adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Surprise-Inside Easter Candy Layer Cake
Surprise-Inside Easter Candy Layer Cake
0 Likes
Prep Time:
1 hour
Total Time:
5 hours
Create a show-stopping Easter cake using Betty Crocker™ Super Moist™ Yellow Cake Mix as the base. Fill the center with candies and sprinkles for a surprise effect. Decorate with ombre frosting in pastel colors for a stunning and delicious centerpiece at any celebration.
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 pastel baking chips (from 10-oz bag)
  • 1/2 cup plus 3 tablespoons pastel-colored sprinkle mix
  • 4 1/2 cups from 3 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 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
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and generously spray two 8-inch round cake pans with cooking spray.
  • In a large bowl, use an electric mixer on medium speed to beat 1 box of cake mix and the ingredients listed on the box for 2 minutes, scraping the bowl occasionally. Divide the batter evenly between the pans.
  • Bake for 28 to 33 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then transfer from pans to cooling racks. Allow to cool completely for about 1 hour. In the meantime, prepare and bake the second box of cake mix to create 2 more layers.
  • Trim off round tops of cake layers to create a flat surface. Use a 4-inch round cutter to remove a small round from the center of 2 layers. Combine chocolate candies, mini eggs, baking chips, and 1/2 cup of sprinkles in a small bowl; set aside.
  • To assemble the cake: Start with a full cake layer on a serving plate; generously spread 1/3 cup of frosting on top. Next, place the layer with the center removed on top and spread another 1/3 cup of frosting. Finally, add the last layer with the center removed and top it with the remaining 1/3 cup of frosting.
  • Spread a layer of candies and sprinkles mixture in the center of the cake, gently pressing them down to even out. Place the second cake layer on top. Frost the top and sides of the cake with 1 1/2 cups of frosting. Chill in the refrigerator for 30 minutes.
  • Place 1 1/2 cups of frosting in a medium bowl and stir in pink food color until blended. Fill a decorating bag fitted with a 1/2-inch round piping tip with 3/4 cup of the pink frosting. Set aside. In one small bowl, mix 1/4 cup of frosting with yellow food color. In another small bowl, blend 1/4 cup of frosting with green food color.
  • Using a photo as a guide, spread 1/2 cup of pink frosting on top of the cake. Reserve the rest of the pink frosting for the top third of the cake. Spread yellow frosting on the bottom third of the cake, green frosting on the middle third overlapping the yellow, and the remaining pink frosting on the top third overlapping the green.
  • Blend colors on one side of the cake by using an icing spatula to lightly blend and smooth colors from the bottom edge to the top edge in an upward motion. Clean the spatula with a paper towel and repeat as needed. Smooth the top of the cake and then pipe frosting mounds around the top edge before sprinkling the remaining 3 tablespoons of candy sprinkles in the center.
  • Allow to cool slightly and store uncovered at room temperature.

Similar Recipes