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–+ servings
Robins Blue Egg Cake

Robins Blue Egg Cake

A moist, fluffy, light, and yet beautiful Robins Blue Egg Cake that calls spring and Easter all over.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Decorating 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 614 kcal

Ingredients
 

For The Vanilla Cake

  • 2½ cups  All-purpose flour, Spooned and levelled
  • 1 tablespoon Cornstarch
  • 3 teaspoon Baking powder
  • ½ teaspoon Salt
  • 2 cups Granulated sugar
  • ½ cup Oil
  • ½ cup Sour cream, Room-temperature
  • 3 Eggs, Room-temperature
  • 2 teaspoon Vanilla extract
  • 1 cup Milk, Room-temperature
  • ¼ cup Buttermilk, Room-temperature

For The Buttercream

  • 1 cup Butter, Room-temperature
  • 3 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2-3 tablespoon Heavy cream
  • 1-2 drops Gel food colouring, Light blue and yellow

For Decorations

  • 2 tablespoon Shredded coconut, Toasted
  • 1 tablespoon Nescafe powder
  • 1 cup Mini Easter eggs, Different colours

Instructions
 

How To Make The Vanilla Cake

  • Preheat the oven to 350℉, grease and line 2X8-inch or 3X6-inch pans. Set them aside.
  • Sift all dry ingredients and set them aside.
    2½ cups  All-purpose flour, 1 tablespoon Cornstarch, 3 teaspoon Baking powder, ½ teaspoon Salt
  • Mix milk and buttermilk in a bowl and set aside.
    1 cup Milk, ¼ cup Buttermilk
  • Whisk the oil, eggs, and vanilla extract for 2-3 minutes using the whisk attachment.
    ½ cup Oil, 3 Eggs, 2 teaspoon Vanilla extract
  • Add the sugar and keep whisking. Next, add the sour cream and whisk well.
    2 cups Granulated sugar, ½ cup Sour cream
  • 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.
  • 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.

How to Make The Buttercream

  • Beat the room-temperature butter until it is soft and creamy and much lighter in colour.
    1 cup Butter
  • Add the powdered sugar in ¼ cup additions, and beat after each addition.
    3 cups Powdered sugar
  • Add vanilla extract and beat well.
    1 teaspoon Vanilla extract
  • Add two tablespoons of heavy cream and mix well. If the buttercream is too dry, add more cream. If it is too runny, add more powdered sugar. Each powdered sugar brand works differently.
    2-3 tablespoon Heavy cream
  • Add one drop of blue food colouring and a touch of yellow colour to get the desired Robin Egg Colour.
    1-2 drops Gel food colouring
  • Frost the cool cake layers. Mix the Nescafe powder in one tablespoon of hot water to create a thick and dark brown mixture. Dip a clean toothbrush into the coffee mixture and squirt the coffee on the frosting to get the Robin Egg look.
    1 tablespoon Nescafe powder
  • Toast the shredded coconut in the toaster oven. Keep an eye on them. They burn quickly.
    2 tablespoon Shredded coconut
  • Spread the shredded coconut on top of the cake and top it with mini eggs.
    1 cup Mini Easter eggs

Nutrition

Calories: 614kcalCarbohydrates: 105gProtein: 6gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 112mgSodium: 433mgPotassium: 127mgFiber: 1gSugar: 43gVitamin A: 804IUVitamin C: 0.1mgCalcium: 139mgIron: 2mg
Keyword Easter Baking, Robins Blue Egg Cake, Spring Baking, VANILLA CAKE
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