Strawberry Seismic Cake is a rich, ultra-moist dessert that combines a tender strawberry cake base with an indulgent, gooey filling that seeps into every bite. It’s called “seismic” because once baked, the cake cracks and shifts slightly—creating sweet, rippled layers of cake and filling that explode with flavor and texture.
Why You’ll Love This Recipe
I love this recipe because it’s both stunning and delicious without requiring any complicated techniques. The strawberry flavor is intense and vibrant, the texture is ultra-moist, and the ooey-gooey center makes it impossible to resist. Whether I’m baking for a potluck, holiday, or just craving a fruity dessert, this cake always hits the mark.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
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Strawberry cake mix (boxed or homemade)
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Eggs
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Vegetable oil
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Water or milk
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Strawberry gelatin mix (optional, for extra color and flavor)
For the seismic filling/topping:
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Sweetened condensed milk
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Cream cheese, softened
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Butter, melted
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Powdered sugar
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Vanilla extract
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Optional: strawberry preserves or fresh diced strawberries
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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I prepare the strawberry cake mix according to package instructions or my favorite homemade version, then pour the batter into the pan and spread it evenly.
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In a separate bowl, I beat the softened cream cheese with sweetened condensed milk, melted butter, powdered sugar, and vanilla until smooth and pourable.
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I carefully pour or dollop this mixture over the cake batter. I swirl it slightly into the top of the batter, but not too much—I let it “sink” as it bakes for that gooey, seismic effect.
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I bake the cake for 35–45 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (but not wet).
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I let it cool before slicing. Sometimes I top it with whipped cream, fresh strawberries, or a drizzle of strawberry sauce for extra flair.
Servings and timing
This cake serves 12 to 16 people. It takes about 15 minutes to prep and 40 minutes to bake, plus time to cool before serving.
Variations
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I sometimes use lemon cake mix for a strawberry-lemon twist.
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For a tropical flavor, I stir in some crushed pineapple to the filling.
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I’ve added white chocolate chips to the top before baking for an extra decadent touch.
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If I want more texture, I fold in diced strawberries or toasted coconut into the batter.
storage/reheating
I store leftovers covered in the fridge for up to 4 days. I like to bring slices to room temperature before serving, or microwave individual pieces for about 15–20 seconds if I want them warm and gooey again. This cake doesn’t freeze well because of the soft, creamy filling, so I enjoy it fresh when possible.
FAQs
Why is it called a seismic cake?
It gets its name from the way the gooey topping sinks and cracks through the cake as it bakes—almost like a dessert earthquake. The texture is soft, rippled, and irresistibly messy in the best way.
Can I use homemade strawberry cake?
Yes, I’ve made it both ways. A boxed mix works great for speed, but a homemade version gives it a richer texture and flavor.
Does it need to be refrigerated?
Yes, because of the cream cheese filling, I store it in the fridge. It still tastes amazing cold or at room temperature.
Can I add more strawberries?
Absolutely. I sometimes fold in fresh diced strawberries into the batter or topping for even more fruit flavor.
Is it supposed to be gooey in the middle?
Yes, the gooey filling is what makes it a seismic cake. The center should be soft but not liquid. It firms up more as it cools.
Conclusion
Strawberry Seismic Cake is a show-stopping dessert that combines bold fruit flavor with a decadent, creamy filling. I love how each slice has layers of moist cake and sweet, rippling creaminess. It’s fun to make, beautiful to serve, and always a hit wherever I take it.
Print
Strawberry Seismic Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Seismic Cake is an ultra-moist dessert with a vibrant strawberry cake base and a rich, gooey cream cheese topping that ‘cracks’ as it bakes, creating delicious ripples of flavor. It’s a fun and indulgent treat perfect for any gathering.
Ingredients
- 1 box strawberry cake mix (or homemade equivalent)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water or milk
- 1 small box strawberry gelatin mix (optional)
- 1 can (14 oz) sweetened condensed milk
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: 1/2 cup strawberry preserves or 1/2 cup diced fresh strawberries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare cake mix with eggs, oil, and water (or milk) according to box or homemade instructions. Mix in strawberry gelatin if using. Pour batter into prepared pan.
- In a separate bowl, beat cream cheese, condensed milk, melted butter, powdered sugar, and vanilla until smooth and pourable.
- Dollop or pour the cream cheese mixture over the cake batter. Swirl slightly into the top layer but do not overmix.
- Bake for 35–45 minutes, until edges are set and a toothpick inserted comes out with moist crumbs.
- Cool before slicing. Optional: top with whipped cream, fresh strawberries, or strawberry sauce before serving.
Notes
- Use lemon cake mix for a strawberry-lemon flavor twist.
- Stir crushed pineapple or diced strawberries into the topping for a tropical or textured variation.
- Add white chocolate chips on top before baking for extra indulgence.
- Store leftovers in the fridge due to the cream cheese layer.
- Best enjoyed fresh or slightly warmed before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 39g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
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