Description
This Red Velvet Earthquake Cake is a rich, decadent dessert featuring a layer of crunchy pecans, coconut, and chocolate chips beneath moist red velvet cake batter topped with a creamy cream cheese and powdered sugar mixture. The multi-layered texture and vibrant red color make it a show-stopping treat perfect for gatherings and festive occasions.
Ingredients
Scale
Dry Ingredients
- 1 red velvet cake mix
- 4 cups powdered sugar
Nut and Fruit Layer
- 1 cup shredded coconut
- 1 1/2 cups chopped pecans (measured after chopping)
- 12 oz package chocolate chips
Cream Cheese Topping
- 8 oz cream cheese
- 1/2 cup unsalted butter (1 stick)
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 ensure the cake doesn’t stick after baking.
- Layer Nuts, Coconut, and Chocolate: Evenly spread the chopped pecans, shredded coconut, and chocolate chips on the bottom of the prepared dish, creating a crunchy and sweet base layer.
- Mix Cake Batter: Prepare the red velvet cake mix according to the package instructions, ensuring the batter is smooth and well combined.
- Spread Cake Batter: Carefully spread the prepared cake batter evenly over the chocolate chip layer in the baking dish.
- Melt Butter and Cream Cheese: In a small saucepan, melt the unsalted butter and cream cheese over low to medium heat, stirring frequently until fully combined and smooth.
- Remove from Heat: Take the saucepan off the heat to prevent the mixture from burning or curdling.
- Add Powdered Sugar: Gradually whisk the powdered sugar into the melted butter and cream cheese mixture until it becomes a smooth, thick frosting.
- Top the Cake Batter: Spread the cream cheese and powdered sugar mixture evenly over the cake batter in the baking dish.
- Smooth Top: Use a spatula to smooth out the top layer for even baking.
- Bake Initially: Place the cake in the oven and bake for 30 minutes at 350°F (175°C).
- Tent with Foil: After 30 minutes, tent the cake loosely with aluminum foil to prevent excessive browning on top.
- Continue Baking: Bake for an additional 30 to 45 minutes until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan to allow layers to set before cutting.
- Store Cake: Cover the cake tightly with plastic wrap or foil to maintain freshness.
- Refrigerate After 2 Days: Store the cake in the refrigerator after two days to prolong freshness and prevent spoilage.
Notes
- For best results, measure the pecans after chopping to ensure accurate quantities.
- Allow the cake to cool completely before slicing to retain the layering effect.
- Tenting with foil midway through baking prevents over-browning of the top layer.
- The cake can be stored at room temperature for up to two days; refrigerate afterward.
- If you prefer a less sweet topping, reduce the powdered sugar slightly but keep at least 3 cups for texture.
- You can substitute the coconut with more pecans or walnuts if you prefer a nuttier texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Red Velvet Earthquake Cake, red velvet cake, cream cheese topping, layered dessert, pecan cake, coconut dessert, chocolate chip cake
