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.
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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.
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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.
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Can I make it gluten-free?
Yes, use a gluten-free chocolate cake mix and ensure all other ingredients are certified gluten-free.
Print
Earthquake Cake
- Total Time: 50 minutes
- Yield: 12–16 servings 1x
Description
Earthquake Cake – A chocolate lover’s dream! This decadent, crackled cake erupts with swirls of coconut, pecans, and melty chocolate as it bakes—no frosting needed. Every slice is a gooey, nutty, cocoa-packed surprise.
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Ingredients
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1 box chocolate cake mix (15.25 oz)
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½ cup unsalted butter, melted
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1 cup sour cream
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3 large eggs
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1 teaspoon vanilla extract
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½ cup shredded sweetened coconut
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½ cup chopped pecans
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½ cup semi-sweet chocolate chips
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½ cup powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the chocolate cake mix, melted butter, sour cream, eggs, and vanilla extract.
Mix with a whisk or spatula until the batter is thick and smooth.
Pour the batter into the prepared baking dish and spread evenly.
Sprinkle the shredded coconut, chopped pecans, and chocolate chips over the top.
Using a spoon or spatula, gently swirl the toppings into the batter.
Do not overmix — the uneven swirl is what gives the cake its cracked, “earthquake” appearance.
Bake in the center of the oven for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean.
The cake should rise and crack slightly on top.
Allow the cake to cool in the baking dish for 10–15 minutes.
Dust the top with powdered sugar, slice, and serve warm or at room temperature.
Notes
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This recipe works best with name-brand cake mixes for consistent texture.
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For best presentation, wait until the cake cools slightly before dusting with powdered sugar.
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For a fudgier center, pull the cake out at the 35-minute mark.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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