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Strawberry Earthquake Cake

Strawberry Earthquake Cake

This delightful Strawberry Earthquake Cake is a sumptuous, gooey dessert that combines layers of strawberry cake with a cream cheese filling, creating a delicious eruption of flavors. Perfect for parties or as a sweet treat at home!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 toothpick

Ingredients
  

  • 1 box (15.25 oz) strawberry cake mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup fresh strawberries, chopped For a richer strawberry flavor, you may use fresh pureed strawberries instead of chopped.
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (optional) Optional ingredient.
  • 1 cup chopped walnuts or pecans (optional) Optional ingredient.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the baking pan with cooking spray or butter.
  • In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Using an electric mixer, blend on medium speed for 2 minutes until well combined.
  • Gently fold in the chopped strawberries into the cake batter using a rubber spatula.
  • Pour half of the batter into the prepared baking pan and spread it evenly.
  • In another bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract together until smooth.
  • Spoon the cream cheese mixture evenly over the first layer of cake batter. Use a spatula to spread it out slightly, leaving gaps for the batter to rise around it.
  • Pour the remaining cake batter over the cream cheese layer, spreading it evenly.
  • If using, sprinkle the shredded coconut and chopped nuts on top of the batter.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes, then slice and serve warm or at room temperature.

Notes

For a richer strawberry flavor, you may use fresh pureed strawberries instead of chopped.
This cake can be served with whipped cream or a scoop of vanilla ice cream for an extra treat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.