Easter menus are one of my favorite to plan–especially the endless possibilities for dessert. If you are asked to take dessert to your Easter soirée this year, look no further than this incredibly light and fluffy layered cake, which doubles as a gorgeous centerpiece! You won’t believe how super simple this decadent dessert is to create!


Easter Speckled Vanilla Cake

you will need…

(for the cake)

4 cups bleached cake flour (Swans Down)

2 sticks butter, room temperature

2/3 cup virgin coconut oil

2 1/4 cups sugar

2 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

8 egg whites, room temperature

2 tablespoons vanilla extract

1 teaspoon almond extract

2 cups low-fat buttermilk


(for the buttercream + dećor)

1 1/2 cups butter, softened

5 1/2 cups powdered sugar

2 teaspoons vanilla extract

2 tablespoons heavy whipping cream

pinch of salt

blue food coloring (or color of your choice)

2 teaspoons brown gel food coloring + 1/2 teaspoon of water

Malted milk eggs (Robin Eggs)

phyllo dough

cooking spray oil

Preheat oven to 325 degrees. Prepare three 8″ round cake pans by lining with parchment or wax paper and butter + flour sides of pans. Sift together flour, baking powder, baking soda & salt. In a separate mixing bowl, combine butter, coconut oil, & sugar. Using the paddle attachment, cream butter, oil & sugar for about five minutes, until the batter is light and fluffy. Add egg whites one at a time, followed by vanilla and almond extracts. Reduce speed to low and alternate adding flour mixture and buttermilk until batter is thoroughly mixed. Divide batter evenly between prepared cake pans and bake about 40 minutes, or until edges are just browned (the center of the cake will not be browned). Completely cool cakes then invert onto a wire rack.

While cake is cooking & cooling, make buttercream frosting. In a mixing bowl with a whisk attachment, combine butter, sugar, vanilla, cream & food coloring until mixed together. Increase speed to high and whip for about 4 minutes or until buttercream is airy and fluffy. For the nest topping, using scissors, fold phyllo dough & cut into very thin strips. Evenly scatter on a baking sheet lined with parchment paper and lightly spritz dough with cooking spray. Bake 350 degrees until golden brown.

Back to the cake…After peeling off the parchment or wax paper, ice your cake by adding a small dollop of buttercream to the bottom center of your cake platter followed by assembling the first cake layer (this will help ensure the cake does not move when transported). Layer cake with about 1/2 cup of buttercream in between each layer. Continue to evenly ice buttercream to cover entire cake. Refrigerate for about 30 minutes to firm iced cake. To decorate, remove cake from refrigerator and using a paintbrush, carefully splatter brown food coloring mixture onto cake. Repeat process on malted milk eggs. Allow to dry for 2 hours. Assemble nest and garnish with splattered malted milk eggs. EnJOY!


*vanilla cake recipe inspired from the cookbook Bravetart

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