Description
This Strawberry Cheesecake Cake, also known as Earthquake Cake, is a delightful dessert combining the flavors of strawberry cake with creamy cheesecake swirls and bursts of white chocolate and fresh strawberries. Baked in a 9×13 inch pan, this cake is moist, rich, and perfect for any special occasion or casual treat. Its signature ‘earthquake’ appearance comes from the swirled cheesecake topping that melts into the cake during baking, creating a deliciously rustic look.
Ingredients
Units
Scale
Cake Mix
- 1 box strawberry cake mix plus ingredients called for in package
Cheesecake Mixture
- 8 oz cream cheese
- 1/2 cup unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar
- 1 cup diced fresh strawberries
Toppings (Optional)
- 1 cup white chocolate chips
- Whipped cream
- Fresh strawberries for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan thoroughly to prevent sticking. Set aside while preparing the batter.
- Mix Cake Batter: Prepare the strawberry cake mix according to the package directions, ensuring all ingredients are well combined to form a smooth batter.
- Pour and Layer Batter: Pour the prepared strawberry cake batter evenly into the greased pan. Sprinkle the white chocolate chips over the batter to add a sweet, creamy texture in the final cake.
- Prepare Cheesecake Mixture: In a separate bowl, mix together the melted unsalted butter, cream cheese, and vanilla extract until smooth and combined. Add the powdered sugar and continue mixing until incorporated into a creamy cheesecake batter.
- Add Strawberries to Cheesecake Mixture: Gently fold in the diced fresh strawberries to the cheesecake mixture, ensuring even distribution without breaking the berries too much.
- Swirl Cheesecake Onto Cake: Spoon dollops of the cheesecake mixture over the strawberry cake batter in the pan. Using a knife, gently swirl the cheesecake into the cake batter to create the signature ‘earthquake’ effect.
- Bake the Cake: Bake the cake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before cutting into slices. Top with whipped cream and fresh strawberries if desired before serving.
Notes
- You can use any cake flavor mix to create different variations of the Earthquake Cake.
- If you prefer not to swirl the cheesecake mixture, you may leave it in dollops on top; it will sink naturally during baking.
- Adding white chocolate chips and fresh strawberries enhances flavor but is optional.
- This cake looks crumbly and messy when fresh from the oven, which is perfectly normal and part of its charm.
- For extra indulgence, serve with your favorite whipped cream or a scoop of ice cream.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 390
- Sugar: 39g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
