Decadent Red Velvet Earthquake Cake

I’ve always been a sucker for desserts that look a bit messy but taste absolutely amazing. Red velvet cake has been a family favorite around here for years, but sometimes you want something with a little more personality than your standard layer cake. That’s where this red velvet earthquake cake comes in – it’s like your regular red velvet cake decided to have some fun and break all the rules.

The best part about this cake is that it’s supposed to look imperfect. Those cracks and swirls on top? They’re not mistakes – they’re exactly what gives this cake its charm. I love making this when I’m hosting because it always gets people talking. Plus, my kids get a kick out of watching the cake “crack” as it bakes in the oven. They call it the “volcano cake,” and honestly, that’s not far off!

What Kind of Cream Cheese Should I Use?

For this earthquake cake, full-fat cream cheese is definitely the way to go – and the recipe specifically calls for it for good reason. Regular cream cheese (not low-fat or whipped varieties) provides the perfect creamy texture and rich taste that makes the signature cracks and swirls in this cake so special. It’s best to let your cream cheese sit out for about an hour before using it, as room temperature cream cheese blends much more smoothly and helps prevent any unwanted lumps in your mixture. If you’re in a hurry, you can cut the cream cheese into cubes to help it soften more quickly, but avoid microwaving it as this can affect its texture.

Options for Substitutions

This cake offers several ways to switch things up based on what you have in your pantry:

• Red velvet cake mix: While red velvet gives this cake its signature look and taste, you can use chocolate cake mix plus 2-3 tablespoons of red food coloring if needed. Just know the texture might be slightly different.
• Coconut: Not a fan of coconut? You can skip it or replace it with extra chopped nuts. If using unsweetened coconut, add 2 tablespoons of sugar to maintain sweetness.
• Pecans: Feel free to swap pecans with walnuts, macadamia nuts, or even chopped almonds. If you have nut allergies, you can leave them out completely.
• Cream cheese: For the cream cheese layer, stick to full-fat cream cheese – light versions contain too much water and won’t give you the right texture. This is one ingredient you shouldn’t substitute.
• Chocolate chips: You can mix and match any type of baking chips – milk chocolate, dark chocolate, or butterscotch chips all work great. Just keep the total amount the same.
• Cooking oil: Any neutral-flavored oil works here – vegetable oil, canola oil, or even melted coconut oil (though this will add a slight coconut flavor).

Watch Out for These Mistakes While Baking

The biggest challenge when making red velvet earthquake cake is getting those signature cracks and crevices – don’t panic if your cream cheese mixture sinks during baking, as this natural “earthquake” effect is exactly what creates the cake’s unique appearance. A common mistake is over-mixing the cake batter, which can lead to a tough, dense texture – instead, mix just until the ingredients are combined and no dry spots remain. To prevent the cream cheese mixture from becoming too runny, make sure it’s properly softened but not melted, and avoid the temptation to add extra liquid to thin it out. For the best results, let the cake cool completely before serving, as this allows the cream cheese swirls to set properly and makes the chocolate chips achieve that perfect semi-solid consistency that adds such a wonderful texture contrast.

What to Serve With Red Velvet Earthquake Cake?

This rich and decadent cake pairs perfectly with a cold glass of milk or a hot cup of coffee to balance out its sweetness. Since it’s such a filling dessert, I like to keep the accompaniments simple – a scoop of vanilla ice cream on the side works great, especially when the cake is still a bit warm. For a special touch, you might want to add some fresh berries on the side – strawberries or raspberries work particularly well with the red velvet flavor and help cut through the richness. If you’re serving this at a party, consider offering both regular and whipped cream on the side to let guests customize their slice.

Storage Instructions

Keep Fresh: This red velvet earthquake cake stays good in the fridge for up to 5 days when kept in an airtight container. The cream cheese filling makes refrigeration necessary, but trust me, the cake actually gets even better after a day as the flavors meld together!

Freeze: Want to save some for later? Cut the cake into portions and place them in a freezer-safe container with wax paper between layers. It’ll keep well for up to 3 months in the freezer. Just remember to label your container with the date!

Thaw & Serve: When you’re craving a piece, take it out of the freezer and let it thaw in the fridge overnight. For the best texture, let it sit at room temperature for about 30 minutes before serving. The cream cheese swirls will be just as creamy as day one!

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4900
• Protein: 40-50 g
• Fat: 250-290 g
• Carbohydrates: 600-650 g

Ingredients

• 1 cup sweetened grated coconut
• 1 cup chopped pecans
• 1 box (15.25 ounces) red velvet cake mix
• 1 cup water
• 1/2 cup cooking oil
• 3 large eggs
• 8 ounces softened full-fat cream cheese
• 3 cups powdered sugar (about 360g)
• 1 teaspoon pure vanilla essence
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips, split
• 1 cup white chocolate chips, split

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Take a 9×13-inch baking pan and spray it generously with baking spray to prevent sticking.

Once coated, evenly scatter coconut and pecans over the bottom of the pan.

This will be the delightful base layer of your cake.

Step 2: Make the Cake Batter

In a large bowl, combine the cake mix, water, oil, and eggs.

Beat these ingredients on medium speed for about 2 minutes, or until the mixture is well combined and smooth.

Pour this batter over the coconut and pecans already in the pan, ensuring an even layer.

Step 3: Prepare the Cream Cheese Topping

In another bowl, mix together the cream cheese, melted butter, powdered sugar, vanilla extract, and a pinch of salt until you achieve a creamy and smooth consistency.

This mixture will add a rich, decadent layer to your cake.

Step 4: Assemble the Cake

Drop spoonfuls of the cream cheese mixture evenly over the top of the cake batter.

Then, sprinkle half of the semisweet and white chocolate chips over the cake.

This will create pockets of gooey chocolate goodness as the cake bakes.

Step 5: Bake and Finish

Place the assembled cake in the preheated oven and bake for 40-45 minutes.

You’ll know it’s done when a toothpick inserted into the center comes out with just a few crumbs attached.

Once baked, immediately sprinkle the reserved semisweet and white chocolate chips over the top.

Allow the cake to cool completely before serving to let the flavors settle and blend perfectly.