why make this recipe
This Chocolate Earthquake Cake is rich, simple, and full of texture. It mixes a soft chocolate cake with a sweet cream cheese layer, coconut, and crunchy pecans. You can bake it for a family dinner or bring it to a potluck. If you enjoy desserts with cream cheese centers, you might also like this cheesecake stuffed chocolate chip cookies for another sweet option.
introduction
This cake gives you big chocolate flavor and a gooey cream cheese middle. You do not need fancy tools. The recipe uses common pantry items and a 9×13-inch pan. It is a good cake to make when you want a dessert that feels special but stays easy.
how to make Chocolate Earthquake Cake
Ingredients :
1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup water, 8 oz cream cheese, softened, 1 cup powdered sugar, 1 cup shredded coconut, 1 cup pecans, chopped
Directions :
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan., 2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, and salt., 3. Add vegetable oil, eggs, vanilla extract, and water. Mix until well combined., 4. In a separate bowl, beat cream cheese and powdered sugar until smooth., 5. Pour half the chocolate batter into the prepared pan. Spoon cream cheese mixture over it, then top with remaining chocolate batter., 6. Sprinkle with coconut and pecans., 7. Bake for 40-45 minutes, or until a toothpick comes out clean., 8. Allow to cool before serving.
Follow the directions in order. Make sure the cream cheese is soft so it spreads easily. Pour the batter carefully so the cream cheese stays in a middle layer.
how to serve Chocolate Earthquake Cake
Cut the cake into squares when it is cool. Serve on a small plate. A scoop of vanilla ice cream or a glass of cold milk goes well with each piece. For a different pairing idea, try a lighter dessert like these keto German chocolate cake bars if you want a low-carb choice on the table.
how to store Chocolate Earthquake Cake
Cover the cake with plastic wrap or place in an airtight container. Store in the refrigerator for up to 5 days because of the cream cheese layer. You can freeze slices for up to 2 months; wrap each piece tightly in plastic and place in a freezer bag.
tips to make Chocolate Earthquake Cake
- Soften the cream cheese to room temperature to avoid lumps.
- Spread the cream cheese gently to keep a clear layer in the middle.
- Chop pecans small so they bake evenly.
- Watch the cake near 40 minutes; oven times vary.
- Let the cake cool so slices hold their shape.
variation (if any)
- Add mini chocolate chips to the batter for more chocolate bits.
- Use walnuts instead of pecans if you prefer.
- Sprinkle toasted coconut for a nuttier, crunchier top.
- Make smaller loaves in muffin tins; bake about 18–22 minutes.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes. The cake will be slightly less rich but will still work.
Q: Do I need to chill the cake because of the cream cheese?
A: You do not have to chill before serving, but refrigerate leftovers to keep them safe.
Q: Can I use margarine instead of vegetable oil?
A: Oil keeps the cake moist. Using melted margarine may change texture, but it can work.
Q: Can I skip the coconut?
A: Yes. You can leave it out or replace it with extra pecans or chocolate chips.
Q: Will the cake be very sweet?
A: It is sweet but balanced by cocoa and cream cheese. You can reduce powdered sugar in the filling slightly if you like less sweet.
Conclusion
This Chocolate Earthquake Cake is an easy, tasty dessert with a soft chocolate base and a creamy center. For a classic take and more details, see CHOCOLATE EARTHQUAKE CAKE – The Southern Lady Cooks.
Chocolate Earthquake Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, and salt.
- Add vegetable oil, eggs, vanilla extract, and water. Mix until well combined.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Pour half the chocolate batter into the prepared pan. Spoon cream cheese mixture over it, then top with remaining chocolate batter.
- Sprinkle with coconut and pecans.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.