Surprise Inside Independence Cake Recipe -
Surprise Inside Independence Cake Recipe
  • READY IN hrs

Surprise Inside Independence Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch layer cake Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
Jun 26, 2012

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.

Most Helpful Critical Review
May 24, 2015

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

Jul 05, 2011

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!

Jul 01, 2012

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

Jul 09, 2012

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 chocolate instant pudding mix to keep the batter whiter. I used 25 drops of red food coloring for the red layer, and still had pink batter & 15 drops of blue gave a light blue. Will use even more next time. The frosting recipe does not say to sift the powdered sugar before measuring, but I did since most frosting recipes I've used say to do that. Perhaps because of that, I only needed 1/2 c. heavy cream to get the frosting to a spreadable consistency. Even so, I had enough frosting for the cake, with a little left over. My guests were impressed & the cake was delicious.

Nov 10, 2012

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 beautiful, too! Thanks. I plan to adapt the colors for all sorts of celebrations.

Jul 22, 2012

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 too yellow. I think I will try just plain vanilla next time and see if that helps. I chose to use a whipped cream frosting and cover the cake with a berry flag- it got raves all the way around!

Jul 04, 2014

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 pink and blue. My cake came out a little thinner than i'd like, but all in all, this was a great fun cake and i'd definatley make it again.


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  • Calories
  • 1045 kcal
  • 52%
  • Carbohydrates
  • 124.9 g
  • 40%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 60.7 g
  • 93%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 628 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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