Strawberry Earthquake Cake
An “Earthquake Cake” gets its name from the deep cracks and craters that form as the cream cheese filling sinks into the batter during baking, creating a marbled, gooey interior. Using a strawberry base provides a vibrant, fruity contrast to the rich pockets of cheesecake and white chocolate.
Ingredients
The Cake Base:
- 1 package store-bought strawberry cake mix
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup whole milk
The “Earthquake” Filling & Mix-ins:
- 1 bag (10 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 bag (1 lb) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
Instructions
1
Prep the pan and mix-ins
Preheat oven to 350°F
Grease a 9×13 inch baking pan. Evenly scatter the shredded coconut, chopped walnuts, and chocolate chips across the bottom of the pan.
2
Prepare the strawberry batter
Mix until smooth
In a large bowl, combine the strawberry cake mix, melted butter, eggs, and whole milk. Whisk until the batter is smooth, then pour it directly over the layer of coconut and nuts.
3
Create the cream cheese swirls
The ‘earthquake’ element
Beat together the softened cream cheese, softened butter, powdered sugar, and vanilla until creamy. Drop large spoonfuls of this mixture onto the raw cake batter. Use a knife to gently swirl it in, but do not overmix.
4
Bake and set
35–45 minutes
Bake until the edges are set and the center has a slight jiggle. The cream cheese will sink and create a cratered surface. Allow the cake to cool completely in the pan to let the gooey center set properly.
Note: Because this cake is incredibly moist and contains a high volume of cream cheese, it is best stored in the refrigerator. It can be served chilled or brought to room temperature just before eating.
