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A close-up view of a warm, gooey slice of strawberry earthquake cake being lifted from a baking dish with a metal spatula, revealing melted cream cheese pockets within the pink cake, alongside a plated slice topped with whipped cream.

Easy Strawberry Earthquake Cake

A delicious strawberry dessert made with a box mix, a rich cream cheese swirl, and sweet white chocolate chips. This "earthquake" cake frosts itself while baking in a 9x13 pan!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Strawberry Cake Mix 15.25 oz standard box
  • Eggs, Water, Oil As per cake mix box instructions
  • 0.5 cup Sweetened Shredded Coconut Optional but recommended
  • 0.5 cup White Chocolate Chips To create gooey pockets
  • 8 oz Cream Cheese Must be room temperature
  • 0.5 cup Unsalted Butter Melted
  • 2 cups Powdered Sugar Also known as confectioners' sugar
  • 1 tsp Vanilla Extract For flavor depth

Equipment

  • 1 9x13 inch Baking Pan Heavily greased
  • 1 Hand Mixer For cream cheese filling
  • 1 Large Mixing Bowl For cake batter
  • 1 Butter Knife For swirling

Method
 

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Heavily grease a 9x13 inch baking dish with butter or non-stick spray.
    A close-up of a person's hand using butter to heavily grease a clear 9x13 inch glass baking dish on a white marble counter, with a digital oven display set to 350°F in the background.
  2. Layer the Mix-ins: Sprinkle the shredded coconut and white chocolate chips evenly across the bottom of the greased pan.
    A clear 9x13 inch glass baking dish resting on a white marble countertop, with its bottom evenly covered in a thick layer of shredded white coconut and white chocolate chips.
  3. Mix the Batter: Prepare the strawberry cake mix according to the instructions on the back of the box. Pour the batter into the pan over the coconut and chocolate chips.
    A hand pouring thick, vibrant pink strawberry cake batter from a metal mixing bowl into a clear glass baking dish, completely covering a bottom layer of shredded white coconut and white chocolate chips.
  4. Prepare the Swirl: In a medium bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until completely smooth.
    A close-up view of a clear glass bowl on a white marble countertop containing a perfectly smooth, white cream cheese and powdered sugar mixture being stirred with a metal wire whisk.
  5. The Swirl Technique: Drop large spoonfuls of the cream cheese mixture over the strawberry batter. Use a butter knife to gently swirl in a figure-eight motion. Do not over-mix!
    A top-down view of a person's hand using a silver butter knife to gently swirl white cream cheese mixture into bright pink strawberry batter in a figure-eight motion inside a glass baking pan on a marble surface.
  6. Bake: Bake for 40 to 45 minutes. The edges should be golden brown and the center will be slightly jiggly.
    A freshly baked, hot strawberry earthquake cake in a clear glass baking dish resting on a wire cooling rack. The cake has golden brown edges, deep gooey craters revealing pink and white layers, and steam rising from the top.
  7. Cool: Let the cake cool in the pan for at least 30 minutes. This is crucial to allow the gooey earthquake center to set properly.
    A freshly baked strawberry earthquake cake cooling in a glass dish on a metal wire rack, placed on a white marble countertop next to a digital kitchen timer set exactly to 30:00.
  8. Serve: Slice the cake into 12 even squares. Serve warm for a gooey texture, or at room temperature. You can add a dollop of whipped cream on top if desired!
    A close-up of a hand using a metal spatula to lift a warm, gooey slice of strawberry earthquake cake, revealing melted white cream cheese and pink strawberry layers, placing it onto a small white plate with a dollop of whipped cream.

Notes

  • Important: Never use cold cream cheese. If you forgot to take it out of the fridge, follow this guide from Allrecipes on how to soften cream cheese quickly.
  • Doneness: The toothpick test will not work because of the cream cheese filling. Judge doneness by looking for the edges to pull away slightly from the pan.
  • Storage: Keep leftovers covered in the refrigerator for up to 4 days.