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.
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