Introduction

Red Velvet Earthquake Cake is a rich and indulgent dessert that combines layers of pecans, coconut, chocolate chips, and creamy frosting all baked together. This cake is perfect for special occasions or any time you want a show-stopping treat that’s surprisingly simple to make.

Red Velvet Earthquake Cake Recipe - Recipe Image

Ingredients

1 Red Velvet cake mix
1 cup coconut
1 1/2 cups pecans, chopped (measure after chopping)
12 oz. package chocolate chips
8 oz. cream cheese
1/2 cup unsalted butter (1 stick)
4 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Grease and flour a 9×13-inch baking dish.
Step 3: Spread chopped pecans evenly in the bottom of the prepared dish, followed by a layer of coconut, then sprinkle the chocolate chips on top.
Step 4: Prepare the red velvet cake mix according to the package directions.
Step 5: Pour and spread the cake batter evenly over the layer of chocolate chips and nuts.
Step 6: In a small saucepan, melt the butter and cream cheese together over low to medium heat, stirring until smooth. Remove from heat.
Step 7: Whisk in the powdered sugar until fully combined.
Step 8: Spread the cream cheese and powdered sugar mixture evenly over the cake batter in the baking dish, then smooth the top.
Step 9: Bake for 30 minutes, then tent the cake with foil.
Step 10: Continue baking for an additional 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 11: Allow the cake to cool completely before cutting into squares.

Tips & Variations

For extra texture, lightly toast the pecans and coconut before layering.
Use white chocolate chips instead of regular chocolate chips for a sweeter twist.
If you prefer a tangier touch, add a teaspoon of vanilla extract to the cream cheese mixture.
Ensure the cream cheese and butter are fully melted and well combined to avoid lumps in the frosting layer.

Storage

Store the cake covered tightly at room temperature for up to 2 days. After that, keep it refrigerated to maintain freshness. When ready to serve, you can bring it to room temperature or warm slightly in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

While red velvet gives this cake its signature look and flavor, you can experiment with chocolate or devil’s food cake mixes for a different variation.

Do I need to chill the cake before cutting?

Cooling completely is important to let the layers set properly, but chilling is not required. However, refrigeration after two days helps preserve the cake longer.

Red Velvet Earthquake Cake Recipe

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★★★★★

4.5 from 109 reviews

This Red Velvet Earthquake Cake is a decadent layered dessert featuring a crispy pecan and coconut base, a moist red velvet cake layer, and a creamy cream cheese frosting baked to perfection. The combination of textures and flavors makes it a delightful treat for any occasion.

Author: Bella
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base Layer

1 1/2 cups pecans, chopped (measured after chopping)
1 cup coconut
12 oz. package chocolate chips

Cake Layer

1 Red Velvet cake mix

Topping

8 oz. cream cheese
1/2 cup unsalted butter (1 stick)
4 cups powdered sugar

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when you assemble the cake.
Prepare Baking Dish: Grease and flour a 9×13 inch baking dish to prevent sticking and create an even surface for the layers.
Layer Base Ingredients: Spread the chopped pecans evenly on the bottom of the dish, then layer with coconut, followed by the chocolate chips to form the base.
Prepare Cake Batter: Mix the red velvet cake mix according to the package directions, ensuring a smooth batter.
Spread Cake Layer: Carefully spread the prepared red velvet cake batter over the chocolate chips and base layer to cover them evenly.
Melt Butter and Cream Cheese: In a small saucepan over low to medium heat, gently melt the butter and cream cheese together until smooth and combined.
Remove from Heat: Take the melted butter and cream cheese mixture off the heat to prevent burning.
Add Powdered Sugar: Whisk in the 4 cups of powdered sugar to the melted mixture until fully combined into a smooth frosting.
Spread Frosting: Carefully spread the cream cheese and powdered sugar mixture evenly over the top of the cake batter in the baking dish.
Smooth Surface: Use a spatula to smooth the top layer evenly for an attractive and uniform finish.
Bake Initial Time: Bake the cake in the preheated oven for 30 minutes, then tent the dish with foil to prevent excessive browning.
Continue Baking: Bake an additional 30 to 45 minutes until the cake tests done with a toothpick or cake tester inserted in the center.
Cool Completely: Remove the cake from the oven and allow it to cool completely in the dish to set the layers and frosting before cutting.
Cut and Store: Once cooled, cut the cake into squares. Store covered tightly at room temperature.
Refrigerate After 2 Days: To maintain freshness, store the cake in the refrigerator after two days.

Notes

Be sure to measure the pecans after chopping for accurate quantity.
Mix cake batter according to the package instructions precisely for the desired texture.
When melting cream cheese and butter, keep the heat low to avoid curdling.
Tent with foil during baking to prevent the top from burning while allowing the center to cook fully.
Cooling completely before cutting ensures clean slices and prevents the topping from sliding.
Store tightly covered to maintain moisture and freshness.
Refrigerate after two days to keep the cream cheese frosting safe and fresh.

Keywords: Red Velvet Cake, Earthquake Cake, Cream Cheese Frosting, Pecan Cake, Coconut Cake, Chocolate Chip Cake, Layered Dessert