Introduction

The Robin Egg Cake is a charming layered cake filled with blueberry jam or lemon curd and frosted with a fluffy buttercream. Its unique decoration features a delicate toasted coconut “nest” topped with chocolate eggs, making it perfect for spring celebrations or any special occasion.

A tall three-layer cake sits on a white marble cake stand, covered in smooth light blue frosting with tiny dark specks. Each layer is light yellow sponge cake separated by a thin, dark purple jam filling. On top of the cake, there is a small nest made of light beige toasted flakes with small pastel-colored egg-shaped candies inside. Some pastel candies also lay around the base of the cake stand. In the background, behind the cake, there are three glasses of light champagne, a white vase with yellow flowers, and two white plates on a white marble surface, each holding a slice of the cake with visible layers and blue frosting on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups (330g) King Arthur Unbleached Cake Flour
1 2/3 cups (333g) granulated sugar

1 tablespoon (12g) baking powder
3/4 teaspoon table salt

12 tablespoons (170g) unsalted butter, softened
2 large egg whites, at room temperature

3 large eggs, at room temperature
1 cup (227g) milk, at room temperature, whole preferred
2 teaspoons lemon paste or 1 to 2 tablespoons lemon zest

2/3 cup (230g) blueberry jam or lemon curd
8 tablespoons (113g) unsalted butter, at room temperature (for frosting)
1/2 cup (92g) vegetable shortening

1/8 teaspoon table salt (for frosting)
5 to 6 cups (567g to 681g) confectioners’ sugar, sifted
2 teaspoons King Arthur Pure Vanilla Extract

1/3 cup (78g to 113g) milk or 1/2 cup (78g to 113g) heavy cream, at room temperature
Natural food coloring, optional
1 tablespoon (5g) unsweetened cocoa

1 to 1 1/2 tablespoons (14g to 21g) warm water or vanilla extract
1/4 to 1/2 cup (21g to 42g) toasted coconut flakes, for sprinkling on top
Chocolate eggs or candy of your choice

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease three 6” round pans or two 8” or 9” round pans. For extra protection, dust the pans with flour or line bottoms with parchment and grease the parchment. Ensure pans are at least 2” tall; if shorter, see tips below.
Step 2: In a stand mixer set on low speed, mix the dry ingredients until well combined. Add softened butter and mix until the mixture resembles fine, damp sand.
Step 3: Beat in the egg whites one at a time, then the whole eggs one at a time, beating about 30 seconds and scraping the bowl after each addition to build structure.

Step 4: Whisk the milk with lemon paste or zest. Add this mixture to the batter in three parts, beating 30 seconds and scraping the bowl after each addition. The batter may look curdled—this is normal.
Step 5: After the final scrape, beat the batter an additional 30 seconds.
Step 6: Pour batter into prepared pans. Bake 6” cakes for 20–25 minutes or 8”/9” cakes for 30–35 minutes until set and edges pull away. A toothpick inserted should come out with moist crumbs.

Step 7: Cool cakes in pans for 15 minutes, then transfer to a rack to cool completely before frosting.
Step 8: To make frosting, beat butter, shortening, and salt until fluffy in a large bowl.
Step 9: Add half the confectioners’ sugar and beat slowly until combined.

Step 10: Add vanilla and half the milk or cream; beat until fluffy.
Step 11: Add remaining sugar and milk, beating until fully incorporated.
Step 12: Add food coloring if desired and beat until light, fluffy, and evenly colored.

Step 13: Level cooled cake layers by cutting off domes if needed.
Step 14: Place a small dollop of frosting on your serving plate to anchor the first cake layer; set layer on top. Use a turntable if possible. Line the plate with parchment strips to keep clean.
Step 15: For 6” cake, spread about 3 tablespoons (46g) frosting on top; for 8” or 9” cake, use about 1/4 cup (65g).

Step 16: Pipe a 1/4″-tall frosting ring (dam) around the top edge of the cake to hold filling.
Step 17: Fill inside the dam with jam or curd until just below the top of the frosting ring.
Step 18: If making a 6” cake, repeat layering with second cake and filling.

Step 19: Place the final cake layer cut-side down on top to keep it flat and crumb-free.
Step 20: Apply a thin crumb coat of frosting to top and sides and chill in the refrigerator for 15–20 minutes. Cover and set aside remaining frosting.
Step 21: Remove cake from fridge and stir frosting to remove air bubbles; add a teaspoon or two of milk if too stiff.

Step 22: Frost the cake’s top and sides with the remaining frosting. Smooth the sides using a bench knife held at a straight angle while spinning the cake.
Step 23: Mix cocoa powder with warm water or vanilla until smooth.
Step 24: Protect surfaces around cake with parchment or newspaper as the next step can be messy.

Step 25: Dip a dry pastry brush into the cocoa mixture, shake off excess, then pull bristles back over the cake to create a speckled splatter effect. Practice on parchment first.
Step 26: Mark a circle on top of the cake with a cookie cutter or glass where the coconut “nest” will go.
Step 27: Pipe a couple of rings of frosting within the circle to form the nest base.

Step 28: Cover the frosting rings with toasted coconut flakes and fill the nest with chocolate eggs or candy before serving.
Step 29: Store leftover cake covered in the refrigerator for up to a week or freeze well wrapped for up to a month.

Tips & Variations

If your pans are less than 2” tall, consider using cake strips or lining the sides with parchment to help the cake rise evenly.

Swap blueberry jam for lemon curd to highlight the lemon zest in the batter for a brighter flavor.
Use natural food coloring to tint your frosting softly for a pastel effect suited to spring celebrations.
Toasted coconut adds texture and a nutty flavor; substitute with chopped nuts if preferred.

For a dairy-free version, substitute butter with vegan butter and use a plant-based milk alternative.

Storage

Store leftover Robin Egg Cake covered in the refrigerator for up to one week to maintain freshness. For longer storage, wrap the cake tightly and freeze it for up to a month. When ready to serve, thaw in the refrigerator overnight and bring to room temperature for best flavor and texture.

How to Serve

A round, tall cake with smooth light blue frosting stands on a white cake stand with a thick base, placed on a white marbled surface. The blue frosting is lightly speckled with small dark dots. The cake is topped with a small nest of toasted coconut shreds in the center, holding pastel-colored candy eggs in pale yellow, white, and light pink. Some matching candy eggs and coconut shreds decorate the base of the cake on the stand. The background includes a soft purple wall, a white vase with yellow flowers to the left, and a box of cake flour to the right. Two champagne flutes are behind the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different flavors of jam for the filling?

Yes, you can substitute blueberry jam with other fruit preserves or curds like raspberry, strawberry, or lemon to suit your taste preferences.

How do I prevent my cake from sticking to the pans?

Grease the pans well and dust with flour or line the bottoms with parchment paper. Using cake strips or parchment on the sides also helps with even baking and easier release.