Egg Cakes




About: Not much to say, I'm just a person that finds comfort in intellectual debate and a hot cup of tea.

Imagine a friend handing you a pastel or plain white egg as a gift before any egg related holiday. It isn't as heavy as a normal egg but neither is it empty like a blown one. You crack it open and are surprised to find this egg that was gifted to you is actually a little ball of cake baked inside the shell of a blown out egg..

This instructable is going to show how to make a small ball of cake within the shell of an egg. It's fairly simple and should take only a minimal amount of time to make.

Step 1: Hollow the Egg

The first thing you will need to do is to hollow out the egg.

You will need
eggs -either plain or already dyed. I've only done this project with commercial
chicken eggs, but go ahead and experiment with any type you’d like.
A pointed object - I prefer to use a tack, but feel free to use a straight pin,
pen, or even an ice pick if you feel more comfortable with them.
A bowl/ sink- this is to empty out the insides in. Use a bowl to set aside
the amount of egg you will need with your cake recipe to limit the
waste that comes from this project. Also, the bigger the bowl you
use the less misses you'll have when empting the egg.
News paper- Optional. If you don’t want to make a huge mess in your kitchen,
it's best that you put down a few sheets of news paper or the like to prevent
future frustration as you scrape away at the egg bits that missed the target.
Time - this project is not really intended to be a quick fix up for a celebration.
It is more of a showcase of craftsmanship and creativity.

First, prep your work space. Lay down the news paper, get your bowl ready, know how many eggs your going to need for your cake recipe, and don't forget to wear washable clothes, or an apron, or both.

Next, take your egg and punch a little hole at the wider end of your egg with your pointed object. As soon as the small hole is made work your way around the edges chipping of itty bitty pieces until you have a larger hole that is to your liking. Please note that the bigger that hole is, the easier it will be to empty it, and keep the shell from cracking while it's baking.

Then turn the egg so that the hole is pointing down, stand over your bowl and shake the egg vertically very vigorously. It will take a few moments for the egg whites to find escape through the hole, but it will eventually get there and the egg will then guide itself out with the help of your continuous shaking which doesn’t have to be so vigorous now that the egg is running. If the yolk is still in tact, you will need to take a n object that can fit through the hole you have and poke a hole in the membrane of the yolk. Then repeat the shaking process. If the egg is almost empty, add water inside and shake again. Fill the empty egg with water again and give it one more shaking episode to clean it out. Do this with all of the eggs, but only shake out the eggs you need for your cake in the bowl. Switch over to shaking out at the sink to dispose of them or into another bowl if you can use these eggs sometime in the near future.

Set the now hollow shells out to dry afterwards.


Step 2: Make the Cake Batter

The only requirement of the cake batter that you use is that it must be fairly liquid in batter form. Remember, we're going to be filling in the eggs through a small hole. This means you can use a store bought cake mix, or an old family recipe (as long as it's still a liquid). Egg foam cakes are ill advised.

However, for this demonstration I will be using a modified cake mix, so I decided to make my eggs out of blue velvet cake. Blue velvet cake is the same as red velvet, only it's blue instead of red. You can try different colors. Here's the basic recipe:


1 box white cake mix, the brand doesn't matter
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs (remember the hollowed eggs you saved? Use them!)
1 tablespoon unsweetened baking cocoa
1 1/2 teaspoons royal blue gel food color
1 toothpick of violet gel food color

Preheat oven as directed on box instructions.

Combine the ingredients in a stand mixer or a large mixing bowl and mix on a very low speed until there is not any loose, dry materials and then switch the speed to medium for 2 minutes, stopping to scrape the bowl every once and a while.

you are ready to move on to the next step

Step 3: Pour Cake Batter Into Eggs

You will need:
Liquid greasing product (I used non stick spray)
Cake Batter
Empty Eggs
Decorating bag (disposables are fine. If you don’t have one, use a sandwich bag with a corner snipped off after you fill it.)

First we need to prep the eggs. Set the eggs up so that the hole is upwards. You can stabilize then by using a mini-cupcake pan Use your pan greasing agent by adding a bit more than what is needed to coat it to the inside of each egg. Take the eggs one at a time, cover up the hole with a finger and shake the egg to coat. Your finger should not block the release of pressure from inside the egg. An egg will crack open if you allow air pressure to build up inside of it. Shake out any excess grease.

Now take that decorating bag (small tip if it is an adjustable one.) and fill it half way up. Place the small point inside the hole at the bottom of the egg.

Twists the bag closed at the top, and squeeze enough batter to fill at least one third of the eggshell. Put back into the mini cupcake pan with the hole pointed upward.

