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Red Velvet Earthquake Cake Recipe

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3.8 from 12 reviews

  • Author: Sara
  • Total Time: 55-60 minutes
  • Yield: 12 servings

Description

This decadent Red Velvet Earthquake Cake combines the classic flavors of red velvet cake with a luscious cream cheese swirl, toasted coconut, pecans, and generous amounts of semisweet and white chocolate chips. Baked to perfection, it’s a rich, flavorful dessert that offers a delightful mix of textures from the crunchy coconut and nuts to the creamy frosting pockets throughout the cake. Perfect for gatherings and celebrations, this 12-serving cake delivers indulgence in every bite.

Ingredients

Cake Base

  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 1 (15.25-ounce) red velvet cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs

Cream Cheese Mixture

  • 8 ounces full-fat cream cheese (softened)
  • 1/2 cup salted butter (melted)
  • 3 cups (360g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Chocolate Chips

  • 1 cup semisweet chocolate chips (divided)
  • 1 cup white chocolate chips (divided)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray to ensure the cake doesn’t stick. Set aside.
  2. Layer coconut and pecans: Evenly scatter the shredded sweetened coconut and chopped pecans over the bottom of the prepared baking pan to form an even layer.
  3. Mix the cake batter: In a large mixing bowl, beat the red velvet cake mix, water, vegetable oil, and eggs together on medium speed for 2 minutes until fully combined and smooth.
  4. Pour batter over nuts and coconut: Pour the cake batter evenly over the coconut and pecans in the baking pan, spreading it gently if needed.
  5. Prepare cream cheese mixture: In a separate bowl, combine the softened cream cheese, melted butter, powdered sugar, pure vanilla extract, and salt. Mix until the mixture is creamy and smooth without lumps.
  6. Drop cream cheese mixture on batter: Using a spoon, drop spoonfuls of the cream cheese mixture evenly over the top of the cake batter in the pan.
  7. Add chocolate chips: Sprinkle half of both the semisweet and white chocolate chips evenly over the top of the batter and cream cheese dollops.
  8. Bake the cake: Place the pan in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
  9. Top with remaining chocolate chips and cool: Immediately after removing from the oven, sprinkle the reserved semisweet and white chocolate chips over the hot cake so they melt slightly. Allow the cake to cool completely before slicing and serving.

Notes

  • Use full-fat cream cheese for the best creamy texture and flavor.
  • Melted butter should be cooled slightly before mixing with cream cheese to avoid curdling.
  • To ensure even mixing, beat the cake batter for the full 2 minutes as directed.
  • The combination of semisweet and white chocolate chips adds a nice contrast in flavor and appearance.
  • For a nut-free version, omit the pecans, but keep the coconut for texture.
  • Let the cake cool completely before slicing to allow cream cheese layers to set properly.
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/red-velvet-earthquake-cake-recipe/