Strawberry Earthquake Cake Delight (Print Format)
Gooey strawberry cake layered with cream cheese, coconut, berries, and white chocolate chips for a crowd-pleasing dessert.
# Ingredients:
→ Cake Batter and Add-ins
01 -
1 box strawberry cake mix
02 -
3 large eggs
03 -
1/3 cup mild vegetable oil
04 -
1 cup water
05 -
1 cup chopped fresh or frozen strawberries
06 -
1/2 cup white chocolate chips or chunks
07 -
1/3 cup sweetened shredded coconut
08 -
1/4 cup chopped pecans or walnuts (optional)
→ Cream Cheese Swirl
09 -
225 g full-fat cream cheese, softened
10 -
1/4 cup unsalted butter, softened
11 -
1 cup powdered sugar
12 -
1 teaspoon pure vanilla extract
# Steps:
01 -
Preheat your oven to 175°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish thoroughly to prevent sticking.
02 -
In a bowl, follow the box directions to prepare the strawberry cake mix. Combine eggs, oil, and water. Blend until smooth. Pour into prepared baking dish and smooth the top with a spatula.
03 -
Scatter chopped strawberries evenly over batter. Sprinkle white chocolate chips and shredded coconut, followed by nuts if using.
04 -
In a medium bowl, beat cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until evenly combined and spreadable.
05 -
Spoon dollops of the cream cheese mixture onto the cake batter. Use a butter knife to gently swirl in S-shapes, creating a marbled effect.
06 -
Place in the middle rack of the oven and bake for 45-50 minutes, until the edges are golden, the top is set, and the center slightly wobbles. Cool in pan before slicing.
# Tips:
01 -
For a gooey texture, serve slightly warm. Allow the cake to cool completely before refrigerating for clean slices.