Earthquake Cake

A rich, fudgy chocolate cake loaded with coconut, pecans, and chocolate chips—swirled into the batter for a “cracked earth” effect that gives this dessert its name. Topped with a dusting of powdered sugar, it’s a decadent, easy-to-make treat that bakes up moist, chewy, and packed with texture. One bite and you’ll feel the ground shake.

Why You’ll Love This Recipe

This isn’t just another chocolate cake—it’s a seismic event in dessert form. With a dense, brownie-like crumb, gooey pockets of melted chocolate, sweet coconut, and crunchy pecans, every slice delivers deep flavor and satisfying contrast. Made from a simple box mix but elevated with real ingredients, it’s the ultimate potluck pleaser, weeknight indulgence, or holiday dessert.

Perfect for:

• Potlucks and bake sales
• Last-minute desserts
• Chocolate lovers who crave texture
• Gifting in a tin or pan

Ingredients

For the Cake Base

• 1 (18.25 oz) box chocolate cake mix (any brand)
• ½ cup (1 stick / 115g) unsalted butter, melted
• 1 cup (240g) full-fat sour cream (Greek yogurt works too)
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract

For the Earthquake Toppings

• ½ cup (50g) shredded sweetened coconut
• ½ cup (50g) chopped pecans, lightly toasted (see tip below)
• ½ cup (90g) semi-sweet chocolate chips

For the Finish

• ½ cup (60g) powdered sugar, sifted (for dusting)

• Add ¼ tsp cinnamon or espresso powder to enhance chocolate flavor
• Drizzle with caramel sauce before serving

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish—no need to flour.

2. Make the Batter

In a large bowl:

• Combine chocolate cake mix, melted butter, sour cream, eggs, and vanilla extract.
• Beat with a hand mixer on medium speed 1–2 minutes, until smooth and well blended.

3. Pour Into Pan

• Pour batter into prepared dish and spread evenly with an offset spatula.

4. Add the Toppings

Sprinkle evenly over the top:

• Shredded coconut
• Chopped pecans
• Chocolate chips

5. Create the “Earthquake” Swirl

Using a spoon or butter knife:

• Gently swirl the toppings partway into the batter—don’t mix completely!
• The goal is marbled streaks and uneven layers that rise and crack during baking for that signature “earthquake” look.

6. Bake to Fudgy Perfection

• Bake 35–40 minutes, until:
  • Top is cracked and slightly puffed
  • A toothpick inserted near the edge comes out clean (center may be slightly moist—it firms as it cools)

7. Cool & Dust

• Let cool in pan 10 minutes (this helps set the structure).
• While still warm, sift or sprinkle powdered sugar evenly over the top.

8. Slice & Serve

• Cut into squares while warm or at room temperature.
• Best enjoyed fresh—but great the next day too!

You Must Know

• Toast the pecans first —spread on a tray and bake at 350°F for 6–8 mins until fragrant. Deepens flavor!
• Use full-fat sour cream —low-fat versions may thin the batter.
• Don’t skip cooling time —warm cake can fall apart when sliced.
• Tastes better the next day! Flavors meld beautifully overnight.

Storage Tips

• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat individual slices in microwave (10–15 seconds) for warm, gooey texture.
• Freeze for up to 3 months —wrap tightly and thaw overnight before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style in the baking dish.
• Great for dessert tables, baby showers, or weekend brunches.
• Double the batch and gift one to a neighbor.

Cultural Context

Born in American church basements and Midwest kitchens, Earthquake Cake honors the tradition of turning simple ingredients into something unforgettable. Found at potlucks, holidays, and family dinners alike, it proves that great food doesn’t have to be fancy—just rich, textured, and shared.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more chocolate? Increase chips to ¾ cup or add a layer of Nutella before swirling.
• Make ahead: Batter can be poured into pan and refrigerated overnight. Bake fresh in the morning.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use a bundt pan instead?
A: Yes! Grease well and bake 45–55 mins. Adjust frosting amount if needed.

Q: Why did my cake sink in the middle?
A: Likely underbaked or overmixed. Check doneness with a toothpick and avoid over-stirring.

Q: Is this gluten-free?
A: Only if using GF-certified cake mix and verifying all ingredients.

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined muffin cups ¾ full. Bake at 350°F for 18–22 minutes.

Q: Can I pipe the powdered sugar?
A: Not powdered sugar alone—but try a glaze drizzle for decorative effect.

Allergy Information

Contains: dairy (butter, sour cream), eggs, tree nuts (pecans), wheat.
Gluten-free option: Use certified GF cake mix.
Nut-free: Omit pecans or replace with seeds.
Always check labels—especially on cake mixes and pre-shredded coconut.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

• Calories: 320
• Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 26g
• Protein: 4g
• Sodium: 320mg

This cake doesn’t shout. It sits quietly on the counter, cracked and inviting, saying everything a great dessert should: “Slice me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with chocolate, courage, and someone who says, “Let’s make it together.”