Looking for a show-stopping chocolate dessert that’s unbelievably easy to make? This Earthquake Cake is a rich, gooey, layered masterpiece that’s perfect for family gatherings, holiday dinners, or casual weeknight treats. Loaded with semi-sweet chocolate chips, shredded coconut, crunchy pecans, and baked into a swirled chocolate cake base, this dessert lives up to its name—cracked, rugged, and irresistibly messy in the best way possible.
Why You’ll Love This Recipe:
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No frosting required – the gooey topping does the job
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One bowl, no mixer needed
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Budget-friendly ingredients
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Perfect for potlucks, holidays, and chocolate lovers
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Customizable with your favorite add-ins
Ingredients Breakdown
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Chocolate Cake Mix (1 box): The convenient base that provides a rich, chocolaty foundation.
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Unsalted Butter (½ cup, melted): Adds richness and moisture to the cake batter.
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Sour Cream (1 cup): Gives the cake a creamy texture and subtle tang.
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Eggs (3 large): Provide structure and help the cake rise.
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Vanilla Extract (1 tsp): Enhances the flavor with a warm, sweet undertone.
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Shredded Coconut (½ cup): Adds chewy texture and tropical sweetness.
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Chopped Pecans (½ cup): Bring a satisfying crunch and nutty depth.
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Semi-Sweet Chocolate Chips (½ cup): Melt into the cake for gooey pockets of chocolate.
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Powdered Sugar (½ cup): Lightly dusted over the top for a pretty and sweet finish.
Tips and Tricks:
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Use room-temperature ingredients for a smoother batter.
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Don’t over-swirl the toppings — uneven layers create the best texture.
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Line your pan with parchment for easier removal and cleaner slices.
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Add a dollop of cream cheese before baking for a tangy twist.
Variations and Customizations:
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Nut-Free: Omit pecans or replace with sunflower seeds or white chocolate chips.
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Different Cake Mix: Try German chocolate, devil’s food, or even red velvet.
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Add Cream Cheese: Swirl in 4 oz of softened cream cheese with a bit of powdered sugar before baking for an even richer flavor.
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Extra Gooey: Add ½ cup of sweetened condensed milk drizzled over the batter before baking.
Pairing Suggestions:
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Serve with vanilla ice cream or whipped cream
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Pair with a hot latte, mocha, or cold brew
Storage Instructions:
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Room Temperature: Store in an airtight container for up to 2 days.
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Refrigerator: Keeps well for up to 5 days.
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Freezer: Wrap tightly and freeze individual portions for up to 2 months. Thaw overnight and reheat in the microwave.
Popular Questions
Can I make this Earthquake Cake ahead of time?
Yes! Bake the day before, cover tightly, and store at room temperature or in the fridge.
Is this supposed to be gooey in the center?
Absolutely. The cake is meant to be soft, gooey, and slightly underbaked in spots.
Can I double the recipe?
Yes, but bake in two pans to ensure even baking.
Can I make it gluten-free?
Yes, use a gluten-free chocolate cake mix and ensure all other ingredients are certified gluten-free.
Earthquake Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the chocolate cake mix, melted butter, sour cream, eggs, and vanilla extract. Mix until well combined.
- Pour the batter into the greased baking dish and spread it evenly.
- Sprinkle the shredded coconut, chopped pecans, and chocolate chips over the top of the batter.
- Using a spoon or spatula, gently swirl the toppings into the batter. Don’t mix them completely – the swirls will create the earthquake effect.
- Bake the cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the baking dish for about 10 minutes.
- Sprinkle the powdered sugar over the top of the cake.
- Slice and serve the earthquake cake warm or at room temperature.
