Strawberry Earthquake Cake Recipe

This strawberry earthquake cake is a wonderfully indulgent traybake with a soft vanilla sponge, pockets of creamy cheesecake, and bursts of fresh strawberry throughout. As it bakes, the filling sinks and cracks the surface, giving the cake its signature marbled, rustic look. It is an easy, forgiving bake that looks impressive without any complicated techniques. From start to finish, it takes about 1 hour including cooling time.

Ingredients

For the cake base

• 225g plain flour
• 200g caster sugar
• 2 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• 120ml vegetable oil
• 180ml whole milk
• 1 tsp vanilla extract

For the cheesecake filling

• 200g full-fat cream cheese, softened
• 75g icing sugar
• 1 large egg
• ½ tsp vanilla extract

For the strawberry layer

• 200g fresh strawberries, hulled and chopped
• 2 tbsp strawberry jam

How to Make Strawberry Earthquake Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, leaving a little overhang for easy removal.
• Mix the cake batter: In a large bowl, whisk together the flour, caster sugar, baking powder and salt. In a separate jug, whisk the eggs, oil, milk and vanilla. Pour the wet ingredients into the dry and mix until smooth.
• Make the cheesecake filling: In another bowl, beat the cream cheese with the icing sugar until smooth. Add the egg and vanilla and beat again until fully combined.
• Assemble the cake: Pour the cake batter into the prepared tin and spread evenly. Spoon the cheesecake mixture over the top in dollops. Scatter over the chopped strawberries and finish by spooning the jam lightly over the surface.
• Bake: Bake for 40 to 45 minutes until the cake is risen and set, with a gentle wobble in the centre. A skewer inserted into the sponge should come out mostly clean.
• Cool: Leave the cake to cool completely in the tin. As it cools, the surface will crack and ripple, creating the classic earthquake effect.

Tips for the Best Results

Why did my cake sink in the middle?

A slight dip is normal for earthquake cake. If it sinks too much, the oven temperature may have been too low or the cake removed too early.

Can I use frozen strawberries?

Yes, but defrost and drain them well first. Excess moisture can make the cake soggy.

How do I know when it is baked?

The edges should be set and lightly golden, while the centre should feel just firm to the touch.

Serving Suggestions

• Serve in generous squares with a dusting of icing sugar
• Add a spoonful of lightly whipped cream on the side
• Enjoy slightly warm as a dessert or fully cooled with tea

Storage

Room temperature

Keep in an airtight container for up to 1 day if the room is cool.

Refrigerator

Store covered in the fridge for up to 4 days. Bring to room temperature before serving for best flavour.

Freezing

Freeze individual slices wrapped well for up to 2 months. Defrost overnight in the fridge.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 20g
• Saturated fat: 7g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs