Strawberry Earthquake Cake Recipe
A deliciously gooey and fail-proof Strawberry Earthquake Cake with swirls of creamy goodness, bursts of fresh strawberries, and a perfectly cracked top. An easy-to-make dessert that’s sure to impress!
Equipment
- baking dish
- mixing bowl
- Electric hand mixer or whisk
- Measuring Cups & Spoons
- Spatula
- Knife or skewer
- Oven
- Cooling rack
Ingredients
- 1 box strawberry cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 8 oz 1 block cream cheese, softened
- ½ cup unsalted butter melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ½ cup fresh strawberries chopped
- ¼ cup chopped nuts optional
- ¼ cup coconut flakes optional
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Mix the Cake Batter: In a large bowl, combine the strawberry cake mix, eggs, oil, and water. Stir until smooth and pour the batter into the baking dish.
- Prepare the Cream Cheese Swirl: In another bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth. Drop spoonfuls over the cake batter.
- Add Mix-Ins & Swirl: Sprinkle white chocolate chips and chopped strawberries over the top. Use a knife to gently swirl the cream cheese mixture into the cake batter.
- Bake: Place the cake in the oven and bake for 35-40 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool & Serve: Let the cake cool slightly before serving. Enjoy warm for a gooey texture or chilled for a firmer bite!
Notes
- For extra moisture, replace water with milk or buttermilk.
- Add ½ cup of strawberry puree to enhance the strawberry flavor.
- Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
- To reheat, microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5 minutes.