Indulgent Earthquake Cake: A Decadent Chocolate Delight
Servings: 12 slices
Calories: 400kcal
A rich and gooey Earthquake Cake swirled with cream cheese and topped with nuts, perfect for any occasion.
Print Recipe
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Cake
- 1 box Chocolate Cake Mix Devil's food mix adds extra indulgence.
- 1 cup Milk Adjust according to package directions.
For the Cream Cheese Swirl
- 8 oz Cream Cheese Softened for easy mixing.
- ½ cup Melted Butter Can be swapped for vegetable oil.
- 1 cup Powdered Sugar No substitutes recommended.
For the Crunch
- 1 cup Pecans or Walnuts Feel free to replace with almonds or omit.
- 1 cup Sweetened Shredded Coconut Optional, can be left out.
For Extra Gooeyness
- 1 cup Semi-Sweet Chocolate Chips Can use milk chocolate for a twist.
Instructions
How to Make Earthquake Cake
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Sprinkle chopped nuts and shredded coconut (if using) evenly in the bottom of the prepared dish.
- Prepare the chocolate cake mix according to the package instructions, then pour the batter over the nut and coconut layer.
- Mix softened cream cheese, melted butter, and powdered sugar in a separate bowl until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter and gently swirl with a knife.
- Sprinkle semi-sweet chocolate chips on top.
- Bake for 40-45 minutes, until the top is set but the center is slightly jiggly.
- Cool completely before slicing and serving.
Notes
Serve warm with a scoop of vanilla ice cream for extra indulgence. Allowing the cake to sit for a day improves flavors.
Nutrition
Serving: 1slice | Calories: 400kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 320mg | Potassium: 200mg | Fiber: 2g | Vitamin A: 10IU | Calcium: 4mg | Iron: 6mg