This layered Easter cake is made with three layers of vanilla cake topped with whipped buttercream and decorated with a nest of toasted coconut and mini Cadbury eggs.
Easter Egg Cake
This colorful layered Easter cake is a delicious way to celebrate spring! It’s made with three spring pastel cake layers, a fluffy marshmallow frosting, and an adorable bird’s nest decoration on top complete with chocolate eggs!
It’s easy to make following my guide for decorating, but feel free to customize it by making a strawberry cake or yellow cake, tinting the frosting your favorite pastel color or decorating with other Easter eggs.
Guests will love this stunning addition to your Easter brunch or dessert table!
Easter Cake Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Vanilla cake: I used my go-to homemade cake recipe then used yellow, pink, and blue pastel colors for the three layers.
- Marshmallow frosting: I love this light frosting made with marshmallow cream powdered sugar and butter. A vanilla buttercream would also be delicious!
- Toasted coconut: This is used to add a birds nest on top of the cake.
- Mini chocolate eggs: For decorating the center of the homemade Easter cake.
How to Make an Easter Cake
- Make batter. Whisk together all of the dry ingredients. Then mix in the butter (at room temperature) until the mixture resembles damp sand. Next, beat in the eggs (one at a time) and then mix in the sour cream and vanilla until smooth.
- Add coloring. Once the batter is mixed up, you’ll add your food coloring to create the different colored layers. You only need a few drops to create a pretty pastel shade.
- Bake in the oven. Bake the layers until they spring back when touched lightly and a toothpick inserted into the center comes out clean. The recipe divides perfectly to make three six-inch cake layers. Once the layers have cooled completely, level them using a leveler or serrated knife.
- Crumb coat. Stack the layers with a layer of buttercream in between, then cover the whole cake with a thin layer of buttercream to seal in the crumbs. Then place in the refrigerator for about 20 to 30 minutes.
- Frost. Once it has firmed up in the refrigerator, spread a thick and even layer of buttercream on top. It doesn’t have to be perfect, but watch out for any bare spots. I kind of like the rustic look, and I feel like the imperfections just make it more charming!
- Birds nest. Cook coconut on the stovetop over medium-low heat for toasted coconut.
Decorations
Then comes the fun part…decorating! I wanted to make an adorable bird’s nest design, so I decided to use coconut and mini Cadbury eggs. I made toasted coconut on the stovetop over medium-low heat. It’s important to watch it closely and turn it frequently to prevent burning.
Once the coconut has cooled, sprinkle it onto the middle of the cake, then add your mini Cadbury eggs. They are the cutest! This Easter dessert is as tasty as it is gorgeous, and perfect for celebrating Easter!
Baking Tips
- Food coloring. I used liquid food coloring since I was going for light pastel colors. You could use gel, too, but just use less. You can also omit the food coloring altogether if you’d like the inside to look like a classic vanilla cake.
- Frosting. Feel free to use a vanilla buttercream or even a tangy cream cheese frosting. You can also color the frosting pastel pink, blue or yellow instead of the inside cake layers if preferred.
- Crumb coat. I have to confess, I used to skip the crumb coat step, and it is immensely harder to frost the cake and make it look good without the crumb coat. It only takes an extra 20 minutes or so to refrigerate it, but it makes frosting it much easier!
- Making ahead. I would bake the cake layers the day before, let them sit in the pan overnight (place a clean, dry kitchen cloth over the tops once cooled), and then frost it and decorate it the next day. If that’s too much of a time crunch, then assemble the whole thing the day before and place it in the refrigerator. Then about an hour or two before serving, remove the cake from the fridge so that it comes back to room temperature.
Need more fun Easter menu ideas? Try this Easter bunny fruit tray, Cadbury Easter cupcakes or carrot cake cupcakes!
More Easter Desserts
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Easter Cake
Ingredients
For the cake:
- 1 ½ cups cake flour
- 1 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon Kosher salt
- 8 ounces butter (2 sticks) , at room temperature, cut into small pieces
- 4 large eggs
- 1 ½ cups sour cream or greek yogurt
- 2 teaspoons vanilla extract
- yellow, red and blue food coloring
For decorating:
- 1 cup coconut , toasted
- 1 cup butter , at room temperature
- 7 ounce container marshmallow fluff
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons half-and-half or heavy cream
- 1 cup mini Cadbury eggs
Instructions
- Prep. Preheat the oven to 350°F. Butter and flour 3 six inch cake pans and set aside (you could also use 8 inch pans instead, but your layers will be thinner).
