Make your sheet cake look like fried eggs. This recipe is an easy way to make dessert more fun. It’s perfect for April Fool’s Day, Easter or any day!
Dessert can be more than just sweet, it can be fun too. This recipe is both for sure.
It is my twist on a German sunny side up cake, or Spiegeleierkuchen. But instead of using a traditional recipe, I drew inspiration from recipes we already know and love.
The result is playful and delicious. It is perfect for spring, a sleepover party or brunch.
Texas sheet cake recipes are always a hit around here. They are delicious and easy to make.
So of course if I’m envisioning a sheet cake, Texas sheet cake is going to come to mind. They are easy to make because the batter comes together in a saucepan.
There is no softening of butter or hoping you beat it enough without overworking it. I just knew the recipe for white Texas sheet cake would be the perfect base.
To make the cake layer a bit thicker, it was baked in a 10×15″ pan. For more fried egg portions, you can bake it in a 13×18″ pan.
The ingredients would be the same, just check it a few minutes earlier than the recipe suggests. And of course you’ll want to have a few more apricot halves on hand.
Of course the icing on the cake needs to be white if it is going to stand in for egg whites. But a pour over icing like you would normally find on a Texas sheet cake didn’t seem right.
German buttercream seemed like a good option, but the egg yolks in the custard keep it from being snow white. So I turned to whipped sweetened condensed milk frosting to get that custardy feel with a brighter white finish.
If you haven’t tried that frosting yet, it is a cooked frosting reminiscent of the ermine buttercream you might find on red velvet cake. But it is even fluffier in a way that is hard to describe.
Spread it over your cooled cake for a silky finish. It is already going to taste amazing, now you just have to decorate it.
Decorating the Cake
This cake is super simple to decorate. That is part of what makes it so enticing, there are no special skills or equipment needed.
Once you have a nive smooth frosting finish, drain a couple of cans of apricot halves. Make sure you get as much excess liquid off as possible.
Then arrange the nicest looking apricot halves into rows on the cake. Use as many as feels right to you.
We did 12, which made for really large cake slices. You could easily get away with 16 if you prefer.
If you can’t find canned apricot halves, you could use peach halves in a pinch. Just be aware of how much larger your egg yolks will be if you use peaches.
Sprinkle a few poppy seeds on top to give it the look of a pinch of ground black pepper. Voila! Your eggs are ready!
Serving and Storing Your Egg Cake
Most cakes, including this one, taste best at room temperature. It is ok to have it sitting out for a couple of hours during a get together.
However, the leftovers should be refrigerated. You don’t want the fruit sitting at room temperature for days at a time.
For the best results chill it uncovered for a bit to set the frosting. Once the frosting is set, you can cover it with plastic wrap with having the wrap stick to the frosting and make a mess.
- 1 cup butter
- 1 cup water
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup granulated sugar
- 2 Tablespoons all puspose flour
- 14 ounce can sweetened condensed milk
- 1/8 teaspoon salt
- 1 cup butter, softened
- 1 cup shortening
- 1 Tablespoon vanilla
- 16 apricot halves from a can
- 1 Tablespoon poppy seeds
- Preheat the oven to 375°F and grease your 10x15x1″ sheet cake or jelly roll pan
- Bring butter and water to a boil in a large saucepan.
- Remove from heat and stir in remaining cake ingredients.
- Pour into prepared pan and bake for 22 minutes.
- Cool completely.
- In a saucepan, stir together sugar and flour. Add can of sweetened condensed milk and stir until mostly combined.
- Put pan over medium heat and bring to a low boil, stirring frequently.
- Boil for 2-3 minutes, stirring constantly.
- Remove from heat and stir in salt and vanilla. Cool completely to room temperature or cooler.
- Beat butter and shortening until smooth and creamy. Add the cooled sweetened condensed milk mixture and beat on high for 10 minutes.
- Spread over cake to form a smooth layer.
- Drain apricot halves well. Allow to drip dry for several minutes or pat them dry with a paper towel.
- Arrange drained apricot halves in rows over frosting.
- Sprinkle with poppy seeds.
- Refrigerate to set frosting.
- Store in refrigerator, but serve at room temperature.
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Amount Per Serving: Calories: 662Total Fat: 41gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 107mgSodium: 465mgCarbohydrates: 69gFiber: 1gSugar: 55gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.