This Almond Joy Earthquake Cake is so fun to make. It's filled with sweetened coconut and almonds, all smothered with a chocolate cake batter. Swirls of cream cheese filling are sprinkled with chocolate chips and it's baked until it randomly cracks, hence the name. This fudgy cake is so rich, there's no need to add frosting simply cut and serve.
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.
Almond Joy Earthquake Cake
Earthquake cakes are versatile, not too fussy to make and 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.
Other Chocolate Desserts to Try
I have many options to satisfy your craving for chocolate in the Melissa's Southern Style Kitchen Recipe Index. A few rock stars:
- Rocky Road Fudge Poke Cake
- Death By Chocolate Eclair Cake
- Best Chocolate Cake Recipe (Three Layer Cake)
- 5 Minute Chocolate Fudge from Barefeet in the Kitchen
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Helpful Kitchen Items:
Almond Joy Earthquake Cake
- 1 ½ cup sweetened flaked coconut divided
- ½-1 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
- ½ cup butter softened
- ½ tsp pure almond extract
- 2 cups powdered sugar
- 1 ½ 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 ½ 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.