Easter Egg Cake
User Reviews
5
Easter Egg Cake
Description
This Easter Egg Cake blends basic cake ingredients: flour, sugar, baking powder, baking soda, salt, butter, egg whites, vanilla extract, sour cream, and milk. After toasting sweetened coconut flakes, the batter is prepared by sifting dry ingredients and mixing wet ingredients separately before combining. The batter is evenly divided into three 6-inch pans and baked until centers spring back. The toasting of coconut adds a toasty aroma and texture contrast to the cake.
Vanilla buttercream flavored with vanilla and salted is tinted with blue food coloring to evoke a robin’s egg hue. The butter and confectioners sugar form a smooth, light frosting. After cooling, layers are filled with buttercream, then the cake is decorated with more buttercream, toasted coconut, cocoa powder, vanilla, and mini chocolate eggs to reinforce the Easter theme.
The recipe scales easily to larger pan sizes by doubling or tripling the ingredients. The batter may show slight butter clumping before combining; this is normal and resolves after mixing. Whole milk yogurt can substitute for sour cream without affecting the cake's texture noticeably.
Ingredients
INGREDIENTS
For the Cake:
- 1 2/3 cup all-purpose flour 213g
- 1 cup sugar 228g
- 1/4 tsp baking soda 2g
- 1 1/2 tsp baking powder 6g
- 1/4 tsp salt
- 3/4 cup butter 176g, room temperature, unsalted
- 3 egg white
- 1 tbsp vanilla extract
- 1/2 cup sour cream 133g
- 1/2 cup milk 113g, whole
For the Vanilla Buttercream:
- 2 lbs confectioners sugar 907g
- 1 lb butter 456g, unsalted, room temperature
- 3 tsp vanilla
- 1 tbsp milk
- 1/4 tsp kosher salt
- Blue Food coloring
For the Assembly:
- ½ cup coconut 40g, toasted, sweetened
- 2 tsp cocoa powder nice quality
- 4 tsp vanilla extract
- 6 chocolate eggs mini
Instructions
For the Cake:
- Preheat oven to 325 degrees F.
- Spread coconut flakes out on a baking sheet. Cook for about 5-10 minutes mixing once in between, they will toast quickly. Set aside to cool.
- Increase temp to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.
- Sift the dry ingredients (including sugar) together in a large bowl.
- Beat the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined.
- Divide the mixture evenly into the cake pans.
- Bake at for about 25-30 minutes or until the centers are springy to the touch.
For the Vanilla Buttercream:
- Beat the butter until light and fluffy. Add the confectioners' sugar, 1 tsp vanilla, 1/4 tsp salt, and milk. Mix.
- Add blue food coloring until you get robins egg blue.
- Transfer to a piping bag. Snip off the tip.
For the Assembly:
- Pipe buttercream between each cake layer.
- Pipe an outer layer and smooth out with a bench scraper.
- Mix cocoa powder and vanilla or alcohol. Using a paint brush, splatter the cake and chocolate eggs to create a speckled look.
- Chill for about 10-15 minutes.
- Pipe a ring of buttercream on the cake. Press toasted coconut flakes onto ring. Create a nest shape.
- Add eggs to the inside of the nest.
Notes
- To scale the recipe for larger pans, double for 8-inch pans and triple for 9-inch pans.
- Butter clumps in the wet mix are normal and dissolve when combined with dry ingredients; melted butter and warmed milk and sour cream are alternatives.
- Whole milk yogurt can substitute for sour cream without a noticeable difference in texture.
- Toast sweetened coconut flakes carefully on a baking sheet until golden, stirring midway, to add flavor and texture.
- Use cake strips around pans for more even baking, especially in home ovens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 290kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 188mg | 8% |
| Potassium | 23mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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