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Surprise-in-the-Center Speckled Egg Cake

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  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 16
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Welcome spring with this amazing speckled egg cake that has an unexpectedly colorful layered center.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Cake

  • 2 boxes yellow cake mix with pudding
  • Water, oil and eggs called for on cake mix boxes
  • 1/2 teaspoon yellow gel food color

Frosting

  • 1 1/3 cups butter, softened
  • 12 cups powdered sugar
  • 1 tablespoon vanilla
  • 6 to 8 tablespoons milk
  • 16 drops blue food color
  • 1/2 teaspoon yellow gel food color

Decorations

  • 1 tablespoon unsweetened baking cocoa
  • 1 1/2 tablespoons vanilla
  • Assorted candy and chocolate eggs, as desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make cake mixes as directed on box using water, oil and eggs. Reserve 1 1/3 cups of the batter in small bowl. Divide remaining batter among the pans. Add 1/2 teaspoon yellow food color to reserved batter until well blended. Spoon 2/3 cup of the yellow batter into the center of each of two of the cakes.
  • 2
    Bake 28 to 32 minutes or until toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 3
    Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add 1 tablespoon vanilla and milk, 1 to 2 tablespoons at a time until well combined. If frosting is too thick, beat in additional milk, 1 teaspoon at a time. Reserve 1 1/2 cups of the frosting in small bowl. Add blue food color to remaining frosting; stir until blended. Add 1/2 teaspoon yellow food color to reserved frosting; stir until blended.
  • 4
    Using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer without the yellow center, cut side up, on cake plate; spread top with 1/2 cup yellow frosting. Top with yellow-centered cakes, cut side up; spread top with 1/2 cup yellow frosting. Top with remaining yellow-centered cake, cut side down; spread top with remaining 1/2 cup yellow frosting and then top with remaining cake layer, cut side down. Thinly frost side and top of cake with 1 cup of the blue frosting to seal the crumbs. Refrigerate 30 minutes. Frost cake with remaining blue frosting.
  • 5
    In small bowl, stir together cocoa and vanilla. Using a small food-safe brush and your finger, flick the mixture onto the cake to give cake a speckled look. Place candy eggs on top of cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use candy that you like to adorn this fun cake. It can be chocolate or fruit flavored--whatever you prefer!

Nutrition

860 Calories, 33g Total Fat, 4g Protein, 136g Total Carbohydrate, 113g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
860
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
14g
69%
Trans Fat
1/2g
Cholesterol
110mg
37%
Sodium
550mg
23%
Potassium
70mg
2%
Total Carbohydrate
136g
45%
Dietary Fiber
0g
0%
Sugars
113g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 7 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
9
*Percent Daily Values are based on a 2,000 calorie diet.
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