Name: Strawberry Earthquake Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box strawberry cake mix; 3 large eggs; 1/2 cup vegetable oil; 1 cup water; 1 cup sweetened shredded coconut; 1 cup white chocolate chips; 1 package (8 oz) cream cheese, softened; 1/2 cup unsalted butter, melted; 2 cups powdered sugar; 1 teaspoon vanilla extract

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I make this Strawberry Earthquake Cake when I want a dessert that feels extra special without requiring complicated steps. It comes out rich, soft, and wonderfully gooey, with sweet strawberry flavor in every bite. I love how the creamy cheesecake swirls melt into the cake as it bakes, while the coconut and white chocolate chips add texture and sweetness that make this dessert stand out.

Strawberry Earthquake Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box strawberry cake mix

3 large eggs

½ cup vegetable oil

1 cup water

1 cup sweetened shredded coconut

1 cup white chocolate chips

1 package cream cheese (8 oz), softened

½ cup unsalted butter, melted

2 cups powdered sugar

1 teaspoon vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.

I sprinkle the shredded coconut evenly across the bottom of the prepared baking dish.

I scatter the white chocolate chips over the coconut layer.

In a mixing bowl, I whisk together the strawberry cake mix, eggs, vegetable oil, and water until the batter is smooth.

I pour the cake batter evenly over the coconut and white chocolate layers without stirring.

In a separate bowl, I beat the softened cream cheese until smooth.

I add the melted butter, powdered sugar, and vanilla extract to the cream cheese, then mix everything until creamy.

I drop spoonfuls of the cream cheese mixture over the cake batter.

Using a knife, I gently swirl the cream cheese mixture through the batter to create a marbled effect.

I bake the cake for 40 to 45 minutes, until the edges are set but the center stays slightly gooey.

I let the cake cool slightly before slicing and serving.

Servings and timing

I get 12 servings from this recipe, which makes it a great choice when I need a dessert for sharing. The prep time is 15 minutes, the cooking time is 45 minutes, and the total time comes to 60 minutes. Each serving contains about 420 calories.

Variations

I sometimes switch up this cake depending on the occasion or what I have in my kitchen. I like adding sliced fresh strawberries on top after baking for a brighter fruit flavor. I also enjoy swapping the white chocolate chips for vanilla chips or even dark chocolate chips when I want a slightly different sweetness level. When I want more texture, I add chopped pecans or walnuts. For a more intense strawberry flavor, I like mixing in a few spoonfuls of strawberry preserves with the cream cheese swirl.

Storage/Reheating

I store any leftover cake covered in the refrigerator because of the cream cheese layer. It keeps well for about 4 to 5 days. When I want to serve it again, I either enjoy it chilled or let a slice sit at room temperature for a few minutes to soften. If I prefer it warm, I reheat an individual slice in the microwave for about 10 to 15 seconds so the cake stays soft without overheating the cream cheese swirl.

FAQs

Why is it called an earthquake cake?

I call it an earthquake cake because the surface cracks, swirls, and shifts as it bakes, giving it that uneven, gooey, and dramatic look that makes this dessert so appealing.

Can I use a different cake mix flavor?

I can absolutely use another cake mix flavor if I want to change the recipe. White, vanilla, or chocolate cake mix can work well, although the strawberry mix gives this version its signature flavor.

Do I need to toast the coconut first?

I do not need to toast the coconut first for this recipe. It bakes in the pan and develops flavor as the cake cooks, so I can use it straight from the package.

How do I know when the cake is done?

I look for edges that are set and a center that is still slightly gooey. I do not wait for the middle to become completely firm, because that soft center is part of what makes this cake special.

Can I make this cake ahead of time?

I can make this cake ahead of time and store it in the refrigerator until I am ready to serve it. I think the flavor is still delicious the next day, and the texture stays rich and soft.

Conclusion

I love how this Strawberry Earthquake Cake turns simple pantry ingredients into a dessert that feels rich, fun, and memorable. The strawberry cake base, creamy cheesecake swirls, coconut, and white chocolate all come together in a way that makes every bite soft, sweet, and irresistible. When I want an easy dessert that still makes a big impression, this is one of the recipes I reach for again and again.

📖 Recipe:

Strawberry Earthquake Cake

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Author: Cheryl
Total Time: 60 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Strawberry Earthquake Cake is a rich, gooey dessert with sweet strawberry flavor, creamy cheesecake swirls, coconut, and white chocolate chips baked into every bite. The marbled texture creates pockets of creamy filling and bursts of sweetness throughout the cake.

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Sprinkle the shredded coconut evenly across the bottom of the prepared baking dish.
Scatter the white chocolate chips evenly over the coconut layer.
In a mixing bowl, whisk together the strawberry cake mix, eggs, vegetable oil, and water until the batter is smooth.
Pour the cake batter evenly over the coconut and white chocolate layers without stirring.
In a separate bowl, beat the softened cream cheese until smooth.
Add the melted butter, powdered sugar, and vanilla extract to the cream cheese and mix until creamy.
Drop spoonfuls of the cream cheese mixture over the cake batter.
Use a knife to gently swirl the cream cheese mixture through the batter to create a marbled effect.
Bake for 40 to 45 minutes, until the edges are set but the center remains slightly gooey.
Allow the cake to cool slightly before slicing and serving.