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Decadent Strawberry Earthquake Cake Recipe with Easy Cookie Dough Swirl

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A moist strawberry cake with a creamy cookie dough swirl that creates a delightful marbled effect, perfect for any occasion and easy to make.

Ingredients

  • All-purpose flour – 2 ½ cups (312 grams), sifted
  • Baking powder – 2 ½ teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter – 1 cup (227 grams), softened
  • Granulated sugar – 1 ¾ cups (350 grams)
  • Large eggs – 4, room temperature
  • Pure vanilla extract – 1 tablespoon
  • Whole milk – 1 cup (240 ml), room temperature
  • Fresh strawberries – 1 ½ cups, pureed
  • All-purpose flour – ¾ cup (94 grams) (heat-treated if desired)
  • Unsalted butter – ½ cup (113 grams), softened
  • Brown sugar – ½ cup (100 grams), packed
  • Granulated sugar – ¼ cup (50 grams)
  • Vanilla extract – 1 teaspoon
  • Milk – 2 tablespoons (30 ml)
  • Mini chocolate chips – ½ cup (90 grams) (optional)
  • Salt – a pinch
  • Powdered sugar – 1 cup (120 grams) (for optional glaze)
  • Fresh strawberry puree – 2 tablespoons (for optional glaze)
  • Milk – 1-2 tablespoons (for optional glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper. Puree fresh strawberries in a food processor until smooth and set aside.
  2. In a medium bowl, sift together 2 ½ cups flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
  3. In a large mixing bowl, cream 1 cup softened butter with 1 ¾ cups granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  4. Add eggs one at a time, beating well after each addition. Stir in 1 tablespoon vanilla extract.
  5. Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Gently fold in the strawberry puree until evenly blended, resulting in a pink batter.
  7. In a separate bowl, cream ½ cup softened butter with ½ cup brown sugar and ¼ cup granulated sugar until smooth. Beat in 1 teaspoon vanilla and 2 tablespoons milk.
  8. Gradually add ¾ cup flour and a pinch of salt to the cookie dough mixture, mixing until just combined. Fold in mini chocolate chips if using.
  9. Spoon half of the strawberry batter evenly into the prepared pans. Dollop half of the cookie dough mixture on top in small spoonfuls.
  10. Using a butter knife or skewer, gently swirl the cookie dough into the cake batter to create a marbled effect. Repeat with remaining batter and cookie dough in the second pan.
  11. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  12. Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
  13. For optional glaze, whisk together 1 cup powdered sugar, 2 tablespoons strawberry puree, and enough milk to reach drizzle consistency. Drizzle over cooled cake.

Notes

Use room temperature ingredients for best results. Heat-treat flour for cookie dough if concerned about raw flour safety. Avoid overmixing batter to keep cake light. Chill cookie dough briefly if it sinks too much during swirling. Tent cake with foil if edges brown too quickly. Let cake cool completely before glazing or frosting.

Nutrition

Keywords: strawberry cake, earthquake cake, cookie dough swirl, easy cake recipe, dessert, strawberry dessert, marbled cake

Find it online: https://chrisfeasts.com/decadent-strawberry-earthquake-cake-recipe-with-easy-cookie-dough-swirl-step-by-step/