Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Red Velvet Earthquake Cake

October 5, 2014Teresa

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!

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 | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Red Velvet Earthquake Cake is phenomenal!

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

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. 

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Everyone will want seconds and thirds of Red Velvet Earthquake Cake.

Here’s what I did.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

I used these ingredients to make Red Velvet Earthquake Cake.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

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.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Follow the directions on the back of the Red Velvet Cake mix adding ingredients required to make the cake: eggs, oil and water.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Whisk ingredients until smooth.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Spread Red Velvet cake batter over top of chocolate chips in baking dish.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

To make cheesecake layer: place butter and cubed cream cheese in a small saucepan over low to medium heat.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Whisk continuously until cheese melts. Remove from heat.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Add powdered sugar and whisk until smooth.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

Spread cheesecake layer over top of cake batter and smooth the top.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

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.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

You’re sure to get rave reviews when you make Red Velvet Earthquake Cake.

Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

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)

Print Recipe
Red Velvet Earthquake Cake BigOven - Save recipe or add to grocery list Yum
This delectable cake recipe calls for a Red Velvet cake batter and a cheesecake layer over top of pecans, coconut and chocolate chips. While baking the cake undergoes a seismic shift which explains its name. Fabulous for Christmas and Valentine's Day or other holiday baking.
Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake
Prep Time 20 minutes
Cook Time 75 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 75 minutes
Servings
Ingredients
Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake
Instructions
  1. Preheat oven to 350°.
  2. Grease and flour a 9x13” baking dish.
  3. Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
  4. Mix cake mix according to package directions.
  5. Spread over top of chocolate chips.
  6. Melt butter and cream cheese over low to medium heat in small saucepan.
  7. Remove from heat.
  8. Add powdered sugar and whisk to combine.
  9. Spread powdered sugar mixture over top of cake batter in baking dish.
  10. Smooth the top.
  11. Bake for 30 minutes and tent with foil.
  12. Bake an additional 30 -45 minutes or until cake tests done.
  13. Cool completely before cutting into squares.
  14. Store covered tightly.
  15. After 2 days, store in refrigerator.
Recipe Notes

NOTE: My cake mix required 3 eggs, 1/3 cup canola oil and 1 1/4 cups water to make cake according to package directions.

NOTE: Hannah said the original recipe called for 1 ½ cups coconut but that it totally overwhelmed the cake so she cut it back to ½ cup. I’ve increased the coconut to one cup for a happy medium.

NOTE: My oven took 1 hour and 15 minutes, but the original recipe stated only 45 minutes. Start checking for doneness at 30 minutes.

NOTE: You must grease and flour the baking dish really well to avoid sticking.

NOTE: This is a rather "high-maintenance" cake as you must tent the cake with foil during the baking so the cream cheese doesn't turn brown. You also have to watch this cake like a hawk to make sure it's cooked through but not burned on the top or bottom. If you oven tends to run hot, you may want to bake this at a lower temperature for as long as it takes. You may have to tent the cake with foil almost the whole length of cooking time if you have a hot oven.

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 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.

4) DON'T BAKE THIS CAKE STRICTLY BY TIME! The time is ONLY a guide. It is better to check the cake every 10 minutes if necessary to achieve the right results.

© Can’t Stay Out of the Kitchen

 

