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Earthquake Cake Recipe

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4.1 from 38 reviews

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 12 servings

Description

Earthquake Cake is a deliciously rich and moist dessert featuring layers of sweetened coconut and toasted pecans under a decadent Devil’s Food Cake batter swirled with creamy cream cheese frosting. This unique texture and flavor combination creates a marbled effect that delivers a delightful experience in every bite, perfect for gatherings or special occasions.

Ingredients

Cake Base

  • 1 15.25 oz box Devil’s Food Cake Mix
  • 1 cup shredded sweetened coconut
  • 1 cup chopped toasted pecans
  • 1 ¼ cups water
  • ½ cup vegetable oil
  • 3 large eggs (at room temperature)

Cream Cheese Frosting

  • 8 ounces cream cheese (at room temperature)
  • ½ cup unsalted butter (melted)
  • 2 cups powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) or 160°C if using a fan oven. Grease a 9×13 inch (approximately 23×33 cm) baking pan thoroughly to ensure the cake does not stick.
  2. Layer Coconut and Pecans: Scatter the shredded sweetened coconut evenly across the bottom of the greased pan. Then, sprinkle the chopped toasted pecans evenly over the coconut, making sure both are distributed thoroughly for consistent flavor in every slice.
  3. Mix Cake Batter: In a large bowl, combine the Devil’s Food Cake Mix, water, vegetable oil, and eggs as instructed on the cake mix box. Mix until smooth and well incorporated.
  4. Pour Batter Over Nuts and Coconut: Pour the prepared cake batter evenly over the coconut and pecan layers in the pan, spreading gently if needed to cover the layers completely.
  5. Prepare Cream Cheese Frosting: In a separate bowl, use a hand mixer to beat the cream cheese and melted butter together until smooth. Add the powdered sugar, salt, and vanilla extract, then continue to mix until the frosting is creamy and lump-free.
  6. Add and Swirl Frosting: Using a spoon or cookie scoop, dollop spoonfuls of the cream cheese frosting over the cake batter, keeping about 1 inch away from the edges to prevent overflow. Use a knife or spatula to gently swirl the frosting into the cake batter creating a marbled effect without fully blending.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 40 minutes or until a toothpick inserted near the center comes out mostly clean with only a few moist crumbs attached.
  8. Cool and Serve: Allow the cake to cool slightly in the pan before serving warm, or cool completely to set and enable clean, neat slices.

Notes

  • Make sure the cream cheese and eggs are at room temperature for smoother mixing.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (180°C) for 5-7 minutes, stirring occasionally, until fragrant.
  • Keep dolloping the cream cheese frosting a bit away from the pan edges to avoid it leaking out during baking.
  • The cake is best enjoyed within 2 days and can be stored covered at room temperature or refrigerated.
  • For a nut-free version, omit the pecans and increase coconut by ½ cup.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/earthquake-cake-recipe/