This is an indulgent chocolate dessert that’s easy to make and comes together with just a few ingredients. It’s rich, moist, and full of chocolatey goodness—perfect for satisfying a sweet tooth without spending hours in the kitchen.
Why You’ll Love This Recipe
I love this cake because it’s one of those comforting treats that feels special yet comes together so quickly. With a simple box mix, a splash of sour cream, and a sprinkle of chocolate chips, it bakes into something decadent and irresistible. It’s ideal for holidays, family gatherings, or a weekend dessert when I want something impressive but don’t want to fuss over complicated steps.
Ingredients
Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.
1 box chocolate cake mix
1 cup sour cream
1/2 cup semi-sweet chocolate chips
…
Directions
Preheat the oven to 350 °F (175 °C). Grease a 9×13-inch baking pan (or similar size) lightly with butter or nonstick spray.
In a large bowl, combine the chocolate cake mix and sour cream until thoroughly blended and the batter is smooth.
Pour the batter into the prepared pan and spread it evenly.
Sprinkle the semi-sweet chocolate chips evenly over the top of the batter.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Let the cake cool in the pan for about 10–15 minutes before slicing. Serve warm or at room temperature.
Servings And Timing
This recipe makes about 8–10 generous servings.
Total time: around 50 minutes (10 minutes prep, 35–40 minutes baking).
Storage/Reheating
I store any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I chill it in the refrigerator for up to 4 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds (depending on microwave wattage) — this brings back a nice soft, just-baked feel.
FAQs
What makes this cake called “Earthquake Cake”?
I believe the name comes from the way the cake batter “shakes” or settles around the mix-ins (like chocolate chips) — creating uneven topography that cracks slightly as it bakes, similar to the uneven terrain after an earthquake.
Can I use regular whipped topping or frosting on top?
Yes. If I want to make the cake more indulgent, I spread a layer of whipped topping or frosting over the cooled cake. This adds creaminess and balances the rich chocolate flavor.
Can I add nuts or other mix-ins?
Absolutely. I often fold in chopped nuts (like walnuts or pecans) or even stir in a handful of mini chocolate chips to boost texture and flavor — just be sure not to overfill the batter so it still bakes evenly.
Can I make this recipe gluten-free or dairy-free?
If I substitute the cake mix with a gluten-free mix and use a dairy-free sour cream, I can make this recipe suitable for gluten-free or dairy-free diets. The result might differ slightly in texture, but it still turns out delicious.
How should I serve this cake for best flavor?
I like serving it slightly warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream. A light dusting of powdered sugar on top can also add a nice visual and flavor contrast.
Conclusion
This Earthquake Cake is one of my go-to desserts when I want something chocolatey, comforting, and quick to prepare. With minimal ingredients and straightforward steps, it delivers big on flavor — moist cake, melty chocolate chips, and that cozy homemade vibe. It’s great for sharing, and I always find it disappears fast once it’s on the table.
A rich, moist chocolate “Earthquake Cake” made with boxed cake mix, sour cream, and chocolate chips — an easy, comforting dessert that’s perfect for a cozy night or family gathering.
Total Time:about 50 minutes
Yield:8–10 servings
Ingredients
1 box chocolate cake mix
1 cup sour cream
1/2 cup semi‑sweet chocolate chips
Instructions
Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan with butter or nonstick spray.
In a large bowl, combine the chocolate cake mix and sour cream until the batter is smooth and evenly mixed.
Pour the batter into the prepared pan and spread it evenly.
Sprinkle the semi‑sweet chocolate chips evenly over the top of the batter.
Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean (a few moist crumbs are okay).
Let the cake cool in the pan for 10–15 minutes before slicing.
Serve warm or at room temperature — optionally with whipped cream or a scoop of ice cream.
Notes
You can fold chopped nuts or extra chocolate chips into the batter for added texture — just be careful not to overfill.
For extra indulgence, top with whipped cream, frosting, or a dusting of powdered sugar.
To make a gluten‑free or dairy‑free version, use a gluten‑free cake mix and substitute dairy‑free sour cream; texture may vary slightly.
Storing: cover leftover pieces tightly; cake stays moist for 2 days at room temperature or up to 4 days if refrigerated. Reheat slices briefly in the microwave (15–20 seconds) to restore a freshly-baked feel.
