Irresistible Strawberry Earthquake Cake That Steals the Show
Prepare to be amazed by this Strawberry Earthquake Cake, a dessert that promises an explosion of flavors and textures in every bite. With a tender strawberry cake base, a creamy cheesecake swirl, and bursts of fresh fruit, white chocolate, coconut, and nuts, it's a true showstopper. This cake is not just delicious; it’s an experience, guaranteed to impress at any gathering or simply make your ordinary day extraordinary.
Prep Time
20 minutes
Cook Time
45-50 minutes
Total Time
1 hour 5 minutes – 1 hour 10 minutes (plus cooling time)
Servings
12-16 servings
Keywords
Why This Recipe Delivers
- Explosive Flavor Combination: Each bite offers a harmonious blend of sweet strawberries, tangy cream cheese, rich white chocolate, and crunchy nuts.
- Stunning Visual Appeal: The 'earthquake' cracks and swirls make it a visually impressive dessert that’s perfect for any gathering.
- Easy to Make, Impressive Results: Despite its sophisticated look, this cake uses a convenient cake mix base, making it accessible for bakers of all levels.
- Versatile and Customizable: Easily adapt the fruits, chocolate, or nuts to suit your preferences or what you have on hand.
- Moist and Tender Texture: The combination of cake batter and cream cheese swirl ensures an incredibly moist and delightful crumb.
Ingredients
- For the Cake:
- 1 box (approximately 432g / 15.25 oz) strawberry cake mix
- 240ml (1 cup) water (as per cake mix instructions)
- 120ml (0.5 cup) vegetable oil (as per cake mix instructions)
- 3 large eggs (as per cake mix instructions)
- 225g (1.5 cups) fresh or frozen (thawed and drained) strawberries, diced
- 170g (1 cup) white chocolate chips or chunks (dark chocolate can be substituted)
- 90g (1 cup) sweetened shredded coconut (can be omitted if desired)
- 55g (0.5 cup) chopped pecans or walnuts (can be swapped with almonds)
- For the Cream Cheese Layer:
- 226g (8 oz) cream cheese, softened
- 113g (0.5 cup or 1 stick) unsalted butter, softened (equal parts oil can be used for dairy-free)
- 300g (2.5 cups) powdered sugar (confectioners' sugar)
- 30ml (2 tablespoons) milk (any type)
- 5ml (1 teaspoon) vanilla extract (almond extract can substitute)
Instructions
- Preheat your oven to 175°C (350°F). Generously grease and lightly flour a 23×33 cm (9×13 inch) baking dish to prevent sticking and ensure easy removal of the cake.
- In a large mixing bowl, combine the strawberry cake mix with 240ml (1 cup) water, 120ml (0.5 cup) vegetable oil, and 3 large eggs. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined. This ensures a consistent base for the cake.
- Carefully pour half of the prepared strawberry batter into your greased baking dish, spreading it evenly across the bottom. This forms the initial layer that will hold the creamy filling.
- In a separate medium-sized bowl, using an electric mixer, beat the softened cream cheese until it is smooth and creamy, about 1-2 minutes. Then, add the softened unsalted butter and beat until combined. Gradually add the 300g (2.5 cups) powdered sugar, 30ml (2 tablespoons) milk, and 5ml (1 teaspoon) vanilla extract, beating on low speed until just combined, then increase to medium-high and beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed. This creates the rich, sweet cheesecake swirl.
- With gentle care, spoon dollops of the cream cheese mixture over the batter in the baking dish. Do not worry about covering the entire surface perfectly. Using a knife or a skewer, gently swirl the cream cheese through the cake batter. This creates the signature 'earthquake' effect and ensures a beautiful marbling.
- Evenly scatter the 225g (1.5 cups) diced fresh strawberries, 170g (1 cup) white chocolate chips, and 90g (1 cup) sweetened shredded coconut over the cream cheese layer. These additions will sink into the cake, creating pockets of flavor and texture. Drizzle the remaining strawberry cake batter on top, trying to cover as much of the filling as possible without overmixing.
- Transfer the baking dish to the preheated oven and bake for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake; it should come out clean or with moist crumbs attached, indicating the cake is fully cooked through.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes on a wire rack. This initial cooling period helps the cake to set and makes it easier to slice without crumbling.
- While the cake is cooling, prepare the nuts. Heat a small, dry skillet over medium heat. Add the 55g (0.5 cup) chopped pecans or walnuts and toast for 3-5 minutes, stirring frequently, until they are golden brown and fragrant. This enhances their flavor and adds a delightful crunch. Sprinkle the toasted nuts over the warm cake before serving for an extra layer of texture and taste. Allow the cake to cool completely before slicing for the best results, though warm slices are also irresistible!
Tools You’ll Need
- 9×13 inch (23×33 cm) baking dish
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula or spoon
- Wire rack
- Small skillet (for toasting nuts)
- Knife or skewer
Essential Success Tips
- Ensure Cream Cheese and Butter are Softened: For a smooth, lump-free cream cheese swirl, take your cream cheese and butter out of the refrigerator at least an hour before baking.
- Don't Overmix the Cake Batter: Mix until just combined to keep the cake tender and prevent it from becoming tough.
- Gentle Swirling: When incorporating the cream cheese mixture, use a light hand to swirl. Over-swirling can blend the layers too much, diminishing the earthquake effect.
- Toast Nuts for Enhanced Flavor: Toasting the pecans or walnuts brings out their nutty aroma and flavor, adding an extra dimension to the cake.
- Cool Completely for Clean Slices: While tempting to eat warm, allowing the cake to cool fully allows the layers to set, resulting in cleaner, more defined slices.
Professional Cooking Secrets
- Elevate the Cake Mix: Boost the flavor of your box mix by substituting milk for water and adding an extra egg yolk. A tablespoon of mayonnaise or sour cream can also add incredible moisture.
- Strategic Fruit Placement: Instead of just scattering, gently press some of the diced strawberries into the batter before adding the cream cheese layer. This ensures fruit throughout the cake, not just on top.
- The 'Cold Pan' Trick for Nuts: Toasted nuts can burn quickly. Toast them in a cold pan over medium heat, stirring constantly, then immediately transfer them to a cool plate to stop the cooking process.
Notes
- Storage: Store leftover Strawberry Earthquake Cake tightly covered in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors meld.
- Freezing: This cake freezes well! Wrap individual slices or the entire cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
- Variations: Experiment with different fruit (like raspberries or blueberries), various chocolate types, or different nuts. A drizzle of strawberry glaze after cooling would also be a lovely addition.
Frequently Asked Questions
Can I use fresh or frozen strawberries?
You can use either! If using frozen strawberries, ensure they are fully thawed and thoroughly drained of excess liquid. Pat them dry with paper towels to prevent making the cake soggy.
What if I don't like coconut or nuts?
No problem! Both the shredded coconut and chopped nuts can be completely omitted if you prefer. The cake will still be delicious with just the strawberries and white chocolate.
How do I know when the cake is properly baked?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown, and the edges will start to pull away slightly from the pan.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 6g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 90mg, Carbs: 55g, Sugar: 40g, Fiber: 2g, Sodium: 350mg (per estimated serving of 1/16th of cake, may vary based on exact ingredients and portions).
Allergy Information
Contains wheat, eggs, dairy (milk, cream cheese, butter, white chocolate), and tree nuts (pecans/walnuts, coconut). For a nut-free version, omit pecans/walnuts and coconut. For dairy-free, use oil instead of butter in the cream cheese layer, dairy-free cream cheese alternative, and dairy-free white chocolate.
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