Easter Egg Layered Cake

  • Jump to Recipe
  • Leave a Review
  • This post may contain affiliate links. Please read my disclosure policy.

    A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. This Easter egg layered cake is 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.

    easter egg cake with a slice taken out

    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!

    You could definitely use a cake mix instead of making your own 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.

    making an easter egg layered cake

    How to make an Easter cake

    COLOR. 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.

    BAKE. 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 leveler or serrated knife.

    FROST. 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 it 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!

    slice of a layered easter egg cake on a white plate


    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.

    Once the coconut has cooled, sprinkle it onto the middle of the cake, then add your mini Cadbury eggs. They are the cutest! This dessert is as tasty as it is gorgeous, and perfect for celebrating Easter! Enjoy :)

    easter cake topped with toasted coconut and mini cadbury eggs

    More Easter desserts:

    Layered Easter cake with Cadbury eggs on top

    Easter Egg Layered Cake

    Course: Dessert
    Cuisine: American
    Keyword: easter cake
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 2 hours
    Servings: 12
    Calories: 918
    Author: Jamielyn Nye
    A colorful vanilla cake topped with whipped buttercream and decorated with toasted coconut and mini Cadbury eggs. This Easter egg layered cake is the perfect showstopper for your Easter celebration!


    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 butter (2 sticks) , 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 butter (2 sticks) , at room temperature
    • 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


    • Preheat the oven to 350°F. 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.


    Calories: 918kcal | Carbohydrates: 130g | Protein: 9g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 143mg | Sodium: 514mg | Potassium: 213mg | Fiber: 1g | Sugar: 100g | Vitamin A: 1110IU | Vitamin C: 0.8mg | Calcium: 132mg | Iron: 1.7mg
    Filed In:
    More Cake Recipes

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Did you make this recipe? Rate it:

    What type of comment do you have?


  • Krissy Allori wrote:
  • Kristyn wrote:
  • katerina @ diethood.com wrote:
  • Stephanie wrote:
  • Anne wrote:
    • Jamielyn Nye wrote:
  • I Heart Nap Time