[b]Red Velvet Earthquake Cake[/b]
Recipe Type: Cakes and Cheesecakes
Cuisine: American
Author: Teresa Ambra inspired from Hannah Noice’s [url href=”http://cantstayoutofthekitchen.com/2014/10/04/earthquake-cake/” target=”_blank” title=”earthquake cake”]Earthquake Cake[/url], Ovilla Road Baptist Church, Ovilla, TX
Prep time:
Cook time:
Total time:
Serves: 12
This delectable cake recipe calls for a Red Velvet cake batter and a cheesecake layer over top of pecans, coconut and chocolate chips. While baking the cake undergoes a seismic shift which explains its name. Fabulous for Christmas and Valentine’s Day or other holiday baking.
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°.
  2. Grease and flour a 9×13” baking dish.
  3. Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
  4. Mix cake mix according to package directions.
  5. Spread over top of chocolate chips.
  6. Melt butter and cream cheese over low to medium heat in small saucepan.
  7. Remove from heat.
  8. Add powdered sugar and whisk to combine.
  9. Spread powdered sugar mixture over top of cake batter in baking dish.
  10. Smooth the top.
  11. Bake for 30 minutes and [u]tent with foil[/u].
  12. Bake an additional 30 -45 minutes or until cake tests done.
  13. Cool completely before cutting into squares.
  14. Store covered tightly.
  15. After 2 days, store in refrigerator.
Notes
My cake mix required 3 eggs, 1/3 cup canola oil and 1 1/4 cups water to make cake according to package directions.[br][br]Hannah said the original recipe called for 1 ½ cups coconut but that it totally overwhelmed the cake so she cut it back to ½ cup. I’ve increased the coconut to one cup for a happy medium.[br][br][br]My oven took 1 hour and 15 minutes, but the original recipe stated only 45 minutes. Start checking for doneness at 30 minutes.[br][br]You must grease and flour the baking dish really well to avoid sticking.[br][br]This is a rather “high-maintenance” cake as you must tent the cake with foil during the baking so the cream cheese doesn’t turn brown. You also have to watch this cake like a hawk to make sure it’s cooked through but not burned on the top or bottom. If you oven tends to run hot, you may want to bake this at a lower temperature for as long as it takes. You may have to tent the cake with foil almost the whole length of cooking time if you have a hot oven.[br][br][b]SPECIAL TIPS:[/b][br]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. [br][br]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:[br][br]1) Cover with foil the whole length of the cooking time (except the last 5 minutes) especially if you have a hot oven. This will prevent the cream cheese from browning too much.[br][br]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.[br][br]3) I used a glass baking dish to bake my cake in. Aluminum pans may cook more quickly. Please adjust your time accordingly.[br][br][b]DON’T BAKE THIS CAKE STRICTLY BY TIME![/b] The time is ONLY a guide. It is better to check the cake every 10 minutes if necessary to achieve the right results.
Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

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 | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake

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 Cake

Red Velvet Cake | Can't Stay Out of the Kitchen | our favorite #RedVelvetCake recipe. This one has a luscious #creamcheese icing. Fabulous for anniversaries, #holidays or #Valentine'sDay. #cake #dessert #chocolate

Red Velvet Cake Roll

Red Velvet Cake Roll | Can't Stay Out of the Kitchen | spectacular #PaulaDeen recipe to die for! #RedVelvet #cake has a fantastic #whitechocolate #cheesecake filling. Great for the #holidays, anniversaries or #Valentine'sDay. #dessert #chocolate

Earthquake Cake

Earthquake Cake | Can't Stay Out of the Kitchen | this spectacular #cake has both #chocolate & #cheesecake layers that "explode" like a volcano while baking. Most amazing #dessert ever! Perfect for #ValentinesDay & other special occasions.

Carrot Cake Earthquake Cake

Carrot Cake Earthquake Cake | Can't Stay Out of the Kitchen | this fantastic #cake is rich, decadent & divine! It's layered with #pecans, #coconut, vanilla chips & uses a boxed #carrotcake mix. Then it has a #cheesecake icing layer that sinks into the #dessert while baking. The explosion causes an earthquake! Amazing dessert for company or #holidays.

