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
