Strawberry Earthquake Cake (Printer-friendly)

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

# What You'll Need:

→ Cake Base

01 - 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 Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Combine strawberry cake mix, eggs, oil, and water in a large bowl. Mix until completely smooth and well incorporated.
03 - Pour cake batter evenly into the prepared baking pan, smoothing the surface with a spatula.
04 - Sprinkle chopped strawberries, shredded coconut, and white chocolate chips evenly over the entire surface of the cake batter.
05 - Beat cream cheese and butter together in a separate bowl until smooth. Gradually add powdered sugar, continuing to beat until creamy and fully combined.
06 - Drop large spoonfuls of the cream cheese mixture randomly across the top of the cake, covering most of the surface.
07 - Using a knife, gently swirl the cream cheese mixture into the cake batter to create a marbled appearance. Take care not to overmix.
08 - Bake for 45 minutes until edges are set and center is just slightly wobbly. The cake should have a cracked, earthquake-like appearance.
09 - Allow cake to cool for at least 30 minutes before serving. Serve warm or at room temperature for best texture and flavor.

# Expert Tips:

01 -
  • The combination of fresh strawberries, creamy cheesecake swirls, and white chocolate creates layers of flavor in every single bite
  • This cake practically serves itself with that gorgeous cracked top that makes everyone ask how you did it
02 -
  • The center should still be slightly jiggly when you remove the cake from the oven because it continues cooking as it cools
  • Over swirling is the biggest mistake you can make with this recipe so keep those knife motions gentle and minimal
03 -
  • Use room temperature ingredients for the cream cheese layer to prevent any lumps in your swirl
  • Let the cake cool completely before covering it or the cream cheese will stick to the foil and create a mess

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