Strawberry Earthquake Cake
A delightful cake featuring chocolate, creamy cheesecake, and fresh strawberries that is easy to make and perfect for weeknight treats or gatherings.
Ingredients
For the cake batter
- 1 box chocolate cake mix Use a basic non-grease cake mix.
- 1 cup water
- 1/2 cup vegetable oil Keeps the cake moist.
- 3 large eggs Provides structure and lift.
For the cheesecake swirl
- 1 8 oz cream cheese, softened Ensure it is softened for easy mixing.
- 1/2 cup powdered sugar For sweetness.
For topping
- 1 cup strawberries, chopped Fresh strawberries add brightness.
- 1/2 cup chocolate chips Holds shape after baking.
- 1/2 cup chopped nuts Optional for added crunch.
- 1/4 cup strawberry jam Optional for drizzling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix together the chocolate cake mix, water, vegetable oil, and eggs until smooth.
- Pour the batter into the prepared baking pan and smooth it out.
Cheesecake Swirl
- In a separate bowl, beat the softened cream cheese and powdered sugar until creamy.
- Drop spoonfuls of the cream cheese mixture onto the cake batter, then swirl with a knife.
Topping and Baking
- Scatter the chopped strawberries, chocolate chips, and nuts over the top.
- Optionally, drizzle with warmed strawberry jam.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow to cool before serving. Enjoy warm or at room temperature.
Notes
Wrap cooled slices tightly with plastic wrap. Keep refrigerated for 3-4 days. This cake is also freezable up to 2 months. Reheat in the oven for best texture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 4gSodium: 300mgFiber: 1gSugar: 25g
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