Lemon Earthquake Cake

Dive into the zesty delight of Lemon Earthquake Cake! It’s a perfect blend of tangy lemon, creamy sweetness, and crunchy toppings—a dessert you’ll crave!

Alright, fellow dessert enthusiasts, buckle up for a wild ride because we’re about to dive into the heavenly world of Lemon Earthquake Cake! Picture this: a luscious lemon-flavored cake base that’s so moist and tender it practically melts in your mouth. But wait, it gets even better! We’re topping that off with a creamy layer of cheesecake goodness that’s been swirled with dollops of tangy lemon curd. Are you drooling yet?

Now, let’s talk about texture because this cake is all about that earthquake effect! As it bakes, the layers magically swap places, creating crevices and crannies that are just waiting to be filled with delightful surprises. We’re talking shredded coconut for a tropical twist, chopped pecans for that satisfying crunch, and white chocolate chips for a sweet, creamy finish. It’s like a tropical paradise in every bite!

But here’s the best part: this Lemon Earthquake Cake isn’t just delicious, it’s also ridiculously easy to make. With a few simple steps and basic ingredients, you can whip up a dessert masterpiece that’ll have your friends and family begging for seconds. So, grab your mixing bowls and preheat that oven because it’s time to unleash the lemony goodness!

If you love this zesty lemon cake make sure to check out some of my other lemon recipes like; Glazed Lemon Cookies, Lemon Syllabub, Lemon Angel Food Cake Roll, Lemon Poppy Seed Bread, and Easy Lemon Bar Recipe (With Video Tutorial).

What You’ll Need to Make Lemon Earthquake Cake:

Ingredients:

• unsweetened coconut (split into 2)

• vanilla baking chips (split into 2)

• Lemon Cake Mix

• vegetable oil

• eggs

• water

• unsalted butter

• cream cheese

• powdered sugar

Helpful Kitchen Tools

• 9X13 Baking Dish
• Large Mixing Bowl
• Small Saucepan

How to Make Lemon Earthquake Cake:

Preheat oven to 350 degrees. Prepare a 9×13 baking dish with non-stick spray.

Start by layering half the coconut and half of the vanilla baking chips onto the bottom of your prepared pan. Set aside.

In a large bowl, using a spoon or spatula, mix the cake mix, oil, eggs, and water until combined.

Pour the batter into the pan lightly spread around.

In a small saucepan, melt the butter and cream cheese on the stovetop.

Pour the butter and cream cheese mixture into a large bowl and add in the powdered sugar. Mix until fully combined.

Using a spoon or a cookie scoop, dollop the cream cheese mixture over the cake mix.

Gently swirl a knife, toothpick, or skewer around the cake pan to create a swirling pattern between the cream cheese and cake mix. Don’t mix too much, just enough to combine the two with a pretty pattern.

Sprinkle the other halves of the vanilla chips and the coconut on top of the batter.

Bake for 35-40 minutes, until the cake is set and not jiggly.

Cool completely, and chill in the refrigerator, before cutting if you want clean slices. If you don’t mind a dump-style cake and want to eat it warm, serve warm with ice cream.

This cake is SOOO full of lemon flavor, it melts into the cream cheese middle. The cake is moist and the cream cheese gives you a surprise of gooeyness with each bite.

Enjoy!!

How to Store Lemon Earthquake Cake:

• Cool Completely: Allow the cake to cool completely at room temperature before storing. This prevents condensation from forming inside the container, which could make the cake soggy.
• Refrigerate: Since this cake contains cream cheese and lemon curd, it’s best to store it in the refrigerator. Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing odors from the fridge.
• Use Within a Few Days: Lemon Earthquake Cake is best enjoyed within 3-4 days of baking for optimal freshness and flavor. After that, it may start to lose its texture and taste.
• Freeze for Longer Storage: If you want to store the cake for a longer period, you can freeze it. Wrap individual slices or the entire cake tightly in plastic wrap and then foil before placing it in a freezer-safe container. Label the container with the date to keep track of freshness. When ready to enjoy, thaw the cake in the refrigerator overnight.

Recipe FAQs

What to serve with Lemon Earthquake Cake:

• Whipped Cream: A dollop of freshly whipped cream adds a light and airy texture that balances the richness of the cake. You can even flavor the whipped cream with a hint of vanilla or lemon zest for an extra layer of flavor.
• Vanilla Ice Cream: Serve slices of Lemon Earthquake Cake with a scoop of creamy vanilla ice cream for a classic and indulgent pairing. The cold, creamy ice cream contrasts beautifully with the warm cake.
• Fresh Berries: Arrange a selection of fresh berries such as strawberries, raspberries, and blueberries alongside the cake. Their natural sweetness and vibrant colors complement the tangy lemon flavor of the cake.
• Lemon Sorbet: For a refreshing and citrusy option, serve lemon sorbet alongside the cake. The tartness of the sorbet enhances the lemony goodness of the cake while providing a light and palate-cleansing finish.
• Lemon Curd: Enhance the lemon flavor by serving additional lemon curd on the side. Guests can drizzle it over their slices of cake for an extra burst of tanginess.

What else can I mix into Lemon Earthquake Cake? 

While the classic Lemon Earthquake Cake is already a delightful treat, there are endless possibilities for adding extra flavor and texture. Here are some creative additives you can try:

• Fresh Berries: Add a burst of freshness and color by layering fresh berries like strawberries, raspberries, or blueberries between the cake and cream cheese layers.
• Lemon Zest: Enhance the lemony flavor by adding freshly grated lemon zest to the cake batter or sprinkling it on top of the finished cake for a zesty kick.
• Almonds or Walnuts or Macadamia Nuts: For an extra crunch, sprinkle chopped almonds or walnuts over the cake batter before baking. Their nutty flavor pairs perfectly with the tangy lemon and creamy cheesecake.
• Graham Cracker Crumbs: Mix crushed graham crackers into the cake batter or sprinkle them on top for a hint of graham cracker crust flavor that complements the creamy cheesecake layer.
• Poppy Seeds: For a unique twist, stir poppy seeds into the cake batter for added texture and visual appeal. They also complement the lemon flavor beautifully.
• Lemon Glaze: Drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled cake for an extra layer of sweetness and tanginess.

Feel free to get creative and experiment with different combinations to customize your Lemon Earthquake Cake according to your taste preferences. Happy baking!

Check out these other cakes you might love:

Easy Pineapple Upside-Down Cake

Coconut Poke Cake

Easy Mandarin Orange Cake

Buttermilk Lime Pound Cake

Key Lime Coconut Sheet Cake

Lemon Angel Food Cake Roll