Best 10 Inside Out Cake Recipes

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Indulge in the delightful Inside-Out Cake, a captivating dessert that offers a unique twist on the classic cake experience. This extraordinary creation features a moist and fluffy vanilla cake enveloping a luscious filling of rich chocolate ganache, presenting an explosion of flavors and textures in every bite. The cake is further adorned with a delicate vanilla buttercream frosting, adding a touch of sweetness and elegance.

For those seeking a delightful variation, the article also presents tantalizing recipes for Inside-Out Chocolate Cake and Inside-Out Carrot Cake. The Inside-Out Chocolate Cake offers a decadent combination of chocolate cake, chocolate ganache filling, and chocolate buttercream frosting, creating an irresistible treat for chocolate lovers. Alternatively, the Inside-Out Carrot Cake introduces a delightful fusion of carrot cake, cream cheese filling, and maple buttercream frosting, providing a moist and flavorful cake with a hint of spice.

Each recipe is meticulously explained with clear instructions, ensuring that bakers of all skill levels can achieve stunning results. Whether you're a seasoned baker or just starting your culinary journey, these Inside-Out Cake recipes promise an exceptional and memorable dessert experience.

Let's cook with our recipes!

INSIDE-OUT CHOCOLATE BUNDT CAKE



Inside-out Chocolate Bundt Cake image

This cake is so moist and you don't even use oil or butter. We got the recipe from a lady at church. It is easy to make and is always a hit. Whenever we take it to a pot-luck, we don't get to bring any home. We only bring home an empty cake tray.

Provided by Ellenkjl

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 10

1 (4 1/2 ounce) package instant chocolate pudding mix
1 (18 ounce) package devil's food cake mix
1 (12 ounce) package chocolate chips
1 3/4 cups milk
2 eggs
1/2 cup margarine
2 cups confectioners' sugar
1 ounce unsweetened chocolate (melted)
1 ounce semisweet chocolate (melted)
1 teaspoon vanilla

Steps:

  • Cake.
  • Combine pudding mix, cake mix, chips, chips, milk and eggs.
  • Mix by hand until well-blended--about 2 minutes.
  • Pour into a greased and floured bundt pan.
  • Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
  • Cool 15 minutes in pan, then remove.
  • Continue cooling.
  • Frosting.
  • Melt margarine in medium saucepan.
  • Remove from heat.
  • Stir in sugar and chocolate.
  • Add vanilla.
  • Stir enough hot water (3-4 Tablespoons) to make desired consistency.
  • Drizzle over cake.

INSIDE OUT CAKE



INSIDE OUT CAKE image

This is my Mother in laws favorite cake. in the last six yrs she has asked me to make it for her or called me for the recipe. lol what can I say, she can't hang onto a recipe.

Provided by Sandy Williams

Categories     Cakes

Time 1h5m

Number Of Ingredients 5

1 box yellow or german chocolate cake mix
4 eggs
1 c oil
1 c water
1 can(s) pecan & coconut frosting

Steps:

  • 1. Preheat oven 350º Beat cake mix, oil, eggs & water for 2 minutes. Add frosting & mix well.
  • 2. Spray bundt pan with cooking spray (If you don't have a bundt pan just use a 9"x13" bake pan.) Bake for 45 to 55 minutes. This makes a very moist cake so it does not need any frosting on it.
  • 3. Dust with Powder Sugar if desired ( I do)

INSIDE-OUT STRAWBERRY ICE CREAM CAKE



Inside-Out Strawberry Ice Cream Cake image

Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup low-fat buttermilk
1 cup fresh strawberries, hulled and finely chopped
1 tablespoon seedless raspberry jam
3 pints vanilla ice cream, softened

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.
  • While cake is cooling, combine strawberries and jam in a medium bowl.
  • Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.
  • Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.
  • Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

INSIDE-OUT CARROT CAKE COOKIES



INSIDE-OUT CARROT CAKE COOKIES image

CARROT CAKE COOKIES...WHAT A FUN RECIPE THIS IS...I LOVE CARROT CAKE AND I REALLY THINK THESE WOULD FREEZE GOOD. ALMOST LIKE A CARROT CAKE ICE CREAM SANDWICH.

