STRAWBERRY EARTHQUAKE CAKE – Easy Comfort Food

Imagine sinking your teeth into a moist and decadent cake, the sweet aroma of strawberries filling the air, and the soft crunch of crushed cookies between each delicate layer. It’s a sensory experience like no other – the perfect comfort food to warm your heart and satisfy your sweet tooth. Enter the STRAWBERRY EARTHQUAKE CAKE, a show-stopping dessert that’s easier to make than you think. Start by whipping up a batch of our classic chocolate cake, then top it with a tangy strawberry buttercream frosting and a sprinkle of crushed pecans for added texture. For an extra-special treat, be sure to check out our recipe for Classic Vanilla Cake for a versatile base that’s perfect for any occasion.

Why This Recipe Works

• This recipe uses a simple, all-purpose flour that produces a tender crumb and a delicate texture.
• By using a stand mixer to whip the butter and sugar together, you’ll end up with a light and airy texture that’s incredibly easy to work with.
• The combination of strawberries and strawberry jam provides a sweet and tangy flavor that’s sure to please even the pickiest eaters.

Key Ingredients

When it comes to making the perfect cake, you can’t beat the quality of your ingredients. For this recipe, be sure to use a high-quality baking powder to ensure your cake rises properly. The unsalted butter should be at room temperature for the best results, and the fresh strawberries should be sliced just before using.

For the frosting, look for a creamy mocha frosting that’s made with real chocolate and not artificial flavors. This will give you a rich and decadent flavor that complements the sweetness of the strawberries perfectly. Finally, make sure to use high-quality powdered sugar to avoid a grainy texture in the frosting.

Recipe Courtesy of Our Kitchen

Strawberry Earthquake Cake

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup granulated sugar

1 cup unsalted butter, at room temperature

4 large eggs

2 teaspoons pure vanilla extract

1 cup whole milk, at room temperature

1 cup strawberries, hulled and sliced

1 cup strawberry jam

1 cup powdered sugar

8 ounces creamy mocha frosting

1 cup chopped pecans

Directions

1

Preheat oven to 375°F (190°C). Grease and flour three 9-inch (23cm) round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in vanilla extract.

2

In a small bowl, whisk together buttermilk and eggs. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Beat just until combined.

3

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted 3 inches from the pan’s edge comes out clean. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

4

To make the frosting, beat the heavy cream until stiff peaks form. Add the powdered sugar and mix until combined. Add the mocha frosting and mix until combined. To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top, then sprinkle with chopped pecans. Repeat with remaining layers.

5

Garnish with additional strawberries and whipped cream, if desired. Refrigerate for at least 30 minutes before serving.

Storage & Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. To reheat, wrap the cake in foil and warm in the oven at 325°F (165°C) for 5-7 minutes, or until heated through.