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Strawberry Earthquake Cake 

Strawberry Earthquake Cake

This Strawberry Earthquake Cake is a beautifully chaotic, wonderfully messy, and incredibly delicious creation. The magic happens in the oven as a rich cream cheese filling sinks into the fluffy strawberry cake, creating gooey pockets and cracked fissures. Using a cake mix base makes it accessible for all bakers, while the fresh strawberry and white chocolate chip topping makes it feel homemade.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 (15.25 ounce) box strawberry cake mix
  • 3 large eggs, at room temperature
  • 1 cup water
  • ½ cup vegetable oil
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup unsalted butter, melted
  • 2 ½ cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup diced fresh strawberries (plus a few extra for garnish)
  • 2 cups white chocolate chips
  • Vanilla ice cream, for serving (optional)

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • large bowl
  • Hand mixer or stand mixer
  • wire rack
  • Medium bowl
  • spatula

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to act as handles.
  2. In a large bowl, combine the strawberry cake mix, eggs, water, and oil. Beat with a hand mixer or stand mixer on medium speed for 2-3 minutes until smooth and well-combined.
  3. Pour the batter into the prepared pan, spread it into an even layer, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  4. While the cake cools, beat the softened cream cheese and melted butter in a medium bowl until smooth. Gradually add the confectioners’ sugar, vanilla extract, and salt, beating until the mixture is creamy.
  5. Gently fold the diced strawberries and white chocolate chips into the cream cheese frosting.
  6. Once the cake is completely cool, spread the frosting mixture generously over the top. The weight of the topping will cause it to sink and create signature cracks as it settles.

Notes

For the best texture, use room temperature eggs and softened cream cheese. To encourage the signature cracks, avoid spreading the frosting all the way to the edges. Be careful not to overmix the batter or overbake the cake. The cake should be stored in the refrigerator for up to 4-5 days and can be made a day in advance. Feel free to substitute other berries like raspberries or blueberries, or use different chocolate chips like semi-sweet or dark chocolate.