Provided by Kimi Gaines

Categories     Cookies

Time 30m

Number Of Ingredients 14

1 1/8 c all-purpose flour
1 tsp cinnamon, ground
1/2 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter, softened
1/3 c light brown sugar, packed
1/3 c granulated sugar
1 egg
1/2 tsp vanilla extract
1 c carrots, coarsley grated, 2 medium
1 c chopped walnuts
1/2 c raisins
8 oz cream cheese
1/4 c honey

Steps:

  • 1. PREHEAT OVEN TO 375F. GREASE 2 BAKING SHEETS.
  • 2. WHISK TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT IN MEDIUM BOWL.
  • 3. BEAT TOGETHER BUTTER, SUGARS, EGG AND VANILLA IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM SPEED UNTIL PALE AND FLUFFY, ABOUT 2 MINUTES.
  • 4. MIX IN CARROTS, NUTS AND RAISINS AT LOW SPEED. ADD IN FLOUR AND BEAT UNTIL JUST COMBINED.
  • 5. DROP BY 1 1/2 TBSP OF BATTER PER COOKIE 2 INCHES APART ON BAKING SHEETS AND BAKE, ABOUT 12-16 MINUTES OR UNTIL COOKIES ARE LIGHTLY BROWN AND SPRING BAKE WHEN TOUCHED.
  • 6. COOL COOKIE FOR 1 MINUTE, THEN TRANSFER TO RACKS TO COOL COMPLETELY.
  • 7. WHILE COOKIES COOL, BLEND CREAM CHEESE AND HONEY UNTIL SMOOTH. FROST ON FLAT SIDES WIT A TBSP OF FILLING. PRESS TOGETHER.

INSIDE-OUT CARROT CAKE COOKIES



Inside-Out Carrot Cake Cookies image

Categories     Cookies     Mixer     Nut     Vegetable     Dessert     Bake     Kid-Friendly     Quick & Easy     Mother's Day     Back to School     Cream Cheese     Raisin     Walnut     Carrot     Spring     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 13 cookies

Number Of Ingredients 14

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
  • Whisk together flour, cinnamon, baking soda, and salt in a bowl.
  • Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
  • Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
  • While cookies are baking, blend cream cheese and honey in a food processor until smooth.
  • Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

PINEAPPLE INSIDE OUT CAKE



Pineapple Inside Out Cake image

A super easy recipe that uses a cake mix! I found this to make a smaller bundt cake than most of the recipes I use, but the perfect size for a small group of people. Recipe from "The Cake Mix Doctor"

Provided by Traci Coleman

Categories     Cakes

Time 1h

Number Of Ingredients 8

crisco and flour to grease and dust pan
1 pkg 18.25 oz plain lemon cake mix
1 can(s) 15.25 oz crushed pineapple packed in juice, divided
1/4 c sugar
1/2 c vegetable oil
4 eggs
1 c powdered sugar, sifted
1 Tbsp fresh lemon juice

Steps:

  • 1. Preheat oven to 350. Lightly grease and dust 10 inch tube pan with flour. Shake out excess.
  • 2. Place cake mix, 1 cup of undrained pineapple, sugar, oil and eggs in large mixing bowl and blend on low for 1 minute. Stop mixer, scrape sides and increase speed to medium and mix for 2 minutes. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Cook at 350 degrees on middle rack for about 48-50 minutes, until cake springs back when lightly touched and starts to pull away from sides of pan.
  • 3. Remove pan from oven and place on wire rack to cool 15 minutes. Run a long sharp knife around the edges and invert cake, removing it from the pan. Let it cool completely.
  • 4. Prepare glaze: Drain the remaining 1 cup crushed pineapple and reserve the juice. Combine the powdered sugar, 2 tablespoons of the reserved pineapple juice and the lemon juice in small bowl. Stir until smooth.
  • 5. With cake on serving platter, spoon glaze onto the cooled cake. Lastly, spoon the remaining 1 cup drained pineapple on top of the glaze.

INSIDE OUT LEMON DROP CAKE



Inside Out Lemon Drop Cake image

This cake is so super moist, and is the perfect cool lemony treat for a hot summer day!!! The icing is already in the cake, giving you a super moist and lemony slice of heaven!!!

Provided by Jennifer McConnell

Categories     Cakes

Time 1h5m

Number Of Ingredients 11

1 box white or yellow cake mix
4 large eggs
1 c vegetable oil
1 c water
1 can(s) lemon frosting
a few small splashes of lemon juice
LEMON DROP GLAZE
1/3 c lemon juice
2 c powdered sugar
2 Tbsp butter
1 - 2 Tbsp water

Steps:

  • 1. Preheat oven to 350degree. Grease bundt pan well.
  • 2. Mix cake mix, eggs, water, oil, and lemon juice in large bowl. Fold in lemon frosting.
  • 3. Pour mix into bundt cake bake for 45-50 minutes, or until toothpick comest clean. Remove from oven, and letcool slightly. Place on platter or cake plate, and use toothpick to poke holes all throughout the top of the cake.
  • 4. Mix powdered sugar, water, lemon juice, and butter together well til smooth and creamy. Pour glaze all over the warm cake, making sure to allow glaze to seep into premade holes. Let cake andglaze cool, and serve.

