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Robin Egg Cake Recipe

★★★★★

4.8 from 80 reviews
  • Author: Mariam
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 10 to 12 1x

Description

This delightful Robin Egg Cake features tender layers of moist cake filled with blueberry jam or lemon curd and enveloped in a creamy, fluffy buttercream frosting. Finished with a bold cocoa splatter effect and a decorative toasted coconut ‘nest’ filled with chocolate eggs or candy, this cake is perfect for spring celebrations and Easter gatherings.

Ingredients

Scale

Cake

  • 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

Filling

  • 2/3 cup (230g) blueberry jam or lemon curd

Frosting

  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1/2 cup (92g) vegetable shortening
  • 1/8 teaspoon table salt
  • 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
  • [product-link]natural food coloring[/product-link], optional

Cocoa Splatter

  • 1 tablespoon (5g) unsweetened cocoa
  • 1 to 1 1/2 tablespoons (14g to 21g) warm water or vanilla extract

Decoration

  • 1/4 to 1/2 cup (21g to 42g) toasted coconut flakes, for sprinkling on top
  • chocolate eggs or candy of your choice

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F. Lightly grease three 6” round pans or two 8” or 9” round pans. For extra non-stick protection, dust the pans with flour or line the bottoms with parchment paper and grease the parchment. Ensure pans are at least 2″ tall to hold the batter well.
  2. Combine Dry Ingredients and Butter: In a stand mixer on low speed, mix together the cake flour, granulated sugar, baking powder, and salt until fully combined. Add the softened butter and continue mixing until the mixture becomes evenly crumbly like fine, damp sand.
  3. Add Egg Whites and Eggs: Beat in egg whites one at a time, then add whole eggs one at a time, beating for about 30 seconds after each addition and scraping the bowl’s sides and bottom. This builds structure and volume for a tender cake.
  4. Incorporate Milk and Lemon: Whisk together the milk with lemon paste or lemon zest. Add this mixture slowly, one-third at a time, beating for 30 seconds and scraping down the bowl after each addition. The batter may appear slightly curdled—this is normal.
  5. Final Beat: After the last scraping, beat the batter one more time for 30 seconds to ensure full incorporation.
  6. Bake the Cake Layers: Pour the batter evenly into prepared pans. Bake 6” pans for 20–25 minutes, or 8”–9” pans for 30–35 minutes. Cake is done when it starts pulling away from pan edges and a toothpick inserted in the center comes out with moist crumbs.
  7. Cool Cakes: Let the cakes cool in pans for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Make Frosting: Beat together butter, shortening, and salt until fluffy. Gradually add half the confectioners’ sugar, mixing slowly. Add vanilla extract and half the milk or cream, beating until fluffy. Incorporate remaining sugar and milk, beating until well combined. Add optional food coloring and beat until frosting is light, fluffy, and evenly colored.
  9. Level Cake Layers: Once cakes are fully cooled, level the tops by cutting off any domes to create flat layers for stacking.
  10. Assemble Cake Base Layer: Place a small dollop of frosting on serving plate to secure the first cake layer. Set the first layer on this spot, then spread frosting thinly over the top (about 3 tablespoons for 6” cakes, or 1/4 cup for 8”/9” cakes).
  11. Pipe Frosting Dam: Using a piping bag, pipe a 1/4″ tall frosting ring around the top edge of the cake layer to create a dam that will hold the filling.
  12. Add Filling: Spoon the blueberry jam or lemon curd inside the frosting dam until just below the top edge.
  13. Add Second Layer (for 6” Cakes): Repeat frosting and filling steps to stack layers if using 6” pans.
  14. Top Layer Placement: Place the final cake layer on top, cut-side down, to keep the surface flat and crumb-free.
  15. Crumb Coat: Apply a thin, even layer of frosting over the entire cake to seal crumbs. Refrigerate for 15–20 minutes to set the crumb coat, while keeping remaining frosting covered.
  16. Final Frosting Layer: Remove cake from fridge, stir frosting to smooth out air bubbles, adding small amounts of milk if needed. Spread a final smooth layer of frosting on cake’s top and sides, smoothing with an offset spatula and bench knife while rotating the cake on a turntable.
  17. Prepare Cocoa Splatter: In a small bowl, mix cocoa powder with warm water or vanilla extract until smooth.
  18. Apply Cocoa Splatter: Cover surrounding surfaces with parchment or newspaper. Dip a dry pastry brush into cocoa mixture, shake off excess, then flick and pull back brush bristles toward cake to create speckles on sides and top. Practice on parchment prior if desired.
  19. Create Nest Outline: Use a round cookie cutter or glass to mark a circle on the top frosting where the coconut nest will be formed.
  20. Pipe Nest Ring: Using the same piping bag from the dam, pipe two concentric rings of frosting around the marked circle, building the nest’s base.
  21. Add Toasted Coconut: Cover the frosting rings generously with toasted coconut flakes to simulate a nest texture.
  22. Finish with Chocolate Eggs: Place chocolate eggs or preferred candy inside the coconut nest for a festive decoration before serving.
  23. Storage: Store leftover cake covered in the refrigerator for up to one week or freeze wrapped tightly for up to one month.

Notes

  • Ensure all ingredients like eggs, milk, and butter are at room temperature for best mixing results and cake texture.
  • If using pans shorter than 2” tall, consider baking in two batches or using larger pans to prevent overflow.
  • The batter may look curdled after adding milk and lemon zest/paste; this is normal and will bake up nicely.
  • Practice the cocoa splatter technique on parchment paper before applying to the cake to control splatter size and coverage.
  • Use a turntable or lazy Susan for easier smoothing and decorating the cake.
  • Frozen cake should be thawed in the refrigerator overnight before serving.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Robin Egg Cake, layered cake, blueberry jam filling, lemon curd filling, buttercream frosting, spring cake, Easter cake, decorative cake, coconut nest cake, chocolate egg cake

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Find it online: https://aromaofgrandma.com/robin-egg-cake-recipe/