Red Velvet Earthquake Cake (Printable)

Gooey red velvet with cream cheese swirls, chocolate chips, and nuts for an irresistible marbled dessert.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) red velvet cake mix
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup buttermilk
05 - 1 teaspoon vanilla extract

→ Cream Cheese Swirl

06 - 8 oz cream cheese, softened
07 - 1/2 cup unsalted butter, softened
08 - 2 cups powdered sugar
09 - 1 teaspoon vanilla extract

→ Add-Ins & Toppings

10 - 1 cup semi-sweet chocolate chips
11 - 1 cup chopped pecans
12 - 1/2 cup sweetened shredded coconut

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan thoroughly.
02 - In a large bowl, combine red velvet cake mix, eggs, oil, buttermilk, and vanilla extract. Beat until completely smooth and well incorporated.
03 - Spread the cake batter evenly into the prepared baking pan.
04 - In a separate bowl, beat cream cheese and butter until creamy and smooth. Add powdered sugar and vanilla, continuing to beat until fluffy and well combined.
05 - Drop spoonfuls of the cream cheese mixture randomly over the cake batter.
06 - Using a knife or skewer, gently swirl the cream cheese mixture through the batter to create a marbled earthquake pattern. Do not overmix.
07 - Sprinkle chocolate chips, chopped pecans, and coconut evenly over the surface of the batter.
08 - Bake for 38 to 42 minutes, until the center is mostly set. A few gooey spots are desirable—do not overbake.
09 - Allow the cake to cool in the pan for at least 30 minutes before slicing. Serve warm for extra gooeyness or chilled for a firmer texture.

# Expert Tips:

01 -
  • The contrast between velvety red cake and tangy cream cheese creates something infinitely more interesting than either alone
  • Those gooey, unpredictable cracks mean every slice has its own surprise waiting inside
  • It comes together with minimal effort but looks like you spent hours perfecting something spectacular
02 -
  • The center might look underbaked when you remove it from the oven, but that residual heat continues cooking the cake as it cools
  • Slicing while warm creates a glorious mess, but letting it cool completely gives you those picture perfect portions
  • The cracks and crevices develop as the cake cools and sinks slightly, so do not panic if it looks different straight from the oven
03 -
  • Room temperature ingredients create the smoothest swirl mixture, so plan ahead and set everything out on the counter an hour before baking
  • A butter knife gives you more control than a spoon when creating those marbled swirl patterns
  • If the cream cheese mixture feels too thick to swirl, add a splash of milk to reach the perfect consistency

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