Chocolate Job

Easter Egg Cake

Easter cake fits perfectly with mottled eggs!

Instructions how to make this cake

1. Sift the flour, baking soda and powder, salt and sugar into a bowl then whisk together and set aside.

2. Whisk together the milk, sour cream, vanilla, eggs and butter. You can use very soft room temperature butter or melted and cooled butter.

3. Add the wet mixture to the dry.

4. Mix until just combined then pour batter into your three buttered and floured six inch pans. I always use cake strips for FLAT layers, if you’re not familiar with them check this post out!

5. Cream the butter and salt then sift the powdered sugar in batches, mixing until combined before adding the next batch. Finish off by beating in the blue food coloring. If you used a yellow butter for your frosting then adding blue will give you a nice Robin’s Egg color. You may beet to add a drop of yellow if your butter was exceptionally white.

6. Pipe buttercream between each layer as you assemble. If desired you can add a sprinkling of toasted coconut as well for added taste and texture.

7. Cover the cake completely in buttercream.

8. Smooth the cake’s top and side, then use an offset spatula to pull in the corner while slowly rotating the cake. Clean the tool off after each pass.

9. Mix the cocoa powder and vanilla in a small bowl to create a slurry then dip a clean brush in and use your finger to flick it onto the cake and chocolate eggs. You can practice on a piece of paper first to get the hang of how much of the liquid to add you your brush as well as the distance to hold your brush from the cake and eggs and overall technique. Lay some paper towels down or be prepared to clean up stray chocolate splatters.

10. Pipe a buttercream ring on top of the cake, gently press in the toasted coconut to make a nest, and finally place the chocolate eggs.

 

A few extra tips

  • If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
  • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
  • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
  • If you think American buttercream is too sweet then try mixing up a batch of silky Italian meringue buttercream, you might just fall in love!
  • You can assemble and decorate most of the cake ahead of time and chill it then add the nest on closer to the serving time. If you’re concerned about the eggs and coconut shifting around you can “glue” it all together using some caramel or buttercream.
  • You can assemble and decorate most of the cake ahead of time and chill it then add the nest on closer to the serving time. If you’re concerned about the eggs and coconut shifting around you can “glue” it all together using some caramel or buttercream.
  • These also make great cupcakes if you want a smaller set of treats. Just top with buttercream and then roll in the toasted coconut to create the nest then place the eggs.

Author of video content: Preppy Kitchen