If you love chocolate and coconut, make this easy German Chocolate Earthquake Cake! With rich chocolate and cream cheese swirls, you’ll never believe this starts with a box cake mix.
A few months ago we shared our best ever German chocolate cake. It was with this cake that I fell in love with the German chocolate flavor. That can can be time consuming (although very worth it), but this is a cake you can make quickly and easily. It’s downright dangerous!
Cake mixes make a great start for so many different recipes. With all of the flavor varieties, the options are endless. We made this earthquake cake German chocolate style. German chocolate cake, coconut, chocolate chips…and of course cream cheese. This easy cake is great to take to parties and potlucks…or as a gift to the chocolate lover in your life!
Earthquake cakes are traditionally known as a very easy cake that starts with a box cake mix. After you mix the cake in one of the many varieties available, you swirl in a cream cheese filling. This cream cheese filling bubbles up around the cake giving a very “lumpy” look to the cake. Kind of like an earthquake hit! Have you heard a different way this cake got its name? If so, I’d love you to tell us in the comments below.
This easy cake recipe is made in two basic steps:
Here are a few hints:
To make the cream cheese filling, melt together butter and cream cheese in a saucepan. Stir it often so the milk-based mixture doesn’t scorch. Once they are melted, beat in the powdered sugar. Dollop this mixture onto the chocolate cake batter. Swirl the two together gently. (See the picture below). Dot the top with a few extra chocolate chips.
Bake this cake for about 30-35 minutes. Because of the cream cheese and chocolate chips it may be hard to tell when this cake is done. Don’t over bake the cake, but be certain the center isn’t too jiggly.
If you want to cut clean slices of this cake, be sure to allow it to cool completely. It’s a gooey cake with all of the cream cheese and chocolate and is a delicious mess when warm. If you’d like to serve it warm, scoop it with a spoon into bowls soon after baking and it will be more like a dump cake texture. Add a scoop of ice cream!
Because this cake has a cream cheese layer, it’s best to store it in the refrigerator. Allow the cake to cool completely, cover it and then pop it in the fridge.