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.
Servings: 12 servings
Equipment
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
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.1 cup shredded sweetened coconut, 1 cup chopped pecans
- 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.1 (15.25-ounce) red velvet cake mix, 1 cup water, 1/2 cup vegetable oil, 3 large eggs
- Combine cream cheese, melted butter, powdered sugar, vanilla, and salt in a bowl. Mix until creamy and smooth.8 ounces full-fat cream cheese, 3 cups (360g) powdered sugar, 1 teaspoon pure vanilla extract, 1/4 teaspoon salt
- Drop spoonfuls of cream cheese mixture evenly over top of cake batter. Sprinkle cake with half of the semisweet and white chocolate chips.1 cup semisweet chocolate chips, 1 cup 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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