Strawberry Earthquake Cake
Ingredients
- Cake Base
- 1 box strawberry cake mix 15.25 oz
- Ingredients listed on cake mix box eggs, oil, water
- Earthquake Filling
- 8 oz cream cheese softened
- ½ cup unsalted butter melted
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- Mix-Ins
- 1 cup sweetened shredded coconut
- ¾ cup white chocolate chips
- Optional Add-Ins
- ½ cup chopped fresh or freeze-dried strawberries
- ¼ cup chopped pecans or walnuts
- White or pink chocolate drizzle for finishing
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish
- Prepare strawberry cake batter according to package instructions
- Pour batter evenly into prepared dish
- Sprinkle shredded coconut evenly over the batter
- Scatter white chocolate chips across the surface
- Beat cream cheese until smooth
- Mix in melted butter until combined
- Gradually add powdered sugar and stir in vanilla until creamy
- Spoon cream cheese mixture randomly over the cake batter without spreading
- Bake uncovered for 45–50 minutes until the center is set but still slightly gooey
- Cool at least 30 minutes before slicing
Notes
Uneven spreading creates the signature “earthquake” look
Do not overbake; the cake should remain slightly gooey
Use full-fat cream cheese for best texture
Let cool before cutting for cleaner slices
Store covered in the refrigerator up to 4 days
Freeze individual slices up to 2 months for longer storage