Easy Surprise Cake Recipes

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EASY SURPRISE CAKE



Easy Surprise Cake image

For birthday parties and other occasions; you don't need vanilla or water. Follow this simple cake recipe, and your family will truly be surprised.

Provided by luv4baking

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 5

13 tablespoons butter, softened
1 cup white sugar
3 eggs
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
  • Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
  • Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 389 calories, Carbohydrate 46.3 g, Cholesterol 119.4 mg, Fat 20.8 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 12.5 g, Sodium 251.1 mg, Sugar 25.2 g

TOTALLY SURPRISED BIRTHDAY CAKE



Totally Surprised Birthday Cake image

My birthday always sucks. I'm usually a f***in' mess by the time afternoon comes around, but then Maryann, Karl, and Eggs show up out of nowhere with this huge white cake. Maryann tells me it's all about castin' off the empty shell of what's dead and embracin' the mysteries of what's yet to come. It sounded so good, with that King of Sheba just standing there waiting for me. Maryann said she knew we were going to have a wicked good time that night. If only I had known just how wicked it would all be. TARA THORNTON

Provided by Food Network

Categories     dessert

Yield Makes one 8-inch layer cake, 8 to 10 servings

Number Of Ingredients 23

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 tablespoon unsalted butter
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice
1 pint fresh raspberries
1 pint fresh strawberries, hulled and sliced
1 tablespoon sugar
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup whole milk
1 1/2 teaspoons vanilla extract
3 egg whites
4 egg whites
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 teaspoons vanilla extract

Steps:

  • Make the lemon filling:
  • Combine the sugar, cornstarch, and salt in a medium nonreactive saucepan. Gradually stir in the water and bring to a boil, stirring constantly, over medium heat. Cook, stirring, for 1 minute. Remove from the heat and stir in the butter and lemon zest. Gradually whisk in the lemon juice. Let cool completely before using.
  • Make the berry topping:
  • Put the berries in a bowl and sprinkle with the sugar. Toss gently and let stand for 1 hour or so while you prepare the cake.
  • Make the cake:
  • Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In a large mixing bowl, blend the flour, sugar, baking powder, and salt. With an electric mixer on medium speed, beat in the shortening, 2/3 cup of the milk, and the vanilla. Beat for 2 minutes, frequently scraping down the sides of the bowl. Add the remaining 1/3 cup of milk and the egg whites, and beat for 2 minutes more, scraping down the sides of the bowl.
  • Pour the batter into the prepared pans and bake until the center of each cake springs back when lightly touched, 30 to 35 minutes. Remove from the oven and let cool in the pans for 10 minutes. Remove the cakes from the pans and let cool completely on wire racks.
  • Make the frosting:
  • Beat the egg whites in a large bowl with an electric mixer until they hold a soft peak. Meanwhile, mix the sugar, corn syrup, and water in a large saucepan and bring to a rolling boil. Cook to 242 degrees F on a candy thermometer, or until a tiny bit of syrup dropped into a bowl of cool water and then pulled between the thumb and forefinger spins a 6- to 8-inch thread. With the mixer running, pour the hot syrup very slowly into the beaten egg whites. Continue beating with the electric mixer until the frosting holds stiff peaks. Beat in the vanilla and use immediately.
  • Place one of the cake layers upside down on a cake platter and, with a flexible spatula, spread the lemon filling almost to the outer edge. Place the second layer right-side up on the filling. Frost the sides, bringing the frosting up to form a rim around the edge of the top layer. Spread the frosting evenly over the top, making attractive swirls. Spoon the macerated berries and juice on the top of the cake, allowing the juices to run down the sides. Serve immediately.

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY



Chocolate Rainbow Surprise 'Box' Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, white cake mix, food coloring, cake frosting

Provided by Tasty

Categories     Desserts

Yield 10 servings

Number Of Ingredients 4

1 box chocolate cake mix, plus corresponding ingredients - eggs, oil, water
1 box white cake mix, plus corresponding ingredients - eggs, oil, water
food coloring
16 oz cake frosting

Steps:

  • Prepare Chocolate and White Cake Mixes according to directions on the box.
  • NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
  • Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
  • In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
  • Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
  • Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
  • Turn out onto a plate and decorate.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 97 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 62 grams

SURPRISE-INSIDE EASTER CANDY LAYER CAKE



Surprise-Inside Easter Candy Layer Cake image

When only over-the-top will do, this is the cake for you! A springtime festival of color on a pretty platter, this is the ultimate "wow" cake to bring out at your Easter party or any occasion that calls for a second-to-none impressive dessert. The base of the cake is your shortcut step, using Betty Crocker™ Super Moist™ Yellow Cake Mix, and from there, decorating with panache is the name of the game. The surprise-inside effect is easy to achieve by following the steps outlined in this recipe. Fill the center of the cake with candies and pastel-colored sprinkle mix for a colorful surprise that spills out of the cake when it's cut open. Ombre frosting is made more achievable with Betty Crocker™ Rich & Creamy Vanilla Frosting tinted with pastel gel food colors that deliver the exact shades you need without extra testing and fuss. The top of the cake is its crowning glory, with a ring of pink frosting dollops and wall-to-wall sprinkles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 16

Number Of Ingredients 10

2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix boxes
1 cup pastel-colored candy-coated milk chocolate candies (from 10-oz bag)
1/2 cup pastel-colored candy-coated chocolate mini eggs (from 10-oz bag)
1/2 cup pastel baking chips (from 10-oz bag)
1/2 cup plus 3 tablespoons pastel-colored sprinkle mix
4 1/2 cups Betty Crocker™ Rich & Creamy Vanilla Frosting (from three 16-oz containers)
2 1/2 teaspoons pastel pink gel food color
1/2 teaspoon pastel yellow gel food color
1/4 teaspoon pastel green gel food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
  • In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
  • Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
  • To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
  • Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
  • In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
  • Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
  • To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 710, Carbohydrate 103 g, Cholesterol 55 mg, Fat 6, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 78 g, TransFat 0 g

RAINBOW SURPRISE INSIDE CAKE



Rainbow Surprise Inside Cake image

A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 18

Number Of Ingredients 6

2 boxes Betty Crocker™ Super Moist™ party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers Betty Crocker™ Whipped vanilla frosting
2 cups M&M's® chocolate candies
1 cup M&M's® minis chocolate candies
3/4 cup assorted Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
  • Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
  • To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
  • Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g

CHOCOLATE SURPRISE CAKE



Chocolate Surprise Cake image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

9 ounces bittersweet chocolate
11 tablespoons unsalted butter plus soft butter for greasing molds
3 tablespoons heavy cream
2 tablespoons Jack Daniel's whisky or other bourbon
3 large eggs
3 egg yolks
1/2 cup sugar
1/3 cup all-purpose flour
Whipped cream or coffee ice cream

Steps:

  • Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
  • Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
  • Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
  • Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
  • Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
  • Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
  • Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.

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