Repeat the above until all of the eggs you have are filled.

Step 4: Bake Your Eggs

Preheat your oven according to baking instructions.

Bake your egg cakes. My first interval of time was ten minutes followed by a five minute time after that.. Check to see if they are done by sticking a toothpick through the hole in the top. If the tooth pick comes out clean, they are done if not, it's back into the oven.

If your eggs over flow within the first ten minutes, take a wet paper towel and wipe away the overflow so hat they look much more presentable. Be gentle with the eggs while cleaning, they are very fragile, especially near the opening. Once the eggs are fully done, it is almost impossible to clean off the outer shells.

After the egg cakes cool, set them up for presentation. Either put them back in the egg carton or nestle them among Easter basket grass with the end without the opening pointed up so that they look unmutilated by eyesight.

Step 5: Tips to Egg Shell Free Cake

Yes, I realize that egg cakes run the risk of eggshells getting into the cake when they are broken open to eat, but there is a simple way to grantee that your egg cakes can be shell free every time.

First off, do not crack them open like you would a regular egg.

Start at the hole on the end and take you fingernail and place it through the hole and break a little piece of the egg outwards. Then you can break off bigger pieces by continuing to put your finger between the eggshell and the actual cake. Keep peeling until the ball of cake is liberated from its shell.

Presto! Shell-bit free cake ball ready for consumption.



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    54 Discussions


    4 months ago

    Interesting! I'm going to try it out!

    alexxa b

    4 years ago

    thanx now i can give my family a wonderful supprize

    I made a test batch in preparation for this Easter. I only filled the eggs up about halfway. I forgot to coat the insides with the oil so the cake stuck to the shell. But the results are promising!!

    1 reply

    UPDATE: I made 2 dozen for Easter. They were a MASSIVE hit!! I sold them at a bake sale for a buck a piece and they went in about hour.

    whY incision

    7 years ago on Introduction

    This trick has fulfilled a four-year quest to make small round cakes easilly and without excessive waste. Reason being, I'm a bit of a role-play gamer and one of my characters had a signature tea-cake known only as 'little round cakes'. I've been seeking a good way to produce them in real life and the eggshells make them the perfect size and shape, with the same soft fluffyness of regular cake, and I'm actually loving the spongy outer surface once the shell is removed. I rolled them in a little sugar and nutmeg and they were amazing.

    Thank you. So much.


    7 years ago on Introduction

    I love this as a concept but it would be a bit of a pain to get into for a mouthful of cake. I wonder if, with the right moulds, you could make a thin eggshell out of sugar.

    1 reply

    Reply 7 years ago on Introduction

    I bet you could do something like that or dip the balls or cover them in either white frosting or white chocolate - but then you wouldn't be using the egg. On the other hand, this concept is good for those who like to keep their snacking at a slower pace :)

    You can eat risky food if you like. I've already delivered my warning and I consider my obligation to have been met.

    I'm guessing if you knew as much as I do about the dangers of improperly cooked egg products you'd be singing quite a different tune.

    7 replies

    Explain the difference between egg matter being in the batter and egg mater being left on the shell, when both are to be heated to the same temperature in the oven. I'm quite curious of the dangers of "improperly" cooked egg products.


    What is there not to understand? Egg comes out chicken's butt. Therefore egg is coated with all sorts of dangerous germs. No way is a normal household oven gonna kill all those tiny critters. Why else would you take eggs out of the shells before cooking them???

    I thought this site was all about exploring new ideas, but no one seems to be interested in having any kind of dialog about this.

    Personally I'd be very surprised if a kitchen stove kills ALL of the germs that cover an egg.  I'm guessing you don't any kind of data to back up your bold germ killing assertion - it's an opinion, just like mine.

    Is there anyone in the Instructables community who'd like to have an actual exchange of ideas on this one???

    With the exception of some bizarre strains found in the harshest environments on this planet, all germs are killed at 450° F. I have facts, not opinions on my side. Try doing some research before claiming that other people are holding "beliefs" above your own. This isn't religion.

    The Instructable only says to bake according to the cake mix directions. I'm not absolutely certain, but I don't recall ever baking a cake at a temperature as high as 450 F. I'm thinking 350 F is probably more like it. Seems like your data only supports my position.

    Perhaps the Instructable should be amended to recommend a minimum temp of 450 F so we can all be safe.

    Do you eat meat? The internal temperature when cooked only reaches 160° F tops, and that is sufficient, and the same stuff on eggs can be found on literally everything you eat. So unless you enjoy eating char, I would not advise upping the temp.