Easter Cake
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Easter Cake
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Easter Cake is the perfect fancy spring dessert with a spongy lemon cake, rich cream cheese frosting, and a festive candy nest topping.
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Ingredients
Lemon Layer Cake:
- 3/4 cup unsalted butter
- 1 1/3 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk , room temperature
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 1/4 cups flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
Cream Cheese Frosting:
- 24 ounces cream cheese , softened
- 1/2 cup unsalted butter , softened
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 1/2 cups powdered sugar , about 2 pounds
- 6-10 drops green food coloring
- 3 cups sweetened shredded coconut
- 1 cup easter egg chocolates
Instructions
Lemon Layer Cake:
- Preheat the oven to 350 degrees and butter and flour two 8 inch cake pans.
- Sift together the flour, baking powder and salt then set aside.
- To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart.
- Add the lemon juice, lemon zest and the vanilla then lower the speed to low.
- Add the flour mixture and milk, alternating a little of each at a time.
- Pour into the cake pans evenly and baked for 25-30 minutes until a toothpick comes out clean.
- Cool cakes completely before frosting.
Cream Cheese Frosting:
- Add the cream cheese, butter, sour cream and vanilla to a stand mixer and beat until light and fluffy.
- Add in the powdered sugar one cup at a time until smooth and incorporated.
- Add in the green food coloring while beating the frosting, 1 drop at a time until you get a pastel green color.
To Finish:
- To your cake stand add a spoonful of frosting.
- Level the cakes with a large serrated knife and discard the cake pieces.
- Brush off excess crumbs.
- Add the first layer of the cake to the cake stand.
- Top with 1 cup of frosting, spread evenly.
- Top with second layer of cake.
- Add 1 cup of frosting to the top of the cake and spread evenly.
- Add 1 cup of frosting, coating the outside of the cake.
- Refrigerate for 30 minutes to allow to harden.
- Frost the cake with half the remaining frosting.
- Pipe swirly mounds onto the top of the cake.
- Add the shredded coconut to a dry skillet on medium heat and stir, toasting it until it is golden brown.
- Add to the bottom half of the sides of the cake and the top middle.
- Top the swirly mounds with Easter egg candy.
Nutrition Information
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Calories
1255kcal
(63%)
Carbohydrates
159g
(53%)
Protein
13g
(26%)
Fat
67g
(103%)
Saturated Fat
42g
(210%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
194mg
(65%)
Sodium
552mg
(23%)
Potassium
287mg
(8%)
Fiber
2g
(8%)
Sugar
132g
(264%)
Vitamin A
1827IU
(37%)
Vitamin C
2mg
(2%)
Calcium
226mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 1255 kcal
% Daily Value*
| Calories | 1255kcal | 63% |
| Carbohydrates | 159g | 53% |
| Protein | 13g | 26% |
| Fat | 67g | 103% |
| Saturated Fat | 42g | 210% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 552mg | 23% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 132g | 264% |
| Vitamin A | 1827IU | 37% |
| Vitamin C | 2mg | 2% |
| Calcium | 226mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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