Description
Easy Strawberry Earthquake Cake is a delicious dessert that combines chocolate cake with a creamy strawberry swirl.
Ingredients
Scale
- 1 box of chocolate cake mix (15.25 oz)
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 cup of fresh strawberries, chopped (or frozen, thawed and drained)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
- Gently fold in the chopped strawberries into the cake batter.
- Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, in a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Once the cake is done baking, remove it from the oven and immediately spoon dollops of the cream cheese mixture over the top of the hot cake. Use a knife to swirl the cream cheese into the cake batter gently.
- Spoon the strawberry jam over the top of the cake and use a knife to create swirls, ensuring it mixes slightly with the cream cheese.
- Return the cake to the oven and bake for an additional 10-15 minutes, or until the cream cheese is set and the cake is cooked through.
- Allow the cake to cool in the pan for about 15 minutes. Once cooled, dust the top with powdered sugar.
- Cut into slices and serve on a simple white plate. Garnish each slice with fresh strawberries for an extra touch. Enjoy!
Notes
- For a more intense strawberry flavor, you can use strawberry puree instead of jam.
- This cake can be served warm or chilled.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Easy Strawberry Earthquake Cake, Strawberry Cake, Chocolate Cake, Dessert Recipe