Description
This red velvet earthquake cake features layers of coconut, pecans, and chocolate chips beneath a rich red velvet batter and a creamy cheesecake swirl, creating a decadent, cracked appearance.
Ingredients
- 1 cup shredded sweetened coconut
- 1½ cups chopped pecans
- 1 cup semisweet chocolate chips
- 1 box (15.25 ounces) red velvet cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1¼ cups water
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×13-inch glass baking dish thoroughly.
- Sprinkle coconut evenly on the bottom of the dish, followed by pecans and chocolate chips.
- In a mixing bowl, prepare red velvet cake mix according to package directions using eggs, oil, and water. Stir until smooth.
- Pour the red velvet batter evenly over the coconut and nut layer.
- In another bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Spoon the cream cheese mixture over the cake batter in dollops, then gently swirl it with a knife to create a marbled effect.
- Bake for 45–60 minutes, checking after 40 minutes. Tent with foil if the top browns too quickly.
- The cake is done when the center is set and a toothpick inserted into the cake portion comes out clean.
- Cool completely before slicing. Store covered in the refrigerator for up to 5 days.
Notes
- Tent with foil if the top browns too quickly during baking.
- Cool the cake completely before you slice it.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American