Gooey Strawberry Earthquake Cake (Printable)
Moist strawberry cake swirled with cream cheese filling and white chocolate chips
# What You'll 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 Filling
05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 teaspoon vanilla extract
→ Add-Ins & Toppings
09 - 1 cup fresh strawberries, diced
10 - 1 cup white chocolate chips
11 - 1/2 cup sweetened shredded coconut (optional)
# How-to Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with cooking spray or butter.
02 - In a large bowl, whisk together strawberry cake mix, eggs, vegetable oil, and water until just combined. Pour batter evenly into prepared pan.
03 - In a separate bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract; beat until creamy and fluffy.
04 - Drop spoonfuls of cream cheese mixture randomly over the cake batter.
05 - Sprinkle diced strawberries and white chocolate chips evenly over the top. Add shredded coconut if using.
06 - Use a butter knife to gently swirl the cream cheese mixture through the batter for a marbled effect.
07 - Bake for 40-45 minutes, until edges are set and center is slightly wobbly. Do not overbake; the cake should remain gooey inside.
08 - Cool in the pan for at least 30 minutes before slicing and serving.
# Expert Pointers:
01 -
- The gooey cream cheese pockets create their own built in frosting as the cake bakes.
- It looks impressive but actually requires zero decorating skills whatsoever.
02 -
- The center should still jiggle slightly when you take it out, because it firms up as it cools.
- Overbaking will turn those signature gooey pockets into dry cake.
03 -
- Make sure your cream cheese is fully softened or the filling will have ugly lumps.
- Use a light hand when swirling so the filling stays in distinct ribbons.