Here’s a detailed Strawberry Earthquake Cake recipe—a fun, semi-homemade dessert where everything cracks, swirls, and settles into a gooey, creamy cake as it bakes.
Strawberry Earthquake Cake
Ingredients (serves 12)
Cake Base:
- 1 box strawberry cake mix
- Ingredients listed on the box (usually eggs, oil, and water)
Filling & Toppings:
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, melted
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
- ½ cup chopped strawberries (fresh or frozen, thawed & drained)
Directions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
Step 2: Make the Cake Batter
- Prepare the strawberry cake batter according to package directions.
- Pour the batter evenly into the prepared pan.
Step 3: Add the Toppings
- Sprinkle shredded coconut evenly over the cake batter.
- Scatter white chocolate chips across the top.
- Add chopped strawberries evenly.
Step 4: Make the Cream Cheese Swirl
- In a bowl, beat softened cream cheese until smooth.
- Add melted butter, powdered sugar, and vanilla extract.
- Mix until creamy and pourable.
Step 5: Create the “Earthquake”
- Spoon the cream cheese mixture over the cake in random spots.
- Use a knife to lightly swirl—don’t fully mix. The cracks form naturally while baking.
Step 6: Bake
- Bake at 350°F (175°C) for 40–45 minutes.
- The edges should be set, and the center slightly gooey (a toothpick won’t come out completely clean).
Step 7: Cool & Serve
- Let cake cool for at least 20–30 minutes before slicing.
- Serve warm or at room temperature.
Tips
- Don’t over-swirl—random pockets give the best “earthquake” effect.
- If the top browns too fast, loosely cover with foil during the last 10 minutes.
- Tastes amazing with whipped cream or vanilla ice cream.
Why It’s Called Earthquake Cake
As the cake bakes, the cream cheese mixture sinks and cracks the cake, creating rich, gooey pockets—just like an earthquake!