Creating an Easter Egg Surprise-Inside® Cake is easier than ever! Try my special technique for a detailed and fun INSIDE design!

Easter egg suprise-inside cake!

Prep Time: 1 1/2 hours

Cook Time:      1 hour


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


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 bag 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 cake 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 a toothpick inserted into the 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!


  • 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!

It was an absolute delight to create this Easter Egg Surprise Inside Cake with McCormick. Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me! <3

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. 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!

  3. 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!

  4. Well, hello! There’s a rainbow Easter egg in the center. This is just too dang cute. I want to lick that swishy pink frosting right off of that cake. Pinned.

  5. Im totally loving this cake idea. Im gonna try it for my daughter’s school easter cake sale. Thank you so much for posting! Love the video clip too, very helpful…

  6. Made this cake today and it turned out perfectly thanks to the great step by step and video tutorial. So pretty and festive. My family will love cutting in to this on Easter Sunday and finding the Easter egg inside! Thank you!!!!

  7. I am either really dense or am reading this wrong but how can 2 two layer cake mixes possibly fit in one loaf pan? My granddaughter saw this and wants me to make it for Easter but I can just see it overflowing like a volcano all over the oven. Please, where am I going wrong? Thank you for any help anyone can give,

    1. One Cake mix is used for the cake, and one cake mix is used for the rainbow stripes. Hope that helps I think it would make a wonderful Easter dessert.

      1. Just to be clear – Are you using what would make 1 layer for the eggs and the other layer for the rest (white part) of the Cake?

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