Description
Strawberry Cream Cheese Earthquake Cake is a rich, gooey dessert with a moist strawberry chocolate base and luscious cream cheese swirls. This homestyle cake creates beautiful cracks and ripples as it bakes, delivering layers of flavor and texture in every bite.
Ingredients
Scale
- 1 box strawberry cake mix (15.25 oz)
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup sweetened shredded coconut (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Fresh sliced strawberries (optional topping)
- Chocolate drizzle (optional topping)
- Powdered sugar dusting (optional topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix strawberry cake mix, vegetable oil, eggs, and milk until smooth.
- Stir in chocolate chips, coconut, and chopped nuts if using.
- Spread batter evenly into prepared baking dish.
- In a separate bowl, beat cream cheese until smooth.
- Add melted butter and vanilla extract, then gradually mix in powdered sugar until creamy.
- Spoon cream cheese mixture over cake batter and gently swirl with a knife.
- Bake for 40–45 minutes until edges are set and lightly golden.
- Cool in pan for at least 30–45 minutes before slicing.
- Garnish with strawberries, powdered sugar, or chocolate drizzle before serving.
Notes
- Do not overmix the cream cheese into the batter; visible swirls create the signature earthquake look.
- The center may look slightly soft when removed from oven but will firm up while cooling.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve slightly warm for extra gooey texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg