Surprise Inside Easter Candy Layer Cake Recipes

EASTER CAKE WITH A SURPRISE INSIDE (BOXED MIX HACK)

Steps:

• Prepare the cake mix to make 8-inch or 9-inch layer cakes (2 per mix). Follow directions to remove from pans and fully cool (especially if gluten-free). Note: cake layers may be wrapped in plastic wrap and chilled before proceeding for easier cutting and frosting._
• Cut a 3 ½ inch hole in the center of one layer of the cake (I used the rim of a large glass as a guide).
• Place the layer with a hole on top of a second layer aligning the sides to have the layers directly underneath each other. Cut a hole in the second cake.
• Place an uncut layer of cake on a serving plate or cake cardboard.
• Spread a layer of frosting on the bottom side of one of the cut layers of cake and place it on top of the bottom layer.
• Repeat with the second cut layer, aligning it so the holes are directly above each other.
• Fill the hole with the assorted Easter candy.
• Spread a layer of frosting on top of the third layer and place the last layer on top.
• Frost the outside of the cake and decorate the top. Chill fully for the best slicing.
• Note: To place a large chocolate bunny on the top of the cake as shown in the photos, I inserted toothpicks into the bottom of the bunny to stablize it on top of the cake:

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.

STAR-INSIDE CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a half sheet pan or jelly roll pan with cooking spray.
• For the red-and-blue cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth.
• Divide the batter between two medium bowls. Use food coloring to tint one bowl red and the other blue. Transfer each of the colored batters to plastic piping bags or resealable plastic bags. Snip the end of each bag, and pipe your batter into the half sheet pan or jelly roll pan in 1/2-inch-thick rows, alternating colors.
• Bake the sheet cake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cake cool to room temperature. Once cool, use a star-shaped cookie cutter to cut out shapes from the striped cake.
• For the white cake: Combine the flour and baking powder in a medium bowl. Beat the sugar and butter with an electric mixer in a large bowl until smooth. Beat in the vanilla. Beat in the eggs, one at a time. Gradually add the flour mixture, mixing until fully incorporated. Stir in the milk until the batter is smooth. Transfer the batter to a piping bag or resealable plastic bag. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Pipe a thin layer of the white batter, about 1 inch deep, into the bottom of the pan.
• In the loaf pan, stand the star cakes upright and press them into the batter, creating two rows, side by side. Pipe the remaining white batter into the pan, covering the stars.
• Bake the loaf for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes, then unmold it and cool to room temperature.
• For the buttercream frosting: Beat the butter until it is light and fluffy, preferably in a stand mixer with the paddle attachment on medium speed. With the mixer on low speed, gradually add the confectioners' sugar, 1 to 2 cups at a time, allowing each batch to incorporate with the butter. (Use less confectioners' sugar for a slightly more buttery, looser frosting; use more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium, and add the salt, vanilla extract and cream. Beat until smooth, an additional 3 minutes.
• Use a serrated knife to level the cake and to carve off any dark brown spots. Place the cake on a serving plate.
• Frost the cake with an initial thin layer of buttercream. Place the cake in the refrigerator for at least 15 minutes to allow the frosting to harden. (Note: This first layer doesn't need to look perfect, as the next layer of buttercream will cover it up.)
• Using an offset spatula, and working in an upward direction around the cake, add a second layer of frosting, approximately 1/2 inch thick. Add the remaining buttercream to a piping bag or resealable plastic bag fitted with a star tip (such as a Wilton #32 tip). Working in rows, pipe small dollops of frosting onto the top of your cake.
• Sprinkle with the red, white and blue sprinkles.

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.