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
