Earthquake Cake (Chocolate Cream Cheese)

A gooey square of earthquake cake on a white plate with a jar of milk and chocolate chips scattered around.

This Earthquake Cake cracks open over pockets of sweet cream cheese and melty chocolate chips, a gooey chocolate dump style cake that needs no frosting at all.

Course Dessert

Cuisine American

Keyword Earthquake Cake

Prep Time 15

Cook Time 40

Servings servings

Calories 473kcal

Author Jason Decker

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 incorporated
2½ 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