Surprise Inside Independence Cake

Surprise Inside Independence Cake

9
beachcook623 3

"This extra-moist cake with buttercream icing is sure to get firework-worthy oohs and aahs!"

Ingredients

1 h 15 m servings 1045 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 1045 kcal
  • 52%
  • Fat:
  • 60.7 g
  • 93%
  • Carbs:
  • 124.9g
  • 40%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 3 9-inch cake pans with cooking spray.
  2. In a large bowl, beat the cake mix, instant pudding mix, water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. Divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. Pour each bowl into a prepared cake pan.
  3. Bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. The cakes will start to pull away from the sides of the pans when done. Remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out onto 3 separate pieces of plastic wrap set onto a work surface to finish cooling.
  4. While the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. Mix in 1 cup of confectioners' sugar at a time, beating in each cup well before adding the next. Mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable.
  5. To decorate, lift the red layer using the plastic wrap, and gently turn over and place onto a cake plate. Remove plastic wrap. Generously frost the top of the red cake, then place the blue cake on top. Frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.
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Reviews

9
  1. 13 Ratings

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If you add a few drops of white food coloring (Americolor brand) while mixing the cake, the batter will stay white instead of turning yellow from the pudding mix.

I made this cake yesterday and it turned out great! however, i did change a few things around. i used vanilla pudding in between the layers, and iced the outside of the cake with cool whip. i th...

Great idea for the holiday. I suggest using just egg whites, then the cake will stay white.

Loved this cake! The cake mixes now are only 16.25 ounces, so I bought an extra cake & added 2 ounces from it to be sure the cake turned out good for a birthday party. Also subbed in white choco...

I made this cake on election night, and it turned out perfect! Used 4 egg whites and plain vanilla pudding powder to keep the white layer white as some suggested. Perfectly moist, delicious, and...

This came out beautifully although I had to add almost half a tiny bottle of blue food coloring to make the blue layer. The problem with the French Vanilla pudding is it makes the batter way to...

I was very disappointed the layers were thin. The iceing to much like lard.Will not make again.

I bought a box of Betty Crocker white cake and didnt add any of the pudding mix since it was alredy added to the box. I had to use a lot of food coloring to the red and blue to get it to not be ...

It worked great, only thing to mention is that I had to bake each portion for closer to 40 minutes.