Strawberry Earthquake Cake (Printable Version)
Soft strawberry cake marbled with sweet cream cheese, white chocolate chunks, and fresh berries
# Ingredient List:
→ 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 Filling
05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 teaspoon vanilla extract
→ Add-Ins & Topping
09 - 1 cup white chocolate chips
10 - 1 cup fresh strawberries, chopped
11 - 1/2 cup sweetened shredded coconut (optional)
12 - 1/2 cup chopped pecans or walnuts (optional)
# How to Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large bowl, combine the strawberry cake mix, eggs, oil, and water. Mix until well blended. Spread evenly in the prepared baking dish.
03 - In a separate bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract; beat until creamy and fully combined.
04 - Drop spoonfuls of the cream cheese mixture over the cake batter.
05 - Use a knife or skewer to gently swirl the cream cheese mixture through the cake batter for a marbled effect.
06 - Sprinkle white chocolate chips, chopped strawberries, coconut, and nuts evenly over the top.
07 - Bake for 40-45 minutes, or until the edges are golden and the center is set. A few moist crumbs may cling to a tester; do not overbake.
08 - Cool in the pan for at least 30 minutes before serving. Serve warm or at room temperature.
# Expert Tips:
01 -
- The strawberry cake base stays incredibly moist while the cream cheese swirls add tangy richness in every bite
- White chocolate chips scattered throughout create molten pockets that make this cake absolutely unforgettable
02 -
- The center will look slightly jiggly when you pull it out but it continues cooking as it cools and that is what keeps it moist
- Room temperature ingredients are non-negotiable here cold cream cheese will never blend smoothly into that silky filling
03 -
- Use milk instead of water in the cake batter for a richer, more homemade tasting base
- Chop your strawberries into small, even pieces so they distribute evenly throughout the topping