Surprise Cake Dessert Recipes

SURPRISE-INTERIOR CAKE WITH DARTMOUTH "D"

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a half-sheet pan with parchment and spray with nonstick spray. Spray a 12-cup Bundt pan.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 5 to 10 minutes, stopping a few times to scrape the sides and bottom of the bowl. Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
• In a large bowl, whisk the flour, salt and baking powder together for 30 seconds to distribute the leavening. With the mixer on low, alternate additions of the flour mixture and the buttermilk. Using a large rubber spatula, scrape the bottom and sides of the bowl to ensure the batter is well mixed.
• Transfer a generous one-quarter to one-third of the batter to a mixing bowl. Add the green food coloring and stir until the batter is a uniform color. Spread the green batter in the prepared sheet pan and bake until just baked through and firm but not yet springy, 10 to 15 minutes. Let cool, then freeze for 20 to 30 minutes until firm.
• Put one-third of the undyed batter in the bottom of the prepared Bundt pan. Using a 2-inch "D"-shaped cookie cutter (you can use other shapes as well) cut 14 or 15 letters from the green cake. Stand the letters, upside-down, in the Bundt pan, with the straight edges toward the center of the pan. Don't press the letters all the way into the batter, just enough to keep them upright. Arrange the letters as close together as you can while still keeping them properly angled.
• Fill a large pastry bag with the remaining undyed batter and pipe it into the Bundt pan, making sure to fill any hard-to-reach areas and covering the letters completely (see Cook's Note). Bake until the cake is golden brown and springs back when gently touched, 50 to 60 minutes. Allow to cool completely in the pan.
• For the Swiss meringue frosting: In a stand mixer bowl, combine the egg whites, sugar and salt. Place over a medium saucepan of simmering water to create a double boiler, making sure the water doesn't touch the bottom of the bowl (you want the steam to heat the egg whites, not the simmering water). Whisking constantly, heat the egg white mixture until the sugar has completely dissolved and feels hot to the touch. (If you are nervous about uncooked eggs, attach a thermometer the bowl and make sure the mixture reaches 170 degrees F.) Transfer the bowl to the stand mixer and beat the mixture on high with the whisk attachment until very stiff, shiny white peaks form and the meringue is room temperature, about 10 minutes.
• To assemble the cake: Run a long, thin knife around the edge of the Bundt pan to release the cake. Place a cake platter, face down, on top of the Bundt and flip the pan over. Gently lift away the pan, leaving the cake on the platter.
• Coat the cake with an even layer of Swiss meringue. Serve immediately or store in the refrigerator.

RAINBOW SURPRISE INSIDE CAKE

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.

EASY SURPRISE CAKE

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.

SAUERKRAUT SURPRISE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
• In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
• Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
• To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.

ANGEL CAKE SURPRISE

Steps:

• Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
• Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
• Prepare instant pudding according to instructions on box and spread evenly over fruit.
• Spread whipped topping on top of the pudding. Try to keep the layers separate.
• Refrigerate at least 2 hours before serving.

SURPRISE-INSIDE EASTER CANDY LAYER CAKE

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.