Funfetti Earthquake Cake

Funfetti Earthquake Cake | Can't Stay Out of the Kitchen

Pina Colada Earthquake Cake

Pina Colada Earthquake Cake | Can't Stay Out of the Kitchen

Print Recipe
Red Velvet Earthquake Cake BigOven - Save recipe or add to grocery list Yum
This delectable cake recipe calls for a Red Velvet cake batter and a cheesecake layer over top of pecans, coconut and chocolate chips. While baking the cake undergoes a seismic shift which explains its name. Fabulous for Christmas and Valentine's Day or other holiday baking.
Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake
Prep Time 20 minutes
Cook Time 75 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 75 minutes
Servings
Ingredients
Red Velvet Earthquake Cake | Can't Stay Out of the Kitchen | This amazing #dessert experiences a volcanic shift while baking, so it craters and shifts layers like an earthquake. Our fabulous #redvelvet #cake is perfect for special occasions & #holidays like #Christmas & #ValentinesDay. #chocolate #cheesecake
Instructions
  1. Preheat oven to 350°.
  2. Grease and flour a 9x13” baking dish.
  3. Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
  4. Mix cake mix according to package directions.
  5. Spread over top of chocolate chips.
  6. Melt butter and cream cheese over low to medium heat in small saucepan.
  7. Remove from heat.
  8. Add powdered sugar and whisk to combine.
  9. Spread powdered sugar mixture over top of cake batter in baking dish.
  10. Smooth the top.
  11. Bake for 30 minutes and tent with foil.
  12. Bake an additional 30 -45 minutes or until cake tests done.
  13. Cool completely before cutting into squares.
  14. Store covered tightly.
  15. After 2 days, store in refrigerator.
Recipe Notes

NOTE: My cake mix required 3 eggs, 1/3 cup canola oil and 1 1/4 cups water to make cake according to package directions.

NOTE: Hannah said the original recipe called for 1 ½ cups coconut but that it totally overwhelmed the cake so she cut it back to ½ cup. I’ve increased the coconut to one cup for a happy medium.

NOTE: My oven took 1 hour and 15 minutes, but the original recipe stated only 45 minutes. Start checking for doneness at 30 minutes.

NOTE: You must grease and flour the baking dish really well to avoid sticking.

NOTE: This is a rather "high-maintenance" cake as you must tent the cake with foil during the baking so the cream cheese doesn't turn brown. You also have to watch this cake like a hawk to make sure it's cooked through but not burned on the top or bottom. If you oven tends to run hot, you may want to bake this at a lower temperature for as long as it takes. You may have to tent the cake with foil almost the whole length of cooking time if you have a hot oven.

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 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.

4) DON'T BAKE THIS CAKE STRICTLY BY TIME! The time is ONLY a guide. It is better to check the cake every 10 minutes if necessary to achieve the right results.

© Can’t Stay Out of the Kitchen

55 Comments

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  • MB

    May 1, 2019 at 12:56 pm

    This looks amazing! I might make it this weekend for a bake sale.
    After reading the reviews you might try Wilton’s cake pan strips for even cooking. If you don’t have any take aluminum foil and place 1-2 wet paper towels inside and fold them up. Then place them around the sides of the pan while they are cooking. I found this tip when I started to make sheet cakes. They do help.

    1. Teresa

      May 1, 2019 at 4:14 pm

      Thanks so much for the tips. Hope you enjoy the cake.

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  • JEFF FERRIS

    December 18, 2017 at 6:11 am

    This sounds amazing! But, I have people that don’t like coconut and people that don’t like pecans. I really want to make this, but can you suggest a variation so that I can still make this?

    Thanks.

    1. Teresa

      December 18, 2017 at 7:31 am

      Hi, Jeff. Regarding the nuts, I think you can find another nut that might work well too. Perhaps macadamia nuts or almonds might be worth a try. I’m not sure what to say about the coconut except perhaps tell them to only eat the top part of the cake?? Sorry.

      1. JEFF FERRIS

        December 18, 2017 at 8:05 pm

        I guess what I should have asked is, can I make it without them? (coconut/pecans)

        1. Teresa

          December 19, 2017 at 9:27 am

          Yes, Jeff, you can make them without them. The cake won’t have the full flavor, but it’s still really good.

  • Anonymous

    October 8, 2016 at 10:35 am

    Have you tried making this in a crock pot?

    1. Teresa

      October 8, 2016 at 7:11 pm

      I have never tried making this in the crock pot.

  • Danielle

    August 26, 2016 at 4:04 pm

    OMG. I think I need to go to confession. I made this cake on Monday. It’s sinfully good. Easy to make. I baked it for a total of 40 minutes. 20 at 350F, tented with foil and reduced the oven to 325F for another 20 minutes while checking every 10 minutes. Everyone loved it. It’s a keeper.

