Description
This delightful Easter Cake features a soft vanilla three-layer cake generously frosted with pastel blue vanilla buttercream. The cake is beautifully decorated with toasted coconut flakes forming a nest, topped with colorful speckled Easter eggs, and finished with delicate cocoa speckles for a festive springtime look. Perfect for celebrating Easter with a visually stunning and delicious treat.
Ingredients
Scale
- 1 Vanilla Cake, 3 layers (20cm/8″ cake of choice)
- 340g (3 sticks) unsalted butter, softened to 18°C/64°F, cut into 1.25cm / ½” cubes
- 750g (1.5 lb / 6 cups) soft icing sugar (powdered sugar), sifted
- 3 tsp vanilla extract
- 1–2 drops blue gel food colouring (or 1–2 tsp blue food colouring)
- 1/8 tsp salt
- 1 tbsp cocoa powder (unsweetened or sweetened, any)
- 3 tbsp boiling water
- Toothbrush or basting brush for flicking speckles
- 2 cups coconut flakes (or shaved coconut)
- 200g (7oz) small pastel colored speckled Easter eggs
Instructions
- Trim the tops of the cake layers if necessary to make them flat and even.
- Place the trimmed cake layers in the refrigerator until thoroughly chilled.
- Preheat oven to 160°C/325°F (140°C fan). Spread the coconut flakes evenly on a baking tray. Bake for 6 to 10 minutes, stirring every few minutes, until golden brown.
- Using a stand mixer on speed 8, beat the softened butter cubes for about 3 minutes until the color changes from yellow to nearly white.
- Add the sifted icing sugar in three separate batches, starting on speed 1 and gradually increasing to fully combine each batch.
- Add vanilla extract and salt to the mixture, then beat on speed 8 for 2 minutes until the frosting is very fluffy.
- Remove 1 tablespoon of frosting into a small bowl. Add one drop of blue gel food colouring and mix thoroughly.
- Mix the cocoa powder with boiling water until smooth to create the speckle liquid.
- Spread approximately 3/4 cup of buttercream between each cake layer. Use the remaining frosting to cover the sides and top of the cake evenly.
- Position a backboard behind the cake to catch any stray speckles. Dip a toothbrush or basting brush into the cocoa mixture and flick speckles onto the cake.
- Form a mound of toasted coconut flakes in the center of the cake top, shaping it like a nest. Place the pastel colored Easter eggs in the coconut nest.
- Surround the base of the cake with a ring of toasted coconut, dotting it with additional Easter eggs.
- Present your beautifully decorated Easter cake proudly and enjoy the compliments from your guests!
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Easter Blue Vanilla Cake