Red Velvet Earthquake Cake

Prep Time:

15m

Bake/Cook Time:

40m - 45m

Yield:

10-12 servings

No need for frosting with a Red Velvet Earthquake Cake. The irresistible cracks and crevices are filled with ribbons of creamy cheesecake, pecans, coconut, and chocolate chips, making this a sweet and easy sheet cake recipe. This semi-homemade recipe starts with box cake mix and only requires 15 minutes of prep time. Meaning you could go from hungry to eating Red Velvet Earthquake Cake in under an hour!

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Ingredients

1 cup sweetened flaked coconut
1 cup chopped pecans
1 box red velvet cake mix
Eggs, oil, and water for the cake mix
1/2 cup salted butter, melted
1 8-ounce package cream cheese, softened
3 cups Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, divided
1 cup white chocolate chips, divided

Directions

Preheat oven to 350°F. Spray a 9x13-inch baking pan with baking spray. Set aside.
Evenly scatter coconut and pecans over bottom of pan.
Make red velvet cake batter according to package instructions.
Pour cake batter over coconut and pecans.
Combine cream cheese, melted butter, powdered sugar, vanilla, and salt in a bowl. Mix until creamy and smooth.
Drop spoonfuls of cream cheese mixture evenly over top of cake batter. Sprinkle cake with half of semisweet and white chocolate chips.
Bake for 40-45 minutes until a toothpick inserted into cake comes out clean with just a few crumbs. Sprinkle with reserved chocolate chips. Cool completely.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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