Treasure Hunt Cake Recipe

Name: Treasure Hunt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the pan; 4 cups all-purpose flour, spooned and leveled, plus more for the pan; 1 tablespoon baking soda; 1 teaspoon Kosher salt; 2 cups sugar; 4 large eggs; 2 cups whole milk; 2 teaspoons pure vanilla extract; 10 firm gummy candies (such as Swedish Fish); 2 8-ounce bars cream cheese, at room temperature; 2 cups confectioners' sugar; Food coloring (optional)

Servings: persons

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the pan
4 cups all-purpose flour, spooned and leveled, plus more for the pan
1 tablespoon baking soda
1 teaspoon Kosher salt
2 cups sugar
4 large eggs
2 cups whole milk
2 teaspoons pure vanilla extract
10 firm gummy candies (such as Swedish Fish)
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners' sugar
Food coloring (optional)

1
Heat oven to 350u00b0 F. Butter and flour a 12-cup tube or angel food cake pan. In a large bowl, whisk the flour, baking soda, and salt.
2
In a separate large bowl, with an electric mixer, beat 2 sticks of the butter with the sugar on high speed, until fluffy. Add the eggs, milk, and vanilla, and beat to combine. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined.
3
Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool the cake for 15 minutes in the pan, then transfer to a rack to cool completely.
4
Using a paring knife, cut 5 deep slits in the side of the cake and carefully insert a candy into each.
5
With an electric mixer, beat the cream cheese and the remaining stick of butter until smooth. Beat in the confectioners' sugar. Add the food coloring (if using). Frost the cake and decorate with the remaining candies, as desired.

2217

kcal

Calories

101

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the pan, 4 cups all-purpose flour, spooned and leveled, plus more for the pan, 1 tablespoon baking soda, 1 teaspoon Kosher salt, and more.

Yes, Treasure Hunt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Treasure Hunt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions