Indulge in This Strawberry Earthquake Cake Delight

Experience the delightful Strawberry Earthquake Cake, a joyful blend of chocolate and strawberries, perfect for any gathering.

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Prep Time 20

Cook Time 30

Cooling Time 20

Total Time 1 10

Servings: 12 slices

Course: Dessert

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box chocolate cake mix opt for gluten-free if needed
2 cups strawberries fresh or thawed frozen, well-drained
8 oz cream cheese can substitute with Greek yogurt or dairy-free
3 large eggs
1/2 cup oil vegetable or olive oil
1 cup chocolate chips optional
2 cups powdered sugar used for frosting

For the Frosting

8 oz cream cheese can use dairy-free alternatives
2 cups powdered sugar adjust to preferred sweetness

Equipment

9x13 inch baking pan
mixing bowl
handheld mixer or whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a large mixing bowl, mix together the chocolate cake mix, eggs, and oil until smooth.
Gently fold in the well-drained strawberries and half of the chocolate chips.
Pour the batter into the prepared baking pan and sprinkle the remaining chocolate chips on top.
Bake for 25–30 minutes until the edges pull away from the pan and a toothpick comes out clean.
Let the cake cool in the pan for at least 20 minutes, then prepare the frosting.
Frost the top of the cooled cake with the cream cheese mixture.
Slice and serve warm for the best experience, optionally with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 320mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 30mgCalcium: 60mgIron: 1.5mg

Notes

Avoid over-mixing to keep the cake fluffy. Store in an airtight container for up to 3 days.

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