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Earthquake Cake
Emily

Earthquake Cake

This Earthquake Cake is a rich, gooey chocolate cake swirled with coconut, pecans, and chocolate chips that crack and shift as it bakes, creating its signature 'earthquake' look. It’s indulgent, fun, and surprisingly easy to make!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup powdered sugar

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Mixing spoon or spatula
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the chocolate cake mix, melted butter, sour cream, eggs, and vanilla extract. Mix until well combined.
  3. Pour the batter into the greased baking dish and spread it evenly.
  4. Sprinkle the shredded coconut, chopped pecans, and chocolate chips over the top of the batter.
  5. Using a spoon or spatula, gently swirl the toppings into the batter. Don’t mix them completely – the swirls will create the earthquake effect.
  6. Bake the cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool in the baking dish for about 10 minutes.
  8. Sprinkle the powdered sugar over the top of the cake.
  9. Slice and serve the earthquake cake warm or at room temperature.

Notes

Serve warm for extra gooeyness, or let it cool fully for neater slices. Swap pecans for walnuts or almonds if preferred. Try adding cream cheese dollops for a richer twist. Store leftovers covered at room temperature for up to 3 days.