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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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Baking Dish: Grease and flour a 9×13 inch baking dish to prevent the cake from sticking.
  3. 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.
  4. Mix Cake Batter: Prepare the red velvet cake mix according to the package directions, combining the necessary ingredients to form the batter.
  5. Spread Batter: Pour and spread the red velvet cake batter evenly over the layered base of pecans, coconut, and chocolate chips.
  6. 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.
  7. Remove from Heat: Take the saucepan off the heat to prevent cooking the mixture further.
  8. Add Powdered Sugar: Whisk in the powdered sugar to the cream cheese and butter mixture until a smooth glaze forms.
  9. 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.
  10. Bake Initially: Bake the cake uncovered for 30 minutes at 350°F.
  11. Tent with Foil: After 30 minutes, cover the cake loosely with aluminum foil to prevent over-browning.
  12. 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.
  13. Cool: Allow the cake to cool completely in the baking dish; this helps the layers set properly for clean slices.
  14. 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

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