Red Velvet Earthquake Cake
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Red Velvet Earthquake Cake
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The irresistible cracks and crevices created in this Red Velvet Earthquake Cake are filled with ribbons of cream cheese filling, pecans, coconut, and chocolate chips, making this a sweet and easy sheet cake recipe with texture in every bite. This semi-homemade recipe starts with box cake mix and only requires 15 minutes of prep time.
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Ingredients
- 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
- 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
- 1 cup semisweet chocolate chips divided
- 1 cup white chocolate chips divided
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Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking pan with baking spray. Set aside.
- Evenly scatter coconut and pecans over the bottom of the pan.
- Beat cake mix, water, oil, and eggs in a large bowl for 2 minutes on medium speed until combined. Pour over the coconut and pecans.
- Combine cream cheese, melted butter, powdered sugar, vanilla, and salt in a bowl. Mix until creamy and smooth.
- Drop spoonfuls of cream cheese mixture evenly over top of cake batter. Sprinkle cake with half of the semisweet and white chocolate chips.
- Bake for 40-45 minutes until a toothpick inserted into the cake comes out clean with just a few crumbs. Sprinkle with reserved semisweet and white chocolate chips. Cool completely.
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