Strawberry Earthquake Cake (Print Version)
# Ingredients:
→ Cake Batter and Add-ins
01 -
1 box strawberry cake mix
02 -
3 large eggs
03 -
79 ml mild vegetable oil
04 -
237 ml water
05 -
150 g chopped fresh or frozen strawberries
06 -
90 g white chocolate chips or chunks
07 -
28 g sweetened shredded coconut
08 -
30 g chopped pecans or walnuts (optional)
→ Cream Cheese Swirl
09 -
225 g full-fat cream cheese, softened
10 -
57 g unsalted butter, softened
11 -
120 g powdered sugar
12 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Preheat oven to 175°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish thoroughly to prevent sticking.
02 -
In a bowl, combine the strawberry cake mix with eggs, vegetable oil, and water according to the box directions. Blend until smooth and pour into the prepared baking dish. Smooth the surface with a spatula.
03 -
Evenly scatter chopped strawberries over the batter. Sprinkle white chocolate chips, shredded coconut, and nuts if using on top.
04 -
In a medium bowl, beat softened cream cheese and unsalted butter until smooth. Gradually mix in powdered sugar and vanilla extract until fully incorporated and spreadable.
05 -
Spoon dollops of the cream cheese mixture onto the cake batter. Using a butter knife, gently swirl in S-shaped motions to create a marbled effect.
06 -
Place the dish on the middle rack of the oven and bake for 45 to 50 minutes, until edges are golden, the top is set, and the center slightly wobbles. Allow to cool in the pan before slicing.
# Notes:
01 -
For clearer marbling, use a light hand while swirling the cream cheese mixture.