Strawberry Earthquake Cake
Indulge in the delightful chaos of the Strawberry Earthquake Cake, a dessert that promises a burst of fresh strawberry flavor with every bite. This captivating cake features a tender strawberry cake base, generously topped with a rich cream cheese frosting studded with luscious diced strawberries and creamy white chocolate chips. It's a truly irresistible treat that's perfect for celebrations or a sweet everyday indulgence, offering a harmonious blend of textures and vibrant tastes.
Prep Time
25 minutes
Cook Time
25-30 minutes
Total Time
Approx. 2 hours 30 minutes (includes cooling time)
Servings
12-16 servings
Keywords
Why This Recipe Delivers
- Features an irresistible combination of tender strawberry cake and rich cream cheese frosting.
- Loaded with fresh diced strawberries and creamy white chocolate chips for diverse textures and flavors.
- Easy to prepare, making it perfect for both novice and experienced bakers.
- Visually stunning, with 'earthquake' cracks and colorful garnishes that impress.
- Versatile for any occasion, from casual family gatherings to festive celebrations.
Ingredients
- 1 box (432 grams / 15.25 ounces) strawberry cake mix
- 3 large eggs, at room temperature
- 240 ml (1 cup) water
- 120 ml (½ cup) vegetable oil
- 1 package (226 grams / 8 ounces) cream cheese, softened to room temperature
- 113 grams (½ cup) unsalted butter, melted and cooled slightly
- 300 grams (2 ½ cups) confectioners’ sugar, sifted
- 5 ml (1 teaspoon) pure vanilla extract
- 1.25 ml (¼ teaspoon) kosher salt
- 160 grams (1 cup) fresh strawberries, finely diced (plus extra for garnish)
- 340 grams (2 cups) white chocolate chips
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a 23×33 cm (9×13-inch) baking pan. For effortless removal and clean slices, line the bottom with a sheet of parchment paper, allowing it to overhang slightly on the longer sides to create 'handles'.
- In a large mixing bowl, combine the strawberry cake mix, three large room temperature eggs, 240 ml (1 cup) of water, and 120 ml (½ cup) of vegetable oil. Beat the mixture with an electric mixer on medium speed for about two to three minutes until the batter is completely smooth and lump-free. Ensure all ingredients are well incorporated, scraping down the sides of the bowl as needed.
- Carefully pour the prepared strawberry cake batter into your lined and greased baking pan. Transfer the pan to the preheated oven and bake for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked. Remove the cake from the oven and place it on a wire rack to cool completely to room temperature. This is crucial before frosting to prevent the frosting from melting.
- While the cake cools, prepare the luscious cream cheese frosting. In a medium mixing bowl, combine the softened cream cheese with the slightly cooled melted butter. Beat with an electric mixer until light and fluffy. Gradually add the 300 grams (2 ½ cups) of sifted confectioners’ sugar, 5 ml (1 teaspoon) of vanilla extract, and 1.25 ml (¼ teaspoon) of kosher salt. Continue beating until the frosting is smooth, creamy, and free of any lumps. Sifting the confectioners’ sugar beforehand helps achieve this silky texture.
- Gently fold the 160 grams (1 cup) of finely diced fresh strawberries and 340 grams (2 cups) of white chocolate chips into the prepared cream cheese frosting. Use a spatula to carefully incorporate them, ensuring even distribution without crushing the delicate strawberries. This step adds wonderful texture and bursts of flavor.
- Once the cake is entirely cooled, spread the strawberry and white chocolate chip-studded cream cheese frosting generously over the top. Use an offset spatula to spread it evenly from edge to edge, allowing some of the vibrant strawberries and white chocolate chips to peek through, creating an inviting visual appeal.
- For an extra touch of freshness and color, garnish the top of the frosted cake with additional finely diced fresh strawberries. Slice the cake into squares and serve. For an ultimate decadent experience, serve each slice alongside a scoop of creamy vanilla ice cream.
Tools You’ll Need
- Electric mixer (stand mixer or hand mixer)
- Large mixing bowls (2)
- 23×33 cm (9×13-inch) baking pan
- Parchment paper
- Wire cooling rack
- Spatula or offset spatula
- Measuring cups and spoons
- Sharp knife for dicing strawberries
Essential Success Tips
- Ensure all cold ingredients like eggs, butter, and cream cheese are at true room temperature for optimal mixing and a smooth frosting texture.
- Do not overmix the cake batter; mix only until just combined to keep the cake tender and moist.
- Allow the cake to cool completely before frosting. A warm cake will melt the cream cheese frosting, leading to a messy result.
- When folding strawberries and chocolate chips into the frosting, be gentle to avoid crushing the berries and coloring the frosting excessively.
- For clean slices, chill the frosted cake for at least 30 minutes before cutting with a warm, sharp knife.
Professional Cooking Secrets
- To enhance the strawberry flavor even further, consider adding a teaspoon of strawberry extract to the cake batter in addition to the mix instructions, or a tablespoon of freeze-dried strawberry powder to the cream cheese frosting for an intense, natural berry punch.
- For a sophisticated touch, toast the white chocolate chips lightly in a dry pan for a few minutes until fragrant and slightly golden before folding them into the frosting. This deepens their flavor and adds a subtle nutty note.
- When dicing strawberries, ensure they are uniform in size to distribute evenly and prevent any large chunks from making the frosting difficult to spread.
Notes
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature for about 20-30 minutes before serving for the best texture.
- Variations: For a chocolate twist, you can use chocolate cake mix and dark chocolate chips. A lemon earthquake cake with blueberries would also be a delightful seasonal alternative.
- Make Ahead: The cake can be baked a day in advance and kept covered at room temperature. Prepare the frosting separately and store it in the refrigerator. Assemble and frost the cake just before serving.
Frequently Asked Questions
Can I use frozen strawberries for this cake?
While fresh strawberries are highly recommended for their texture and vibrant flavor, you can use frozen, thawed, and thoroughly drained strawberries in the frosting. Be aware that they might release more moisture and could slightly alter the frosting's consistency.
How do I prevent the cream cheese frosting from being too soft?
Ensuring your butter and cream cheese are softened, but not melted or warm, is key. If the frosting seems too soft, place it in the refrigerator for 15-20 minutes to firm up slightly before spreading. Also, sifting the confectioners' sugar helps prevent lumps without adding extra liquid.
Can I make this cake in a different size pan?
Yes, but you will need to adjust baking times. For an 8×8 inch (20×20 cm) pan, the cake will be thicker and require a longer baking time (approx. 35-45 minutes). For a round pan, two 9-inch (23 cm) round pans will work, with a shorter baking time (approx. 20-25 minutes). Always use the toothpick test for doneness.
Nutrition Facts (Per Serving)
Calories: Approx. 480 per serving, Protein: 6g, Fat: 28g, Carbs: 55g (Estimated based on 16 servings of a typical box mix cake with rich frosting).
Allergy Information
Contains wheat, dairy, and eggs. May contain soy (from white chocolate chips). For a gluten-free version, use a certified gluten-free strawberry cake mix. For a dairy-free option, explore plant-based cream cheese and butter alternatives.
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