Description
Indulge in this Easy Strawberry Earthquake Cake, a luscious chocolate cake swirled with cream cheese and strawberry jam for a delightful explosion of flavors and textures. This crowd-pleasing dessert combines moist chocolate cake with fresh strawberries, a creamy sweetened cream cheese layer, and fruity strawberry swirls, baked to perfection for a spectacularly rich and tangy treat perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 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)
Cream Cheese Topping
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Additional Toppings
- 1/2 cup strawberry jam
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking and ensure even cooking.
- Make Cake Batter: 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, ensuring there are no lumps.
- Incorporate Strawberries: Gently fold the chopped strawberries into the cake batter with a spatula, distributing them evenly without breaking them down too much.
- Bake Cake Initially: Pour the strawberry-studded 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, signaling thorough baking.
- Prepare Cream Cheese Mixture: While baking, beat the softened cream cheese with an electric mixer in a separate bowl until smooth. Gradually add the powdered sugar and vanilla extract, blending until fully combined and creamy.
- Apply Cream Cheese Swirling: Once the cake is out of the oven, immediately spoon dollops of the cream cheese mixture onto the hot cake surface. Use a knife to gently swirl the cream cheese into the cake batter, creating a marbled effect.
- Add Strawberry Jam Swirls: Spoon the strawberry jam over the cake and use a knife to swirl it together with the cream cheese layer, enhancing flavor and visual appeal.
- Bake Again to Set Toppings: Return the cake to the oven and bake for an additional 10-15 minutes until the cream cheese topping is set and the cake is fully cooked through.
- Cool and Dust: Let the cake cool in the pan for about 15 minutes. Then dust the top evenly with powdered sugar for a delicate sweetness and pretty finish.
- Serve with Garnish: Cut the cake into 12 slices, serve on simple white plates, and garnish each slice with fresh strawberries for an extra fresh touch. Enjoy this delightful treat!
Notes
- Fresh strawberries are preferred, but frozen and thawed can be used as long as they are well drained to avoid excess moisture.
- Use room temperature cream cheese for the smoothest topping mixture.
- Ensure not to overmix the batter after adding strawberries to keep their texture.
- Swirling the cream cheese and jam while the cake is hot ensures better marbling and flavor blending.
- Allow the cake to cool slightly before dusting with powdered sugar to prevent it from melting.
- Storage: Keep leftover cake covered in the refrigerator for up to 3 days.
