Gooey Strawberry Earthquake Cake (Printer-friendly)
A moist strawberry delight swirled with creamy cheesecake filling, white chocolate, and fresh berries for an indulgent treat.
# 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 Filling
05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 tsp vanilla extract
→ Add-Ins & Toppings
09 - 1 cup fresh strawberries, diced
10 - 1 cup white chocolate chips
11 - 1/2 cup sweetened shredded coconut
# Method:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Combine strawberry cake mix, eggs, vegetable oil, and water in a large bowl. Whisk until just blended, then spread evenly into prepared pan.
03 - Beat softened cream cheese and butter in a separate bowl until smooth. Incorporate powdered sugar and vanilla extract, mixing until creamy and fluffy.
04 - Drop dollops of cream cheese mixture randomly across the cake batter surface.
05 - Scatter diced strawberries and white chocolate chips evenly over the batter. Sprinkle with shredded coconut if desired.
06 - Draw a butter knife through the batter and filling in swirling motions to marble, being careful not to overmix.
07 - Bake for 40-45 minutes until edges are firm but center remains slightly wobbly. The gooey texture is intentional.
08 - Let cake rest in pan for 30 minutes minimum before cutting. Serve warm or at room temperature.
# Expert Tips:
01 -
- The strawberry cake base stays incredibly moist while creating these tender pudding-like pockets that form naturally as it bakes
- White chocolate melts into creamy rivers throughout the cake, creating those beautiful fault lines that give this dessert its name
02 -
- Resist the urge to swirl too much, or youll end up with a uniformly colored cake that loses those gorgeous marbled pockets everyone wants to see
- The center should still wobble when you remove it from the oven, which feels wrong but results in that perfect gooey texture after cooling
03 -
- Let your cream cheese and butter sit on the counter for a full hour before baking, since cold filling wont drop properly through the batter
- Line your pan with parchment paper that hangs over the edges, creating handles that make lifting this gooey masterpiece much easier