    1. Teresa

      August 27, 2016 at 3:53 pm

      So glad you and your family thought this dessert was terrific, Danielle. Thanks for your baking tips, too. They will help others who decide to give this recipe a try. And yes, this cake is sinfully good. 🙂

  • Cheryl

    August 24, 2016 at 1:23 pm

    Can anybody tell me whether this cake can be cut into slices, or is more like a dump cake?

    I am a little skeptical about making it, with all of the negative reviews. Ingredients are expensive, and if it does not come out, I would be a very unhappy person. I had a party for my husband, and took a recipe off the internet blog sites for million dollar bars, and when I went to cut them, before the party, it was like soup. Luckily I had more sweets to serve. You just never know.

    1. Teresa

      August 24, 2016 at 2:21 pm

      Cheryl, while this can be a high maintenance cake it is worth it if you’re willing to give it a try. After baking 30-45 minutes (depending on your oven) you may have to tent the cake with foil so it doesn’t over brown on the top. If you cook it long enough it won’t be soupy. On the other hand, it doesn’t need to be overcooked either. Depending on your oven it make take 45 minutes, an hour, or even an hour and 15 minutes to bake completely. The result is an explosion of flavor to die for.

  • Anonymous

    August 24, 2016 at 1:11 pm

    Has anybody made this cake yet? It looks really gooey. My question is, can you cut them into squares? Or is it more like a dump cake where you just spoon it out. We have a Labor Day party and I want to make it, but I do not want to bring the rest home. If I can cut them into squares, I can just bring them on a plate and leave the rest for our friends to enjoy.

  • Cheryl

    August 24, 2016 at 1:10 pm

    Has anybody made this cake yet? It looks really gooey. My question is, can you cut them into squares? Or is it more like a dump cake where you just spoon it out. We have a Labor Day party and I want to make it, but I do not want to bring the rest home. If I can cut them into squares, I can just bring them on a plate and leave the rest for our friends to enjoy.

    1. Teresa

      August 24, 2016 at 1:21 pm

      Hi, Cheryl, the cake can be cut into pieces. While it is somewhat gooey, it’s not like a dump cake or a cobbler. Hope you enjoy it at your party.

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  • Deb Wilson

    February 8, 2016 at 1:12 pm

    I am not a fan of powered sugar…too sweet . Was wondering if I could reduce the amount (4C) that is combined with the cream cheese..like down to 1/2 cup or even less….
    Thanks

    1. Teresa

      February 8, 2016 at 6:07 pm

      Hi Deb. I think this would totally change the consistency of the cake and it would not be sweet enough. What about using regular granulated sugar instead of powdered sugar? Cut it down to no lower than 2 cups.

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  • Trina and Tina

    January 21, 2016 at 12:31 pm

    We love the chocolate earthquake cake, but making it red velvet style certainly “takes the cake”! Seriously can’t wait to bake it for a Saturday sweet treat soon!
    Thanks!

    1. Teresa

      January 21, 2016 at 4:47 pm

      Hope you enjoy. Just remember each oven is different so cooking time can really vary.

  • Tiffany

    January 15, 2016 at 8:11 pm

    I am in the process of baking this cake. It smells great! I am a bit worried though. It’s been an hour and 15 mins and it’s still too loose in the center. I wonder if the oven temp could be adjusted as long as we use foil to protect the cream cheese on top?

    1. Teresa

      January 16, 2016 at 10:11 am

      Hi, Tiffany. Yes, you could probably adjust the oven temperature. Make sure the cake is in the middle of the oven rather than too close to the bottom or the bottom will burn. You may just have to take the foil off and cook it and the cream cheese will brown a little. If you’re not concerned about the appearance I’d probably do that. Hope it turns out well for you.

