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Decadent Red Velvet Earthquake Cake Recipe with Easy White Chocolate Drizzle

red velvet earthquake cake - featured image
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A rich and gooey red velvet cake with molten cream cheese pockets and a silky white chocolate drizzle, perfect for any occasion and surprisingly easy to make.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour, sifted
  • 2 cups (400g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tablespoon vinegar)
  • 1 cup (240ml) vegetable oil (canola oil preferred)
  • 2 large eggs, room temperature
  • 2 tablespoons (30ml) red food coloring, gel type
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) white distilled vinegar
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg
  • ½ teaspoon (2.5ml) vanilla extract
  • 1 cup (170g) white chocolate chips or chopped white chocolate
  • 2 tablespoons (30ml) heavy cream (optional but recommended)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Slowly add dry ingredients to wet mixture, stirring gently until just combined. Batter should be smooth and thick with a rich red color.
  5. In a medium bowl, beat softened cream cheese with sugar until creamy. Add egg and vanilla extract; beat until smooth.
  6. Pour half of the red velvet batter into the prepared pan and smooth out. Drop dollops of cream cheese filling evenly over the batter.
  7. Pour remaining red velvet batter over the top, covering most of the cream cheese but leaving some peeking through.
  8. Bake for 45–50 minutes until top is cracked and slightly golden. A toothpick inserted avoiding cream cheese pockets should come out clean or with a few moist crumbs. Tent with foil if edges brown too fast.
  9. Cool cake in pan on a wire rack for at least 30 minutes to set cream cheese pockets.
  10. Melt white chocolate chips with heavy cream in microwave-safe bowl in 20-second intervals, stirring until smooth and pourable.
  11. Drizzle white chocolate over cooled cake in zigzag or random pattern. Let drizzle set for 10 minutes before slicing.

Notes

Use room temperature cream cheese for smooth filling. Avoid overmixing batter to keep cake tender. Tent cake with foil if edges brown too quickly. Melt white chocolate slowly to avoid scorching. Chill cream cheese filling before dolloping to keep pockets distinct. Let cake cool fully before drizzling white chocolate for best presentation.

Nutrition

Keywords: red velvet cake, earthquake cake, cream cheese filling, white chocolate drizzle, easy dessert, moist cake, crowd-pleaser

Find it online: https://breezybake.com/decadent-red-velvet-earthquake-cake-recipe-with-easy-white-chocolate-drizzle/