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
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No-fuss dessert made with boxed cake mix and pantry staples.
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Loaded with texture—rich chocolate base, crunchy pecans, melty chips, and soft coconut.
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Perfect for parties, potlucks, and family dinners.
Ingredients Breakdown
Cake Base:
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1 box chocolate cake mix – The shortcut base that makes this recipe super simple and dependable.
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1/2 cup unsalted butter, melted – Adds richness and depth to the batter.
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1 cup sour cream – Makes the cake extra moist and adds a slight tang.
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3 eggs – Provide structure and help the cake rise.
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1 tsp vanilla extract – Enhances the chocolate flavor.
Toppings (Swirled In):
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1/2 cup shredded coconut – Adds sweet texture and tropical flair.
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1/2 cup chopped pecans – For a satisfying crunch and nutty flavor.
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1/2 cup semi-sweet chocolate chips – Melts into gooey pockets of chocolate.
Finishing Touch:
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1/2 cup powdered sugar – A simple topping that adds sweetness and a polished look.
Tips and Tricks
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Add cream cheese swirled into the batter for a tangy twist.
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Use dark chocolate chips for a richer chocolate flavor.
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Toasting the pecans beforehand enhances their nutty aroma.
Variations and Customizations
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German Chocolate Twist: Swap pecans for walnuts and add a caramel drizzle.
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Peanut Butter Earthquake Cake: Add peanut butter chips instead of chocolate chips.
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Gluten-Free Option: Use a gluten-free chocolate cake mix.
Pairing Suggestions
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Serve with vanilla bean ice cream for contrast.
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Pair with a cup of cold brew coffee or hot espresso.
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Add a chocolate ganache drizzle for extra indulgence.
Storage Instructions
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Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
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Freeze: Wrap slices in plastic wrap and freeze for up to 2 months.
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Reheat: Warm individual slices in the microwave for 15–20 seconds.
Popular Questions
Why is it called an Earthquake Cake?
Because it cracks and shifts while baking, creating pockets of gooey fillings and craters on top—just like an “earthquake.”
Can I make this cake ahead of time?
Yes! Bake the night before, and let it sit covered at room temperature or in the fridge.
Do I need frosting?
Nope! The toppings and the powdered sugar provide all the flavor and sweetness you need.