Hickey Cake- The Scanlan Tradition

I’m not sure about the rest of the Scanlan Clan, but in Larry’s family Hickey Cake is a summer tradition. Our side has an absurd amount of July birthdays, so every July we gotta make Hickey Cake!

My grandma (Betty, Larry’s wife) always told us it was called Hickey Cake, because of the colors. The pink, green, and white are the colors your skin gets when you get a hickey! Tell ya what, that sounded painful enough I never wanted to get a hickey! This is my grandmas version of the recipe, so you can imagine how… interesting it is to make this recipe!

Betty’s Hickey Cake Recipe

The Hickey Cake recipe can be tricky, so this year I made Cheater Hickey Cake Cupcakes. You can find the real hickey cake recipe in the box below, but this one is simple, delicious, and still super fun!

Cheater Hickey Cake Cupcakes

Ingredients

  • 1 box Betty Crocker White Cake Mix
  • 3 Eggs
  • 1 1/4 Cup water
  • 1/3 cup vegetable oil
  • Food coloring (pink and green)
  • 1 cup milk
  • 1.5 egg yolks (or two small egg yolks)
  • 1/2 tsp vanilla
  • 1/4 cup sugar
  • 5 1/3 tbsp flour
  • 1 cup brown sugar
  • 1/4 cup cream
  • 1/2 tsp vanilla

Instructions

  1. Mix cake mix, eggs, water, and oil together. Separate batter into thirds. Color one third pink, one third green, and leave one third white. Put liners into your muffin pan.
  2. Pour batter into piping bags. Cut the tip of the piping bags one at a time, and layer the colors into the cupcake liners. I usually do green, then white, then pink.
  3. Bake cupcakes according to box instructions. Let cupcakes cool.
  4. Time to prepare the filling! Mix the 2 cups of milk, 3 egg yolks, 1 tsp vanilla, 1/2 cup sugar, and 1/3 cup flour into a sauce pan. Cook until thick.
  5. Once your cupcakes are cool, it’s time to fill them. Put the filling into a piping bag, and insert the piping tip into the cupcake (I used a medium round tip). Squeeze the piping bag to fill the cupcake. (Check this out- Method #1).
  6. Time for the topping! Mix the 2 cups brown sugar, 1/2 cup cream, and 1 tsp of vanilla in a sauce pan and cook until you can form soft balls. Immediately frost the cupcakes.
  7. Serve, and enjoy!

If you have a bit more time, you can also try out the actual hickey cake recipe below!

Photos by Susan Scanlan (I was on the struggle bus making this! Plus hers looks so pretty!)

I hope you enjoyed this recipe of the Legacy Cooking Project, let me know if you try it! Have your own legacy recipes? We’d love to hear about them!

Print Recipe
Hickey Cake
Hickey cake is a Scanlan family tradition! It's a white cake, with a creamy filling and brown sugar penuche frosting!
Course Dessert
Cook Time 1.5 hours
Servings
people
Ingredients
Cake
Filling
Caramel Frosting
Course Dessert
Cook Time 1.5 hours
Servings
people
Ingredients
Cake
Filling
Caramel Frosting
Instructions
  1. Mix together the cake ingredients. Pour into three cake pans. Make one cake red, one green, and leave one white. Bake until done at 350ºF. When cake is done set it out to cool.
  2. Make the filling. Mix ingredients and pour into a sauce pan, and cook until thick. Once the cake is cool, put the filling in between the layers of the cake and stack.
  3. For the frosting, mix ingredients and cook in a sauce pan until you can form soft balls. Then frost the cake.
  4. Enjoy!
Recipe Notes

My aunt Susan told me that Grandma told her: "If the frosting isn't thickening up, put in some powdered sugar (as much as a cup!) and frost".

Share this Recipe

jericho

Hello everyone! My name is Jess, and I'm here to help you get organized in a stylish way! Click "Shop", and lets get started!

Leave a Reply