Strawberry Earthquake Cake
Strawberry Earthquake Cake is a strawberry-filled cream cheese mixture swirled into a strawberry cake batter, and then topped and baked with white chocolate chips. While being baked, the ingredients may shift and cause cracks in the dessert, but that is the whole idea behind an earthquake cake! Once you dig into the cake, be ready for an explosion (see what I did there?!?) of strawberry flavor and creamy richness. All puns aside, this is a delicious dessert to indulge in.
Servings: 12 people
Calories: 710kcal
Ingredients
- 1 box (15.25 ounces) strawberry cake mix
- 3 large eggs, room temperature
- 1 cup water
- ½ cup (109 g) vegetable oil
- 1 package (8 ounces) cream cheese, softened
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 ½ cups (312.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (166 g) diced strawberries, plus extra for garnish
- 2 cups (364 g) white chocolate chips
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 350° and spray a 9×13-inch baking dish with cooking spray.
- To a medium bowl, add cake mix, eggs, water, and oil. Mix until combined. Pour the batter into the prepared baking dish.
- In a large bowl, use a hand mixer to combine the cream cheese, butter, confectioners' sugar, vanilla, and salt.
- Fold in the strawberries.
- Dollop the cream cheese mixture over the cake batter. Using a knife, swirl it into the batter.
- Sprinkle white chocolate chips on top. Bake for about 50-55 minutes, or until the center is set.
- Garnish with diced strawberries. Serve warm with vanilla ice cream.
Nutrition
Serving: 1portion | Calories: 710kcal