Easter Egg Layered Cake

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Easter Egg Layered Cake – A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. The perfect showstopper for your Easter celebration!

Is there any better way to celebrate than with cake? I haven’t found one! I usually choose cupcakes, just because they’re generally quicker and easier, but there’s something so elegant and beautiful about a nice layer cake. This Easter egg layer cake is a delicious way to celebrate spring! It has three pretty pastel layers, a light and fluffy whipped buttercream, and an adorable bird’s nest decoration on top. It’s simple to make, and totally stunning!

Easter Egg Layered Cake - A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. The perfect showstopper for your Easter celebration!

You could definitely use a cake mix instead of making your own cake batter, but I really like the taste and texture of homemade cake. I used my go-to vanilla cake recipe, and I love that it’s light and tender, easy to mix together, and always gives me perfect results.

Easter Egg Layered Cake - A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. The perfect showstopper for your Easter celebration!

Once the batter is mixed up, you’ll add your food coloring to create the different colored layers. You only need a few drops to create a pretty pastel shade.

Easter Egg Layered Cake - A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. The perfect showstopper for your Easter celebration!

Bake the layers until they spring back when touched lightly and a toothpick inserted into the center comes out clean. The recipe divides perfectly to make three six-inch cake layers. Once the layers have cooled completely, level them using a cake leveler or serrated knife.

Stack the layers with a layer of buttercream in between, then cover the whole cake with a thin layer of buttercream to seal in the crumbs. I have to confess, I used to skip the crumb coat step, and it is immensely harder to frost the cake and make it look good without the crumb coat. It only takes an extra 20 minutes or so to refrigerate it, but it makes frosting the cake much easier!

Once it has firmed up in the refrigerator, spread the cake with a thick and even layer of buttercream. It doesn’t have to be perfect, but watch out for any bare spots. I kind of like the rustic look, and I feel like the imperfections just make it more charming!

Easter Egg Layered Cake - A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. The perfect showstopper for your Easter celebration!

Then comes the fun part… decorating! I wanted to make an adorable bird’s nest design, so I decided to use coconut and mini Cadbury eggs. I toasted my coconut on the stovetop over medium low heat. It’s important to watch it closely and turn it frequently to prevent burning.

Easter Egg Layered Cake - A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. The perfect showstopper for your Easter celebration!

Once the coconut has cooled, sprinkle it onto the middle of the cake, then add your mini Cadbury eggs. They are the cutest!

Easter Egg Layered Cake - A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. The perfect showstopper for your Easter celebration!

Easter Egg Layered Cake

Yield: 8-12 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Ingredients:

for the cake:

  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 3/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 ounces (two sticks) butter, at room temperature, cut into small pieces
  • 4 large eggs
  • 1 1/2 cups sour cream or greek yogurt
  • 2 teaspoons vanilla
  • yellow, red, and blue food coloring

for decorating:
1 cup coconut, toasted
8 ounces (two sticks) butter, at room temperature
1 (7 ounce) container marshmallow fluff
5 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons half and half or heavy cream
1 cup mini Cadbury eggs

Directions:

Preheat the oven to 350. Butter and flour 3 six inch cake pans and set aside (you could also use 8 inch pans instead, but your layers will be thinner).

In a large bowl or the bowl of a stand mixer, whisk together the cake flour, all purpose flour, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles damp sand. Beat the eggs in one at a time.  Add the sour cream and vanilla, and mix until smooth.

Separate the batter into three bowls, dividing evenly. Add drops of food coloring to each bowl to create a yellow batter, a pink batter, and a blue batter (I used two drops of yellow, three drops of pink, and six drops of blue). Spoon the batter into the prepared pans and spread evenly. Bake 25-30 minutes, or until the top springs back when touched lightly and a toothpick inserted in the center comes out clean. Remove and let cool completely.

While the cake cools, make the frosting by adding the butter and marshmallow cream to a large bowl or the bowl of a stand mixer. Beat until smooth. Add the powdered sugar, vanilla, and 2 tablespoons half and half, and beat until smooth. Increase the speed and beat 5-6 minutes, until light and fluffy. Add additional half and half as needed to reach a light consistency.

