easter egg surprise-inside cake

filed under: Surprise Inside Cakes on April 17, 2014


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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  • 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.

    • Amanda says:

      Great suggestion Jenn!

  • Katrina @ WVS says:

    I would die of happiness to cut into this cake! LOVE!

    • Amanda says:

      lol You are so adorable!!

  • 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!

    • Amanda says:

      No matter how it turns out, it will be cake!!! And that is always fun to eat. 🙂

  • Rochelle @ Oh So Sweet Baker says:

    Such a cute cute cake perfect for easter. I love the way you frost your cakes too and that shade of pink is to DIE for!!

    • Amanda says:

      Thank you!!

  • 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.

    • Amanda 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!

  • Penny 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!!

  • Pam, in NC says:

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

    Yeah… you need Spring!!!!!!!!! 🙂

    And your cake is beautiful – as always!!

  • 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!!

  • Alice // Hip Foodie Mom says:

    Amanda! I love this cake!!! This might even make me forget 14 inches of snow 🙂 (praying for warm weather to head your way soon!) Hope you and your family have a fabulous Easter!!

  • lyndsay // coco cake land says:

    ohmigosh amanda that is THE CUTEST! love the video, too – so helpful! ^__^

  • Jess @ Sweet Menu says:

    WOW! That is one impressive cake! Happy Easter 🙂

  • Beth @ Hungry Happenings 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.

  • Chloe @ foodlikecake says:

    Your cake is gorgeous!

  • Johlene says:

    so cute!! love the idea 🙂
    Happy Easter, Johlene xoxo

  • LeeAnn says:

    Love this! So cute.

    This weather is nuts! One day we had rain, the next day it snowed, and the next day it was hot! I don’t get it!

  • Joan - My Cookie Clinic says:

    Amanda. You never cease to amaze me with your creative cakes! Happy Easter!

  • 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.

  • Coco in the Kitchen says:

    Amanda! This is just so cute. No one would expect such a cute Easter egg inside. I’ve gotta make one tonight. Thanks!

  • Phi @ The Sweetphi Blog says:

    How fun is this cake!?! I wish I could have slice of THAT on Easter!

  • 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

    • Amanda says:

      No, the cake does not get dry. It almost gets “insulated” inside the wet cake batter, and ends up staying very moist. 🙂

  • Alice 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.

  • Lise Ode 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!

  • 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!

  • Jennie @themessybakerblog says:

    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.

  • Mandii says:

    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…