Strawberry Earthquake Cake (Printable View)

Gooey strawberry cake swirled with cream cheese, white chocolate chips, and coconut for a cracked, decadent dessert experience.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) strawberry cake mix
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water

→ Cream Cheese Layer

05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar

→ Add-Ins

08 - 1 cup fresh strawberries, chopped
09 - 1 cup sweetened shredded coconut
10 - 1 cup white chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large bowl, combine strawberry cake mix, eggs, oil, and water. Mix until completely smooth.
03 - Pour cake batter evenly into the prepared baking pan.
04 - Sprinkle chopped strawberries, shredded coconut, and white chocolate chips evenly over the cake batter.
05 - In a separate bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar and beat until creamy and well combined.
06 - Drop large spoonfuls of the cream cheese mixture randomly over the top of the cake.
07 - Using a knife, gently swirl the cream cheese mixture into the cake batter to create a marbled effect. Do not overmix.
08 - Bake for 45 minutes, or until edges are set and center is just slightly wobbly.
09 - Cool for at least 30 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The earthquake cracks create pockets of molten cream cheese and white chocolate in every single bite
  • It comes together in under 20 minutes of active prep time but tastes like you spent all afternoon in the kitchen
02 -
  • The center may look underbaked when you remove it, but it continues cooking as it cools
  • Over swirling will blend everything into an evenly colored cake instead of creating those gorgeous cracks
03 -
  • Use a light touch when swirling, the knife should barely skim through the layers
  • Room temperature ingredients prevent the cream cheese from seizing up when you mix it