Why You’ll Love This Recipe
This cake is not just a feast for the eyes but also a treat for the taste buds. With its moist layers and creamy buttercream, it offers the perfect balance of flavors and textures. The fun addition of chocolate eggs and toasted coconut gives it a festive flair, making it perfect for Easter or any special occasion. Plus, it’s incredibly easy to make and can be customized with different colors and toppings to suit your preferences.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sugar
- ¾ cup sour cream
- ¾ cup milk
- 1 tablespoon vanilla extract
- 4 large eggs
- ½ cup unsalted butter (room temperature or melted and cooled)
- 2 ½ cups powdered sugar
- ¼ teaspoon salt
- Blue food coloring (or desired color)
- 1 cup toasted coconut flakes
- Chocolate eggs (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake pans.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Set aside.
- In another bowl, whisk together the sour cream, milk, vanilla extract, eggs, and butter (either softened or melted and cooled).
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly between the three prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, cream the butter and salt together. Gradually sift in the powdered sugar and mix until smooth. Add a few drops of blue food coloring and mix until you achieve the desired color.
- Frost the cake layers, spreading frosting between each layer. Optionally, add toasted coconut between the layers for extra flavor.
- Cover the entire cake with frosting, smoothing the top and sides.
- In a small bowl, combine cocoa powder and vanilla to create a splatter mixture. Using a brush, splatter the mixture over the cake.
- Pipe a ring of frosting on top of the cake, then gently press in the toasted coconut to form a nest. Place chocolate eggs on top to complete the look.
Servings and Timing
- Servings: 12
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Variations
- You can swap out the vanilla buttercream for Italian meringue buttercream if you prefer a less sweet, silkier texture.
- If you prefer a different color, use pink, lavender, or yellow food coloring for the frosting.
- Substitute the sour cream with Greek yogurt for a slightly tangier flavor.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it for a longer period, refrigerate the cake for up to a week. Allow it to come to room temperature before serving. You can also freeze the cake layers (without frosting) for up to 3 months.
FAQs
How do you make robin egg blue icing?
Mix a small amount of blue food coloring with a touch of green to achieve the perfect robin’s egg blue. Add in small increments until you reach the desired shade.
Can you make this cake in advance?
Yes, you can make the cake layers ahead of time and freeze them. Frost and decorate the cake just before serving.
Where can I find robin’s egg blue chocolate eggs?
You can find robin’s egg blue chocolate eggs at stores like Target or Walmart. Cadbury and Hershey’s offer pastel-colored mini eggs that are perfect for this cake.
Can I use a different type of frosting?
Absolutely! You can use whipped cream, cream cheese frosting, or any frosting you prefer. Adjust the flavor to your liking.
Can I make this cake into cupcakes?
Yes, this recipe works well as cupcakes! Simply divide the batter into cupcake liners and bake for 18-20 minutes.
What can I use instead of toasted coconut?
You can replace the toasted coconut with other toppings like sprinkles, crushed nuts, or even small candy pieces.
How can I make the cake layers flatter?
Use cake strips around your pans to ensure the layers bake evenly and stay flat.
Is this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Can I decorate this cake in advance?
Yes, you can decorate the cake ahead of time and refrigerate it until you’re ready to serve. Just add the coconut nest and eggs right before serving.
Can I add fruit to the cake?
Yes, fresh fruit such as berries or sliced bananas can be added between the layers or as a garnish on top.
Conclusion
This Easter Egg Cake is a showstopper that combines delicious vanilla flavor with stunning visual appeal. Whether you’re celebrating Easter or any spring event, it’s sure to be a hit with your guests. Easy to make and full of flavor, this cake will quickly become a favorite in your dessert repertoire!
Print
Easter Egg Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Easter Egg Cake is a stunning springtime dessert featuring soft, moist vanilla cake layers, vibrant buttercream frosting, and a playful nest of toasted coconut topped with chocolate eggs. Perfect for Easter or any festive occasion, this cake is a crowd-pleaser with its delightful flavor and eye-catching presentation.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sugar
- ¾ cup sour cream
- ¾ cup milk
- 1 tablespoon vanilla extract
- 4 large eggs
- ½ cup unsalted butter (room temperature or melted and cooled)
- 2 ½ cups powdered sugar
- ¼ teaspoon salt
- Blue food coloring (or desired color)
- 1 cup toasted coconut flakes
- Chocolate eggs (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 6-inch cake pans.
- Sift together the flour, baking powder, baking soda, salt, and sugar in a large bowl. Set aside.
- In another bowl, whisk together the sour cream, milk, vanilla extract, eggs, and butter.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, cream the butter and salt together, then gradually sift in the powdered sugar until smooth. Add a few drops of food coloring until desired shade is achieved.
- Frost the cake layers, optionally adding toasted coconut between them for extra flavor.
- Cover the entire cake with frosting, smoothing the top and sides.
- For decoration, splatter cocoa powder and vanilla mixture over the cake.
- Pipe a ring of frosting on top and gently press in toasted coconut to form a nest. Place chocolate eggs on top to finish.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Customize the frosting color with pink, lavender, or yellow food coloring.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze the cake layers (without frosting) for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
