Instant Pot Earthquake Cake–a homemade chocolate bundt cake with coconut, pecans and cream cheese.
Instant Pot Earthquake Cake
When searching around the internet for “state” recipe ideas I came across a recipe called Oklahoma Earthquake Cake. Now this recipe isn’t specific to Oklahoma. The author of that particular version was from Oklahoma and that is what she decided to name it. But it got me intrigued about earthquake cake. After looking at several internet versions (ie here and and here), I realized they all use a boxed cake mix. There is absolutely nothing wrong with that but I decided I wanted to make a from scratch earthquake cake in my Instant Pot. The results were spot on! Chocolate cake with coconut pecans and a cream cheese “frosting” that makes itself.
What do I need to make earthquake cake?
- You’ll need a half size (6 cup) bundt cake pan* to make this Instant Pot Earthquake Cake.
- For ease of retrieving the cake pan I suggest using the OXO sling*.
- Foil, for covering the cake pan. This is helpful in preventing condensation from dripping on top of the cake.
- You can use a 6 or an 8 quart Instant Pot to make this cake.
- The ingredients you’ll need are pretty simple and you probably might even have them on hand at your house now: cocoa, white sugar, salt, baking soda, eggs, sour cream, vegetable or canola oil, vanilla, all purpose flour, semi sweet chocolate chips, pecans, coconut, cream cheese, butter and powdered sugar.
- Chocolate extract* is optional but enhances the chocolate flavor. I haven’t been able to find chocolate extract in any stores so I buy it on Amazon. I love to stir a teaspoon of it into brownies, chocolate cakes, no bake cookies and chocolate cookies.
How do I make earthquake cake?
- Bring water to a boil by heating it in a 2 cup Pyrex measuring cup in the microwave for 90 seconds. Stir the cocoa into the boiling water until it has dissolved. Set aside to cool and to use later.
- In a mixing bowl whisk together the sugar, salt, baking soda and eggs. Add in the sour cream, oil, 1 tsp of vanilla and chocolate extract. Stir well. Stir in the flour. Stir in the cocoa mixture. Fold in the chocolate chips.
- Spray the bundt cake pan well with non-stick cooking spray. This will help you retrieve your cake withoutt it falling apart.
- Sprinkle half of the pecans and half of the coconut into the bottom of the pan. Pour half of the batter into the pan. Sprinkle the rest of the pecans and coconut on top of the batter. Pour the rest of the batter into the pan.
- With an electric mixer combine the cream cheese, butter, powdered sugar and 1 tsp of vanilla until smooth. Drop dollops of the cream cheese mixture over the cake, do not mix. This will be your “frosting.”
- Cover the pan with foil. Place it on the trivet/sling.
- Pour 1 ½ cups water into bottom of Instant Pot. Lower the sling with the pan on top into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 35 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Remove the lid and use hot pads to carefully remove the trivet and cake. Let it sit on the counter for 10 minutes. Loosen the sides of the cake from the pan and gently turn over onto a plate. Slice and serve. This cake tastes great served warm!
More Ways to Use Your Bundt Cake Pan…
Instant Pot Apple Cider Donut Cake
Instant Pot German Chocolate Bundt Cake
Instant Pot Chocolate Chip Zucchini Banana Bread
Instant Pot Chocolate Bundt Cake
Instant Pot Pumpkin Chocolate Chip Breakfast Cake
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Instant Pot Oklahoma Earthquake Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes (plus 10 minute NPR)
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A homemade chocolate bundt cake with coconut, pecans and cream cheese.
Ingredients
Equipment needed: 6 cup bundt pan*, sling* and foil
- 3/4 cup boiling water
- 1/3 cup cocoa powder
- 1 1/4 cup white sugar
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 2 eggs
- 1/4 cup sour cream
- 1/2 cup vegetable or canola oil
- 2 tsp vanilla, divided
- 1 tsp chocolate extract* (optional but good)
- 1 1/3 cup all purpose flour
- 1/2 cup semi sweet chocolate chips (mini chocolate chips work well)
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 4 oz cream cheese, softened
- 1/4 cup softened butter
- 1/2 cup powdered sugar
Instructions
- Stir together the boiling water and cocoa and set aside.
