Strawberry Earthquake Cake

A decadently rich and fruity cake featuring layers of moist chocolate fudge, fluffy vanilla cake bits, and fresh strawberries—this Strawberry Earthquake Cake is a dramatic, buzzworthy dessert that’s surprisingly easy to make and impossible to resist.

Why You’ll Love This Recipe

I love how this cake lives up to its name—with melting chocolate, tender cake, and juicy strawberry pieces that all shift together like an earthquake when sliced. It’s moist, luscious, and makes a big impression without fussy technique. Calling it dramatic doesn’t even begin to cover how fun it is!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cocoa powder (unsweetened)

• Baking powder and baking soda

• Salt

• Granulated sugar

• Eggs

• Milk (dairy or plant-based)

• Vegetable oil or melted butter

• Vanilla extract

• Buttermilk or sour cream (optional, for extra moisture)

• Hot water or coffee (enhances chocolate flavor)

• Semi‑sweet or dark chocolate chips

• Fresh strawberries, diced

directions

1. I preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.

2. In a large bowl, I whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

3. In another bowl, I whisk eggs, milk, oil, vanilla, and buttermilk (if using). I pour the wet into the dry and mix until combined.

4. I carefully stir in hot water or coffee to smooth the batter—it’ll be thin, but that’s right for a moist cake.

5. I pour the batter into the prepared pan.

6. I crumble a few spoonfuls of vanilla cake batter or use leftover cake pieces on top (this creates the “earthquake” look).

7. I sprinkle chocolate chips and diced strawberries evenly across the surface.

8. I bake for 30–35 minutes, until the top is set but a toothpick pulled near the center still has a few moist crumbs—chewy is good here!

9. I allow it to rest for 10 minutes, then carefully pull it from the pan using foil or parchment edges and let it cool slightly before serving.

Servings and timing

This cake serves 12–16 squares. Prep takes about 15 minutes and baking is around 35 minutes, with a brief cooling time—so you’ll be ready in just under an hour.

Variations

• Minty twist: I stir in a drop of peppermint extract and use mini mint-chocolate chips.

• Berry swap: I use raspberries or chopped cherries instead of strawberries for seasonal flair.

• Marbled effect: I swirl in cream cheese or vanilla cake batter before topping with chocolate and berries for added depth.

• Vegan version: I use plant-based milk with vinegar, flax eggs, dairy-free chocolate chips, and oil for an egg-free treat.

storage/reheating

I store slices in an airtight container at room temperature for up to 2 days (longer if refrigerated). To warm up, I heat individual pieces in the microwave for 10–15 seconds or the oven at 325 °F (160 °C) for 5 minutes—it brings back that freshly-baked, melty feel.

FAQs

What creates the “earthquake” effect?

It’s the scattered cake bits, chocolate, and berries that settle into pockets during baking—creating a layered, shifting texture that cracks up the surface.

Do I need coffee for flavor?

It enhances the chocolate depth, but hot water works just fine—any liquid will do if you prefer to skip coffee.

Can I freeze this cake?

Yes, I freeze whole or cut pieces wrapped well for up to 2 months. I thaw in the fridge or at room temperature and warm before serving.

How do I keep strawberries from leaking?

I pat them dry before adding them on top—this helps avoid excess moisture seeping into the cake.

Can I make this in a round pan?

Absolutely—I bake it in a 9-inch round or bundt pan. I just shorten baking a bit (about 25–30 minutes), checking doneness early.

Conclusion

I find Strawberry Earthquake Cake to be my go-to show-stopper dessert—moist, dramatic, and bursting with chocolate and berries. It’s easy enough for a weeknight but impressive enough for a crowd. Let me know if you’d like ideas for serving it with ice cream or turning it into a layered trifle!