No fancy decorating skills are needed for this easy Gingerbread Earthquake Cake! The frosting is swirled right into the shortcut gingerbread cake batter over a layer of coconut and pecans for a cake that is bursting with holiday spice! This Gingerbread Earthquake Cake has craters of sweet cream cheese frosting baked right into the spiced cake batter for a perfectly imperfect look that is bursting with festive flavor and loads of texture. It’s easy, delicious, and just the thing for laid-back holiday entertaining. I usually prefer making desserts from scratch but with the craziness of the holiday season it’s always helpful to have a semi-homemade dessert as a go-to for holiday gatherings. This one uses a spice cake mix (or gingerbread cake mix, if you can find one) as the base and gets a classic gingerbread boost thanks to some molasses and ground ginger. Earthquake cake is popular around here and I have already shared my Lemon Earthquake Cake and Red Velvet Earthquake Cake recipes, so this gingerbread earthquake cake is a Christmas spin on an old favorite! If you are love holiday desserts that aren’t cookies, you might also like our Festive Cranberry Coconut Cake, Pumpkin Roll, or Peppermint Bark Cheesecake!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Gingerbread or spice cake mix Shredded sweetened coconut Pecans White chocolate chips Molasses Ground ginger Water Oil Eggs Cream Cheese Salted butter Powdered sugar Vanilla extract Salt
How to Make This Recipe
Be sure to visit Imperial Sugar’s site for the FULL RECIPE and instructions.
Tips for Success
Don’t overbake. Possibly the hardest thing about making an earthquake cake is knowing when it is done because you can’t always tell with a toothpick test. Instead, try bouncing your finger on the top of the cake in a spot that doesn’t have the cream cheese swirls. If it leaves a depression, the cake needs to bake a little longer. If it bounces right back, the cake should be done. Bake over a foil-lined pan. Sometimes the cream cheese swirls bubble up and over the edges of the pan. You never quite know with earthquake cake. So it’s helpful to bake over a foil-lined baking sheet for easy cleanup afterwards. Get creative! Want even more ginger flavor? Add some chopped candied ginger to the bottom layer or some broken up gingersnap cookies!
Storage Instructions
Once the cake has cooled completely, cover it with plastic wrap and store on the counter at room temperature for 4-5 days or in the fridge for about a week. Because the cream cheese has been mixed with sugar and baked, it will be just fine sitting out for a few days. If refrigerating the cake, let it come to room temperature before serving. You can freeze leftover earthquake cake for up to 2 months. Let it thaw on the counter for a few hours or consider warming up slices in the microwave before enjoying. Be sure to stop by Imperial Sugar’s site for the FULL RECIPE. I have partnered with them now for a few years and love their products for my baking needs!
More Festive Holiday Recipes
Gingerbread Truffles Soft & Chewy Gingerbread Men Cookies Gingerbread Baked Oatmeal How to Make a Gingerbread House
Gingerbread Cupcakes with Eggnog Buttercream
Easy Homemade Eggnog (Non-Alcoholic)
Gingerbread Cinnamon Rolls
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
