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Decadent Red Velvet Earthquake Cake Recipe With White Chocolate Cream Cheese Pockets Made Easy

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A rich and indulgent red velvet cake featuring gooey white chocolate cream cheese pockets that create a delightful ‘earthquake’ effect with every slice. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (liquid or gel)
  • 1 teaspoon espresso powder (optional)
  • 1 cup (175g) white chocolate chips
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese mixture)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. In a small bowl, mix buttermilk, vanilla extract, red food coloring, and espresso powder (if using).
  6. Add dry ingredients in three parts alternated with the buttermilk mixture in two parts, starting and ending with dry ingredients. Mix gently until just combined.
  7. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in white chocolate chips.
  8. Pour half the red velvet batter into the prepared pan and smooth gently.
  9. Drop large spoonfuls of the cream cheese mixture evenly over the batter.
  10. Carefully spread the remaining red velvet batter on top, avoiding disturbing the cream cheese pockets.
  11. Bake for 45-50 minutes or until a toothpick inserted into the red velvet batter comes out clean.
  12. Let the cake cool in the pan for at least 30 minutes before slicing to allow cream cheese pockets to set.

Notes

Use room temperature ingredients for better mixing. Do not overmix batter after adding flour to avoid toughness. Chill cream cheese mixture slightly if it sinks too quickly during baking. Cracks on top are normal and part of the earthquake effect. Start checking doneness at 45 minutes and avoid opening oven door frequently.

Nutrition

Keywords: red velvet cake, earthquake cake, cream cheese pockets, white chocolate, dessert, easy cake recipe, moist cake, special occasion cake

Find it online: https://prismtaste.com/decadent-red-velvet-earthquake-cake-recipe-with-white-chocolate-cream-cheese-pockets-made-easy/