Name: Robin's Egg Easter Cake
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 12 servings
Cuisine: American

From the Cook

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Robin's Egg Easter Cake

atsloanestable.com

Instructions

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Instructions

Preheat the oven to 350 degrees F. Grease and line three 6 inch cake pans with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, Truvia Sweet Complete Granulated Sweetener, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, coconut milk, vanilla, and coconut extract, and mix until just combined.

Fold in the shredded coconut until evenly distributed.

In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.

Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.

Divide the cake batter between the prepared pans.

Bake for about 22-25 minutes or until the cakes start to pull away from the sides of the pans. Immediately turn the cakes out onto a wire rack to cool completely.

Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)

In a small saucepan, bring the heavy cream to a simmer or about 190 degrees F. Once simmering, remove from heat and add the chocolate. Use a small rubber spatula or spoon to gently stir until the chocolate has melted and the ganache is homogeneous.

Pour the ganache into a medium bowl and place in the fridge for about 15 minutes, stirring every 5 minutes. The ganache needs to be about room temperature, not too hot, but not too cold.

Use an electric hand mixer to whip the ganache to stiff peaks. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, and cream cheese on high speed until smooth.

Slowly add the Truvia Sweet Complete Confectioner's Sweetener and mix on low speed until fully combined.

Once all of the confectioner's sweetener is added, add a few drops of light blue food coloring gel and continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

Place the first cake layer on a cake stand. Pipe a dam of frosting around the edge of the cake. Fill the center with a few scoops of whipped chocolate ganache.

Top with the second cake layer and repeat.

Add the last cake layer and top with a few scoops of frosting. Use an offset spatula to smooth out the top, and spread the excess all over the sides. Continue frosting the cake until it's completely covered.

To add robin's egg spots, dip a pastry brush in brown food coloring gel and carefully flick it all over the cake.

Top the cake with toasted coconut flakes and mini chocolate candy eggs, and enjoy!

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Tips & Tricks (5)

Room Temperature Ingredients for Perfect Crumb 🌡️
Bring cream cheese, butter, and eggs to room temperature before mixing to ensure proper emulsification and create an ultra-moist, tender cake layer with even crumb structure.
Bloom Your Chocolate Ganache Properly 🍫
Pour hot heavy cream over chopped milk chocolate and let it sit undisturbed for 2 minutes before stirring—this ensures silky, smooth ganache without grainy texture or seizing.
Gel Coloring Application for Authentic Robin's Egg Speckles 🎨
Mix brown and Wedgwood gel colorings separately, then use a toothpick or small brush to apply speckles to the frosted cake for realistic, controlled color variation that mimics natural egg patterns.
Stabilize Your Whipped Frosting with Coconut Milk 🥥
Chill your cream cheese frosting ingredients and use the thick coconut milk (not liquid) to create a stable, pipeable consistency that won't weep or slide off cake layers during assembly.
Toast Coconut Nest for Enhanced Flavor and Texture 🌾
Lightly toast the unsweetened shredded coconut at 325°F for 5-7 minutes before creating the nest to deepen its flavor and create a more structurally sound nest that holds chocolate eggs securely.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.