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.
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.
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.
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:
- Rocky Road Fudge Poke Cake is topped with mini marshmallows and crunchy toasted almonds.
- Death By Chocolate Eclair Cake is a no bake dessert that anyone can make.
- Treat the family to the Best Chocolate Cake Recipe. (Three Layer Cake)
- Flourless Chocolate Cake is rich and fudgy.
- Black Bottomed Chocolate Cream Pie is to die for!
- Chocolate Turtle Bundt Cake is a fan favorite!
- 5 Minute Chocolate Fudge from Barefeet in the Kitchen
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Helpful Kitchen Items:
Almond Joy Earthquake Cake
- 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.