Vanilla Earthquake Cake
It’s time to shake things up! Let’s make Vanilla Earthquake Cake. What is Earthquake Cake? You have to make it to understand how it gets its name. While the cake is baking, it cracks and bubbles and shifts and looks like an earthquake, resulting in an interesting appearance but a very yummy cake! Give it a try and see if it shakes things up at your house.
This cake takes a shortcut by using a boxed yellow cake mix. No measuring flour and sugar and baking soda this time. Coconut, pecans and chocolate chips get added to make a deliciously moist and decadent cake. If you’re a chocolate lover, use a box of chocolate cake mix. Either way, it’s gonna be amazing!
Vanilla Earthquake Cake Recipe
What’s needed?
- BOXED CAKE MIX– Use yellow or chocolate cake mix as a shortcut to making this easy cake.
- EGGS– Three eggs, water and canola oil are added to the cake mix to make the basic batter for the cake.
- SWEETENED COCONUT– This adds some crunch and sweetness. We simply love coconut in so many desserts.
- CHOPPED PECANS– Along with the coconut, the pecans add crunch and some texture to an otherwise soft and sweet cake.
- CREAM CHEESE– It gets added to confectioners’ sugar, softened butter and vanilla to make the creamy filling for Earthquake Cake.
- CHOCOLATE CHIPS– Use semi-sweet or dark chocolate chips for a real punch of chocolatey flavor. So sweet!
How to make Vanilla Earthquake Cake?
Step-by-Step Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Spray the bottom of a 9×13-inch baking pan with cooking spray. Spread the coconut and pecans evenly in the bottom of the pan.
- Mix the yellow cake mix (or chocolate cake mix), eggs, oil and water in a medium bowl on medium speed for two minutes. Pour the batter over the nuts and coconut in the pan.
- In a small bowl, mix the cream cheese, butter, vanilla, and confectioners’ sugar until fluffy and smooth. Spoon this mixture over the batter in the pan.
- Sprinkle the chocolate chips on top.
- Bake the cake at 350 degrees Fahrenheit for 45-50 minutes. Watch what happens as the cake begins to bake. Crazy stuff!
- The top sinks, the bottom rises and the whole thing gets bubbly. The cake will smell amazing and bring the chocolate lovers running to the kitchen.
- Remove the cake from the oven and allow it to cool slightly. Add a few more chocolate chips to the top of the cake when it comes out of the oven, if desired.
Serve Vanilla Earthquake Cake warm with whipped cream or vanilla ice cream. This cake doesn’t last more than 24 hours in my house. One of the very best cake recipes in my collection!
And remember I said you could make this recipe with chocolate cake? Well, I thought I’d let you take a look at how that turns out! You can use a box of chocolate cake mix or simply add 1/3 cup cocoa powder to a white or yellow cake mix. The cake turns out rich and decadent. You won’t be able to get enough of this delicious dessert!
The original recipe can be found at duncanhines.com and calls for Swiss chocolate cake mix. Whether you use yellow or chocolate cake mix, the results will be a chocolate lovers dream. Please remember to post a comment if you try the recipe! This one’s a keeper.
For more delicious cake recipes, check out these favorite cakes:
- Chocolate Peppermint Cake with Chocolate Ganache
- CokeCola Cake
- Salted Caramel Carrot Cake
- White Texas Sheet Cake
- Caramel Chocolate Cake
Want more dessert recipes like this one? Enter your email address in the SUBSCRIBE BOX and I’ll send them your way. I can’t wait to hear from YOU!
Vanilla Earthquake Cake
Ingredients
- 1 box yellow cake mix, or chocolate cake mix
- 3 large eggs
- 1/2 cup canola oil
- 1 cup water
- 1 1/2 cups coconut, sweetened and shredded
- 2/3 cup pecans, chopped
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate chips, or dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray the bottom of a 9×13-inch baking pan with cooking spray. Spread the coconut and pecans evenly in the bottom of the pan.
- Mix the yellow cake mix (or chocolate cake mix), eggs, oil and water in a medium bowl on medium speed for two minutes.
- Pour the batter over the nuts and coconut in the pan.
- In a small bowl, mix the cream cheese, butter, vanilla, and confectioners' sugar until fluffy and smooth. Spoon this mixture over the batter in the pan. Sprinkle the chocolate chips on top.
- Bake the cake at 350 degrees for 45-50 minutes.
- Remove the cake from the oven and allow it to cool slightly. Add a few more chocolate chips to the top of the cake when it comes out of the oven, if desired. Recipe makes 15 servings.
Equipment
- 1 13×9 inch baking dish