- Make vanilla cake. In a large bowl or the bowl of a stand mixer, whisk together 1 1/2 cups cake flour, 1 1/2 cups all purpose flour, 1 3/4 cups sugar, 2 1/2 teaspoons baking powder, and 1 teaspoon salt. Add 2 sticks softened butter and mix until the mixture resembles damp sand. Beat the 4 eggs in one at a time. Add 1 1/2 cups sour cream and 2 teaspoons vanilla, and mix until smooth.
- Color cake. Separate the batter into three bowls, dividing evenly. Add drops of food coloring to each bowl to create a yellow batter, a pink batter, and a blue batter (I used two drops of yellow, three drops of pink, and six drops of blue). Spoon the batter into the prepared pans and spread evenly.
- Bake 25-30 minutes, or until the top springs back when touched lightly and a toothpick inserted in the center comes out clean. Remove and let cool completely.
- Make frosting. While the cake cools, make the frosting by adding two sticks butter and 7 ounces marshmallow cream to a large bowl or the bowl of a stand mixer. Beat until smooth. Add 5 cups powdered sugar, 1 teaspoon vanilla, and 2 tablespoons half and half, and beat until smooth. Increase the speed and beat 5-6 minutes, until light and fluffy. Add additional half and half as needed to reach a light consistency.
- Cool. When the cakes have cooled, level each layer using a cake leveler or serrated knife.
- Assemble layers. Place the blue layer, cut side up, on a six inch cake round (or a six inch circle of cardboard covered in foil). Spread a layer of frosting over the blue layer, and place the pink layer on top. Spread another layer of frosting over the pink layer, and place the yellow layer on top, cut side down. Spread a thin layer of frosting over the entire cake to seal in the crumbs. Refrigerate 20-30 minutes.
- Decorate. Remove the cake from the refrigerator and spread a thicker layer of frosting over the outside. Sprinkle the top of the cake with toasted coconut, and arrange Cadbury eggs in the center to look like a bird’s nest.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cake + Cupcakes, Desserts, Easter, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Have not yet, but plan to this weekend
Hope you enjoy!! :)
Can I use vanilla yogurt instead?
Definitely! :)
This recipe is amazing such a moist tasty cake, thank you for sharing, one of the best recipes I have found
I’m so glad you enjoy this cake recipe! Thanks for your comment! :)
This cake looks amazing and I am excited to make it this year for my family and friends! Why did you use both cake flour and all purpose flour? Will using cake flour only work as well? Thank you!
I find the texture better that way, but you can definitely use one or the other. :)
Hi
Did you use liquid or gel food coloring?
I used liquid, since I was going for light pastel colors. You could use gel, too, but just use less. :)
Beautiful!
Sp pretty and very spring! I especially love the toasted coconut nest you made for the top. So smart :)
Thanks Jamielyn! And I’m storing the baked cakes covered on the counter or in the fridge? Sorry, I’m not much of a baker. ?
I just pinned this recipe and plan to use it for Easter, thank you! I’m curious if I made this the night before do I store it in the fridge? I planned to add the coconut and egg minis the day of. Thoughts?
I would bake the cake layers the day before, let sit in the pan overnight (place a clean, dry kitchen cloth over the tops once cooled) and the frost it and decorate it the next day. If that’s too much of a time crunch, then yes – assemble the whole thing and refrigerate, but take out an hour or two before serving. :)
What a gorgeous cake! Definitely perfect for Easter!!
That cake is so gorgeous!! Love the three different pastel colors. What a perfect dessert for Easter.
This cake is so stunningly beautiful! I’m obsessed!
Paige
What a beautiful cake. I think the nest at the top is a very sweet and festive design.
This is so gorgeous, Jamielynn!! What a stunner! The cadburry minis? BONUS!
Those mini Cadbury eggs are my kryptonite. I can not leave them alone if they’re in my house. And this cake is beyond gorgeous!
What a gorgeous cake! Such a perfect dessert for Easter!
Wow love this.. such a cute idea and yummy! Pinned it!
This cake is beautiful!!