I Am Baker

easter egg surprise-inside cake

I have been so inspired by this never ending winter.  Not to make surprise-inside snowflake cakes, but to make flavorful and beautiful cakes that are reminiscent of Spring.

And warm weather.  And sunshine.  And warm weather.  And flowers.

And warm weather.  We got 14 inches of snow last night.  Please send warm weather.

Easter egg suprise-inside cake!

Prep Time: 1 1/2 hours

Cook Time:      1 hour

Cake:

2 packages (2-layer size) white cake mix

1 teaspoon McCormick® Imitation Strawberry Extract

   McCormick® Assorted Food Colors & Egg Dye

   McCormick® Assorted NEON! Food Colors & Egg Dye

 

Buttercream:

1 cup (2 sticks) butter, softened

1 tablespoon McCormick® Pure Vanilla Extract

2 to 4 drops red McCormick® Assorted Food Colors & Egg Dye

1 box (16 ounces) confectioners’ sugar

2 tablespoons milk

 

Egg Surprise Inside Cake

Prepare one of the white cake mixes by following directions on box and adding strawberry extract. Divide cake batter evenly into five bowls. Stir 1/2 teaspoon of food color to each bowl. Add neon pink to one bowl, orange to the next (1/4 teaspoon yellow, 1/4 teaspoon red), yellow to the next, green to the next, and blue to the last bowl.

Place a medium resealable plastic bag in a tall drinking glass and let the edges of the bag drape around the outside edge of the glass. Pour the pink batter into the bag. Remove bag from glass. Twist bag around, then secure with a twist-tie or rubber band. Set aside. Continue with remaining four colors.

Place a piece of parchment paper on a cookie sheet. Cut off a 1/4-inch piece from the tip of one of the corners of the pink bag. Pipe a 1/4-inch thick line of batter lengthwise on the parchment paper. Continue with all the colors until the parchment paper is completely covered in stripes of batter. Lines of batter should be touching each other. (Place the bags of batter in separate glasses to keep them upright while piping out each color.) Use a second cookie sheet if necessary so that all of the batter is used.

Bake in preheated 350°F oven 8 to 10 minutes or until edges of cake start to brown. Cool completely on wire rack.

Using an egg-shaped cookie cutter (approximately 2 1/2 inches across and 3 inches high), cut out egg shapes from the striped cake.

Prepare remaining white cake mix following the directions on the box. Pour about 1 cup of batter into 9×5 loaf pan sprayed with no stick cooking spray. Place the striped cake eggs standing up along the center of the loaf pan so that the entire center of the pan is filled with a line of cake eggs. (Cake eggs should be touching. Do not leave any spaces between them or the white batter will seep in between.) Carefully pour remaining white batter over the cake eggs, filling in the sides first and then pouring over the top.

 

Here is a quick video to show how I did the surprise-inside!
Bake in preheated 350°F oven 40 to 45 minutes or until toothpick inserted into white cake comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

For the buttercream, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Stir in red food color. Frost top and sides of cake with Buttercream.

Makes 12 servings.

Easter Egg Surprise-Inside Cake!

Tips:

  • For ease in cutting out egg shapes, freeze the cookie sheet with the striped cake for about 1 hour.
  • Press cake eggs gently into white batter. Use less white batter under the cake eggs so that they do not float up within the cake.
  • For Fruit-Flavored Buttercream, add 1 teaspoon McCormick® Imitation Strawberry Extract or McCormick® Raspberry Extract or 1/2 teaspoon McCormick® Pure Lemon Extract or McCormick® Pure Orange Extract. If desired, tint lemon frosting with yellow food color or orange frosting with yellow and red food colors.

Chill cake until ready to serve!

Easter Egg Surprise-Inside Cake!

 

I designed and created this cake on my own, and am working with McCormick to bring you new, creative and beautiful recipes as often as possible!  (I was not compensated for the video.)

Comments

  1. Jenn Marie says

    Very cute cake! I love McCormick’s NEON colors. Even just using a drop or two makes really pretty pastels in different hues.

  2. Josie Page says

    What a darling idea! I really want to try this but I am nervous that it may not turn out as beautifully for me. Happy Easter!

  3. Teresa says

    I love this cake! I just bought your book when Ree Drummond had a post about it. Is this Easter egg cake in the easy category? i want to try it, but not sure if i should. i was going to try the layer cake with the rainbow icing in the middle first, but like this one for Easter better. The video is very helpful too.
    Thanks so much for the beautiful cakes to look at.

    • says

      Thank you Teresa! I so appreciate you getting the book. I would definitely put this cake in the easy category. If you want to make it even easier, you could just bake a pastel (like pink?) sheet cake and then cut the egg shapes out of that. Hope you have fun with it and Happy Easter!

  4. says

    Love it! I’m making my daughter’s birthday cake tonight and she requested a bunny on top–this will be the perfect thing to surprise her with on the inside! Thanks for the tutorial!!

  5. Pam, in NC says

    FOURTEEN inches?!?!?! Of snow?!?!? In April!??!?!

    Yeah… you need Spring!!!!!!!!! :-)

    And your cake is beautiful – as always!!

  6. Latesha says

    Looove this cake!! I wanted to try the bunny cake from your book . . .but this, This would be even better!! My daughter is going to love this! So cute!! You are so awesome!!

  7. says

    Wow, 14 inches of snow in April. I thought we had it bad here this year. We finally are getting a bit warmer and I’m so thankful to be able to go outside without a big winter coat.

    I love your Easter egg cake. It does make me think happy thoughts about spring.

  8. Sami says

    Hi! This is such an adorable cake! I’m planning to make it tonight and enrolling in your course on Craftsy. I had a couple of questions:

    What size is your cookie sheet?
    What package size is the white cake mix that you used? Could I use a 15.25 oz cake mix box? Can I doctor up my cake mix and still get the same result?

    Thanks for the inspiration! Taking this to a potluck tomorrow.

  9. FranNVa says

    Since you are cooking the Easter egg cake first and then inserting it inside the un-baked, does the Easter egg cake texture dry out since it is being cooked twice. Thanks

  10. says

    As always, such a stunning post Amanda. these inside surprise cakes are such a work of art. As for that delightfully fluffy buttercream, it’s also an equally tasty work of art.

  11. says

    This is the cutest Easter cake that I’ve ever seen! Thanks so much for adding the video. As I started watching the video, I was so confused about the process. I was thinking, how in the world is she going to make an egg shape out of this. Now, of course, it’s crystal clear. What a neat idea. You’re so creative. I love the brightly colored egg in the middle of a white cake. Love it!

  12. Julie E. says

    I made this cake and it turned out amazing! I am not a frequent baker, so I thought this would be a good place to start. My kids loved it and everyone was surprised with the egg! Although a little time-consuming (as expected), it was super easy! Thank you! I think it will be my new Easter tradition!

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