Strawberry Earthquake Cake, you have shattered my world. Something this easy has no business being this good.
It’s a soft, buttery cake with rich swirls of cream cheese, bursts of strawberry, and melty white chocolate throughout. I was genuinely shocked by how good it turned out.
This cake is so simple. You just bake a cake from a box, swirl it with an easy cream cheese mixture, top it with strawberries and white chocolate chips, and pop it in the oven. That’s it. One sentence, and you’re done.
Granted, it’s not the prettiest looking thing. But a few dollops of whipped cream and extra berries on top fix that instantly. Not that it needs it, but if you’re having company over, that’s the move.
Huh, I may have misjudged cake mix.
What Is Earthquake Cake?
Earthquake cake is a sheet cake made with a boxed mix and a cream cheese swirl that cracks and shifts as it bakes. The uneven, craggy top looks like it’s been shaken by an earthquake, hence the name.
Sadly, it doesn’t look nearly as good before baking. Don’t worry, that’s what the whipped topping is for. We’ll dress it up after.
Different bake times explained
If you’ve looked up this recipe before, you’ve probably noticed that the bake times vary, even when everything else is the same. I’ve done the research for you.
The difference comes down to the baking pan. Different materials hold and distribute heat differently, which affects how long the cake needs in the oven.
So adjust your bake time based on the pan you’re using.
- Aluminized steel pan: 30-35 minutes
- Glass dish: 40-45 minutes
- Ceramic dish: 50-55 minutes
You’re welcome 🙂
Ingredients
For the Strawberry Cake Base
Normally, you’d just follow what the box says – combining the cake mix with 3 eggs, water, and oil. But we’re switching it up just a little to elevate the cake. Thanking Reddit for this little tip!
- Use milk instead of water.
- Use melted butter instead of oil (and double the amount).
- Use 4 eggs instead of 3.
That’s it. You’re not doing extra work. You’re just grabbing something else from the fridge. And by golly, the result was incredible. The cake came out richer and softer with the simplest swaps.
For the Cream Cheese Mixture:
- Cream cheese. Use softened cream cheese so it blends smoothly with the butter and sugar.
- Melted butter. This adds richness and helps loosen the cream cheese so it spreads and swirls easily into the batter.
- Powdered sugar. Many recipes use up to 2½ cups per block of cream cheese. I found that way too sweet! I used just 1 cup, and it was perfect. Sweet, but still tangy. Adjust to taste.
Toppings and Mix-ins
- Diced Strawberries
- White Chocolate Chips
- Whipped Topping
How to Make Strawberry Earthquake Cake
Make the cake batter.
In a large mixing bowl, whisk together strawberry cake mix, eggs, milk, and melted butter until well combined and no streaks of flour remain. Set aside.
Make the cream cheese mixture.
In another bowl, beat softened cream cheese until smooth. Beat in melted butter until fully incorporated. Gradually add powdered sugar and beat until smooth and creamy.
Assemble the cake.
Pour batter into a greased 9×13-inch baking dish. Drop dollops of cream cheese mixture on top.
Use a toothpick or knife to gently swirl it through the batter. Sprinkle strawberries and white chocolate chips on top.
Bake at 350°F:
- 30 to 35 minutes if using an aluminum or light-colored steel pan
- 40 to 45 minutes if using a glass baking dish
- 50 to 55 minutes if using a ceramic dish
You’ll know it’s done if the cake bounces back when lightly pressed.
Finish and serve.
Slice and garnish with whipped topping, extra diced strawberries, and more white chocolate if desired. Serve and enjoy!
Tips and Substitutions
- You can stick to the box instructions if you like. But, I upgraded mine with milk, butter, and extra eggs, and it made a big difference.
- Add your favorite mix-ins. Chopped nuts, chocolate chips, coconut, extra berries. This cake is forgiving.
- Frozen strawberries work too. No need to thaw.
- Use an ice cream scoop for the swirl. Scoop the cream cheese mixture onto the batter. It’s easier and keeps the dollops evenly spaced.
- Start checking early. Every oven and pan behaves differently, so begin checking a few minutes before the suggested bake time. You’ll know it’s done when it springs back when lightly pressed.
- You can earthquake-ize almost any cake mix. Chocolate cake with raspberries, lemon cake with blueberries, red velvet with white chocolate. If it pairs well with cream cheese, it works.
- You can bake it in round pans. Divide the batter between two greased 8-inch cake pans and bake at 350°F for about 25 to 30 minutes.
- Use it as a base for decorating. Think of this cake as a starting point. Frost, fill, stack, and decorate it just like any classic cake. Go nuts.
How to Store and Freeze Earthquake Cake
To Store:
Store the cake in an airtight container in the refrigerator for up to 3 days. Let slices sit at room temperature for about 15 to 20 minutes before serving.
Or, warm it slightly in the microwave and serve with vanilla ice cream on top.
To Freeze:
Wrap the whole cake or individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months.
To serve, thaw overnight in the refrigerator or at room temperature for a few hours.
More Desserts You’ll Love
White-Chocolate Covered Strawberries
Easy Red Velvet Brownies from Cake Mix
Banana Bread with Cream Cheese Frosting
Strawberry Earthquake Cake
Ingredients
- 1 13.25-ounce box strawberry cake mix
- 4 eggs room temperature
- 1 cup milk
- ½ cup butter melted
- 1 8-ounce block cream cheese, softened
- ½ cup butter melted
- 1 cup powdered sugar
- 1 cup strawberries diced
- 1 cup white chocolate chips
- Whipped cream optional
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together strawberry cake mix, eggs, milk, and melted butter until well combined and no streaks of flour remain. A few small lumps are fine. Set aside.
- In another bowl, beat softened cream cheese until smooth. Beat in melted butter until fully incorporated. Gradually add powdered sugar and beat until smooth and creamy.
- Pour cake batter into the prepared baking dish. Drop dollops of cream cheese mixture on top. Use a toothpick or knife to gently swirl it through the batter. Sprinkle diced strawberries and white chocolate chips on top.
- 30 to 35 minutes if using an aluminum steel pan
- 40 to 45 minutes if using a glass baking dish
- 50 to 55 minutes if using a ceramic dish
- Slice and garnish with whipped topping, extra diced strawberries, and more white chocolate if desired. Serve and enjoy!
