Chocolate Surprise Cake

A fun-filled cake with a colorful sweet surprise will be the highlight of any party! 


  •  Oil or butter for greasing pans
  • 1 pkg (15.25-16.5 oz or 432-515 g) devil’s food cake mix (plus eggs and water only, according to package)
  • 1/3 cup (75 mL) sour cream
  • 1 cup (250 mL) multicolored candy-coated chocolate candies
  • 1/3 cup (75 mL) multicolored sprinkles, plus additional if desired
    Frosting and Garnish
  • 1/3 cup (75 mL) strong brewed coffee
  • 2 oz (60 g) unsweetened baking chocolate bar, chopped
  • 4 cups (1 L) powdered sugar
  • 1/2 cup (125 mL) butter, softened
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) salt
  • 1/2 cup semi-sweet chocolate morsels
  • 1 tsp (5 mL) Oil


  1. Preheat oven to 350°F (180°C). Grease 4 Round Cake Pans and dust with flour; set aside.
  2. For cake, place cake mix, eggs, water and sour cream in large mixing bowl. Beat with electric mixer on medium speed 2 minutes; scraping bowl as needed.
  3. Divide batter evenly into pans; spread evenly. Bake on center rack of oven for 21-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven; cool 10 minutes. Invert cakes onto cooling rack, then invert again so cakes are top-side up; cool completely.
  4. For frosting, place coffee and chocolate in small microwave-safe bowl. Microwave, uncovered, on HIGH 30 to 45 seconds or until almost melted, stirring after 30 seconds. Let cool.
  5. Beat all frosting ingredients, except for morsels, in a large mixing bowl on medium speed for 3 minutes or until light and fluffy. Reserve 2/3 cup (150 mL) of the frosting for decorating the top of the cake.
  6. Use a Coated Bread Knife to trim the crowns off of each cake layer (see Cook's Tips).
  7. To assemble cake, cut centers of 2 cake layers with a 3-in (7.5 cm) cookie cutter. Reserve for another use (see Cook’s Tips). (You’ll be left with two full layers and two cut layers.)
  8. Place one full cake layer, upside down, on serving plate. Spread the top with 1/3 cup (75 mL) of the frosting. For second and third cake layers, layer each upside down, spreading each with 3 tbsp (45 mL) frosting around the rim.
  9. Fill center of cake with chocolate candies mixed with colored sprinkles. Gently press candies to level; top with remaining uncut cake layer.
  10. Using Small Spreader, frost top and sides of cake with remaining frosting.
  11. Melt chocolate morsels and oil in a small bowl. Drizzle over the top of the cake. Fill Large Decorating Bag with Large Round Tip with reserved frosting. Pipe dollops around top edges of cake.


  • 8  servings of 1 slice

Nutrients per serving:

U.S. Nutrients per serving (1 slice): Calories 610, Total Fat 27 g, Saturated Fat 16 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 93 g, Fiber 2 g, Protein 5 g 

Cook's Tips:

To bake cakes in a dark coated pan, bake at 325°F (160°C).

To remove crowns (rounded tops) off of cake, move knife back and forth toward the center in a sawing motion, keeping the knife level as you cut.

You may use reserved cake scraps to make a Trifle or layer to make a “smash cake.”

Customize the candy filling colors with your favorite combination of candy or sprinkles for specific occasions, such as birthday, Valentine’s Day, 4th of July, Halloween, etc.


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