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  • Gerri

    January 31, 2015 at 8:22 am

    Teresa. Why not try reversing ingredients in pan. This might resolve baking problems. Just wondering. Gerri

    1. Teresa

      January 31, 2015 at 11:35 am

      It might Gerri, although this was the way the recipe was given to me and I’ve not tried it the other way. My thoughts are, I wonder if it would explode like an earthquake if those ingredients are on top? I think they would weigh the ingredients down so I’m not sure if it would work. If you try it that way, I hope you let me know your findings. I’d love to see a picture, too. If you do layer and cook it tented with foil as suggested, and allow it to cook all the way through (which may take over an hour) it turns out pretty terrific. Thanks for stopping by, Gerri, and thanks for your suggestions.

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  • tara

    January 24, 2015 at 12:52 pm

    Do have to use cake mix from box

    1. Teresa

      January 24, 2015 at 5:15 pm

      I did, Tara, but if you have a good chocolate cake recipe from scratch you’d like to substitute, I don’t know why that wouldn’t work. Just be careful on your time. Your recipe may have more or less cake batter than the amount used in a cake mix which will definitely change baking times and the texture of the cake.

    2. Anonymous

      January 31, 2015 at 8:18 am

      Why not try reversing the ingredients with the coconut nuts and chocolate on the top. This might make it easier to cook? Just wondering. Gerri

  • Veronica

    December 29, 2014 at 10:54 am

    I just have to say that i am obsessed with your site and your recipes and I think you are absolutely a genius and fantastic. i have made many of your recipes and they are always fantastic. I just was wondering if you can half this recipe and use a 9×9? I know you would have to half the cake mix, but i wonder if it would work? You probably really need to watch the bake time?

    1. Teresa

      December 29, 2014 at 11:14 am

      Veronica, you are so sweet and kind. I really appreciate the positive feedback, it’s really a big encouragement to me. I am certainly gratified that you’ve made a lot of my recipes and have enjoyed them. I love to cook and share with others great recipes we have enjoyed so they can enjoy them too.
      Regarding the cake, why not try making a half batch? I don’t see why it wouldn’t work. Let me recommend two things. Cover the cake with foil (tent it so it doesn’t actually touch any of the cake batter). I would do it the whole time to avoid over browning of the cream cheese. If you have to, take it off about 5 minutes before it tests done if the top doesn’t cook quite enough. Yes, you will definitely have to cut back the cooking time. I don’t see how this could cook in less than 30 minutes. But if you have a hot oven, start watching it after 20 minutes. Check it every 5-10 minutes until done (when a toothpick inserted in center comes out clean). While this is kind of a high maintenance cake, it is really worth it if you do it right and are willing to work with it a little bit. If you have a really hot oven, you may want to decrease the temperature and bake at 300 or 325. I always bake in glass baking dishes because I like the way they cook better than in aluminum, but aluminum tends to cook baked goods faster than baking dishes, so be warned! Just baby the recipe a little and you will have a cake all your family and friends will drool over! 🙂

  • Amy

    December 24, 2014 at 9:03 pm

    Was so excited to make this cake for tomorrow’s Christmas dinner. Just took it out of the oven at 45 minutes and it is waaaaay overdone. 🙁 Cooking times need to be adjusted downward in a big way. I would recommend cooking the cake for the time recommended on the DH Red Velvet Cake mix box (25-28 minutes), then checking for doneness every 5-10 minutes thereafter. As it stands now, I will have to scramble to make something else my family can eat for dessert.

    1. Teresa

      December 25, 2014 at 8:55 am

      I’m sorry, Amy. This is a high maintenance cake though it is beautiful when it turns out right. Every oven cooks differently. I tented mine with foil and perhaps my oven is slower than yours because it took almost an hour and a half to bake the way it looks in the pictures.

  • Mari Beth

    December 24, 2014 at 11:58 am

    The cream cheese topping on mine looks burnt around the edges. I baked it for an hour because it was not done in the middle after 45 min. But it started looking burnt before the 45 min was up. I was watching it thru my oven door. Any suggestions for why that happened. It was on the middle rack of the oven. I would post a pic of what it looks like but I don’t see an option to be able to post one.

