Tasty Almond Joy Earthquake Cake Recipe

Here’s my super-rich almond joy earthquake cake recipe, with layers of chocolate cake, coconut, almonds, and cream cheese swirls that create a crackly, gooey texture that looks like the surface split apart.

This cake has become our go-to dessert for potlucks and family gatherings. I always get asked to bring it, especially by my kids who love helping make those signature cracks on top. And let’s be honest – the leftovers taste even better the next day with your morning coffee!

What Kind of Chocolate Should I Use?

For this earthquake cake, you’ve got flexibility when it comes to choosing your chocolate components. The chocolate fudge cake mix serves as your base, and any major brand will work just fine – Duncan Hines, Betty Crocker, or Pillsbury are all good options. For the chocolate pieces, you can go with either semi-sweet or milk chocolate chips depending on how sweet you want the final result. Semi-sweet chips will give you a slightly more balanced flavor since they’re less sweet and have a deeper chocolate taste, while milk chocolate chips will create a sweeter, more mellow chocolate experience. If you’re feeling fancy, you can even chop up your favorite chocolate bar instead of using chips – just make sure the pieces are roughly the same size as standard chocolate chips for even melting.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this decadent cake:

• Chocolate Fudge Cake Mix: Any chocolate cake mix will work here – devil’s food or dark chocolate are great options. Just follow the box instructions for oil, water, and eggs.
• Sweetened shredded coconut: You can use unsweetened coconut, but you might want to add an extra 2-3 tablespoons of confectioners’ sugar to balance the sweetness. Fresh coconut isn’t recommended as it contains too much moisture.
• Almonds: Pecans or macadamia nuts make tasty alternatives. If you need a nut-free version, try using graham cracker pieces or chocolate cookie chunks instead.
• Cream cheese: Mascarpone cheese works as a swap, though it’s a bit pricier. Neufchâtel cheese is another option that has less fat than regular cream cheese.
• Almond flavoring: Vanilla extract works just fine, or try coconut extract for an extra tropical taste.
• Chocolate pieces: Any chocolate chips work here – dark, milk, or even white chocolate. You can also chop up your favorite chocolate bars instead.

Watch Out for These Mistakes While Baking

The biggest challenge with earthquake cake is getting the cream cheese mixture right – if your cream cheese isn’t fully softened, you’ll end up with lumps that won’t swirl properly through the cake batter. A simple fix is leaving the cream cheese out for at least 2 hours before baking, or microwaving it in 10-second intervals until it’s perfectly smooth. The second common mistake is overmixing the cake batter, which can lead to a tough, dense cake instead of the signature crackly texture – mix just until the ingredients are combined and no dry spots remain. When it comes to the coconut layer, spreading it too thinly at the bottom can result in burning, so make sure you create an even, thick layer that will toast beautifully during baking. For the best “earthquake” effect, avoid the temptation to smooth out the cream cheese swirls – the more uneven and random your swirling pattern, the more interesting your cake’s final appearance will be.

What to Serve With Earthquake Cake?

This rich, decadent cake is pretty amazing on its own, but I love serving it with a few simple accompaniments that make it even better. A scoop of vanilla ice cream works perfectly since it balances out all those intense chocolate and coconut flavors. For drinks, try pairing it with a cold glass of milk or a hot cup of coffee – both help cut through the sweetness and complement the chocolate-almond combo really well. If you’re serving this at a party, I like to add some fresh berries on the side for a little brightness and color that makes the plate look extra special.

Storage Instructions

Keep Fresh: This yummy earthquake cake stays good in the fridge for up to 5 days when kept in an airtight container. The cream cheese filling helps keep it super moist, and the flavors actually get even better after a day or two! Just make sure to cover it well to prevent it from absorbing any fridge odors.

Freeze: Want to save some for later? Cut the cake into portions and wrap them individually in plastic wrap, then place in a freezer bag. It’ll keep nicely in the freezer for up to 3 months. The coconut and almonds might lose a bit of their crunch, but the taste will still be great!

Thaw & Serve: When you’re craving a piece, just transfer your cake from the freezer to the fridge and let it thaw overnight. For the best texture, let it sit at room temperature for about 30 minutes before serving. A quick 10-second zap in the microwave can make it taste almost fresh-baked!

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 30-40 g
• Fat: 180-210 g
• Carbohydrates: 400-450 g

Ingredients

• 1 1/2 cups sweetened shredded coconut (set aside a portion for later)
• 1/2 to 1 cup coarsely chopped almonds (use as preferred)
• 1 box (15.25 oz) chocolate fudge cake mix including oil, water, and eggs for preparation
• 8 oz softened cream cheese
• 1/2 cup softened butter
• 1/2 teaspoon almond flavoring
• 2 cups confectioners’ sugar
• 1 1/2 cups semi-sweet or milk chocolate pieces

Step 1: Prepare the Baking Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C).

Meanwhile, spray a 13 x 9 inch baking pan with cooking spray to prevent sticking during baking.

Once coated, sprinkle half of the coconut evenly across the bottom of the pan followed by a layer of almonds.

Step 2: Prepare the Cake Batter

Prepare the cake mix batter as directed on the box, using the specified amounts of water, oil, and eggs.

For added richness, you can substitute buttermilk for the water.

Pour the cake batter evenly over the coconut and almonds in the pan.

Be sure not to stir or mix the layers together.

Step 3: Make the Cream Cheese Mixture

In a mixing bowl, use a hand mixer to cream together the softened cream cheese, butter, and almond extract.

Gradually add the powdered sugar, beating until the mixture becomes creamy, typically around 1-2 minutes.

Fold in the reserved coconut by hand to complete the cream cheese mixture.

Step 4: Layer and Swirl the Cream Cheese Mixture

Using a teaspoon, drop spoonfuls of the cream cheese mixture randomly over the cake batter in the pan.

Take a knife and gently swirl through the batter and cream cheese mixture, keeping the swirls within 1 inch from the edge of the pan.

Ensure the mixture is not fully mixed in to create a marbled effect.

Step 5: Add Chocolate Chips and Bake

Sprinkle chocolate chips evenly over the top of the cake batter.

Place the pan in the preheated oven and bake for 45-50 minutes.

The cake is ready when a toothpick inserted into the cake portion, away from the creamy swirls, comes out clean.

Step 6: Cool and Serve

Once baked, allow the cake to cool to room temperature in the pan.

Cut into squares and serve.

Enjoy your delicious coconut, almond, and cream cheese layered cake!