Description
This delightful Easter Cake is a moist and fluffy vanilla cake with a beautiful speckled “robin’s egg” frosting, perfect for celebrating the spring season. Decorated with colorful candies, it’s a festive and delicious treat that will be the centerpiece of your Easter dessert table.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups cake flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 large egg whites
- 1 tablespoon vanilla extract
- 3/4 cup buttermilk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons milk
- 3 drops robin’s egg blue food coloring (Americolor or Wilton Sky Blue recommended)
- 1 teaspoon cocoa powder
- 1 bag Robin’s eggs candies, for serving
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking dish, or use baking spray with flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, salt, and baking powder.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar for about 2 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add Eggs and Vanilla: Add in the whole eggs, egg whites, and vanilla extract. Beat for an additional 2 minutes.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined after each addition. Beat for 1 full minute after all ingredients are incorporated.
- Bake: Pour the batter into the prepared baking dish. Bake for 40-44 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the cake from the oven and let it cool completely in the pan before frosting.
- Make Frosting: In a large bowl, beat the softened butter for 3-4 minutes until pale in color.
- Add Sugar and Flavorings: Gradually add the powdered sugar, vanilla extract, and milk to the butter, beating until light and fluffy.
- Color Frosting: Add the robin’s egg blue food coloring, one drop at a time, until the desired color is reached.
- Frost Cake: Spread the frosting evenly over the cooled cake using an offset spatula.
- Speckle with Cocoa: Sprinkle a small amount of cocoa powder over the frosted cake to create a speckled look.
- Decorate and Serve: Cut the cake into squares and top each slice with a few Robin’s eggs candies before serving.
Notes
- For best results, use room temperature butter and measure the flour correctly.
- Don’t overbake the cake, as this can dry it out.
- To achieve the speckled look, you can also use melted chocolate and a clean paintbrush to flick small dots of chocolate onto the frosting.
- Store the uncut, frosted cake in an airtight container at room temperature for up to 5 days. If the cake is cut, cover the cut areas with plastic wrap to help retain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 580kcal
- Sugar: 60g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
