We wanted to do something fun for St. Patrick’s Day. Something that you could make with the kids. So we came across those “surprise cakes” that are everywhere on Pinterest and decided that we could make one for the site with easier step by steps for you. Because I don’t know about you, but I always thought these kinds of cakes were always so difficult to make. Turns out, they’re super easy!
First, we’re making this super easy on ourselves by using store bought cake mix. Why not?! They’re easy to work with and it saves you so much time, because who really has all that free time to make cake from scratch?!
Pour the green cake batter into a greased 9-inch loaf pan and bake for about 25 to 30 minutes or until a toothpick inserted in the middle, comes out clean. Remove from the oven and allow to cool down completely.
Whip up another boxed cake mix and don’t dye it this time. Then grease another loaf pan. Pour in some cake batter to create a bed for the shamrocks. Then place the shamrocks in, standing up and lining down the middle.
Then you’ll want to pour the untinted batter into the pan, making sure to cover the green shamrocks. You’ll probably have batter left over, so I suggest making them into cupcakes so you don’t waste it.
Bake for about 15 to 20 minutes or until a toothpick inserted in the middle comes out clean. Place on a wire rack and allow to cool down completely before slicing.
This is a great dessert to make ahead and keep it well wrapped at room temperature or in the fridge for longer storage!
- 2 white cake box mixes
- 6 large eggs
- 2 cups water
- 2/3 cup vegetable oil
- green food coloring
- 2 9-inch loaf pans
- 2.5 inch shamrock cookie cutter
- Preheat oven to 350 degrees F.
- Make the cake mixes (in two separate bowls) according to the box directions. Tint one of them with green food coloring, adding as much or as little until desired color is reached.
- Grease both loaf pans and pour the green cake batter into one of them. Bake for about 20 to 25 minutes or until a toothpick inserted in the middle, comes out clean. Remove from oven and allow to cool down completely. Cut into 1-inch thick slices and cut out the center with the shamrock cookie cutter.
- Pour a little bit of the untinted cake batter into the second greased loaf pan, enough to cover the bottom. Then place the shamrocks, upright, in a straight row down the middle. Pour enough batter over to cover the sides and top of the shamrocks.
- Bake for about 15 to 20 minutes or until a toothpick, inserted in the middle comes out clean. Remove from oven and allow to cool down completely before slicing. Cake will keep well wrapped at room temperature for up to 3 days or in the fridge for 5 days.
