This Earthquake Cake lives up to its name with gooey chocolate swirls, bursts of coconut, crunchy pecans, and melty chocolate chips—all baked into a rich, moist chocolate cake base. No frosting required—just a dusting of powdered sugar finishes it off. Perfect for potlucks, celebrations, or anytime you want a quick, crowd-pleasing dessert that shakes up your usual cake routine.

Why You’ll Love This Recipe

No-fuss dessert made with boxed cake mix and pantry staples.
Loaded with texture—rich chocolate base, crunchy pecans, melty chips, and soft coconut.
Perfect for parties, potlucks, and family dinners.

Ingredients Breakdown

Cake Base:

1 box chocolate cake mix – The shortcut base that makes this recipe super simple and dependable.
1/2 cup unsalted butter, melted – Adds richness and depth to the batter.
1 cup sour cream – Makes the cake extra moist and adds a slight tang.
3 eggs – Provide structure and help the cake rise.
1 tsp vanilla extract – Enhances the chocolate flavor.

Toppings (Swirled In):

1/2 cup shredded coconut – Adds sweet texture and tropical flair.
1/2 cup chopped pecans – For a satisfying crunch and nutty flavor.
1/2 cup semi-sweet chocolate chips – Melts into gooey pockets of chocolate.

Finishing Touch:

1/2 cup powdered sugar – A simple topping that adds sweetness and a polished look.

Tips and Tricks

Add cream cheese swirled into the batter for a tangy twist.
Use dark chocolate chips for a richer chocolate flavor.
Toasting the pecans beforehand enhances their nutty aroma.

Variations and Customizations

German Chocolate Twist: Swap pecans for walnuts and add a caramel drizzle.
Peanut Butter Earthquake Cake: Add peanut butter chips instead of chocolate chips.
Gluten-Free Option: Use a gluten-free chocolate cake mix.

Pairing Suggestions

Serve with vanilla bean ice cream for contrast.
Pair with a cup of cold brew coffee or hot espresso.
Add a chocolate ganache drizzle for extra indulgence.

Storage Instructions

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap slices in plastic wrap and freeze for up to 2 months.
Reheat: Warm individual slices in the microwave for 15–20 seconds.

Earthquake Cake

Author: easysweetmeal
Total Time: 50 minutes
Yield: 12 servings 1x

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Description

A chocolate-coconut-pecan explosion! Gooey swirls, melty chips, and a rich cake base—no frosting needed, just powdered sugar chaos

Ingredients

Scale

1 box chocolate cake mix (any brand)
½ cup unsalted butter, melted
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup chopped pecans
½ cup semi-sweet chocolate chips
½ cup powdered sugar (for dusting)

Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Make the Cake Batter

In a large bowl, combine the cake mix, melted butter, sour cream, eggs, and vanilla.
Mix until smooth and lump-free.

Step 3: Add to Baking Dish

Pour the chocolate batter into the prepared baking dish.
Use a spatula to spread it evenly from edge to edge.

Step 4: Layer the Toppings

Sprinkle the shredded coconut, chopped pecans, and chocolate chips evenly over the top.
Use a spoon to swirl them lightly into the batter. Avoid overmixing—the swirls give the “earthquake” effect.

Step 5: Bake the Cake

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
The top will have visible cracks—that’s part of the magic.

Step 6: Cool and Finish

Let the cake cool in the pan for 10–15 minutes.
Dust the top generously with powdered sugar.

Step 7: Serve

Slice and enjoy warm for maximum gooeyness, or let it cool for a firmer texture.

Notes

This cake is perfect for chocolate lovers who want maximum impact with minimal effort. It’s great for bake sales, casual gatherings, or a sweet weeknight treat.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American