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Red Velvet Earthquake Cake
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Red Velvet Earthquake Cake

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.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 12 servings
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup coconut shredded, sweetened
  • 1 cup pecans chopped
  • 1 (15.25-ounce) red velvet cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 egg large
  • 8 ounces full-fat cream cheese softened
  • 1/2 cup butter melted, salted
  • 3 cups powdered sugar 360g
  • 1 teaspoon vanilla extract pure
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips divided
  • 1 cup white chocolate chips divided

Instructions

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  1. Preheat the oven to 350°F.  Spray a 9x13-inch baking pan with baking spray. Set aside.
  2. Evenly scatter coconut and pecans over the bottom of the pan.
  3. 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.
  4. Combine cream cheese, melted butter, powdered sugar, vanilla, and salt in a bowl. Mix until creamy and smooth.
  5. Drop spoonfuls of cream cheese mixture evenly over top of cake batter. Sprinkle cake with half of the semisweet and white chocolate chips.
  6. 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.