Keep an eye on it toward the end of the baking time, as the top should appear cracked and the edges should pull slightly away from the pan. -
Cool and Serve
Allow the cake to cool in the pan for at least 15 minutes before serving. For best results, slice and serve warm, letting everyone enjoy the melty chocolate and creamy layers.
Tips for Success
- Choosing the Cake Mix: Chocolate and German chocolate cake mixes work beautifully in this recipe, but feel free to experiment with other flavors for a unique twist.
- Substitutions: If you’re not a fan of pecans, swap them for walnuts or omit them altogether for a nut-free version.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices in the microwave before serving for the best taste.
- Serving Suggestions: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert experience.
This Earthquake Cake is more than just a dessert—it’s an adventure for your taste buds. From the toasted coconut and nuts to the melty chocolate and creamy layers, every bite is a testament to the magic of baking. Share this recipe with your friends and family, and let the “earthquake” of flavors bring joy to your table!
