Red Velvet Earthquake Cake (Printable)

Gooey red velvet layers swirled with cream cheese and topped with chocolate chips for an irresistible dessert experience.

# What You'll Need:

→ For the Cake

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

→ For the 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

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan.
02 - In a large bowl, combine red velvet cake mix, eggs, oil, buttermilk, and vanilla. Mix until smooth.
03 - Pour the cake batter evenly into the prepared pan.
04 - In a separate bowl, beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until fluffy and smooth.
05 - Drop spoonfuls of the cream cheese mixture over the cake batter.
06 - Using a knife or skewer, gently swirl the cream cheese mixture through the batter to create a marbled effect.
07 - Sprinkle chocolate chips, pecans, and coconut evenly over the top.
08 - Bake for 38–42 minutes, or until the center is mostly set (a few gooey spots are fine—do not overbake).
09 - Cool in the pan for at least 30 minutes before slicing and serving.

# Expert Hacks:

01 -
  • The cream cheese creates these incredible gooey pockets that make every bite feel like a surprise discovery
  • Its the kind of dessert that looks impressive but secretly uses cake mix as a shortcut
  • That cracked, uneven top gives it such a rustic, homemade charm that bakery cakes just cant match
02 -
  • Underbaking slightly is intentional here because the gooey centers are what make an earthquake cake an earthquake cake
  • If your cream cheese is too cold, your swirls will be thick and clumsy rather than delicate ribbons running through the cake
  • This tastes dramatically different at room temperature versus chilled from the fridge, with the cold version becoming almost fudgelike
03 -
  • Room temperature ingredients blend more smoothly, so set everything out about an hour before you start mixing
  • If you're nervous about underbaking, insert a toothpick near the edge rather than the center to check doneness

Go Back