This beautiful Easter Cake Recipe has a fluffy, moist cake base that’s topped with a homemade buttercream frosting made to look like robin’s eggs. It’s sure to be a show-stopper!
Preheat oven to 350 degrees F. Grease and flour a 13x9 baking dish, or use a baking spray with flour in it. You could also use my homemade cake release.
In a bowl, combine cake flour, salt, and baking powder with a whisk. Set it aside.
In a large mixing bowl, beat butter with granulated sugar for about 2 minutes. Scrape down sides of the boal. Add in whole eggs and egg whites, and vanilla extract. Beat an additional 2 minutes.
Alternate additions of the dry ingredients with the buttermilk, beating after each addition (I do 3 addtions). Beat one full minutes after all ingredients have been added.
Pour batter into prepared baking dish. Bake for 40-44 minutes, until a toothpick inserted into the center comes out clean or with just crumbs.
Remove from oven and cool completely.
For the Frosting.
Beat butter for 3-4 minutes until pale in color.
Add in powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth.
Add food coloring, one drop at a time until desired color is achieved.
Spread frosting over top of cooled cake with an offset spatula.
Sprinkle a little bit of the cocoa over the top of the frosted cake to give it a speckled look.
To serve, cut into squares and top each slice of a cake with a few Robin's eggs.
You can store the uncut, frosted cake in an airtight container at room temperature for up to 5 days. If the cake is cut, place a piece of plastic wrap over the cut area to help seal in moisture.
To get the speckled look on the frosting, you could also use melted chocolate and dip a clean, new paintbrush into the chocolate and "flick" it onto the cake.