Red Velvet Earthquake Cake
Have I got a spectacular dessert for you–Red Velvet Earthquake Cake. Let that sink in. This luscious cake has coconut, pecans and chocolate chips on the bottom layer, then those ingredients are topped with a lovely Red Velvet Cake batter followed by a scrumptious cheesecake layer. This dessert is wonderful, and if you like gooey desserts (which I do), then you will find Red Velvet Earthquake Cake a dessert you will savor down to the last bite!
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What’s not to love about red velvet and chocolate chips, red velvet and cheesecake, red velvet and coconut, red velvet and pecans? It all works so well together in this recipe. This amazing cake is a take-off on my Earthquake Cake. If that cake can be considered getting into the play-offs, Red Velvet Earthquake Cake is like winning the Super Bowl! It’s that fantastic.
Red Velvet Earthquake Cake undergoes a seismic shift while baking so that everything becomes somewhat topsy-turvy. It develops cracks on the top of the cake which resemble an “earthquake,” and that’s how the cake got its name. Serve Red Velvet Earthquake Cake with chocolate sauce, ice cream, or whipped topping if desired, but I assure you, this dessert is rich and decadent enough just as it is!
I baked up Red Velvet Earthquake Cake for some friends in our Sunday school class in August when she fell (with a grandbaby in her arms, no less!) and hurt her back (the baby was fine). I took a couple of meals to her which included this marvelous cake. She had her kids and some friends over and they all raved over this dessert. I’m not exaggerating when I say it’s one of the best desserts I’ve made this year. Yum.
If you’re looking for a fabulous holiday dessert then Red Velvet Earthquake Cake has to be on the menu! It’s a great dessert for special occasions like Valentine’s Day, birthdays and anniversaries, too. Plus, it’s really not very difficult since it starts with a Red Velvet cake mix. Everyone in your family will love this gooey dessert so I suggest buying a couple of boxes of Red Velvet cake mix while you’re at it so that you can make more than one of these terrific cakes.
Red Velvet Earthquake Cake has been featured on Recipe Lion. Check out their posts, here and here.
SPECIAL TIPS:
Red Velvet Earthquake Cake bakes differently in every oven. I’ve had people say their cakes were overdone at 45 minutes, and others tell me that their cake took as long as mine to bake – almost an hour and a half.
If you want to bake this cake successfully and you don’t want it to scorch on the bottom or the cream cheese to brown too much on top, then follow these tips:
1) Cover with foil after 30 to 40 minutes of cooking time especially if you have a hot oven. This will prevent the cream cheese from browning too much.
2) Start checking your cooking time every ten minutes after the cake has baked 30 minutes. Some ovens may bake this cake in less than 45 minutes, but most ovens will take longer. Test with a toothpick. When a toothpick comes out clean then the cake is done.
3) I used a glass baking dish to bake my cake in. Aluminum pans may cook more quickly. Please adjust your time accordingly.
DON’T BAKE THIS CAKE STRICTLY BY TIME!
Red Velvet Earthquake Cake is phenomenal!
This luscious cake is made with a Red Velvet cake batter, a cream cheese layer, and a layer of coconut, pecans and chocolate chips. Then it undergoes a shift while baking.
Everyone will want seconds and thirds of Red Velvet Earthquake Cake.
Here’s what I did.
I used these ingredients to make Red Velvet Earthquake Cake.
Grease and flour a 9×13″ baking dish really well so ingredients don’t stick to the dish. Spread pecans on the bottom. Top with coconut and then chocolate chips.
Follow the directions on the back of the Red Velvet Cake mix adding ingredients required to make the cake: eggs, oil and water.
Whisk ingredients until smooth.
Spread Red Velvet cake batter over top of chocolate chips in baking dish.
To make cheesecake layer: place butter and cubed cream cheese in a small saucepan over low to medium heat.
Whisk continuously until cheese melts. Remove from heat.
Add powdered sugar and whisk until smooth.
Spread cheesecake layer over top of cake batter and smooth the top.
Bake 30 minutes at 350. Tent with foil. Bake an additional 30-45 minutes or until cake tests done. My oven usually takes about 1 hour 15 minutes to completely bake an Earthquake Cake of any variety.
You’re sure to get rave reviews when you make Red Velvet Earthquake Cake.
You can see the craters in this cake. The cheesecake layer has sunk into the cake and the red velvet layer has drifted to the top.
Here’s the recipe.
RED VELVET EARTHQUAKE CAKE
(Recipe inspired by Hannah Noice’s Earthquake Cake, Ovilla Road Baptist Church, Ovilla, TX)
Red Velvet Earthquake Cake
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
- 1 small sauce pan
- 1 whisk
Ingredients
- 1 Red Velvet cake mix
- 1 cup coconut
- 1 1/2 cups pecans chopped (measure after chopping)
- 12 oz. pkg. chocolate chips
- 8 oz. cream cheese
- 1/2 cup unsalted butter (1 stick)
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°.
- Grease and flour a 9x13” baking dish.
- Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
- Mix cake mix according to package directions.
- Spread over top of chocolate chips.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread powdered sugar mixture over top of cake batter in baking dish.
- Smooth the top.
- Bake for 30 minutes and tent with foil.
- Bake an additional 30 - 45 minutes or until cake tests done.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 [url href=”http://www.duncanhines.com/” target=”_blank” title=”duncan hines”]Duncan Hines[/url] Red Velvet Cake Mix
- 1 cup coconut
- 1 ½ cups chopped pecans
- 12-oz. pkg. chocolate chips
- 8-oz. cream cheese
- 1 stick (1/2 cup) butter
- 4 cups powdered sugar
- Preheat oven to 350°.
- Grease and flour a 9×13” baking dish.
- Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
- Mix cake mix according to package directions.
- Spread over top of chocolate chips.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread powdered sugar mixture over top of cake batter in baking dish.
- Smooth the top.
- Bake for 30 minutes and [u]tent with foil[/u].
- Bake an additional 30 -45 minutes or until cake tests done.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
Red Velvet Earthquake Cake is a wonderful cake to make for Christmas and Valentine’s Day parties. It’s also a great cake to make for birthdays, anniversaries and other special occasions.
Red Velvet Earthquake Cake is filled with coconut, pecans and chocolate chips along with a cheesecake layer that makes it one of the most scrumptious and decadent desserts you’ll ever eat.
You may also enjoy these delicious recipes!
Red Velvet Earthquake Cake
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
- 1 small sauce pan
- 1 whisk
Ingredients
- 1 Red Velvet cake mix
- 1 cup coconut
- 1 1/2 cups pecans chopped (measure after chopping)
- 12 oz. pkg. chocolate chips
- 8 oz. cream cheese
- 1/2 cup unsalted butter (1 stick)
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°.
- Grease and flour a 9×13” baking dish.
- Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
- Mix cake mix according to package directions.
- Spread over top of chocolate chips.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread powdered sugar mixture over top of cake batter in baking dish.
- Smooth the top.
- Bake for 30 minutes and tent with foil.
- Bake an additional 30 – 45 minutes or until cake tests done.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.