Tie-Dye Sprinkle Surprise Cake!

Nothing better than a fun tie-dyed cake or cupcake, but what makes this even better is the surprise on the inside! I love a great stuffed cookie for that fun surprise on the inside, so of course, I would love nothing more to do this with my cakes!

One key thing that I’ve learned about making cakes is that over-mixing the batter will result in a very tough cake. Once the final ingredients are just combined together, don’t continue to mix the batter.

The below recipe provides an option for cake of cupcakes – please read through the recipe thoroughly before starting.

Makes 4-layer cake or 24 standard size cupcakes

• 1 cup whole milk, at room temperature
• 4 large egg whites, at room temperature
• 1 large egg, at room temperature
• 1 tablespoon pure vanilla extract
• 2 3/4 cups (315 grams) cake flour
• 1 1/2 cup white granulated sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt 
• 12 tablespoons unsalted butter, at room temperature
• 4 of your favorite colors for the tie-dye (I used pink, yellow, green and blue)

• 3 sticks unsalted butter, at room temperature
• 3 cups confectioner’s sugar, sifted
• 1/4 cup heavy whipping cream
• 1 tablespoon pure vanilla extract
• Pinch of salt

• For cake: 2-3 cups of sprinkles – Use a combination of favorite colored jimmies, nonpareil balls, mini candies, chocolate balls, sprinkles and mix together in bowl or plastic bag. I highly recommend sticking with more small sized sprinkles rather in mini sized candies. You can have mini sized candies in the mixture, but keep it limited as they won’t flow out as smoothly when the cake is cut open.
• For cupcake: 1 cup of sprinkle mix.

1. Preheat oven to 350F degrees and butter two 6-inch round pans.
2. In small bowl, whisk together egg whites, whole egg, 1/4 cup milk and vanilla extract.
3. In bowl to standing mixer, use paddle attachment to combine flour, sugar, baking powder, salt.
4. Using low speed on mixer, add in butter and remaining milk. Mix for about 30 seconds to 1 minute on medium speed; ingredients should be well-combined.
5. On low speed, add in egg mixture in three separate batches, allowing the batter to fully incorporate together before adding next egg batch. Stop mixer when just combined.
6. Split the batter into four bowls and mix in desired color to each bowl.
7. Use a tablespoon or large spoon, and spoon into the cake pan the different colors of batter and layer the colors on top of each other, and try to avoid layering the same color on top of and next to itself. Use a chopstick or skewer to swirl the batter.
8. Bake for cake 25-30 minutes or until toothpick comes out clean. Bake cupcakes for 16-20 minutes or until toothpick comes out clean. While the cake or cupcakes are baking, start making the buttercream. 
9. Once removed from oven, set on the hot pan on cooling rack for about 10-15 minutes. Then remove the cake from the cake pan or cupcakes from the pan, and continue to allow it fully cool down on the rack.

For Buttercream:

1. Use paddle attachment to standing mixer, and on low speed combine the confectioner’s sugar and butter together.
2. Mix on low speed until the ingredients are incorporated, and then increase the mixer speed to medium for about 5 minutes. The consistency of the mixture should become lighter in color and appear to look a little fluffy.
3. Reduce mixer speed to low, add in remaining ingredients.
4. Increase mixer speed back to medium and mix for about 8 minutes. The mixer should be even lighter, white color, and fluffy in texture.
5. Place butter cream in pipping bag or if you don’t have a pipping bag, use a large zip-loc bag (just cut one of the corners once you’re ready to use it).

Assemble the Cake:

1. Use a serrated knife to level each cake, so it is not domed on top. Then, cut each cake in half, creating 4 cake layers, instead of having 2 layers.
2. Use a 2 to 4-inch round circle cutter to cut out a circle from three of the layers. One of the cake layers  needs to remain as a whole as it will be used for the top layer. If you don’t have a circle cutter, take a piece of cardboard or cardboard paper and cut it to the size of the circle desired and use it as a stencil. Use a serrated knife to cut out the circle.
3. Start by placing a dab of butter cream where the first cake layer will sit. Take one cake layer with a hole and place down.
4. Add buttercream around on top of the cake and use an offset spatula to smooth out the layer and use any excess buttercream to layer on the outside and interior hole of the cake layer. Adding buttercream to the interior will keep the cake from drying out as quickly, especially if you’re saving the cake to eat for next day or over a few days.
5. Continue the last step with the next two layers. Slowly smoothing out the exterior of the cake and ensuring there is an even layer of buttercream between each cake layer. Add a layer of buttercream on top of the third cake layer before proceeding to the next step.
6. Pour or spoon in your sprinkle or candy mixture into the center of the cake until it is filled to the top.
7. Place last layer of the cake on top and layer one more buttercream later on the top layer. I kept the top simple and decorated the top layer with more of the sprinkle mixture, but here is a place to really have some fun with decorations.

Assemble the Cupcake:

1. Use pipping tip (1-inch diameter) or serrated knife to cut a small hole from the center of the cupcake. Be careful to not cut through to the bottom of the cupcake.
2. Fill the cupcake with sprinkles.
3. Pipe buttercream on top.

Note: when cutting open the cake, make the sure that it is a large enough slice for the sprinkles and candies on the inside to roll out of the cake. A small slice will not have the same impact as a slice that is about 1/5 of the cake.