    1. Teresa

      December 24, 2014 at 5:34 pm

      Mari Beth, This cake has to be tented with foil to avoid the cream cheese from getting too brown. I recommended it by 45 minutes but some ovens could probably stand to have the cake tented with foil after 30 minutes if they run hot. I will make another notation in the recipe for everyone to tent with foil. Even though this is somewhat of a high maintenance cake it is so delicious. I hope the next time you make it, it turns out more to your desire.

  • Pat C

    December 24, 2014 at 9:42 am

    Good Morning!! I got up early this morning and decided to go ahead and bake this cake. It is out of this world!! I used a glass pan and my oven cooks fast so I baked at 300 degrees, I did the foil after about 45 mins as suggested. Mine took a bit longer to cook and I checked it every 10 – 15 mins just in case. It was a bit high maintenance but I”m oh so glad I took care with it. YUMO (decided to taste a piece before serving to others). It’s sure to become a family favorite, but due to the effort + calories, I’ll only be making this once a year. Thanks for sharing the recipe!! Merry Christmas!!!

    1. Teresa

      December 24, 2014 at 5:35 pm

      Oh, Pat, I’m so glad you enjoyed it. It truly is one of those cakes that you have to baby along a little bit, but it is so worth it if it’s cooked properly! Enjoy your Christmas dessert!

  • Susie Stephens

    December 24, 2014 at 8:55 am

    I have a question. What kind of baking pan should I use. Glass or metal.

    1. Teresa

      December 24, 2014 at 8:57 am

      Susie, I prefer using baking dishes because everything comes out a little easier. But you can use a pan also. Keep a good eye on your time. My oven took almost an hour and a half, but if your oven runs hot this may be done in 45 minutes or less! Go by testing with a toothpick rather than strictly by time.

  • Joy Alexander

    December 22, 2014 at 5:47 pm

    Disappointed I followed the cooking times exactly and it was burned on the bottom. It didn’t stick but taste really scorched. My oven usually cooks slow so I didn’t check it until the 45 and 30 min times required by the receipe . A waste of expensive ingredients and my time

    1. Teresa

      December 22, 2014 at 7:49 pm

      I’m so sorry, Joy. Mine really took that long. I will put a note to check it earlier. Thanks for letting me know.

    2. Teresa

      December 22, 2014 at 7:58 pm

      I am so sorry you had a bad experience, Joy. I always use the time measurement as a guide and cook as long (or short) as necessary. I know you must be terribly disappointed and I hate wasting ingredients, too. This cake is so good, I hope you give it another try. Start checking after 30 minutes and every 15 minutes after that until the cake is baked the way you like it.

  • Caren

    December 17, 2014 at 5:55 pm

    Yummy!

    1. Teresa

      December 17, 2014 at 7:58 pm

      🙂

  • Caren

    December 17, 2014 at 5:54 pm

    This cake sounds awesome! I have some in my family that don’t like coconut. Could I leave it out. I have never had a red velvet cake with coconut anyway.

    1. Teresa

      December 17, 2014 at 7:58 pm

      Caren, this is an earthquake cake with a red velvet flair. It is absolutely fabulous with the coconut, but if you have family that won’t eat it, then I would leave it out. It really is an awesome cake, I’m sure you’ll enjoy it. Just make sure you cook it long enough. Mine took over an hour to cook through, so I had to tent it with foil half way through so it didn’t get too brown on top but not cooked through enough inside.

      1. Joy Alexander

        December 22, 2014 at 5:55 pm

        Your receipe calls for 1 hour and 15 minutes . Did you cook it that long? Mine was burned on the bottom

  • Willie Hutto

    November 12, 2014 at 3:48 pm

    Do you tent when the cake first goes into the oven? Or before the second baking ?

    1. Teresa

      November 12, 2014 at 4:43 pm

      Willie, I baked the cake for 45 minutes without being covered. Then I draped foil over top (but didn’t tighten it down), until the cake was completely cooked so that the cream cheese wouldn’t get too brown while baking. As I recall, this cake took a LONG time to bake because it was so gooey. I hope you and your family enjoy it. We sure did.

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