This funfetti earthquake cake starts with a white cake mix loaded with sprinkles and confetti chocolate chips. A cream cheese frosting layer is piped on top of the batter and swirled in; during baking it sinks into the cake and creates delightful crevices and cracks on the surface.
I was looking for a cake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
-Kate
What is an earthquake cake?
An earthquake cake is made by adding a layer of cream cheese frosting or filling into the cake batter before baking. As it bakes, the cream cheese layer sinks and blends into the cake, leaving cracked, ribbon-like pockets of frosting — like a little “earthquake” on the surface.
Because the frosting bakes into the cake, you don’t need to ice the top afterward. The result is an extra-moist cake with pockets of sweet cream cheese throughout.
How to make Earthquake Cake
Earthquake cakes typically start by layering flavorful mix-ins in the bottom of a 9×13-inch pan — coconut, nuts, or chocolate chips are common. For this funfetti version, confetti chocolate chips and rainbow sprinkles amp up the celebration feel.
Step 1 Start by spreading about 2 cups of confetti chocolate chips across the bottom of a lightly greased 9×13-inch glass pan.
Step 2 Prepare one box of Funfetti cake mix according to the package, substituting milk for the water for a richer batter. Stir in an extra tablespoon of sprinkles if you like, then pour the batter evenly over the chocolate chips.
Step 3 Make the cream cheese frosting: beat softened cream cheese with melted butter and vanilla until smooth, then gradually add powdered sugar until the mixture is thick. Fold in a couple tablespoons of jimmie sprinkles. Transfer the frosting to a piping bag or a zip-top bag with the corner snipped off, and pipe dollops or lines across the batter. Use a butter knife to swirl the frosting gently into the batter to create a marbled pattern.
Step 4 Finish with extra sprinkles on top — it’s a funfetti cake, after all.
Should I refrigerate a cake with cream cheese?
That depends on timing and temperature. If you plan to eat the cake within a day or two and your kitchen stays around 70°F (21°C) or cooler, it’s fine covered on the counter. If your home is warm or it’s very hot outside, refrigerate the cake. You can refrigerate overnight and let it come to room temperature before serving for best texture.
Beth’s tip: If you’ll serve it within 48 hours and your kitchen is cool, keep it covered on the counter under a cake lid or tightly wrapped.
What to serve with funfetti birthday earthquake cake?
Vanilla ice cream is a classic pairing, and a dollop of whipped cream complements the cream cheese ribbons nicely. Extra sprinkles at the table add color and fun.
Where can I buy the prettiest, bright jimmie sprinkles?
Many bakers prefer the bright rainbow jimmies sold at major retailers. Look for sprinkles that exclude dull brown shades so your rainbow stays vibrant — small supermarkets and big-box stores typically carry good options.
More Cake Recipes
- Applesauce Cake
- Earthquake Cake
- Homemade Chocolate Cake
- Yellow Cake Recipe
- Oreo Cake
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Funfetti Earthquake Cake
Rate
Equipment
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Confetti baking chips
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Bright rainbow sprinkles
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9×13-inch glass pan
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Electric mixer
Ingredients
Cake Layer
- 2 cups (340g) confetti chocolate chips
- 1 box Funfetti cake mix (15.25 oz)
- 1 Tbsp rainbow jimmie sprinkles
- 1/2 cup (118ml) vegetable oil
- 3 large eggs
- 1 cup (236ml) milk
Frosting Layer
- 4 oz (114g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, melted
- 1 Tbsp vanilla extract
- 2 1/2 cups (283g) powdered sugar
- 2 Tbsp rainbow jimmie sprinkles
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly spray a 9×13-inch pan with nonstick spray.
- Evenly spread 2 cups of confetti chocolate chips across the bottom of the pan.
- In a mixing bowl, combine the Funfetti cake mix, oil, eggs, and milk. Beat on low until combined, then pour the batter over the chocolate chips.
- In a separate bowl, beat the cream cheese, melted butter, and vanilla until smooth. Gradually add the powdered sugar until thick, then fold in 2 tablespoons of sprinkles. Transfer the frosting to a piping bag or a zip-top bag with the corner cut off.
- Pipe the frosting across the cake batter in any pattern you like, then use a butter knife to swirl it gently. Sprinkle additional jimmies on top.
- Bake for 30 minutes, then loosely tent with foil and bake an additional 5–10 minutes, for a total of 35–40 minutes. The cake is done when a toothpick inserted into the cake (avoiding the heavier cream cheese ribbons) comes out clean.
- Let the cake cool completely before slicing. The cream cheese layer will have sunk into the cake, creating ribbons of frosting inside.
- Store covered at room temperature if serving within a day or two; refrigerate if you need to keep it longer or if your kitchen is warm.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter estimated nutrition.
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