Rich, creamy, and moist with a cream cheese swirl, no one will be able to resist a slice of Chocolate Earthquake Cake. This cake gets its unusual name from the fact that the cake cracks open after baking, looking like it’s been hit by an earthquake! It’s the perfect dessert to warm you up around a campfire.
Most cakes feature a layer of frosting on top, but this scrumptious dessert has the frosting baked right in. Butter, cream cheese, and confectioners sugar are melted together, then poured into the batter. The swirl of frosting in the center of the cake makes for a beautiful presentation.
Though the recipe is perfect as-is, you can try to mix up the flavors a bit for fun. Try white chocolate, butterscotch, or peanut butter chips instead of chocolate. Swap out the walnuts with pecans or hazelnuts.
Chocolate Earthquake Cake Recipe
- cooking spray for the pan
- 2/3 cup unsweetened shredded coconut
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- 1 box chocolate cake mix
- 1/3 cup vegetable or neutral-flavored oil
- 3 large eggs
- 1 1/3 cup water
- 1/2 cup unsalted butter
- 8 ounces cream cheese
- 3 3/4 cups confectioners sugar (icing sugar)
- 9 x 13 inch (23 x 33 cm) cake pan
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly spray a 9 x 13 inch (23 x 33 cm) cake pan with cooking spray.
- Sprinkle the coconut, chocolate chips, and walnuts on the bottom of the pan.
- In a medium bowl, mix the cake mix with the oil, eggs, and water until smooth. Pour the cake mix on top of the coconut layer.
- Melt the butter and cream cheese in a medium saucepan over medium heat. Add the confectioner's sugar and stir until smooth. Carefully swirl the butter mixture on top of the cake batter.
- Bake in the oven until a toothpick inserted into the cake comes out clean, about 35 minutes. Let cool for at least 30 minutes before serving.