Earthquake Cake (from scratch)

When you bake a lot like I do, it sometimes feels like there's nothing new to make. So imagine my surprise when I came across a new (to me) dessert - this rich, delicious, sweet, gooey Earthquake Cake!

You're probably already familiar with Earthquake Cake - an inside-out German Chocolate Cake, with coconut, nuts, and cream cheese frosting baked INTO the cake, rather than slathered on top. By baking the topping into the cake, it becomes easier and faster to make.

Plus! While it stays just as rich and delicious as a traditionally assembled German Chocolate Cake, Earthquake Cake becomes more gooey with a ribbon of cream cheese layered into the cake.

This homely dessert is perfect for potlucks and parties. I can't wait for you to try it!

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Jump to:

• Ingredients
• Instructions
• Serving and Storage
• Other Casual Party Desserts
• 📖 Recipe

Ingredients

I came across the inspiration for this recipe from a comb-bound cookbook of chocolate recipes compiled by a 6th grade class after reading Charlie and the Chocolate Factory. It's full of home-cooking style desserts, and it's where found the recipe I use for my Easy Homemade Chocolate Fudge.

Lots of those recipes take convenience ingredients - like cake mix, which Earthquake Cake usually takes. I simply don't use cake mixes, though. Instead, here I make a chocolate cake from scratch, using all the usual ingredients.

• Granulated sugar
• All-purpose flour
• Cocoa powder (any brand is fine)
• Baking powder, Baking Soda, and Salt for leavening
• Vanilla extract rounds out the flavor

I use vegetable oil instead of butter because you refrigerate the cake for storage, due to the cream cheese. Butter makes the cake stiffer and less fluffy; oil keeps the cake softer, especially when cold.

Since we don't use butter, we use milk as part of the liquid in the batter, for flavor. I usually use 1% or 2% dairy milk.

Boiling water added to the batter helps the cocoa bloom (to make it more chocolatey) and gives the leavening agents a head start.

Next up, we have our filling ingredients.

• Chopped nuts like walnuts or pecans
• Shredded sweetened coconut (although you can use unsweetened if you prefer)
• Cream cheese at room temperature - you'll regret it if it's not soft! I haven't used lower fat Neufchatel here, but it will likely work if that's what you're used to.

Softened butter, powdered sugar, and vanilla round out our ingredient list here.

Instructions

As I said, inspiration for this homely dessert took cake mix. Instead, I borrowed the oil-based chocolate cake recipe from Hershey's "Perfectly Chocolate" Chocolate Cake recipe.

So, let's get baking!

First, chop up your walnuts and coconut if they need it. I find that we like the texture of coconut in baked goods more if we chop it up a little first. However, this step is optional.

Next, combine all ingredients for the chocolate cake batter EXCEPT the boiling water. Use a hand or stand mixer to beat it for 2 minutes. Then, add the boiling water. (Just boiled but still steaming is okay, too.)

I always reuse the stand mixer bowl and paddle here for the cream cheese layer, no cleaning necessary. I scrape as much batter off them into the cake pan first, but a little batter in the cream cheese frosting won't hurt.

Cream your softened cream cheese and butter until smooth. Add the vanilla and powdered sugar, then beat until fluffy.

Bake the cake for 45-50 minutes. The center will still be shaky and the cake won't look done, but it will set as it cools. Trust me, this dessert is best when it's gooey.

Serving and Storage

Let the cake cool for at least an hour to set up before you cut into it. The center will deflate as it cools.

The cake will keep at room temperature for the rest of the day. After that, store it (covered) in the refrigerator due to the cream cheese frosting. It should last at least 5 days that way, if you don't eat it all first.

Earthquake cake includes its own frosting, so there's no trick to serving it! A ribbon of cream cheese will extend all the way to the edge and corner bites if you spread it out well before baking.

This is a great casual dessert, perfect for potlucks and any barbecues or get-togethers you have this summer. On especially hot days, try topping it with a little vanilla ice cream! For an afternoon or after-school snack, serve it alongside a cold glass of milk to cut the sweetness a little bit.

Although it's great for parties and crowds, I've been known to have a slice of this cake for lunch. Cream cheese and nuts and coconut provide protein, right?

Other Casual Party Desserts

Looking for other recipes like this? Try these:

Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.

Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)

📖 Recipe