Strawberry Earthquake Cake: The Gooey, Crumbly Dessert That’s Always a Party Hit
By Jason Griffith Published on chefmaniac.com
Moist, gooey, and bursting with fresh strawberry goodness—this Earthquake Cake is as fun to make as it is to eat! If you’ve never had an earthquake cake before, prepare to be delighted. It gets its dramatic name from the “fault lines” that form as the cake bakes, thanks to a luscious, sinking swirl of cream cheese, butter, and powdered sugar.
With layers of a tender strawberry cake base, crunchy coconut and pecans, and that signature cream cheese swirl, every bite is a sweet explosion of flavor and texture. It’s the ultimate dessert for potlucks, parties, or any time you need a stunning, crowd-pleasing treat that looks way more complicated than it is.
Why I Love This Recipe
This Strawberry Earthquake Cake is pure dessert magic. It’s a recipe I turn to again and again for a few simple reasons:
- It’s a Cake Mix Shortcut: Starting with a box of strawberry cake mix saves time without sacrificing flavor, making this a perfect dessert for busy weeknights or last-minute gatherings.
- The Texture is Unbeatable: You get everything here—the soft cake, the creamy melt-in-your-mouth filling, and the satisfying crunch of coconut and nuts. The contrast is what makes it so addictive.
- It’s a Showstopper: That cracked, gooey top is unique and beautiful. It’s a dessert that people will immediately ask about and you get to tell them the fun story behind the name!
- It’s Infinitely Adaptable: While I love the strawberry and pecan version, you can swap out the flavors to suit any season or preference (check out the Swaps & Notes section below!). For another fun party-ready dessert, you might also love my recipe for How This Unicorn Poke Cake Became My Favorite Party Trick.
Ingredients
This recipe is designed for a standard 9×13-inch baking pan.
| Ingredient | Quantity | Notes |
| For the Cake | ||
| Strawberry Cake Mix (box) | 1 | Plus the ingredients required on the box (typically eggs, oil, water). |
| Shredded Coconut | 121 cups | Sweetened or unsweetened, based on preference. |
| Chopped Pecans or Walnuts | 1 cup | Optional, but highly recommended for crunch. |
| For the Cream Cheese Swirl | ||
| Cream Cheese | 8 oz block | Softened to room temperature. |
| Unsalted Butter | 21 cup (1 stick) | Melted. |
| Powdered Sugar | 321 cups | Also known as confectioner’s sugar. |
| Fresh or Frozen Strawberries | 121 cups | Chopped into small, bite-sized pieces. |
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Swaps and Notes
- Cake Mix: Don’t love strawberry? Try a vanilla, white, or even a lemon cake mix!
- Nuts: Pecans and walnuts are classic, but you can omit them entirely if there’s an allergy or preference. If you love a peanut butter dessert, you could substitute peanuts and check out The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot).
- Fruit: Swap the strawberries for blueberries, raspberries, or a mix of all three. In the fall, try chopped apples and a touch of cinnamon!
- Frozen vs. Fresh Strawberries: Both work! If using frozen, there’s no need to thaw them first; just chop and sprinkle them on. They will release a little more juice, making the cake even gooier.
- Softened Cream Cheese: This is critical. If your cream cheese is cold, the mixture will be lumpy and won’t pour or swirl properly.
Instructions
Follow these simple steps for a perfect Strawberry Earthquake Cake every time.
- Prep the Oven and Pan: Preheat your oven to 350∘F (175∘C). Lightly grease a 9×13-inch baking pan.
- Layer the Bottom: Sprinkle the 121 cups of shredded coconut and the 1 cup of chopped pecans (or walnuts)evenly across the bottom of the prepared pan.
- Prepare the Cake Batter: Prepare the strawberry cake mix according to the directions on the box. Once mixed, pour the batter carefully and evenly over the coconut and nuts in the pan.
- Make the Cream Cheese Swirl: In a separate medium bowl, beat the softened cream cheese, melted butter, and 321 cups of powdered sugar together until the mixture is completely smooth and creamy.
- Create the “Earthquake” Effect: Drop large spoonfuls of the cream cheese mixture randomly over the cake batter. DO NOT SPREAD the mixture. Leaving it in dollops is what creates the famous “cracks” as it bakes and sinks into the cake.
- Add the Fruit: Sprinkle the 121 cups of chopped strawberries evenly over the top of the cream cheese and batter.
- Bake: Bake for 40 to 45 minutes, or until the cake is set around the edges but the center is still gooey and the top is lightly golden brown. A toothpick inserted into the cake part (avoiding the filling) should come out mostly clean.
- Cool and Serve: Let the cake cool slightly for about 15–20 minutes before serving. This allows the gooey center to firm up just enough.
Tips for Success
- Don’t Overmix the Cake Batter: Only mix until the ingredients are just combined, following the box directions. Overmixing can lead to a tough, dry cake.
- Room Temperature Cream Cheese: As mentioned, this is essential for a smooth, lump-free cream cheese swirl. If you forget to set it out, you can microwave it in 10-second intervals until soft.
- The Gooiest Center: Bake until the edges are firm but the middle still looks a little wobbly. If you bake it until completely firm, you lose the signature gooey factor!
- Serving Temperature: While it’s great at room temp, it’s absolutely phenomenal served warm.
Serving Suggestions and Pairings
This cake is rich, sweet, and tangy, making it perfect with a few classic additions.
- Ice Cream: A big scoop of high-quality vanilla bean ice cream is the quintessential pairing. The cold ice cream melts wonderfully into the warm, gooey cake.
- Whipped Cream: A dollop of fresh, lightly sweetened whipped cream balances the richness.
- Chocolate Drizzle: Drizzle with a little melted semi-sweet or dark chocolate for an extra layer of decadence, maybe like my Chocolate Chip Cookie Dough Brownie Bombs are my Favorite Sweet Obsession.
- Beverage Pairings: A tall glass of milk or a simple, refreshing drink like This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days cuts through the richness beautifully.
Nutritional Information Per Serving (Estimate)
- Serving Size: 1 slice (1/12 of the cake)
- Calories: Approximately 450–500
- Protein: 4g
- Fat: 22g
- Carbohydrates: 65g
- Sugar: 45g
Note: This is an estimate based on average values for cake mix, cream cheese filling, and add-ins. Actual nutritional content will vary based on brands and exact measurements used.
Storage and Leftover Tips
- Storage: Because of the cream cheese, leftovers should be stored in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will keep well for 3–4 days.
- Reheating: For the best experience, reheat individual slices gently in the microwave for 15–30 seconds. This will restore the gooey texture of the filling.
- Freezing: This cake freezes surprisingly well! Cut it into individual slices, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
More Recipes You Will Love
If you loved this easy, sweet, and crowd-pleasing dessert, be sure to check out some of my other favorite recipes perfect for any occasion:
- For a cozy breakfast treat: These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- For an easy, shareable drink: This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- For the ultimate chocolate fix: These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- For a fun party dessert: How This Unicorn Poke Cake Became My Favorite Party Trick
- If you love sweet and salty: The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
Final Thoughts
The Strawberry Earthquake Cake is a delightful fusion of simplicity and indulgence. It’s the perfect recipe for new bakers and seasoned pros alike, guaranteeing a stunning result with minimal fuss. Give this recipe a try and watch the slices disappear!
If you make this, I’d love to hear how it turned out and what you paired it with! Leave a comment below or tag Chefmaniac on social media. Happy baking!
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