When the cakes have cooled, level each layer using a cake leveler or serrated knife. Place the blue layer, cut side up, on a six inch cake round (or a six inch circle of cardboard covered in foil). Spread a layer of frosting over the blue layer, and place the pink layer on top. Spread another layer of frosting over the pink layer, and place the yellow layer on top, cut side down. Spread a thin layer of frosting over the entire cake to seal in the crumbs. Refrigerate 20-30 minutes.

Remove the cake from the refrigerator and spread a thicker layer of frosting over the outside. Sprinkle the top of the cake with toasted coconut, and arrange Cadbury eggs in the center to look like a bird's nest.

Easter Egg Layered Cake - A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. The perfect showstopper for your Easter celebration!

This cake is as tasty as it is gorgeous, and perfect for celebrating Easter! Enjoy :)

This post was brought to you buy Cadbury.

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I Heart Naptime

I Heart Nap Time is a creative blog sharing easy and delicious recipes, tips, step-by-step DIY home projects and crafts and tips to help families create unforgettable moments.

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Comments

  1. Katie posted on March 11, 2016 at 12:53 pm (#
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    This cake is beautiful!!

  2. Lisa@2PerfectionDecor posted on March 11, 2016 at 2:23 pm (#
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    Wow love this.. such a cute idea and yummy! Pinned it!

  3. Jessica @ A Kitchen Addiction posted on March 11, 2016 at 3:21 pm (#
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    What a gorgeous cake! Such a perfect dessert for Easter!

  4. Cookin Canuck posted on March 11, 2016 at 4:33 pm (#
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    Those mini Cadbury eggs are my kryptonite.  I can not leave them alone if they’re in my house.  And this cake is beyond gorgeous!

  5. Katerina @ Diethood posted on March 11, 2016 at 6:06 pm (#
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    This is so gorgeous, Jamielynn!! What a stunner! The cadburry minis? BONUS! 

  6. Michelle @ The Complete Savorist posted on March 11, 2016 at 7:21 pm (#
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    What a beautiful cake. I think the nest at the top is a very sweet and festive design. 

  7. Paige posted on March 11, 2016 at 9:27 pm (#
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    This cake is so stunningly beautiful! I’m obsessed!

    Paige
    http://thehappyflammily.com

  8. Cyndi - My Kitchen Craze posted on March 13, 2016 at 11:04 pm (#
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    That cake is so gorgeous!! Love the three different pastel colors. What a perfect dessert for Easter. 

  9. Cathy Trochelman posted on March 15, 2016 at 12:45 pm (#
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    What a gorgeous cake! Definitely perfect for Easter!!

  10. Chelsea posted on March 17, 2016 at 5:24 am (#
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    I just pinned this recipe and plan to use it for Easter, thank you! I’m curious if I made this the night before do I store it in the fridge? I planned to add the coconut and egg minis the day of. Thoughts?

    • I Heart Naptime posted on March 17, 2016 at 8:48 am (#
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      I would bake the cake layers the day before, let sit in the pan overnight (place a clean, dry kitchen cloth over the tops once cooled) and the frost it and decorate it the next day. If that’s too much of a time crunch, then yes – assemble the whole thing and refrigerate, but take out an hour or two before serving. :)

  11. Chelsea posted on March 17, 2016 at 4:09 pm (#
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    Thanks Jamielyn! And I’m storing the baked cakes covered on the counter or in the fridge? Sorry, I’m not much of a baker. 😔

  12. Janice posted on March 18, 2016 at 10:49 pm (#
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    Sp pretty and very spring! I especially love the toasted coconut nest you made for the top. So smart :)

  13. Allison Davis posted on March 20, 2016 at 4:27 pm (#
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    Beautiful!

  14. Jackie posted on March 17, 2017 at 11:07 pm (#
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    Hi

    Did you use liquid or gel food coloring?

    • I Heart Naptime posted on March 18, 2017 at 9:16 am (#
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      I used liquid, since I was going for light pastel colors. You could use gel, too, but just use less. :)