Why You’ll Love This Recipe
The Easter Egg Layered Cake combines fun and flavor in a way that makes it stand out during any holiday celebration. The three layers of soft, pastel-colored cake offer a playful twist, while the fluffy marshmallow frosting provides a creamy and smooth finish. The toasted coconut nest adds a touch of crunch and visual appeal, topped with mini chocolate eggs that bring the whole cake together. It’s easy to make and can be customized with different flavors or frosting colors to suit your personal taste.
Ingredients
- Vanilla cake (homemade or boxed)
- Yellow, pink, and blue food coloring
- Butter (room temperature)
- Eggs
- Sour cream
- Vanilla extract
- Marshmallow cream
- Powdered sugar
- Butter for frosting
- Toasted coconut (for bird’s nest decoration)
- Mini Cadbury eggs (or other mini chocolate eggs)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven and prepare cake pans.
- Whisk together dry ingredients for the cake. Mix in butter until the mixture resembles damp sand, followed by eggs, sour cream, and vanilla.
- Divide the batter and color each portion with a few drops of food coloring.
- Bake the cake layers and let them cool completely. Once cooled, level them using a serrated knife.
- Frost with a thin layer of marshmallow frosting to seal in crumbs (the crumb coat), then refrigerate for 20-30 minutes.
- Frost the cake with a thicker layer of frosting, leaving a rustic finish.
- Toast the coconut on the stovetop, watching closely to avoid burning.
- Sprinkle the toasted coconut on the top of the cake to form a nest and place the mini chocolate eggs in the center.
Servings and Timing
- Servings: 12-16 people
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Cooling Time: 1-2 hours
- Decorating Time: 15-20 minutes
Variations
- You can swap the marshmallow frosting with a tangy cream cheese frosting or a classic buttercream.
- Use other types of food coloring or omit it for a classic white cake.
- Experiment with different fillings, such as jam or whipped cream, between the layers for added flavor.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week. Allow it to come to room temperature before serving. To reheat, you can gently microwave a slice for 10-15 seconds.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance, wrap them tightly, and store them in the refrigerator. Frost and decorate the cake the next day.
2. Can I use store-bought cake mix for this recipe?
Absolutely! You can substitute homemade cake with a store-bought vanilla cake mix for convenience.
3. How do I prevent the cake layers from sinking in the middle?
Ensure you follow the baking time and temperature closely. Avoid opening the oven door during the first 20 minutes of baking.
4. Can I freeze the cake layers?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
5. Can I use other types of frosting?
Yes, you can substitute the marshmallow frosting with vanilla buttercream or cream cheese frosting for a different flavor profile.
6. How do I achieve the perfect pastel colors for the cake?
Use just a few drops of food coloring to get light pastel hues. Gel food coloring works well for this purpose.
7. Can I use a different type of coconut for the nest?
Yes, shredded unsweetened coconut works best for creating the nest, but you can also use sweetened shredded coconut if you prefer.
8. How do I toast the coconut without burning it?
Toast coconut on medium-low heat, stirring frequently to avoid burning. Remove it from the heat as soon as it reaches a golden brown.
9. Can I make this cake for a different holiday?
Definitely! While it’s perfect for Easter, you can modify the decorations to suit any occasion. Try using colored sprinkles or themed decorations.
10. What should I do if the frosting is too thick or thin?
If the frosting is too thick, add a little milk to loosen it up. If it’s too thin, add more powdered sugar to achieve the right consistency.
Conclusion
This Easter Egg Layered Cake is a festive and delicious treat that will surely be the highlight of your celebration. Whether you’re baking it for Easter or any spring event, this cake brings together vibrant colors, delightful textures, and a sweet flavor everyone will enjoy. Easy to customize and full of charm, it’s a dessert that will wow your guests!
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Easter Egg Layered Cake Recipe
- Total Time: 2-3 hours
- Yield: 12-16 servings
- Diet: Gluten Free
Description
Celebrate Easter with this vibrant Easter Egg Layered Cake! With three layers of pastel-colored cake, marshmallow frosting, and a decorative coconut bird’s nest topped with mini chocolate eggs, this cake is as delightful to look at as it is to eat. Perfect for your Easter dessert table, it’s easy to make, customizable, and guaranteed to impress guests of all ages!
Ingredients
- Vanilla cake (homemade or boxed)
- Yellow, pink, and blue food coloring
- Butter (room temperature)
- Eggs
- Sour cream
- Vanilla extract
- Marshmallow cream
- Powdered sugar
- Butter for frosting
- Toasted coconut (for bird’s nest decoration)
- Mini Cadbury eggs (or other mini chocolate eggs)
Instructions
- Preheat your oven and prepare your cake pans.
- Whisk together dry ingredients for the cake. Add butter, mixing until the texture resembles damp sand, then add eggs, sour cream, and vanilla extract.
- Divide the batter into three portions. Add food coloring to each portion (yellow, pink, and blue).
- Bake cake layers for 30-35 minutes and allow them to cool completely.
- Once cooled, level the layers with a serrated knife.
- Frost the cake with a thin layer of marshmallow frosting as a crumb coat and refrigerate for 20-30 minutes.
- Frost with a thicker layer of marshmallow frosting, leaving a rustic finish.
- Toast coconut on the stovetop over medium-low heat until golden brown.
- Sprinkle the toasted coconut on top of the cake to create a nest and add mini chocolate eggs in the center.
Notes
- You can swap marshmallow frosting with cream cheese or buttercream frosting.
- For a more traditional look, omit the food coloring for a white cake.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- The cake can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cooling Time: 1-2 hours
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
