Air Fryer Strawberry Earthquake Cake
I love making this Air Fryer Strawberry Earthquake Cake when I want an impressive dessert without spending hours in the kitchen. It comes together so much faster in the air fryer, and the cake comes out soft and fluffy underneath a gooey, rippled layer of cream cheese, fresh strawberries, and melted white chocolate that looks like it came from a bakery. It's my go-to for potlucks, summer cookouts, and birthday parties, and it tastes absolutely incredible warm with a scoop of vanilla ice cream. Store covered in the fridge for up to 4 days.
Ingredients
- 1 box vanilla cake mix
- 3 large eggs room temperature
- 1 cup water
- ½ cup vegetable oil
- 8 ounces cream cheese softened
- ½ cup unsalted butter melted
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup diced strawberries plus extra for topping
- 2 cups white chocolate chips
- Vanilla ice cream optional, for serving
Instructions
- In a large bowl, mix the cake mix, eggs, water, and oil until smooth.1 box vanilla cake mix, 3 large eggs, 1 cup water, ½ cup vegetable oil
- Pour the batter into the pan that fits your air fryer and bake at 350°F (180°C) for 20 minutes, until a toothpick comes out clean.
- While the cake bakes, beat together the cream cheese and melted butter until smooth. Add powdered sugar, vanilla extract, and salt. Mix until creamy and well combined.8 ounces cream cheese, ½ cup unsalted butter, 2½ cups powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Once the cake is done, remove it from the air fryer. Scatter the diced strawberries and white chocolate chips over the top. Drop spoonfuls of the cream cheese mixture evenly over the surface.1 cup diced strawberries, 2 cups white chocolate chips
- Return the cake to the air fryer and bake for another 10 minutes, or until the topping is set and slightly golden.
- Let the cake cool in the pan for at least 30 minutes.
- Serve warm with a scoop of vanilla ice cream, if desired.Vanilla ice cream
Notes
Here are a few things I've learned from making this cake that will help yours turn out perfectly.
- Use room-temperature ingredients: Room-temperature eggs and softened cream cheese blend more smoothly and give you a better texture in both the cake and the topping.
- Check your pan size first: Make sure the baking pan fits in your air fryer basket before you start. A pan that's too large will prevent even airflow and affect how the cake bakes.
- Don't skip the second bake: Those final 10 minutes are what set the cream cheese topping and give it a lightly golden finish. Pulling the cake too early will leave the topping loose and undercooked.
- Pat the strawberries dry: If your diced strawberries are especially juicy, blot them gently with a paper towel before scattering them on top. Too much moisture can make the topping watery.
- Flash freeze for neat slices: If you plan to freeze the cake, let it cool completely, then freeze the whole pan uncovered for 1 hour before slicing and wrapping individual portions. The slices will hold together much better.
- Warm it up before serving leftovers: Cold slices straight from the fridge are good, but 20 seconds in the microwave brings the cream cheese back to that warm, gooey texture that makes this cake so irresistible.
Nutrition
Calories: 981kcalCarbohydrates: 120gProtein: 9gFat: 53gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 677mgPotassium: 261mgFiber: 1gSugar: 92gVitamin A: 840IUVitamin C: 11mgCalcium: 275mgIron: 2mg
Tried this recipe?Let us know how it was!