Robins Blue Egg Cake

This soft, light, and fluffy Vanilla Robins Blue Egg Cake is perfect for an Easter party or any spring birthday. This cake has layers of a delicious and velvety cake wrapped in a creamy and smooth American Butter Cream.

About This Robins Blue Egg Cake

• This Robins Blue Egg Cake uses my Vanilla Cake recipe. This vanilla cake is the definition of a delicious fluffy, and moist vanilla cake. This recipe has a list of simple and basic ingredients that, in combination, make this exceptionally good cake.
• Let's look at the ingredients: All-purpose Flour, Baking Powder, Soda, Sugar, Oil, Sour cream, Eggs, Vanilla extract, Milk, and Buttermilk. Some ingredients may need some explanation as follows:
• As you can see, this recipe only uses oil, which keeps the cake crumb moist for a longer time.

• Another source of fat in this recipe is the Sour Cream. Sour cream contains a lot of fat and adds a tangy flavour to the cake.
• This recipe calls for buttermilk, an acidic ingredient. When it comes in contact with leaveners such as baking powder, it fluffs up the cake crumb.
• This Robins Blue Egg Cake recipe uses one tablespoon of cornstarch. Cornstarch helps to create a tender and soft crumb.
• The frosting has the essential ingredients that American Buttercream requires; however, you must know how to create the Robins Blue Egg effect. Dye the buttercream turquoise by adding a small amount of yellow to the sky blue. I use Ameri Colour.

How To Make This Cake

• Sift all dry ingredients and set them aside.
• Mix milk and buttermilk in a bowl and set aside.
• Whisk the oil, eggs, and vanilla extract for 2-3 minutes using the whisk attachment.
• Add the sugar and keep whisking.
• Next, add the sour cream and whisk well.
• Start adding the dry ingredients alternating with the milk mixture. Start and finish with dry ingredients. This will be three portions of dry ingredients and two portions of milk mixture.
• This Robins Blue Egg Cake batter will make two 8-inch or 6-inch cakes.
• Line the bottom of the cake pans with parchment paper. Pour the batter into the prepared pans and bake for 25 to 35 minutes.
• Let the cakes cool in the pan for 10 minutes, flip them onto the cooling rack and let them cool completely.
• Prepare the frosting and bring it to the desired colour. Frost the cool cakes.
• Top the cake with Mini Easter Eggs.

See more related posts here;

Vanilla Cake,

The Best Coconut Cake,

White Cupcakes

Storing; Slice and store this cake in an air-tight container in the fridge for one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe