Red Velvet Earthquake Cake
This Red Velvet Earthquake Cake features irresistible cracks filled with cream cheese, pecans, coconut, and chocolate. A delicious and easy dessert.
Equipment
- 9×13-inch Rectangular Baking Pan
Ingredients
Coconut and Pecans
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Cake Batter
- 1 15.25-ounce red velvet cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
Cream Cheese Mixture
- 8 ounces full-fat cream cheese softened
- ½ cup salted butter melted
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Chocolate Chips
- 1 cup semisweet chocolate chips divided
- 1 cup white chocolate chips divided
Instructions
Preparation
- Preheat the oven to 350°F. Spray a 9×13-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.
Notes
This cake is best served chilled for a refreshing taste and enhanced flavor.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 1mg
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