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Ella Cooks

Strawberry Earthquake Cake

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Strawberry Earthquake Cake is one of those desserts that looks dramatic and complicated but is secretly one of the easiest bakes you’ll ever make. As it bakes, the cream cheese layer sinks and swirls into the strawberry batter, creating deep cracks, creamy pockets, and that signature “earthquake” texture.This version keeps the fun chaos but tones down the sugar overload.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Servings: 12
Course: Dessert
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

What You’ll Need
Cake Layer
  • 1 box 15.25 oz strawberry cake mix
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup whole milk
  • ½ teaspoon vanilla extract
  • ½ cup freeze-dried strawberries, crushed (optional but highly recommended)
Cream Cheese Swirl
  • 8 oz full-fat cream cheese softened
  • ½ cup unsalted butter melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Add-Ins
  • ¾ cup white chocolate chips
  • ½ cup sweetened shredded coconut optional

Equipment

  • 9×13-inch baking dish
  • Mixing bowls
  • Hand mixer
  • Rubber spatula
  • Measuring cups and spoons

Method
 

How to Make Strawberry Earthquake Cake
    Step 1: Prepare the Pan
    1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
    Step 2: Mix the Strawberry Batter
    1. In a large bowl combine:
    2. Strawberry cake mix
    3. 3 eggs
    4. ½ cup vegetable oil
    5. ½ cup whole milk
    6. ½ teaspoon vanilla
    7. Crushed freeze-dried strawberries
    8. Mix until smooth and thick.
    Step 3: Spread & Sprinkle
    1. Spread batter evenly into the baking dish. Sprinkle white chocolate chips and coconut evenly over the top.
    Step 4: Make the Cream Cheese Swirl
    1. Beat together:
    2. 8 oz cream cheese
    3. Melted butter
    4. Powdered sugar
    5. Vanilla
    6. Salt
    7. Beat until smooth and creamy.
    Step 5: Create the “Earthquake”
    1. Drop spoonfuls of cream cheese mixture over the cake batter. Lightly swirl with a knife — don’t fully mix.
    2. Bake 40–45 minutes until edges are set but center is slightly soft.
    Step 6: Cool & Crack
    1. As it cools, cracks form naturally. Let cool at least 30 minutes before slicing.

    Nutrition

    Calories: 390kcalCarbohydrates: 48gProtein: 6gFat: 20gSugar: 34g

    Notes

    Pro Tips

    • Do not over-swirl — you want contrast and separation.
    • Slightly underbake for gooey texture.
    • Freeze-dried strawberries dramatically improve flavor.
    • Chill before slicing for cleaner squares.

    Substitutions & Variations

    • Use fresh diced strawberries (pat dry first)
    • Swap white chocolate for dark chocolate
    • Skip coconut if preferred
    • Add a strawberry glaze drizzle for visual drama

    Make-Ahead Tips

    Can be made 1 day ahead and stored covered at room temperature.
    Refrigerate for longer storage (up to 4 days).

    Storage

    Store covered at room temperature for 24 hours or refrigerate up to 4 days. Best served slightly chilled or at room temp.
     

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