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Surprise-Inside Easter Candy Layer Cake

surprise-inside easter candy layer cake Dessert
Surprise-Inside Easter Candy Layer Cake
  • Prep 60 min
  • Total 5 hr 0 min
  • Servings 16

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 Great Value™ 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 Great Value™ 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. MORE+ LESS-

Updated February 27, 2020
Betty Crocker Frosting
Make with
Betty Crocker Frosting

Ingredients

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 Yummallo™ pastel baking chips (from 10-oz bag)
1/2
cup plus 3 tablespoons Great Value™ pastel-colored sprinkle mix
4
1/2 cups Betty Crocker™ Rich & Creamy vanilla frosting (from three 16-oz containers)
1
tube (0.67 oz) Great Value™ pastel pink gel food color (about 2 1/2 teaspoons)
1/2
teaspoon Great Value™ pastel yellow gel food color
1/4
teaspoon Great Value™ pastel green gel food color

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    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.
  • 10
    Store loosely covered at room temperature.

Expert Tips

  • To create extra sparkle inside your cake, mix 1 tablespoon sparkling sugar with the candy mixture when filling the cake. Sprinkle additional sugar on the plate when cutting into cake.
  • There is no one way to frost this cake, which makes it even more fun. Try creating your own unique color patterns as you spread the frosting.
  • A turntable is helpful when decorating a cake. You can build your cake on the flat surface, and it allows you to turn the cake as you frost, which makes it easier to decorate.
  • To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.
  • Using disposable plastic decorating bags instead of canvas or plastic makes cleanup a snap!
  • An easy and quick way to fill the inside of the cake with candies and sprinkles mixture is to use a 1/2-cup measuring cup.
  • Be sure to cool cake pans completely, then wash, dry and spray with cooking spray before baking the second cake mix.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
710
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
14g
69%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
480mg
20%
Potassium
160mg
4%
Total Carbohydrate
103g
34%
Dietary Fiber
1g
3%
Sugars
78g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 5 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 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
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