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.
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 simple Almond Joy Earthquake Cake: (Scroll down for full printable recipe.)
- Prepare Pan – Spray a 13 x 9 inch baking pan with cooking spray.
- Coconut – Sprinkle 1/2 amount coconut on the bottom of the pan followed by almonds.
- Cake Batter- Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. For a richer cake substitute buttermilk for the water.
- Pour the cake batter evenly over the coconut and almonds in the pan. Don’t stir.
- Cream Cheese Swirl – Using a hand mixer cream together the cream cheese, softened butter and almond extract. Gradually add the powdered sugar. Beat until creamy then 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.
- Chocolate Chips – Sprinkle the top of the cake batter with chocolate chips.
- Bake – Bake in a preheated 350°F oven per the recipe until a toothpick inserted into the cake portion comes back clean.
- Cool to room temperature then cut into squares and serve.
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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Almond Joy Earthquake Cake
Ingredients
- 1 1/2 cup sweetened flaked coconut divided use
- 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
Instructions
- 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 evenly with chocolate chips.
- Bake for 45-50 minutes or until a toothpick inserted into the cake portion comes back clean.
- Cool to room temperature then cut into squares and serve.
Has anyone tried it in a bundt pan?
This cake won’t work in a bundt pan.
I was so excited to make this recipe for a reunion. I made this like the recipe said and it was like a volcano in my oven…the cake batter spewed over the sides of the 9×13 pan and I had smoke going everywhere. Not a happy camper. I hope it tastes ok.
When you make a cake like this you should use a true cake pan for the proper depth. It should not bake over.
I made this today, and had the same issues as others mentioned with it baking up and over the sides spilling into the oven. Glad I knew to watch for that! I was careful not to swirl too much as instructed. I baked it in a disposable foil 9×13 pan since I’m taking it to work. Wondering if the spillage has something to do with beating too much air into the cake batter when preparing it. Just a thought. The cake is DELISH and I’m saving this recipe to make again. Hoping my co-workers enjoy it! Thanks!!!
I’m delighted you love this cake I too, think it’s spectacular. I make Earthquake cakes in many flavors (Have for years) and can honestly say I have never had any spill over. I have to believe it has something to do with the swirl for those who have had an issue. I hope your Co-workers love it, thanks so much!
I accidentally used brownie mix instead of cake mix for the almond joy earthquake cake… it definitely shook my world in the best way ever
Love it!
Don’t say how to use the milk
There’s no milk in this recipe. Are you referencing the chocolate chips? You can use milk chocolate or semi-sweet chocolate chips.
My dad loves Almond joys so this would be greedy….but he can’t eat cream cheese. Any suggestions on something I can use to replace the cream cheese??
Mascarpone cheese would be a terrific substitute. If he can’t have that, I’m not sure I have a great answer, it’s a rather important ingredient to this cake.
Wow it looks so good, Melissa! I never heard of an earthquake cake & I would like to try this. Do you think I can use your Chocolate Buttermilk cake instead of a box of cake mix? Thanks for replying 🙂
This is a super fun cake to make. I haven’t tested it with a from scratch cake and while it would change it a bit I’m sure it would still work. If you give it a whirl, let me know.
Think it would work with a “from scratch” cake batter? I live in Switzerland cake mixes aren’t really a thing (you can find them but they are expensive and not very good). Obviously, use a recipe that works for a 9×13 pan. I think that I can source the other ingredients.
I make this cake just as written but, it’s worth a try. Come back and let us know the adjustments you made.
Made this today, no almonds and used vanilla in place of almond extract. So easy to make.
It was yummy. Thanks for the recipe, it’s a keeper
Glad you enjoyed it, Kim!
So my mom had a birthday yesterday. From August 29 until yesterday which was September 20, my family has a birthday to celebrate each week. By the time my mom’s Birthday approaches each year, she wants to scream when she sees a birthday cake so knowing how she loves coconut, I tried this recipe. I was keeping my fingers crossed that it would be good since I didn’t have time to try the recipe out before I made it for her birthday. She was thrilled with this cake and was so glad it was anything but your typical birthday cake. THANK YOU for the great recipe!!!!
Ah what a sweet note that makes me smile, too! Send her my very best birthday wishes.
Not a coconut fan. What could you use in place of it?
In this cake, it really is an important ingredient. You could try just leaving it out.
Sometimes you feel like a nut sometimes you dont?
Haha right!
Should I use roasted and salted almonds or just roasted almonds for this recipe? Thank you!
Plain unsalted almonds work best but, you could use salted if that’s your preference.
I make earthquake cake substituting walnuts instead of pecans my recipe calls for! It is so good! Will have to try this one with the almonds! I’m sure it is equally as good!
Earthquake cakes are SO versatile.
As I love almond joy candy bar of course I had to make this. Friends and family could not stop raving about the taste, they all wanted the recipe and any left over to take home. I was happy to comply. This recipe has now been written down in my personal cookbook. A keeper recipe for sure, thanks for sharing this!
Hi Liza, that makes me happy thanks so much for letting me know!
How do you recommend storing this cake once its made?
Store leftovers chilled.
Looks yummy but my husband can’t have nuts. We love mounds. Do u have recipe for a mounds cake?
Leave them out and you have a Mounds cake. Also, if he’s sensitive to almond extract, omit.
I WONDER IF THERE IS SUCH A THING AS MOUNDS EARTHQUAKE CAKE?
I would think you could omit the almonds and you have it.
I would not use almonds. Maybe substitute vanilla extract for the almond. Then substitute dark chocolate chips. Just my idea.
How do I account for height altitude
This a terrific resource for high altitude baking.
I love coconut and chocolate together! This looks incredible. I never knew why they were called earthquake cakes. I always assumed it was a figure of speech (like this cake will rock your life or something). Lol.
Yes, the rising and cracking is how they got their name but, they will rock your world, too. Ha
Mmmmm…..coconut gets me every time!!! This is one fabulous dessert!!!
Thank you Liz! Come see me in NC and we’ll bake one.
Can this cake be put in refrigerator or freezer?
Yes,you can put this in either.
Made this tonight . Unlike any other I’ve made. Terrific!! Except it oozed over the pan. Onto the floor of the oven, and smoked out the whole house.
Any idea to do next time to avoid this??
I have never ever had that issue. Check the size of your pan as this fits easily in a 9 x 13-inch pan.
Same thing happening with mine :((
And it is taking forever to bake!
Hope it won’t come out smelling burnt!
Don’t know what I did wrong 🤔
It’s important when making earthquake cakes that you don’t mix the cream cheese mixture into the batter TOO much. It will cause the cake batter and filling to bake unevenly and the result won’t be the same.Don’t be tempted to OVER swirl the filling.When done properly this cake easily fits into a 9 x 13-inch pan. My guess is that’s what happened.
Yep mine did the same. I’m so frustrated. I’m a baker and felt like it might overflow but I did it anyway.
The key with this cake is not to take the swirl all the way to the edge of the pan. In all of the times I’ve made earthquake cakes, I’ve never had one overflow. They work, I’m not certain otherwise, why yours would have done that.