Surprise Inside Independence Cake

Surprise Inside Independence Cake

7 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 15 m
beachcook623
Recipe by  beachcook623

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

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch layer cake

Directions

  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 (7)

Rate This Recipe
Cookie Diva
87

Cookie Diva

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.

rpalma57
68

rpalma57

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 then decorated it like an american flag with strawberry slices and fresh blueberries. also make sure you use enough blue and red dye so they don't come out as green and pink! the french vanilla pudding that is added to the white cake mix also made it turn yellow instead of white. but it still had the "red white and blue" feel. everyone loved it and had seconds. definitely recommend this!

91344
28

91344

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 1045 cal
  • 52%
  • Fat
  • 60.7 g
  • 93%
  • Carbs
  • 124.9 g
  • 40%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

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