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Almond Joy Earthquake Cake

This Almond Joy Earthquake Cake is features a chocolate cake batter swirled with a creamy coconut and almond filling. Top it off with chocolate chips and then bake it until it forms random cracks, hence the name. This fudgy cake is so rich there’s no need to add frosting simply cut a big piece and enjoy.

Almond Joy Earthquake Cake

Easy Almond Joy Earthquake Cake Recipe

What Is An Earthquake Cake? Earthquake cakes are one of those fun desserts much like poke cakes and éclair cakes. While the origin is murky, they earned their name due to the uneven manner in which they bake. They crack and rise randomly due to the rich cream cheese dollops placed throughout the cake batter. This easy Almond Joy Earthquake Cake is a fun variation that features the ame flavors of the candy bar.

Step-by-step preparation and ingredients for Almond Joy Earthquake Cake

How to Make the BEST Almond Joy Earthquake Cake Recipe

Earthquake cakes are versatile and not too fussy to make so bakers of all skill levels can make them successfully. Each cake is unique and bakes differently every time I make one, so expect yours to do the same. Serve this cake while still warm and gooey or chilled, either way it’s a sweet treat that’s fun to make and eat.

  • Ingredients you’ll need to make homemade Almond Joy Earthquake Cake: One box chocolate fudge cake mix plus water, eggs and oil called for on the package, sweetened flaked coconut, chopped almonds, semi sweet chocolate chips, almond extract, softened butter, cream cheese and powdered sugar.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, large bowl, medium bowl, 13 x 9 inch baking pan or ceramic baking dish, teaspoon and a knife to swirl the filling through the cake batter.
  • You can use semi sweet or milk chocolate chips in this recipe.
  • Make sure the filling is made with room temperature butter and cream cheese so it will blend easily with the other ingredients.
  • When you dollop the cream cheese filling over the batter, try to keep it within 1 inch of the edge of the pan. The cake earned its name because it bakes wonky. Please note, if the filling is too close to the edge, it may bake over.
  • You can bake this cake in a metal cake pan, if preferred. It may take less time to bake than in a ceramic or stoneware baking dish so adjust the baking time accordingly.
  • When testing for doneness, use a cake tester or a toothpick inserted into the cake portion, not the filling. The same rule applies for this cake as any cake. Look for a clean toothpick inserted into the thickest part of cake.
  • Store baked Almond Joy Earthquake Cake chilled in the refrigerator for up to 5 days.

Single piece of Almond Joy Earthquake Cake on a plate

More Chocolate Desserts to Make

I have many options to satisfy your craving for chocolate in the Melissa’s Southern Style Kitchen Recipe Index. A few dessert recipes you may also like to try:

Baked Almond Joy Earthquake Cake

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Recipe For Almond Joy Earthquake Cake
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5 from 9 votes

Almond Joy Earthquake Cake

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: almond-joy-earthquake-cake
Servings: 16 pieces
Calories: 270kcal
Author: Melissa Sperka


  • 1 1/2 cup sweetened flaked coconut divided
  • 1/2-1 cup roughly chopped almonds Adjust amount to your taste
  • 1 15.25 oz box Chocolate Fudge Cake Mix plus oil, water and eggs to prepare
  • 1 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 1/2 tsp pure almond extract
  • 2 cups powdered sugar
  • 1 1/2 cups semi-sweet or milk chocolate chips


  • Preheat the oven to 350°F. Spray a 13 x  9 inch baking pan with cooking spray.
  • Sprinkle 1/2 amount coconut on the bottom of the pan followed by almonds.
  • Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. (Tip: For a richer cake substitute buttermilk for the water)
  • Pour the batter evenly over the coconut and almonds in the pan. Don't stir.
  • Using a hand mixer cream together the cream cheese, softened butter and almond extract.
  • Gradually add the powdered sugar. Beat until creamy about 1-2 minutes. Fold in reserved coconut by hand.
  • Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter keeping it within 1 inch of the edge of the pan. Don't mix-in fully. 
  • Sprinkle the top of the cake batter with chocolate chips.
  • Bake for 45-50 minutes or until a toothpick inserted into the cake portion comes back clean.
  • Cool to room temperature, cut into squares and serve.


Serving: 1piece | Calories: 270kcal | Carbohydrates: 29g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 158mg | Fiber: 3g | Sugar: 24g | Vitamin A: 187IU | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!





  1. Never heard of earthquake cakes! Will definitely try the Almond Joy and Hawaiian Pineapple cakes. I’m not keen on white chocolate chips. Is there another flavored chip you would recommend? Besides regular chocolate chips?

    1. Earthquake cakes are fun to make. If you’re referring to the Hawaiian Earthquake Cake I suppose you could use semi sweet chocolate or butterscotch, if you prefer those flavors. Any flavor you enjoy in the same amount should work.

  2. Love this delicious cake! Went to Aldi for ingredients and they didn’t have chocolate fudge cake so I got devils food. Hopefully that won’t matter. I googled the difference and seemed it was about the coco. Do you have any input before I bake it this weekend? Thank you!

  3. I had trouble with this bubbling over in my NEW oven, but it seemed that the only places that it bubbled over was where the cream cheese mixture was touching the edge of the baking dish. (I baked it in a 13 x 9 glass casserole dish.) I think if I’m careful to not let it touch the edge, it won’t be able to crawl up and over.

    That being said, I will definitely be making this again. I love chocolate, almonds and coconut. And my husband says that this is his new favorite cake, hands down. I passed some of the cake along to one of my friends for her family to try, but I don’t think hubby will ever let me do that again!

    Thank you for the great recipe!

    1. Your assessment is correct, it’s important to keep this from touching the edge of the dish and NOT swirling the cream cheese into the batter too much. Glad you enjoyed!

  4. I’ve made this cake twice in the last two days. Each time it has boiled over and I
    have used the right size pan. First time
    glass and second one a metal pan. I
    prefer glass over metal anytime.
    What I have discovered is when
    I swirl the cream cheese mixture
    to close to the edge it will boil over.
    I will try not to do that on the third
    cake that I make.

  5. I am actually making this cake right now. It looks and smells great! And it hasn’t overflowed. The only problem is I have already had to put it in the oven for 20 more than the recommended amount of minutes. It is probably my oven. Just hope I don’t over cook it. The toothpick won’t come out clean is why I keep putting it back in. Just crossing my fingers I did everything right!

    1. Make sure you’re testing the cake portion and not the cream cheese. Kudos for adjusting based on your appliance!

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