DEVILED EGG CAKE

Deviled Egg Cake image

Dress up your Easter table with a giant egg cake.

Provided by Food Network Kitchen

Time 2h

Yield 12 to 14 servings

Number Of Ingredients 9

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Ingredients

Cooking spray
2 16-to-18-ounce boxes white cake mix (plus required ingredients)
4 freeze-dried strawberries, finely crushed
2 3-inch pieces green sour straws or licorice lace
1 1/2 cups sugar
1/2 teaspoon cream of tartar
Pinch of salt
3 large egg whites
Yellow food coloring

Steps:

Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls.
Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes.
Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside.
Set the cakes rounded-side down. Trim the tops with a serrated knife so the cakes sit at the same height.
Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings.
Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over.
Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible.
Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk.
Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry "paprika" and top with the sour straw "chives."

*** Explore more Deviled Egg Cake Recipes »

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Jackson Lynch

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I'm not a huge fan of deviled eggs, but I actually really enjoyed this cake. The sweetness of the cake balanced out the tanginess of the filling perfectly.

Zhyar Halkawt

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This cake was a bit too eggy for my taste. I think I would prefer a recipe with less mayonnaise.

Radhy MOHAN

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I've made this cake several times now and it's always a hit. It's the perfect balance of sweet and savory.

Teboho Hlophe

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This cake is perfect for any occasion. It's easy to make, delicious, and always a crowd-pleaser.

Chelsea Ratemo

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I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.

Jaden Mejia

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This was the easiest cake I've ever made! It was so simple to put together, and it turned out perfectly.

JAMES234 KINDLE

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This cake was a disaster! It didn't rise properly and the frosting was too runny. I followed the recipe exactly, so I'm not sure what went wrong.

Mark Barry

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This cake was a bit too sweet for my taste, but I think that's just a personal preference. I would definitely make it again, but I would reduce the amount of sugar by half.

Latif Xain

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I was a bit skeptical about this recipe, but I'm so glad I gave it a try. The cake was moist and flavorful, and the deviled egg filling was creamy and tangy. It was the perfect combination of sweet and savory.