Red Velvet Earthquake Cake (Printable Version)
Decadent red velvet layers swirled with cream cheese frosting, topped with chocolate chips and pecans for an irresistible gooey texture.
# 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 with cooking spray or butter.
02 - In a large bowl, combine red velvet cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Beat with electric mixer on medium speed until completely smooth, about 2 minutes.
03 - Pour the cake batter evenly into the prepared baking pan, spreading into an even layer with a spatula.
04 - In a separate medium bowl, beat softened cream cheese and butter together until creamy and well-combined. Gradually add powdered sugar and vanilla extract, continuing to beat until fluffy and smooth.
05 - Drop large spoonfuls of the cream cheese mixture randomly over the surface of the cake batter, leaving some gaps between dollops.
06 - Using a butter knife or skewer, gently swirl the cream cheese mixture through the batter in a figure-8 or circular motion. Do not overmix—distinct swirls should remain visible.
07 - Sprinkle chocolate chips, chopped pecans, and shredded coconut evenly over the entire surface, pressing lightly into the batter.
08 - Bake for 38–42 minutes until edges are set but center still appears slightly gooey. The cake should have a few moist spots but not be undercooked. Do not overbake as the gooey texture is desired.
09 - Allow cake to cool in the pan for at least 30 minutes before slicing. Serve warm for maximum gooeyness or refrigerate for a firmer, more structured slice.
# Expert Hints:
01 -
- The cream cheese swirl sinks into the batter while baking, creating these decadent molten pockets that taste like someone hid cheesecake inside your red velvet.
- It looks wildly impressive but starts with a cake mix, meaning you can throw this together on a weeknight and still look like you spent all weekend in the kitchen.
02 -
- I once pulled this cake five minutes early thinking it looked done and ended up with a delicious but structurally chaotic mess—trust the timer and that slight jiggle in the center.
- If the cream cheese mixture feels too soft to dollop, pop it in the fridge for ten minutes to firm up slightly before swirling.
03 -
- Run your knife under hot water between swirls for cleaner marbling that looks professionally done.
- Sprinkle a pinch of flaky sea salt over the chocolate chips before baking—it cuts through all that sugar and makes the chocolate flavor pop.