Welcome spring with this amazing speckled egg cake that has an unexpectedly colorful layered center.
Surprise-in-the-Center Speckled Egg Cake
- Prep Time 30 min
- Total 2 hr 10 min
- Servings 16
- Ingredients 12
Ingredients
Cake
- 2 boxes yellow cake mix with pudding
- Water, oil and eggs called for on cake mix boxes
- 1/2 teaspoon yellow gel food color
Frosting
- 1 1/3 cups butter, softened
- 12 cups powdered sugar
- 1 tablespoon vanilla
- 6 to 8 tablespoons milk
- 16 drops blue food color
- 1/2 teaspoon yellow gel food color
Decorations
- 1 tablespoon unsweetened baking cocoa
- 1 1/2 tablespoons vanilla
- Assorted candy and chocolate eggs, as desired
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make cake mixes as directed on box using water, oil and eggs. Reserve 1 1/3 cups of the batter in small bowl. Divide remaining batter among the pans. Add 1/2 teaspoon yellow food color to reserved batter until well blended. Spoon 2/3 cup of the yellow batter into the center of each of two of the cakes.
-
Step2Bake 28 to 32 minutes or until toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
-
Step3Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add 1 tablespoon vanilla and milk, 1 to 2 tablespoons at a time until well combined. If frosting is too thick, beat in additional milk, 1 teaspoon at a time. Reserve 1 1/2 cups of the frosting in small bowl. Add blue food color to remaining frosting; stir until blended. Add 1/2 teaspoon yellow food color to reserved frosting; stir until blended.
-
Step4Using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer without the yellow center, cut side up, on cake plate; spread top with 1/2 cup yellow frosting. Top with yellow-centered cakes, cut side up; spread top with 1/2 cup yellow frosting. Top with remaining yellow-centered cake, cut side down; spread top with remaining 1/2 cup yellow frosting and then top with remaining cake layer, cut side down. Thinly frost side and top of cake with 1 cup of the blue frosting to seal the crumbs. Refrigerate 30 minutes. Frost cake with remaining blue frosting.
-
Step5In small bowl, stir together cocoa and vanilla. Using a small food-safe brush and your finger, flick the mixture onto the cake to give cake a speckled look. Place candy eggs on top of cake.
Nutrition
860
Calories
33g
Total Fat
4g
Protein
136g
Total Carbohydrate
113g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 860
- Calories from Fat
- 300
- Total Fat
- 33g
- 51%
- Saturated Fat
- 14g
- 69%
- Trans Fat
- 1/2g
- Cholesterol
- 110mg
- 37%
- Sodium
- 550mg
- 23%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 136g
- 45%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 113g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 7 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;Carbohydrate Choice
9Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved