Description
Strawberry Earthquake Cake is a rich strawberry dessert with creamy cheesecake swirls, white chocolate chips, and coconut baked into a gooey, crackled cake.
Ingredients
1 box strawberry cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup sweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix strawberry cake mix, eggs, oil, and water until smooth.
3. Pour batter evenly into the prepared baking dish.
4. In another bowl, beat cream cheese and butter until smooth and fluffy.
5. Gradually add powdered sugar and mix until creamy, then stir in vanilla extract.
6. Spoon the cream cheese mixture over the cake batter in large dollops without fully mixing.
7. Sprinkle white chocolate chips and shredded coconut evenly over the top.
8. Bake for 40–45 minutes until the edges are set and the center is slightly gooey.
9. Allow the cake to cool completely before slicing and serving.
Notes
Do not overmix the cream cheese layer to keep the signature earthquake texture.
Store covered in the refrigerator for up to 5 days.
Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator.
You may substitute reduced-fat cream cheese or replace half the oil with applesauce for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg