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Strawberry Earthquake Cake

Strawberry Earthquake Cake

This Strawberry Earthquake Cake is a delicious and visually stunning dessert that combines a rich chocolate cake with creamy strawberry filling and a luscious cream cheese layer. Perfect for celebrations or a sweet treat at home, this cake is sure to impress everyone.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 380 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 parchment paper
  • 1 wire rack

Ingredients
  

  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 cup fresh strawberries, chopped For extra flavor, macerate the strawberries in a little sugar for 30 minutes before using.
  • 8 oz cream cheese, softened Make sure the cream cheese is well softened to avoid lumps in the filling.
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut Optional
  • ½ cup chopped nuts Optional
  • to taste whipped cream or strawberry frosting for topping Optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and lightly flour the 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix on medium speed until well combined, about 3-4 minutes.
  • Pour half of the cake batter into the prepared baking pan.
  • In another bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
  • Spread the cream cheese mixture evenly over the first layer of batter in the pan.
  • Sprinkle chopped strawberries over the cream cheese layer.
  • Pour the remaining chocolate cake batter over the strawberries and cream cheese.
  • If desired, sprinkle shredded coconut and chopped nuts on top of the final layer of batter.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
  • Serve with whipped cream or strawberry frosting, if desired.

Notes

For an extra burst of flavor, macerate the strawberries in a little sugar for 30 minutes before using them.
Make sure the cream cheese is well softened to avoid lumps in the filling.
This cake can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy!