Description
Strawberry Earthquake Cake is a rich, gooey dessert made with strawberry cake mix, sweetened cream cheese, coconut, and white chocolate chips. As it bakes, the layers shift and crack to create a deliciously messy “earthquake” effect with pockets of creamy filling.
Ingredients
- 1 box strawberry cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Sprinkle shredded coconut evenly over the bottom of the prepared dish, then sprinkle white chocolate chips on top.
- In a large bowl, mix the strawberry cake mix, eggs, oil, and water until well combined.
- Pour the cake batter evenly over the coconut and white chocolate layer. Do not stir.
- In another bowl, beat the softened cream cheese until smooth. Add melted butter, powdered sugar, and vanilla extract. Mix until creamy and well combined.
- Spoon the cream cheese mixture over the cake batter in dollops. Gently swirl with a knife for a marbled effect.
- If using fresh strawberries, sprinkle them lightly over the top.
- Bake for 40–45 minutes, or until the center is set but still slightly gooey.
- Allow the cake to cool before slicing. The cake will crack and sink slightly as it cools, creating the “earthquake” appearance.
Notes
- Do not overbake; the center should remain slightly gooey for the best texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- You can substitute chopped strawberries with strawberry pie filling for a richer flavor.
- Serve with whipped cream or vanilla ice cream if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American