A classic for Easter, Spiegeleierkuchen tastes delicious year-round! This one-of-a-kind German cake resembles sunny-side-up eggs, which are also fun for April Fool's Day.
We used gluten-free almond flour that gives a nutty base for "bread," white chocolate pudding lends the creamy "egg whites," and canned apricot halves make the perfect "egg yolks."
In terms of taste and appearance, the fried eggs cake with sour cream, pudding, and apricots is a real hit at Easter.
We fooled our grandkids with this cake who refused to eat eggs for dessert, ha! Their faces realizing it's an actual cake were priceless. The had the same look when I cut into this surprise Easter cake.
The little girl in me thinks that food in disguise is super duper fun! Nobody minds when April Fools' prank turns out sweet, right?
You can prank me any time with this faux egg cake, chocolate salami, or mushroom cookies.
Please see the recipe card at the end of this post for the complete list of ingredients and detailed instructions. However, there's important stuff to know before you scroll down.
📃 Why it Works
- This dessert yields a soft cake base and creamy topping with a touch of fruit.
- It's fun for kids and adults alike.
- It's such a cheerful and sunny cake, it makes everyone smile.
- It's easy enough to follow even for a novice baker.
- It's budget-friendly.
Although Germans typically bake this cake to welcome spring and Easter, it is not a rule. You can often find it at parties at any time of the year because it's easy to make.
Traditionally, they bake it in a large, 9x13-inch baking pan, so it feeds a crowd.
In my six years in Germany, I've never made this cake. My ex-mother-in-law baked it every year for the kids at Easter.
I wanted to bake a gluten-free version so I feel less guilty going in for seconds and thirds. If you're not into GF, I found this fried egg cake recipe by Sprinkle Bakes to be the closest to my MIL's.
🛒 Ingredients and Notes
- Eggs - we use large, white or brown.
- Maple syrup -you can use honey or sugar to sweeten the batter.
- Almond flour/meal - or you can use your favorite cake mix.
- Canned apricot halves - I highly recommend Del Monte apricots. The halves are firm and perfectly shaped. Some other brands I tried were less than desirable - they were too soft and fell apart.
- White chocolate instant pudding and pie filling - Vanilla pudding is fine too, but it makes the "egg white" look ivory/yellowish in color.
- Sour cream - best to use full fat but if you must, use light or fat-free sour cream.
🔪 Step by Step Instructions
- Make the base or "bread" layer - Whisk the eggs with vanilla and maple syrup then add baking soda, butter, and flour; bake for 15-18 minutes.
- Make the "egg white" layer - Mix the white chocolate instant pudding with milk and add sour cream. Spread the pudding mixture over the cooled cake.
- Make the "egg yolks" - Drain the apricot halves, pat dry with paper towels, and distribute them on top of the pudding layer.
- Finish the cake - Glaze the apricots with reserved juices.
- You can easily double this recipe if you're serving it to more than 9 people. Use two 9" square pans or one 10x15-inch pan.
- Line the pan with parchment paper to ensure easy removal of the cake.
- Don't forget to dry the apricots! Otherwise, their juice is going to ruin the frosting, egg white, layer.
- A sprinkle of fake salt and pepper will make these eggs even more convincing. I used white crystal sprinkles for the salt, grated dark chocolate as pepper, and green candy shreds for chives. You can omit the "salt" and also use poppy seeds, cocoa powder, or ground vanilla bean powder as your pepper. Chopped pistachios make good chives as well.
This Spiegeleirekuchen is the only way I'll eat my eggs sunny-side-up. No runny egg yolks for me, thank you very much! Whether you serve it as a prank or to celebrate Easter, your guests will for sure take a second look.
❓ Frequently Asked Questions
You can bake and assemble this cake a day in advance.
Cover with plastic wrap or put in an airtight container and refrigerate for up to three days.
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Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Spiegeleierkuchen - German Sunny Side Up Cake
- 9" square baking pan
- Mixing bowl
For the cake
- 2 eggs, room temperature
- ½ teaspoon vanilla extract
- A pinch of salt
- ⅓ cup maple syrup
- ½ teaspoon baking soda
- 2 ⅓ cups almond flour/meal
- 4 tablespoons butter, melted
For the "egg" topping
- 1 15 oz. can apricot halves, ½ cup juice reserved
- 1 3.3 oz. package white chocolate instant pudding and pie filling
- 1 cup whole milk, cold
- ½ cup sour cream
For the cake
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9" square baking pan with cooking spray or oil and line with parchment paper. Set aside.
