Best 6 Easy Surprise Cake Recipes

EASY SURPRISE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
• Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
• Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.

TOTALLY SURPRISED BIRTHDAY CAKE

Steps:

• Make the lemon filling:
• Combine the sugar, cornstarch, and salt in a medium nonreactive saucepan. Gradually stir in the water and bring to a boil, stirring constantly, over medium heat. Cook, stirring, for 1 minute. Remove from the heat and stir in the butter and lemon zest. Gradually whisk in the lemon juice. Let cool completely before using.
• Make the berry topping:
• Put the berries in a bowl and sprinkle with the sugar. Toss gently and let stand for 1 hour or so while you prepare the cake.
• Make the cake:
• Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In a large mixing bowl, blend the flour, sugar, baking powder, and salt. With an electric mixer on medium speed, beat in the shortening, 2/3 cup of the milk, and the vanilla. Beat for 2 minutes, frequently scraping down the sides of the bowl. Add the remaining 1/3 cup of milk and the egg whites, and beat for 2 minutes more, scraping down the sides of the bowl.
• Pour the batter into the prepared pans and bake until the center of each cake springs back when lightly touched, 30 to 35 minutes. Remove from the oven and let cool in the pans for 10 minutes. Remove the cakes from the pans and let cool completely on wire racks.
• Make the frosting:
• Beat the egg whites in a large bowl with an electric mixer until they hold a soft peak. Meanwhile, mix the sugar, corn syrup, and water in a large saucepan and bring to a rolling boil. Cook to 242 degrees F on a candy thermometer, or until a tiny bit of syrup dropped into a bowl of cool water and then pulled between the thumb and forefinger spins a 6- to 8-inch thread. With the mixer running, pour the hot syrup very slowly into the beaten egg whites. Continue beating with the electric mixer until the frosting holds stiff peaks. Beat in the vanilla and use immediately.
• Place one of the cake layers upside down on a cake platter and, with a flexible spatula, spread the lemon filling almost to the outer edge. Place the second layer right-side up on the filling. Frost the sides, bringing the frosting up to form a rim around the edge of the top layer. Spread the frosting evenly over the top, making attractive swirls. Spoon the macerated berries and juice on the top of the cake, allowing the juices to run down the sides. Serve immediately.

CHOCOLATE RAINBOW SURPRISE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Prepare Chocolate and White Cake Mixes according to directions on the box.
• NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
• Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
• In a greased bundt pan, spoon about ⅓ of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
• Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional ⅓ of the Chocolate Cake Mix (leaving about ⅓ extra so as not to overfill the pan).
• Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
• Turn out onto a plate and decorate.
• Enjoy!

SURPRISE-INSIDE EASTER CANDY LAYER CAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Store loosely covered at room temperature.

RAINBOW SURPRISE INSIDE CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; 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.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

CHOCOLATE SURPRISE CAKE

Steps:

• Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
• Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
• Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
• Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
• Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
• Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
• Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.