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Easter Cake Recipe

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Ingredients

Vanilla Cake

  • 1 vanilla cake, 3 layers (20 cm / 8-inch cake)

Pastel Blue Vanilla Buttercream

  • 340 g / 3 sticks unsalted butter, cut into 1.25 cm / 1/2-inch cubes and softened to 18°C / 64°F
  • 750 g / 1.5 lb (6 cups) soft icing sugar / powdered sugar, sifted
  • 3 tsp vanilla extract
  • 1–2 drops blue gel food colouring
  • 1/8 tsp salt

Frosting Speckles

  • 1 tbsp cocoa powder, unsweetened or sweetened
  • 3 tbsp boiling water
  • 1 toothbrush or basting brush

Decorating

  • 2 cups coconut flakes or shaved coconut
  • 200 g / 7 oz small Easter eggs, preferably pastel-colored speckled eggs

Instructions

  1. Prepare the three-layer vanilla cake according to your favorite vanilla cake recipe. Allow the cake layers to cool completely before decorating.
  2. To make the buttercream, beat the softened butter until pale, smooth, and fluffy.
  3. Gradually add the sifted powdered sugar, beating well after each addition.
  4. Add the vanilla extract and salt and continue beating until the buttercream is light and creamy.
  5. Add 1–2 drops of blue gel food coloring and mix until the buttercream becomes a soft pastel blue. Add more coloring only if needed.
  6. Place the first cake layer on a serving plate and spread an even layer of buttercream over the top.
  7. Add the second cake layer and repeat with another layer of buttercream. Place the final cake layer on top.
  8. Cover the entire cake with a thin crumb coat of buttercream. Chill briefly until firm.
  9. Apply a final, smooth layer of pastel blue buttercream over the top and sides of the cake.
  10. For the chocolate speckles, mix the cocoa powder and boiling water together until smooth and thin enough to splatter.
  11. Dip a clean toothbrush or basting brush into the cocoa mixture. Hold it close to the cake and flick the bristles gently to create small chocolate speckles across the buttercream.
  12. Press the coconut flakes gently around the top edge of the cake to create a nest-like border.
  13. Arrange the pastel Easter eggs in the coconut nest on top of the cake.
  14. Refrigerate the finished cake briefly to allow the buttercream to set, then bring it to room temperature before serving.

Notes

  • Use a 20 cm / 8-inch three-layer vanilla cake for the best proportions.
  • For smooth buttercream, make sure the butter is softened to the recommended temperature rather than melted.
  • Sift the powdered sugar before adding it to the butter for a smooth frosting.
  • Gel food coloring gives a stronger color without adding too much liquid to the buttercream.
  • Use pastel-colored speckled Easter eggs for a classic spring and Easter look.
  • Be gentle when creating the cocoa speckles to avoid making the splatters too large.
  • Store the decorated cake covered in the refrigerator and allow it to soften slightly before serving.

Find it online: https://ayoubrecipe.com/easter-cake-recipe/