Chocolate Earthquake Cake

Course: Dessert

Cuisine: American

Keyword: chocolate earthquake cake

Difficulty Level: Beginner

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: slices

Calories: 396kcal

Author: Kara @I Scream for Buttercream

This warm, gooey chocolate earthquake cake has a rich German chocolate cake base with a sweet cream cheese swirl, melty chocolate chips and is super easy to make.

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US Customary - Metric

Ingredients

1 cup sweetened shredded coconut
⅔ cup chopped pecans or walnuts
1 (15.25 ounce) box Betty Crocker German chocolate cake mix, mixed according to the instructions (Pillsbury will overflow the pan)
Eggs oil and water according to the cake mix instructions
½ cup butter, softened (1 stick)
1 (8 ounce) package cream cheese, room temperature
¼ teaspoon salt
1 teaspoon vanilla extract
3 cups confectioner's sugar
1 ½ cup semi-sweet chocolate chips (may also use mini chips if you like)

Instructions

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with non-stick spray.
In a large mixing bowl, mix the cake mix according to the instructions on the back of the box and set aside. (IMPORTANT NOTE: I used Betty Crocker. I tried Pillsbury, but it overflowed the pan. I would suggest using a Betty Crocker cake mix.)
Add the coconut and chopped pecans to the bottom of the prepared pan, then pour the prepared cake batter over the coconut and pecans. Set the pan aside. Don’t bake yet.
In a medium-sized mixing bowl, add the softened butter, cream cheese, salt and vanilla extract. Mix with an electric mixer on medium-high until smooth.
Gradually mix in confectioner's sugar until smooth.
Spoon the cream cheese mixture onto the cake batter in the pan and smooth as best you can. Sprinkle chocolate chips onto the top.
Bake in the preheated oven at 350 degrees F for approximately 45-55 minutes. Ovens will vary. The center will be set and not super jiggly or mushy.
Serve warm

Notes

How to serve: Serve this cake warm. You can also serve this with ice cream or whipped cream.

How to Store: This cake should be stored in an airtight container, covered well, in the refrigerator and can last up to 5 days. Feel free to heat slices in the microwave before serving.

For other questions: Make sure to check out the TIPS & FAQs section in this post, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.

Nutritional values are an estimate and does not include the ingredients listed on the back of the cake mix box.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition