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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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when you assemble the cake.
  2. Prepare Baking Dish: Grease and flour a 9×13 inch baking dish to prevent sticking and create an even surface for the layers.
  3. 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.
  4. Prepare Cake Batter: Mix the red velvet cake mix according to the package directions, ensuring a smooth batter.
  5. Spread Cake Layer: Carefully spread the prepared red velvet cake batter over the chocolate chips and base layer to cover them evenly.
  6. 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.
  7. Remove from Heat: Take the melted butter and cream cheese mixture off the heat to prevent burning.
  8. Add Powdered Sugar: Whisk in the 4 cups of powdered sugar to the melted mixture until fully combined into a smooth frosting.
  9. Spread Frosting: Carefully spread the cream cheese and powdered sugar mixture evenly over the top of the cake batter in the baking dish.
  10. Smooth Surface: Use a spatula to smooth the top layer evenly for an attractive and uniform finish.
  11. Bake Initial Time: Bake the cake in the preheated oven for 30 minutes, then tent the dish with foil to prevent excessive browning.
  12. Continue Baking: Bake an additional 30 to 45 minutes until the cake tests done with a toothpick or cake tester inserted in the center.
  13. 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.
  14. Cut and Store: Once cooled, cut the cake into squares. Store covered tightly at room temperature.
  15. 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

Find it online: https://bitesizedbenny.com/red-velvet-earthquake-cake-recipe/