Strawberry Earthquake Cake
How I stumbled into making Strawberry Earthquake Cake I remember the first time I made this cake like it was a small, delightful accident. I was supposed to bring something for a neighborhood potluck and had only a box mix on hand. I grabbed a package of chocolate cake mix, measured out 1 cup water…
How I stumbled into making Strawberry Earthquake Cake
I remember the first time I made this cake like it was a small, delightful accident. I was supposed to bring something for a neighborhood potluck and had only a box mix on hand. I grabbed a package of chocolate cake mix, measured out 1 cup water and 1/3 cup vegetable oil, and cracked in 3 large eggs. While that basic batter was mixing, I rummaged through the fridge and found 8 oz cream cheese softened and a cup of powdered sugar. A sudden idea came to me: drop creamy dollops on top, sprinkle some fresh strawberries, coconut, and nuts, and see what happens. The result was this Strawberry Earthquake Cake, and people still ask for it years later. If you like desserts that feel both homey and a little fancy, you might also enjoy the best strawberry shortcake cake I tried last summer.
The moment everything smells like a bakery
Before any stirring, I always preheat the oven to 350°F (175°C). That warm oven smell is part of the comfort. I grease and flour a 9×13 inch baking pan so the cake will slide out cleanly later. In a large mixing bowl, I combine the chocolate cake mix with the 1 cup water, the 1/3 cup vegetable oil, and the 3 large eggs, mixing until everything is well combined and glossy. The batter is smooth and dark, and already I can imagine the contrast when the pale cream cheese peeks through.
In another bowl I beat the 8 oz cream cheese, softened, together with 1 cup powdered sugar until the mixture is silky. This is where one of my small rules comes in: make sure the cream cheese is truly soft; it makes the whole process so much easier and keeps those spoonfuls light instead of lumpy. I pour the batter into the prepared pan, then drop spoonfuls of that sweetened cream cheese over the top in an almost random pattern. It looks a little chaotic, like a landscape right before an earthquake, which is how this cake got its playful nickname.
When to add the strawberries and the crunch
Right after dropping the cream cheese, I reach for 1 cup fresh strawberries, chopped, and scatter them across the top. The red against the dark batter is such a pretty contrast, a small explosion of color. Then I toss on 1 cup shredded coconut for chew and tropical aroma, and 1 cup walnuts or pecans, chopped, for that toasty snap. If you prefer a nuttier note, toast the nuts briefly in a dry skillet before chopping them; it brings out oils and deepens the flavor. Before baking, I use a knife to swirl the cream cheese mixture gently into the batter, making lazy figure-eights just enough to marble it without mixing everything away.
You should bake it for about 30-35 minutes or until a toothpick comes out clean. A trick I use to know when it is done is watching the edges; they start to pull back slightly from the pan, and the center will be set but still moist. If the toothpick has a few moist crumbs, that is fine; you do not want it bone dry. Once it’s done, I let it cool before serving so the slices hold together and the flavors settle.
Little decisions that change everything
One of the things I love about this cake is how forgiving it feels. Use a 1 package chocolate cake mix as the base and then customize. For softer, more pronounced strawberry pockets, use fully ripe berries but pat them dry so they do not make the batter soggy. A personal tip is to chop the strawberries a bit on the larger side so you get bites of fruit rather than a spread. Another of my small tricks is to let the cake cool on a rack for at least 20 minutes before slicing; it keeps the cream cheese ribbons intact and the slices cleaner.
If you like the chocolate-strawberry combo taken to the next level, there is a lovely twist in a chocolate-covered strawberry swiss roll cake I bookmarked for inspiration. And when the cheesecake note is what you want to emphasize, I sometimes peek at a chocolate strawberry cheesecake recipe to borrow plating ideas for more formal occasions.
When things go wrong and how to fix them
One spring I left the cream cheese out in the sun while prepping and it got too soft. The dollops sank and the top looked like a chocolaty swamp. I fixed it by chilling the pan briefly in the fridge before baking, which firms the cream cheese just enough to keep the swirls distinct. If your strawberries release too much juice and the cake sogs in spots, next time toss them lightly in a teaspoon of flour before sprinkling them on top; that helps absorb excess moisture.
Another time I over-swirled and lost the pretty marbling. My rule since then is to swirl with a light hand, rotating the knife only a couple of times. You want streaks, not a uniform mixture.
What to serve it with and how to keep it for later
Warm from the oven this cake smells like chocolate and sweet strawberries, and I almost always serve it with a scoop of vanilla ice cream or a cloud of whipped cream to balance the richness. A cup of strong coffee or a bold black tea pairs nicely too. If you plan to make it ahead, cover it loosely at room temperature for a few hours, or refrigerate it in an airtight container once it has fully cooled. I usually store leftovers in the fridge for up to four days and sometimes freeze single slices wrapped tightly for up to a month; thaw them in the refrigerator overnight and bring them to room temperature before enjoying.
A tip for reheating: pop a slice in the microwave for 12 to 15 seconds to revive the soft texture, or serve chilled if you are in the mood for a denser, cheesecake-like bite.
Small variations I play with
I have a few favorite variations. Swap the chocolate cake mix for a white or yellow mix and you get a brighter, less intense backdrop for the strawberries. If you want extra texture, stir a handful of mini chocolate chips into the batter before pouring it into the pan. For a tropical twist, increase the coconut and add a drizzle of sweetened condensed milk after baking. If nuts are a problem for guests, omit them and substitute sunflower seeds for a similar crunch without the allergen.
I love this recipe because it looks impressive but is simple enough for a weeknight. It evokes comfort and celebration at the same time, which is why I return to it whenever I need a dessert that feels like a hug. The crackled, marbled top, the sudden pops of juicy strawberry, the toasty nuts and coconut, all layered over a tender chocolate cake, make it one of my favorite quick bakes.
Conclusion
If you want the original inspiration I adapted from or to see a slightly different take with step-by-step photos, check out this classic version of the Strawberry Cheesecake Cake (Earthquake Cake).
Strawberry Earthquake Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the chocolate cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs until well combined and glossy.
- In another bowl, beat the softened cream cheese with 1 cup powdered sugar until silky.
- Pour the cake batter into the prepared pan and drop spoonfuls of the cream cheese mixture on top.
- Sprinkle the chopped strawberries over the cream cheese, followed by the shredded coconut and chopped nuts.
- Use a knife to swirl the cream cheese mixture gently into the batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean. The edges should slightly pull back from the pan, and the center will be set but moist.
- Let the cake cool before serving to ensure clean slices.
