Red Velvet Earthquake Cake (Printable Version)

Gooey red velvet cake swirled with cream cheese, chocolate chips and pecans creates this 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 (optional)
12 - 1/2 cup sweetened shredded coconut (optional)

# 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, vegetable oil, buttermilk, and vanilla extract. Beat until completely smooth and well incorporated.
03 - Pour the cake batter evenly into the prepared baking pan, spreading to corners.
04 - In a separate bowl, beat softened cream cheese and butter until creamy and smooth. Add powdered sugar and vanilla, continuing to beat until fluffy and no lumps remain.
05 - Drop spoonfuls of the cream cheese mixture randomly over the surface of the cake batter.
06 - Using a knife or skewer, gently swirl the cream cheese mixture through the batter in a figure-eight pattern. Do not overmix—distinct marbling creates the earthquake effect.
07 - Sprinkle chocolate chips, chopped pecans, and shredded coconut evenly across the entire surface.
08 - Bake for 38–42 minutes until edges are set but center remains slightly gooey. The cake should not be completely firm in the middle—this texture is intentional.
09 - Let cake cool in the pan for at least 30 minutes before slicing. Serve warm for maximum gooeyness or refrigerate for a firmer, fudge-like consistency.

# Expert Tips:

01 -
  • The contrast between tender red velvet and rich cream cheese pockets is absolutely addictive
  • It looks impressive but requires minimal effort since the cake mix does most of the heavy lifting
  • That slightly underbaked gooey center is what dessert dreams are made of
02 -
  • Underbaking slightly is intentional since the gooey spots are part of the charm and texture
  • Room temperature ingredients for the cream cheese mixture prevent lumps and help it swirl more easily
  • The cake will continue to set as it cools, so do not panic if it looks underdone when you first pull it out
03 -
  • Use a light hand when swirling so the cream cheese mixture stays in distinct pockets instead of blending completely into the batter
  • Rotate the pan halfway through baking to ensure even cooking since all those toppings can make the top brown quickly

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