- In a mixing bowl whisk together the sugar, salt, baking soda and eggs. Add in the sour cream, oil, 1 tsp of vanilla and chocolate extract. Stir well. Stir in the flour. Stir in the cocoa mixture. Fold in the chocolate chips.
- Spray the bundt cake pan well with non-stick cooking spray.
- Sprinkle half of the pecans and half of the coconut into the bottom of the pan. Pour half of the batter into the pan. Sprinkle the rest of the pecans and coconut on top of the batter. Pour the rest of the batter into the pan.
- With an electric mixer combine the cream cheese, butter, powdered sugar and 1 tsp of vanilla until smooth. Drop dollops of the cream cheese mixture over the cake, do not mix.
- Cover the pan with foil. Place it on the trivet/sling.
- Pour 1 ½ cups water into bottom of Instant Pot. Lower the sling with the pan on top into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 35 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.
- Remove the lid and use hot pads to carefully remove the trivet and cake. Let it sit on the counter for 10 minutes. Loosen the sides of the cake from the pan and gently turn over onto a plate. Slice and serve.
Notes
Make in the 6 or 8 quart Instant Pot.
I haven’t tried this in a regular cake pan yet, but I’m assuming it would work fine in a 7 x 3 inch cake pan*.
This cake does not require a glaze or frosting as the cream cheese filling acts as the frosting.
- Category: Dessert
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Followed directions and the cake didn’t bake/set. Came out all liquidy.
★
Made this cake. It was delicious. However, I was bummed that most of the cream cheese overflowed into the IP and I didn’t get to eat it. Next time I think I’ll try pushing it down into the batter instead of just plopping on top. Do you think that would help?
★★★★★
Sure definitely try that!
Bought a 6” Bundt pan……with handles, so it wouldn’t fit! Baked in oven at 350 for 60 minutes, turned out great. Glad to see comment re gluten free flour, always good to know, will try that next time.
★★★★★
Oh, glad it worked well in the oven! I bet it was so tasty!
Want to make this but without the coconut co you think it would come out okay?
Yes you could do that for sure!
Just wanted to let you know that I made the cake using Bobs red mill 1-1 gluten free flour (my husband has celiac disease) and it turned out perfect. Very good cake and it was the first time I tried making it in the insta pot.
Thanks for sharing! I’m so glad to hear it!
Hi Karen, 5.18.21
Two of my best friends are in this cake, chocolate and coconut so it gets five stars from me! However, I just recently learned that I am gluten intolerant. Have you tried making this cake with something other than AP flour?
★★★★★
I’m sorry. That must be hard. I haven’t tried this with any other flours. If I were you I may buy a gluten free cake mix and use half of it for the batter
Is it possible to make this in an oven? What temperature would you use and how long would you bake it?
Yes I think you could bake in the oven. I would bake at 350 for 45 minutes.
Can this be made in a 3.5 instant pot? I do have a a bundt mold that fits inside.
Yes I bet it could but you may have to halve the recipe to fit in your tiny pan?? I’m not sure?
We don’t use commercial ice cream toppings. Can you suggest a recipe for the caramel ice cream topping?
Thanks. This recipe sounds amazing!
Hi Kathryn, there isn’t caramel ice cream topping in this cake.
This looks beautiful and delicious so I will make this as my first try at a cake in my IP. I love pecans and coconut. This is such funny timing because I made a peanut butter version of earthquake cake in my oven last night. It had peanut butter in the cream cheese mixture and topped with mini peanut butter cups.
★★★★★
I want to try that peanut butter version!!! Sounds so great!