Red Velvet Rocky Road Pie

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: One 9" Cake


A luxurious red velvet cake topped with a rocky road whipped cream.


For the cake

  • 1 C + 2 tbsp Flour
  • 1 tbsp Unsweetened cocoa powder
  • 1/2 tsp Salt
  • 1/4 C Vegetable oil
  • 3/4 C Sugar
  • 1 Large egg
  • 1/4 C Buttermilk
  • 2 tbsp Red food coloring
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Distilled white vinegar
  • 1/2 tsp Baking soda

For the whipped cream

  • 1 3/4 C Heavy whipping cream
  • 1/2 C Powdered sugar
  • 2 tbsp Unsweetened cocoa powder
  • 1/2 tsp Vanilla extract
  • 2/3 C Mini marshmallows
  • 2/3 C Chopped Pecans
  • 1/2 C Chocolate chips


  1. Pre heat oven to 350°F. Coat a 9” pie plate with Crisco or cooking spray.
  2. Prepare the cake by combining flour, cocoa powder and salt in a small bowl. Stir to combine.
  3. In a large mixing bowl, beat oil and sugar until well incorporated.
  4. Alternate dry ingredients with buttermilk, first adding one half of the dry ingredients followed by half of the buttermilk. Mix just until combined. Repeat with remaining ingredients. Add red food coloring and vanilla extract and mix to combine.
  5. In a small bowl or cup, combine vinegar and baking soda, and allow it to bubble. Stir gently and then fold into cake batter with a spatula.
  6. Pour the batter in prepared pie plate and spread evenly. Bake at 350°F for 28-35 minutes. Remove from oven and cool completely.

For the topping

  1. Beat heavy whipping cream in a large bowl for about three minutes until mixture starts to thicken. Slowly add powdered sugar, cocoa powder and vanilla extract. Beat until stiff peaks form.
  2. Gently fold in marshmallow, chopped pecans and chocolate chips. Pour whipped topping over cooled cake and keep refrigerated until ready to serve.


Recipe provided courtesy of Debraoh Harroun, author of Red Velvet Lovers’ Cookbook and blogger at

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