Cream cheese, butter, chocolate chips and coconut go together perfectly when swirled into a rich Chocolate Fudge Earthquake Cake! I recently made my own version of Earthquake Cakes and I’m so happy how they turned out. It started with a Red Velvet Earthquake Cake then a Pumpkin Earthquake Cake and now this one! They are so simple to make and so delicious! The combination of sweetened cream cheese, butter, chocolate chips and coconut go together perfectly then it’s swirled into a rich chocolate fudge mix and baked into one beautiful cake!
Chocolate Fudge Earthquake Cake
Ingredients
- 1 box Chocolate Fudge Cake Mix plus the ingredients needed to prepare the cake
- 1/2 C butter
- 8 ounces cream cheese room temperature
- 1 tsp. vanilla
- 2 C powdered sugar
- 1 C semi-sweet chocolate chips
- 1 C coconut
Instructions
Preheat oven to 350 degrees; grease a 9×13″ pan.
- Melt the butter either in the microwave or on the stove.
- Mix in the cream cheese, vanilla, and powdered sugar.
- Fold in the chocolate chips and coconut; set aside.
- Prepare cake mix according to the package directions.
- Pour batter into prepared pan.
- Spoon dollops of the cream cheese mixture onto the batter leaving a little edge.
- Lightly swirl the batter around.
- Bake in preheated oven for 40-45 minutes. Allow to cool before slicing.
- Slice, serve and enjoy!
Look below for step-by-step directions with photos↓
- Do I have to use a chocolate fudge cake mix? I like to use it, however you can use chocolate or devil’s food cake mix.
- Can I use different flavored chips? Of course! We like the chocolate chips, but you can use whatever flavor you prefer.
- Can I leave out the coconut? Yes or you can substitute it with toffee bits or something else.
- Can you explain an earthquake cake? The inside of the cake is super moist from the cream cheese mixture and the top gets crackly and caramelized. It tastes like a very moist spiced pumpkin cake and a cheesecake combined.
- How do you store this cake? To store, cover tightly and refrigerate for up to a week. For long-term storage, wrap tightly in plastic wrap and foil and freeze for up to 3 months. To defrost, transfer to the refrigerator overnight. Serve at room temperature for optimal flavor.
Step-by-step directions with photos:
Preheat oven to 350 degrees; grease a 9×13″ pan.
Melt the butter either in the microwave or on the stove.
Mix in the cream cheese, vanilla, and powdered sugar.
Fold in the chocolate chips and coconut; set aside.
Prepare cake mix according to the package directions.
Pour batter into prepared pan.
Spoon dollops of the cream cheese mixture onto the batter leaving a little edge.
Lightly swirl the batter around.
Bake in preheated oven for 40-45 minutes. Allow to cool before slicing.
Slice, serve and enjoy!
Snap a picture and tag @flourmewithlove so I can share with my readers!
I love the idea of this cake but i really hate shredded coconut! What do you think about substituting mini marshmallows or peanut butter chips?
You can leave out the coconut or substitute with the marshmallows or peanut butter chips; both sound delicious!
I can't wait to try this. I can almost smell it baking now!!
YUUMMMMM! !
This looks amazing!!