Red Velvet Earthquake Cake

red velvet earthquake cake imperial


  • 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


  1. Preheat oven to 350°F.  Spray a 9x13-inch baking pan with baking spray. Set aside. 
  2. Evenly scatter coconut and pecans over bottom of pan.
  3. Make red velvet cake batter according to package instructions.
  4. Pour cake batter over coconut and pecans.
  5. Combine cream cheese, melted butter, powdered sugar, vanilla, and salt in a bowl. Mix until creamy and smooth.
  6. Drop spoonfuls of cream cheese mixture evenly over top of cake batter. Sprinkle cake with half of semisweet and white chocolate chips.
  7. 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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