Gooey Strawberry Earthquake Cake Recipe

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This Gooey Strawberry Earthquake Cake is a dreamy dessert mashup that promises a sweet seismic experience with every bite. Imagine a moist yellow cake layered with creamy vanilla and rich strawberry preserves, then swirled with gooey pockets of cream cheese and a hint of white chocolate. As it bakes, the layers shift and crack, creating an irresistible marbled texture that lives up to its name.

Perfect for spring gatherings, summer celebrations, or any day that calls for a burst of fruity indulgence, this cake is both beautiful and delicious. The strawberries add a fresh tang that balances the creamy sweetness, while the cake itself remains tender and flavorful. It slices into stunning layers and serves up a gorgeous cross-section that steals the spotlight at any table.

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Ingredients for this Gooey Strawberry Earthquake Cake Recipe

• 1 box yellow cake mix (plus ingredients called for on box: eggs, oil, water)
• 1/2 cup butter, melted
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1/2 cup white chocolate chips
• 1 cup strawberry preserves or jam
• 1 tsp vanilla extract
• Fresh strawberries, for garnish (optional)

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Step 1: Prepare the Cake Batter

Preheat your oven according to the instructions on the cake mix box. Grease a 9×13 inch baking dish. Prepare the yellow cake mix as directed and pour the batter into the prepared pan.

Step 2: Make the Cream Cheese Layer

In a mixing bowl, beat the softened cream cheese with the melted butter until smooth. Add powdered sugar and vanilla extract, then continue beating until creamy and well combined.

Step 3: Layer the Flavors

Drop spoonfuls of the cream cheese mixture over the cake batter. Next, dollop the strawberry preserves in between the cream cheese drops. Use a knife or skewer to gently swirl the cream cheese and preserves into the batter for a marbled effect.

Step 4: Add the Chocolate Touch

Sprinkle the white chocolate chips evenly across the top of the cake. They’ll melt into delightful little bursts of sweetness.

Step 5: Bake

Bake according to the time suggested on the cake mix box, usually 35–40 minutes. The cake is ready when the edges are set but the center remains slightly jiggly—it will continue to set as it cools.

Step 6: Cool and Serve

Allow the cake to cool completely in the pan. For a pretty finish, top with fresh strawberries just before serving.

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Frequently Asked Questions

How do I know when the cake is done?

The edges should be set and slightly golden, while the center may appear a bit wobbly. This is normal—it will continue to firm up as it cools.

Can I use fresh strawberries instead of preserves?

Yes, but macerate them with sugar to create a jam-like consistency. Otherwise, the cake may turn out dry.

Can I make this cake ahead of time?

Absolutely! It’s actually best when made a day ahead as the flavors have more time to meld.

What can I use instead of white chocolate chips?

Try semi-sweet or milk chocolate chips, or even chopped nuts for a crunchier twist.

Can I use a homemade cake base instead of boxed mix?

Of course. Use your favorite yellow or vanilla cake recipe. Just make sure it yields enough batter for a 9×13 pan.

Does this cake need to be refrigerated?

If storing longer than 2 days or in warm weather, yes. The cream cheese layer benefits from being kept chilled.

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