Strawberry Earthquake Cake
This gooey strawberry earthquake cake is one of those cozy desserts that looks a little messy in the best way. A tender strawberry cake base bakes up with a rich cream cheese swirl and pockets of sweet, fruity flavor in every slice.This cake is all about easy comfort and big flavor. The cream cheese swirl melts into the strawberry batter as it bakes, creating a soft, crackly top and a gooey center that feels homemade and special.
Equipment
- 1 9x13 inch baking dish
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Hand mixer optional for cream cheese mixture
- 1 Knife or skewer for swirling
Ingredients
Main Cake
- 1 box strawberry cake mix
- 3 eggs
- 1 /2 cup vegetable oil
- 1 cup water or milk
- 8 oz cream cheese softened
- 1 /2 cup butter melted
- 2 cups powdered sugar
- 1 tsp alcohol-free vanilla
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish well.
- In a large bowl, combine the strawberry cake mix, eggs, oil, and water. Stir until smooth and no dry streaks remain.
- In another bowl, beat the softened cream cheese with melted butter, powdered sugar, and alcohol-free vanilla until creamy and spreadable.
- Pour the cake batter into the prepared pan. Spoon the cream cheese mixture over the top in dollops, then gently swirl it through the batter with a knife or skewer.
- Top with optional shredded coconut, chopped white chocolate, or sliced fresh strawberries if desired.
- Bake for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle.
- Let the cake cool for at least 20 to 30 minutes before slicing and serving.
Notes
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 15 to 20 seconds, or enjoy chilled.