Decadent Chocolate Strawberry Earthquake Bundt Cake
A rich and moist chocolate bundt cake with pockets of fresh strawberries that create a delightful ‘earthquake’ effect. This easy recipe combines simple ingredients for a crowd-pleasing dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240g) sour cream
- 2 teaspoons vanilla extract
- 2 cups (about 300g) fresh strawberries, hulled and roughly chopped
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or nonstick spray, then lightly dust with flour and tap out excess.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until the batter is thick and glossy.
- Using a rubber spatula, gently fold in the chopped strawberries and optional mini chocolate chips, being careful not to break up the fruit.
- Pour the batter evenly into the prepared bundt pan and smooth the surface lightly.
- Bake for 50-60 minutes, checking with a toothpick inserted in the thickest part; it should come out with a few moist crumbs but no raw batter. Tent with foil after 40 minutes if the top browns too quickly.
- Let the cake cool in the pan for 15 minutes on a wire rack, then invert onto the rack to cool completely.
- Optionally, dust with powdered sugar or drizzle with chocolate glaze before serving.
Notes
Toss strawberries lightly in flour before folding to prevent sinking. Use room temperature ingredients for best texture. Avoid overmixing after adding dry ingredients to keep cake tender. Tent cake with foil if browning too fast. Fresh strawberries preferred over frozen for best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Fat: 16
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: chocolate bundt cake, strawberry cake, earthquake cake, easy dessert, chocolate strawberry dessert, bundt cake recipe, moist chocolate cake