Strawberry Earthquake Cake (Print Version)

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

# What You Need:

→ 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 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 with cooking spray or butter.
02 - Combine strawberry cake mix, eggs, vegetable oil, and water in a large bowl. Mix with electric mixer on medium speed until batter is smooth and well blended, about 2 minutes.
03 - Pour cake batter evenly into the prepared baking pan, spreading to reach all corners.
04 - Sprinkle chopped strawberries, shredded coconut, and white chocolate chips evenly over the surface of the cake batter.
05 - Beat cream cheese and softened butter together in a separate bowl until smooth and creamy. Gradually add powdered sugar, beating continuously until fully incorporated and fluffy.
06 - Drop large spoonfuls of the cream cheese mixture randomly across the top of the cake, spacing them evenly over the surface.
07 - Using a butter knife, gently swirl the cream cheese mixture into the cake batter in a figure-8 or circular motion. Take care not to overmix—you want distinct marbled patterns, not a fully blended batter.
08 - Bake for 45 minutes until edges are set and lightly golden, while the center remains slightly wobbly. The cake will continue to set as it cools.
09 - Let cake cool in the pan for at least 30 minutes before serving. Serve warm for a gooey texture or at room temperature for easier slicing.

# Expert Hints:

01 -
  • The cream cheese layer creates these incredible gooey pockets that sink and swirl through the strawberry cake as it bakes
  • Its nearly impossible to mess up because the cracks and crevices are supposed to look imperfect and wild
02 -
  • The center will look jiggly and underdone when you pull it out, but it continues cooking as it cools
  • Over swirling will mix everything into a muddy mess instead of creating distinct layers and pockets
03 -
  • Room temperature ingredients blend together seamlessly without leaving lumps in your cream cheese layer
  • Add the cream cheese dollops closer together rather than spreading them out for more dramatic cracking

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