This post may contain affiliate links.
If you’ve never tried a chocolate earthquake cake, buckle up because you’re about to meet your new favorite easy dessert.
Chocolate Earthquake Cake is something special.
Imagine a moist chocolate cake swirled with sweet cream cheese mixture, loaded with melty chocolate chips, and baked until it looks like the ground shifted underneath it.
That’s the charm of this fun cake. It’s not the prettiest cake, but the flavor? Oh, it’ll earn you rave reviews every single time.
Why the name “earthquake cake”? Well, when this gooey earthquake cake bakes, it cracks and swirls, creating little pockets of cheesecake goodness throughout.
The surface isn’t smooth, and that’s the whole point. It looks like an edible earthquake! This cake starts with a box cake mix, so it’s seriously easy.
If you can stir, you can make this decadent dessert.
I love whipping this up for family gatherings, potlucks, or just because I had a craving last week for something rich and chocolatey.
Honestly, this might be one of the best cakes you’ll ever make because it tastes like a bakery creation but takes only about an hour from start to finish.
Serve this Chocolate Earthquake Cake warm with a scoop of vanilla ice cream, or let the cake cool completely and top it with whipped cream for an extra treat.
Either way, you’ll want to bookmark this recipe card for the next time you need a special occasion dessert that feels a little different, but in the best way possible!
Some of our other favorite cake recipes we have on our site include: Strawberry Cheesecake Cake (Earthquake Cake), Lemon Blueberry Coffee Cake Recipe, and Layer Chocolate Turtle Cake Recipe.
WHY THIS RECIPE WORKS:
- Starts with a Shortcut
Using a box of German chocolate cake mix (or your favorite chocolate cake batter) makes this recipe simple and foolproof. You’ll spend less time measuring and more time enjoying. - Irresistible Gooey Layers
The combination of cream cheese, powdered sugar, and melted butter creates creamy pockets that swirl into the cake as it bakes. Each bite has that magical cream cheese swirl that keeps people coming back for seconds. - Customizable & Crowd-Pleasing
Add crunchy pecans, sweet coconut flakes, or white chocolate chips for texture and flavor. This cake is a blank canvas for your creativity, making it perfect for special occasions or casual nights at home.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- box devils food cake mix (plus ingredients listed on the box)
- chocolate chips
- unsalted butter
- cream cheese
- vanilla extract
- powdered sugar
- whipped cream (optional for topping)
HOW TO MAKE CHOCOLATE EARTHQUAKE CAKE:
- Preheat the oven to 350 degrees, grease a 9×13″ pan, set aside.
- Mix cake according to package directions.
- Pour batter into the prepared pan.
- Sprinkle with chocolate chips.
- Mix the melted butter, cream cheese and vanilla together until combined.
- Add the powdered sugar and mix until incorporated
- Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
- Bake for 40-45 minutes. Remove from the oven and let cool.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS EARTHQUAKE CAKE?
It’s a gooey chocolate cake layered and swirled with a cream cheese mixture, often with extras like coconut or nuts. It cracks and bubbles while baking, giving it a “shaken” look.
Hence the name! It’s basically the tastiest chocolate cake you’ll ever eat in your entire life… EVER!! Prove me wrong.
CAN THIS BE MADE AHEAD?
Yes! Bake, cool, and store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. It reheats beautifully in the microwave for 20 seconds per slice.
ANY ADDITIONS?
You better believe it. A cake like this can handle all kinds of toppings and mix ins.
- Shredded coconut for extra sweetness
- Chopped pecans or walnuts for crunch
- A drizzle of caramel sauce before serving
- White chocolate chips mixed into the batter
- Swirls of peanut butter for a twist
- Mini marshmallows sprinkled on top
- A layer of sweet coconut flakes on the bottom of the dish
- Extra chocolate chips on top before baking
- A dusting of confectioners’ sugar once cooled
- Serve warm with whipped cream or ice cream
ANY SUBSTITUTIONS?
If you need to swap something out, consider this list and let me know how it turns out in the comments!
- Use vegetable oil or coconut oil in place of butter in the cake mix
- Swap cream cheese for a dairy-free alternative
- Try brown sugar for a deeper caramel flavor in the filling
- Substitute the German chocolate cake mix for dark chocolate or fudge cake
- Use gluten-free cake mix for a gluten-friendly option
- Replace cream cheese filling with cream cheese frosting dollops if you’re short on time
HOW TO STORE:
ROOM TEMPERATURE: Cover with plastic wrap or foil and keep on the counter for up to 2 days.
REFRIGERATOR: Store in an airtight container for 4 days. Bring to room temperature before serving for the best texture.
FREEZER: Wrap individual slices in foil, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge.
DANA’S TIPS AND TRICKS:
- Use Room Temperature Ingredients: Softened cream cheese blends better for that dreamy texture.
- Don’t Over-Swirl: A few gentle swipes with a butter knife are plenty—you want those rich pockets of cream cheese!
- Test with a Toothpick: The toothpick test should show moist crumbs, not wet batter.
- Cool Before Cutting: Let the cake cool at least 20 minutes so slices hold together.
- Line with Parchment Paper: For easy cleanup and neat edges.
- Add Toppings After Baking: Whipped cream, ice cream, or even a drizzle of chocolate sauce make this cake shine.
This Chocolate Earthquake Cake is everything a decadent dessert should be: rich, gooey, a little messy, and absolutely delicious.
Whether you make it for family gatherings, potlucks, or just because, it’s guaranteed to wow your guests!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Chocolate Earthquake Cake: Deliciously Gooey Delight
Ingredients
- 1 box Devil’s Food cake mix 15.25 oz, plus ingredients listed on box
- 1 cup semi-sweet chocolate chips
- 8 oz cream cheese softened
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar
- Whipped cream optional for topping
Instructions
- Preheat the oven to 350 degrees, grease a 9×13″ pan, set aside.
- Mix cake according to package directions.1 box Devil’s Food cake mix
- Pour batter into the prepared pan.
- Sprinkle with chocolate chips.1 cup semi-sweet chocolate chips
- Mix the melted butter, cream cheese and vanilla together until combined.8 oz cream cheese, ½ cup unsalted butter, 1 teaspoon vanilla extract
- Add the powdered sugar and mix until incorporated2½ cups powdered sugar
- Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.Whipped cream
- Bake for 40-45 minutes. Remove from the oven and let cool.
Notes
- Preheat the oven to 350 degrees, grease a 9×13″ pan, set aside.
- Mix cake according to package directions.
- Pour batter into the prepared pan.
- Sprinkle with chocolate chips.
- Mix the melted butter, cream cheese and vanilla together until combined.
- Add the powdered sugar and mix until incorporated
- Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
- Bake for 40-45 minutes. Remove from the oven and let cool.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These look and taste amazing – Thanks for the recipe!