Surprise Inside Independence Cake

4.4
(21)

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

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Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs 15 mins
Servings:
12
Yield:
1 9-inch layer cake

Ingredients

  • cooking spray

  • 1 (18.25 ounce) package white cake mix

  • 1 (3.5 ounce) package instant French vanilla pudding mix

  • ¾ cup water

  • ¾ cup vegetable oil

  • 4 eggs

  • 1 drop red food coloring, or as needed

  • 1 drop blue food coloring, or as needed

  • 1 cup butter-flavored shortening

  • 1 cup unsalted butter at room temperature

  • 1 teaspoon salt

  • 1 tablespoon clear imitation vanilla extract

  • 8 cups confectioners' sugar

  • 1 cup heavy cream

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.

Nutrition Facts (per serving)

1045 Calories
61g Fat
125g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 1045
% Daily Value *
Total Fat 61g 78%
Saturated Fat 22g 109%
Cholesterol 130mg 43%
Sodium 629mg 27%
Total Carbohydrate 125g 45%
Dietary Fiber 0g 1%
Total Sugars 111g
Protein 5g
Vitamin C 0mg 2%
Calcium 110mg 8%
Iron 1mg 5%
Potassium 94mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.