Introduction

This Red Velvet Earthquake Cake is an irresistible layered dessert that combines the classic red velvet flavor with a delightful mix of coconut, pecans, and chocolate chips. The creamy powdered sugar topping adds a rich finish, making it perfect for gatherings or a special treat at home.

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) and grease and flour a 9×13-inch baking dish.
Step 2: Spread the chopped pecans evenly in the bottom of the prepared dish, then add the coconut, followed by the chocolate chips to create distinct layers.
Step 3: Prepare the red velvet cake mix according to the package directions.
Step 4: Carefully spread the prepared cake batter over the top of the chocolate chips in the baking dish.
Step 5: In a small saucepan, melt the butter and cream cheese together over low to medium heat, stirring until smooth. Remove from heat.
Step 6: Whisk the powdered sugar into the melted butter and cream cheese mixture until fully combined.
Step 7: Spread this powdered sugar mixture gently over the top of the cake batter and smooth the surface.
Step 8: Bake for 30 minutes, then tent the cake with foil to prevent over-browning.
Step 9: Continue baking for an additional 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cake to cool completely in the pan before cutting into squares and serving.

Tips & Variations

For extra crunch, lightly toast the pecans before layering them in the dish.
You can substitute walnuts for pecans if preferred.
Make sure to measure the pecans after chopping for the right balance in the layers.
If you want a less rich topping, reduce the powdered sugar to 3 cups and adjust sweetness to taste.

Storage

Store the cake covered tightly at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, allow the cake to come to room temperature before serving for the best texture. Reheat individual slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can make this cake gluten-free by using a gluten-free red velvet cake mix and ensuring the other ingredients, like coconut and pecans, are gluten-free. Always check labels to be sure.

What is the best way to chop pecans for this recipe?

Use a sharp knife to chop the pecans into small, even pieces on a cutting board. Measure after chopping to ensure you have the correct quantity for the recipe.

Red Velvet Earthquake Cake Recipe

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4.7 from 81 reviews

This Red Velvet Earthquake Cake is a decadent layered dessert featuring a base of crunchy pecans, coconut, and chocolate chips, topped with a luscious red velvet cake layer and finished with a creamy, sweet powdered sugar and cream cheese glaze. Baked to perfection and cooled for easy slicing, this cake offers a delightful combination of textures and flavors guaranteed to satisfy any sweet tooth.

Author: Tara
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12 to 16 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 box red velvet cake mix

Glaze

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 prepare for baking the cake.
Prepare Baking Dish: Grease and flour a 9×13 inch baking dish to prevent the cake from sticking.
Layer Base Ingredients: Evenly spread the chopped pecans, shredded coconut, and chocolate chips in that order on the bottom of the prepared baking dish to create the crunchy base.
Mix Cake Batter: Prepare the red velvet cake mix according to the package directions, combining the necessary ingredients to form the batter.
Spread Batter: Pour and spread the red velvet cake batter evenly over the layered base of pecans, coconut, and chocolate chips.
Melt Cream Cheese and Butter: In a small saucepan over low to medium heat, melt together the cream cheese and unsalted butter, stirring until smooth and fully combined.
Remove from Heat: Take the saucepan off the heat to prevent cooking the mixture further.
Add Powdered Sugar: Whisk in the powdered sugar to the cream cheese and butter mixture until a smooth glaze forms.
Spread Glaze: Pour and spread the powdered sugar glaze evenly over the top of the cake batter in the baking dish, smoothing the surface with a spatula.
Bake Initially: Bake the cake uncovered for 30 minutes at 350°F.
Tent with Foil: After 30 minutes, cover the cake loosely with aluminum foil to prevent over-browning.
Bake Further: Continue baking for an additional 30 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
Cool: Allow the cake to cool completely in the baking dish; this helps the layers set properly for clean slices.
Store: Once cooled, cover the cake tightly and store it to maintain freshness until serving.

Notes

Use a toothpick test to ensure the cake is fully baked without drying it out.
Measuring pecans after chopping prevents excess amounts and maintains texture balance.
Tenting with foil after the initial bake prevents the glaze from burning while the cake finishes baking.
Cooling completely before slicing ensures clean, neat squares.
Store cake covered tightly to keep it moist and fresh for several days.

Keywords: Red Velvet Cake, Earthquake Cake, Layered Dessert, Chocolate Chips, Coconut, Pecans, Cream Cheese Glaze, Baked Dessert