INSIDE-OUT GERMAN CHOCOLATE CAKE



Inside-Out German Chocolate Cake image

Provided by Mary Laulis

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Coconut     Pecan     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings.

Number Of Ingredients 25

For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water
For filling
7 ounces sweetened flaked coconut
4 ounces coarsely chopped pecans (1 cup)
14-ounces can sweetened condensed milk
1 tablespoon vanilla
For glaze
2 1/2 sticks unsalted butter
10 ounces fine-quality semisweet chocolate
3 tablespoons light corn syrup
Special Equipment
3 (9-inch) round cake pans

Steps:

  • Make cake layers:
  • Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
  • Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
  • Make filling:
  • Reduce oven temperature to 325°F.
  • Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
  • Increase oven temperature to 425°F.
  • Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
  • Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
  • Make glaze while milk is baking:
  • Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
  • Assemble cake:
  • Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
  • Chill cake until firm, about 1 hour. Transfer cake to a plate.

INSIDE OUT GERMAN CHOCOLATE CAKE RECIPE - (4.5/5)



Inside out German Chocolate Cake Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 2

I box German Chocolate cake mix (may use regular chocolate cake mix)
I can ready-to-spread coconut almond frosting

Steps:

  • Prepare the cake mix batter as directed on the box; before pouring into the cake pan, fold the can of frosting into the cake mix batter by hand and then bake according to time on box...I find I may need a few more minutes. The frosting will bake into the cake giving it a wonderful, moist, taste! I put a little powdered sugar on top after it cools but it requires no other frosting...easy to pack in lunches since the gooey frosting is not on top.

PINEAPPLE INSIDE-OUT CAKE



Pineapple Inside-Out Cake image

A twist on the usual, ordinary upside down pineapple cake! Recipe from my favorite cookbook, The Cake Mix Doctor...

Provided by Gale Medeiros-Costa

Categories     Cakes

Time 1h

Number Of Ingredients 10

10 inch tube pan
solid vegetable shortening for greasing the pan
flour for dusting the pan
1 pkg (18.25 oz) plain lemon cake mix
1 can(s) (15.25 oz) crushed pineapple packed in juice divided into two 1- cup portions **see footnote**
1/4 c granulated sugar
1/2 c vegetable oil (canola, corn, safflower, etc)
4 large eggs
1 c confectioners' sugar, sifted
1 Tbsp fresh lemon juice

Steps:

  • 1. Place a rack in the center of the oven and preheat oven to 350 degrees. Lightly grease tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour. Set the pan aside.
  • 2. Place the cake mix, *1 cup (1 1/3 cup) undrained crushed pineapple, sugar, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides as needed. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place in the oven.
  • 3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 48 to 50 minutes.
  • 4. Remove the pan from the oven and place the pan on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert onto another rack so that the cake is right side up. Allow it to cool completely. 30 minutes or more.
  • 5. Meanwhile, prepare the glaze. First drain the remaining *1 cup (will be less if you used 1 1/3 for the batter) of crushed pineapple and reserve the juice. Combine the sifted confectioner's sugar, 2 T. of the reserved pineapple juice, and the lemon juice in a small bowl and stir with a wooden spoon until smooth.
  • 6. Place the cake on a serving platter. Spoon the glaze onto the cooled cake. Spoon the remaining 1 cup (or less) drained pineapple on top of the glaze. Slice and serve
  • 7. *Footnote* I like my cake moist so I use a little more than one cup of the crushed pineapple in the batter, 1 1/3 cup and the remaining pineapple in the other measuring cup. You don't need that much pineapple to place on top of the finished cake.

Tips:

  • Use a bundt pan with a removable bottom: This will make it easier to remove the cake from the pan without breaking it.
  • Make sure the cake is completely cool before frosting it: This will help prevent the frosting from melting.
  • Be careful not to overmix the batter: Overmixing can make the cake tough.
  • Don't skimp on the frosting: Frosting is what makes this cake so special, so be generous with it.
  • Experiment with different frosting flavors: You can use any type of frosting you like, so feel free to get creative.
  • Serve the cake immediately, or store it in the refrigerator for up to 3 days: This cake is best served fresh, but it can also be stored in the refrigerator for up to 3 days.

Conclusion:

The Inside Out Cake is a delicious and unique cake that is sure to impress your friends and family. With its moist and fluffy interior and its creamy and flavorful frosting, this cake is a real showstopper. If you're looking for a special cake to make for your next party or gathering, the Inside Out Cake is definitely the way to go.

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