Hey, y'all! If you're a chocolate lover, this Chocolate Earthquake Cake is about to become one of your favorite desserts. With plenty of chocolate in every bite, it's an easy dessert that's as impressive as it is irresistible.

Chocolate Earthquake Cake

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As it bakes, the cream cheese filling swirls through the cake, creating pockets of rich, creamy goodness in every slice. The coconut, pecans, and chocolate chips add plenty of texture, making this an unforgettable dessert that's perfect for holidays, potlucks, birthdays, or anytime you need a serious chocolate fix.

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Chocolate Earthquake Cake Ingredients

For the Cake:

• 1 box of chocolate cake mix
• ⅓ c. vegetable oil
• 3 eggs
• 1 ⅓ c. water
• ½ c. shredded, sweetened coconut
• ½ c. chopped pecans
• 1 ½ c. chocolate chips (divided)

For the Cream Cheese Swirl:

• 8 oz. cream cheese, softened
• ½ c. unsalted butter
• 3 c. powdered sugar

How to Make Chocolate Earthquake Cake

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Sprinkle the coconut, pecans, and half of the chocolate chips evenly over the bottom of the pan.
3. In a large bowl, prepare the cake batter by mixing the cake mix, oil, eggs, and water. Pour the batter over the coconut mixture and spread it evenly.
4. Melt the butter. In a separate bowl, beat the cream cheese until smooth, then mix in the melted butter. Gradually add the powdered sugar and beat until creamy.
5. Drop spoonfuls of the cream cheese mixture over the cake batter, then gently swirl it with a knife or toothpick. Sprinkle the remaining chocolate chips over the top.
6. Bake for 45–50 minutes, until the top is set but the center is still slightly gooey.
7. Let the cake cool for 15–20 minutes before serving.

Pro Tips For Making This Recipe

1. Use room-temperature cream cheese for a smooth filling.
2. Swirl the cream cheese gently to keep distinct pockets throughout the cake.
3. Let the cake cool for 15–20 minutes before serving.
4. Serve warm with a scoop of vanilla ice cream.

Frequently Asked Questions

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Chocolate Earthquake Cake

Chocolate Earthquake Cake

JC Phelps

My Chocolate Earthquake Cake is a rich, gooey dessert with creamy swirls, plenty of chocolate, and irresistible texture.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 701 kcal

Ingredients

  

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For the Cake:

• 1 box chocolate cake mix
• ⅓ c. vegetable oil
• 3 eggs
• 1 ⅓ c. water
• ½ c. shredded sweetened coconut
• ½ c. chopped pecans
• 1 ½ c. chocolate chips divided

For the Cream Cheese Swirl:

• 8 oz. cream cheese softened
• ½ c. unsalted butter
• 3 c. powdered sugar

Instructions

 

• Preheat the oven to 350°F and grease a 9×13-inch baking dish.
• Sprinkle the coconut, pecans, and half of the chocolate chips evenly over the bottom of the pan.
• In a large bowl, prepare the cake batter by mixing the cake mix, oil, eggs, and water. Pour the batter over the coconut mixture and spread it evenly.
• Melt the butter. In a separate bowl, beat the cream cheese until smooth, then mix in the melted butter. Gradually add the powdered sugar and beat until creamy.
• Drop spoonfuls of the cream cheese mixture over the cake batter, then gently swirl it with a knife or toothpick. Sprinkle the remaining chocolate chips over the top.
• Bake for 45–50 minutes, until the top is set but the center is still slightly gooey.
• Let the cake cool for 15–20 minutes before serving.

Notes

• Use room-temperature cream cheese for a smooth filling.
• Swirl the cream cheese gently to keep distinct pockets throughout the cake.
• Let the cake cool for 15–20 minutes before serving.
• Serve warm with a scoop of vanilla ice cream.

Nutrition

Calories: 701kcalCarbohydrates: 87gProtein: 5gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 65mgSodium: 303mgPotassium: 273mgFiber: 3gSugar: 72gVitamin A: 453IUVitamin C: 0.2mgCalcium: 90mgIron: 2mg

Keyword Chocolate Earthquake Cake

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My best,

JC