Gooey Strawberry Earthquake Cake (Printable)
Moist strawberry cake with creamy cheese filling and white chocolate swirls
# What You 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 tsp 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 Cook:
01 - Preheat your oven to 350°F. Generously grease a 9x13-inch baking pan with butter or cooking spray.
02 - In a large bowl, whisk together the strawberry cake mix, eggs, vegetable oil, and water until just combined. Pour the batter evenly into the prepared pan.
03 - In a separate bowl, beat the cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract; continue beating until fluffy and well incorporated.
04 - Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Sprinkle diced strawberries and white chocolate chips evenly across the surface. Add shredded coconut if desired.
05 - Use a butter knife to gently swirl the cream cheese mixture through the batter, creating a marbled pattern. Be careful not to overmix.
06 - Bake for 40-45 minutes, or until the edges are set and the center is slightly wobbly. The cake should remain gooey inside, so avoid overbaking.
07 - Allow the cake to cool in the pan for at least 30 minutes before slicing. Serve warm or at room temperature for the gooey texture.
# Expert Tips:
01 -
- The cream cheese pockets stay molten and gooey even after cooling, creating these incredible surprise bursts of sweetness in every bite
- Its literally impossible to mess up the marbled appearance, which makes you look like a baking genius with zero effort
02 -
- Underbaking slightly is intentional here, that wobbly center creates the signature gooey texture once cooled
- The cake continues baking in the pan after you pull it out, so trust your instincts on that slightly jiggly center
03 -
- Room temperature ingredients are non-negotiable here, cold cream cheese will create lumpy pockets instead of smooth swirls
- Don't over-swirl or you'll lose those distinct cream cheese pockets that make this cake special