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Strawberry Earthquake Cake Recipe

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Strawberry Earthquake Cake is a moist, bakery-style dessert featuring a strawberry cake base bursting with fresh strawberries, creamy white chocolate, shredded coconut, and crunchy nuts, all enhanced by rich swirls of sweetened cream cheese. This cake is wonderfully imperfect with cracks and swirls that create pockets of gooey cream cheese, making it irresistibly delicious for any celebration or casual gathering.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake Base

  • 1 box strawberry cake mix (includes eggs, oil, and water as per package instructions)
  • 1½ cups fresh or frozen strawberries, chopped
  • 1 cup white chocolate chips or chunks
  • 1 cup sweetened shredded coconut
  • ½ cup chopped pecans or walnuts (optional)

Cream Cheese Swirl

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare the Batter: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan thoroughly. Prepare the strawberry cake mix according to the package instructions, mixing until smooth but careful not to overbeat.
  2. Fold in Add-Ins: Gently fold the chopped strawberries, white chocolate chips, shredded coconut, and optional nuts into the cake batter, ensuring even distribution while being careful not to overmix.
  3. Layer the Batter: Pour half of the prepared cake batter into the greased baking pan and spread it out evenly.
  4. Make the Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the mixture is light, fluffy, and free of lumps.
  5. Add the Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture evenly over the layer of cake batter in the pan. The spacing and amount can be random — the rustic swirls form during baking.
  6. Finish Layering and Swirl: Pour the remaining cake batter over the cream cheese dollops. Using a knife, gently swirl the top layers together without overmixing to keep visible pockets of cream cheese.
  7. Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until the cake top is set and lightly golden. Insert a toothpick into the cake; it should come out mostly clean, with a little moisture being acceptable.
  8. Cool Completely: Allow the cake to cool fully in the pan before slicing to ensure the cream cheese swirl sets properly and slices hold together well.

Notes

  • Always use room-temperature cream cheese and butter to achieve a smooth, creamy swirl.
  • If using frozen strawberries, thaw and drain them well to avoid excess moisture in the batter.
  • White chocolate chips melt during baking, creating delicious creamy pockets in the cake.
  • Don't overmix the batter or over-swirl the cream cheese; rustic imperfections make this cake uniquely appealing.
  • Raspberries can be substituted for strawberries for a different berry twist.
  • For extra richness, sprinkle additional white chocolate chips over the top before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving for best texture.
  • The cake can be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator.

Find it online: https://zaracooking.com/strawberry-earthquake-cake-recipe/