- In a mixing bowl, whisk the eggs, vanilla, salt, and maple syrup. Add in the baking soda and half the almond flour. Stir well to combine. Stir in the butter and remaining flour.
- Transfer the batter to the prepared baking pan and spread into an even layer. Bake 15-18 minutes or until set and an inserted toothpick comes out clean. Let the cake cool completely.
For the "egg" topping
- Drain the apricots, collecting the juice. Place the apricot halves, cut side down, on a paper towel to dry.
- In a bowl, whisk the pudding mix with 1 cup milk until it thickens. Add sour cream and mix until combined. Spread the "egg white" evenly over the cooled cake using an offset spatula.
- Distribute apricot halves on top of the pudding and glaze with reserved juices using a pastry brush. Refrigerate before serving.
- You can easily double this recipe to serve it to more than nine people - either use two 9" square pans or one 10x15-inch pan.
- Lining the pan with parchment paper ensures easy removal of the cake. You can either serve it from the pan or place the cake base on a serving plate first and then spread the topping. Either way, you don't want it to stick to the bottom of the pan.
- I highly recommend Del Monte apricots. The halves are firm and perfectly shaped. Some other brands I tried were less than desirable - they were too soft and fell apart.
- You can use vanilla pudding if you wish, but most have a yellow hue which is not suitable for "egg whites." Even the white chocolate pudding was off-white, but the addition of sour cream turned it white enough.
- A sprinkle of fake salt and pepper will make these eggs even more convincing. I used white crystal sprinkles for the salt, grated dark chocolate as pepper, and green candy shreds for chives. You can omit the "salt" and use cocoa powder or ground vanilla bean powder as your pepper. Chopped pistachios make good chives as well.
- Nutrition information is approximate and meant as a guideline only.
Fiona Manoon says
Thank you so much for sharing recipes.Great blog!!!
Thank you much, Fiona! Glad you like it. 🙂
Julie Briones says
What a great recipe... love sunny-side up eggs... AND cake? Yum! Here by way of Morning Cup... would love to see you at Homestyle Gathering by way of My Wee Abode.
I'm so happy you like it, Julie! Thanks for the invite to your party, I will definitely visit!
Natasha Mairs - Serenity You says
oh wow!! these look so amazing!! love how you have made the yolk with apricots!! brilliant idea.
Thank you, Natasha! xx
Well the little girl inside of me is smiling from ear to ear 😀 How awesome Jas and the way you added the "salt and pepper". Brilliant my friend
Thank you, my dear Michelle! I love playing with food. Although, just yesterday I got in trouble with my daughter because I let my granddaughter play with food after mommy said no, LOL. What happens at grandma's stays at grandma's. 😀
They look fab! What fun!
Super fun! Thanks, Julie. 😀
What a treat! I love the sprinkles on top as well 🙂
Many thanks, Petra! 🙂
passion fruit, paws and peonies says
Another exciting and fun recipe. Thanks for introducing me to the sunny side up cake xx Maria
Hi, Maria! I'm so happy you like it. xx
I love this, they look delicious! Thank you for sharing at Fiesta Friday!
Thank you, Antonia!
I know, I went back and read the details. I see that now, I just got so excited about the combination. I'm thinking it's a good one!
I think my husband would agree with you. He puts his fried eggs over toast with jelly, so why not on a cake? I have a friend in Germany who puts hard-boiled eggs on a toast with Nutella.
I clicked on here cause I thought it was for sure an egg and I thought yuck lol..so glad it's not will have to try this for my kiddos!
Haha, I don't blame you. Glad you checked it out anyway! xx
Jas - lovely design and am sure it tastes like heaven!
Many thanks, Rita! I've never met a cake I didn't like, because I'm easily pleased, but this one is really special 🙂
This looks incredible. I love eggs on top of everything, but I never thought of putting it on something sweet. I will definitely have to try this.
Thanks, Ellen, but it's not a real egg 😉 xx
Alice V-DIYerfy says
I really like this unique recipe and I am pinning it to try it later. Thanks for linking this post with us at #OMHGWW!
Thank you, Alice! 🙂
I saw an egg not an apricot. I'll be sharing with my peeps on Coastal Bohemian on FB.
Great! I'm glad it fooled you, lol. Thank you for stopping in and sharing! xx
Jas, you sure fooled me and what fun indeed. It does invoke thoughts of spring. Thanks for putting a smile on my face.
Glad it made you smile, Ron! Thanks for stopping in. xx