This speckled egg Easter Cake isn’t just pretty, it’s also incredibly delicious! This Easter will be even more special when you serve this truly beautiful layered vanilla cake with easy vanilla buttercream! If you love Easter as much as I do, then one dessert just won’t cut it… Make a Coconut Cream Pie and a batch of Easter Cookies too!
All Easter candy is pretty delicious, but speckled eggs really take the cake for me – literally! I think this delicious Easter cake recipe is both festive and fun! The presentation is super impressive! As far as easter cake ideas go, this has gotta be the best!
So grab yourself a bag of Cadbury Eggs, and prepare to make the cutest Easter cake ever!
More Easter Desserts To Try
There’s so much fun to be had on Easter Sunday with all of these great recipes! Make some of these Easter favorites for your family:
Easter Cake Ingredients
I made a vanilla cake and vanilla buttercream for this Easter cake recipe but you could swap out the flavors for your favorite if you prefer. You can find the full, printable recipe in the recipe card at the bottom of the post. Let’s take a look at what you’ll need:
For the vanilla cake:
- flour – Bleached, all-purpose flour works best!
- baking powder – This is what will cause the batter to rise as it bakes.
- salt – Just a small dash will do!
- butter – Allow the butter to soften at room temperature before using. Do NOT melt the butter!
- granulated sugar – Plain white granulated sugar works the best for taste and texture.
- egg whites – gives the cake it’s lift and keeps the cake a lovely white color. Use the leftover egg yolks to make lemon curd.
- vanilla extract – gives this cake amazing flavor!
- milk – Whole milk works best for this cake batter recipe.
For the vanilla buttercream and decorations:
- butter – you salted butter for this recipe. If using unsalted, add 1/2 teaspoon salt.
- powdered sugar – This can NOT be substituted with any other kind of sugar.
- vanilla extract – necessary to add a delicious vanilla flavor to the buttercream frosting.
- heavy whipping cream – This is the secret ingredient to having thick, creamy frosting.
- food coloring – To make your cake look like mine, use teal food coloring! Pink and yellow are also pretty. You’ll also need black or dark food coloring for the speckles. Use gel food coloring for best results.
- mini Cadbury Eggs – These are the PERFECT cake toppers that everyone will love!
- whipped cream – or additional buttercream isn’t colored. A half batch of the recipe below will work beautifully.
How To Make The Prettiest Easter Cake
Sometimes, beautiful cakes like this one can be intimidating to make. Don’t be scared! The steps to whipping up this Easter Egg cake are simple and sweet.
First, start by baking the layers of the vanilla cake.
- Preheat the oven to 350°F and prepare the cake pans with shortening or butter before dusting with flour.
- Whisk the flour, baking powder, and salt in a large bowl before setting aside.
- Cream the butter and sugar until light and fluffy in the bowl of a stand mixer. Use the paddle attachment for best results!
- Add egg whites one at a time to the creamy mixture until just combined.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
- Be sure to scrape the sides and bottom of the bowl often, making sure all of the ingredients are combined and that there are no lumps.
- Divide the batter evenly between the three prepared cake pans. Drop the pans a few times on the counter to get rid of any air bubbles.
- Bake for 30 to 35 minutes!
- Allow the cakes to cool for approximately 10 minutes in the pan before transferring them to a wire rack to cool completely.
Then, make the frosting!
- Prepare your frosting by adding butter into the bowl of a stand mixer, then cream it for 2 to 3 minutes until smooth.
- Add the powdered sugar one cup at a time, fully combining after each addition.
- Add the heavy cream and vanilla extract and mix on low speed until incorporated. Then, increase the speed to high for 1 to 2 minutes or until you get a whipped consistency.
- Add in the food color and mix until distributed evenly and desired color is achieved.
Assemble your Easter cake!
- To make the cake perfectly even, level each layer of cake by removing the domes with a sharp cake knife or cake level. A cake turntable helps a ton!
- Place one layer of cake top down on a serving tray or cake turntable and top with about 1/3rd cup frosting. Smooth. Repeat for the remaining two layers.
- Then, take half of the remaining frosting and cover the entire cake in a smooth crumb coat.
- Place the crumb coated cake in the refrigerator for 15 to 20 minutes.
- Cover the cake in the remaining frosting and smooth.
- Once you have the cake covered, take the black food coloring on a food safe paint brush and sling the food color on the cake. This will create the adorable speckled look! (This should be done carefully so that you don’t stain your countertops, clothes or any other surfaces.)
- Just before serving, pipe swirls of whipped cream (or make up additional buttercream and don’t color it) and top with mini Cadbury Eggs!
How do I store my leftover cake?
To avoid your homemade cake drying out, be sure to save any leftover slices in an airtight container. In the fridge, your cake will stay fresh for up to 3 days! Just be sure to bring it to room temperature before serving.
How can I add texture to my cake?
This is actually super simple! I added texture to my Easter cake by taking my spatula and holding it to the side of the cake. Then, while spinning the cake on a turntable slowly, I dragged the spatula upward.
Can I make cupcakes instead of the layer cake?
Yes. This recipe will make about 24 cupcakes.
More Fabulous Cake Recipes
- To Die for Carrot Cake
- Peanut Butter Icebox Cake
- Cookies and Cream Oreo Cake
- Chocolate Pound Cake
- Chocolate Peanut Butter Ice Cream Cake
- No Bake Banana Cream Pudding Cheesecake
- Straawberry Shortcake Roulade
- Easy Ice Cream Cake
How To Make This Easter Cake
Speckled Egg Easter Cake
- 4 ¼ cup all-purpose flour
- 1 ½ tablespoons baking powder
- ¾ teaspoon salt
- 1 cup salted butter softened
- 1 ½ cups granulated sugar
- 8 egg whites room temperature
- 1 tablespoon vanilla extract
- 2 cups milk
Vanilla Buttercream Frosting and Toppings
- 2 cups salted butter softened, this is 4 sticks
- 4 to 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 to ½5 tablespoons heavy whipping cream
- 1 to 2 drops teal food color
- black food color – liquid If you have gel, just add vodka, ever clear, or clear vanilla extract to the gel
- Mini Cadbury eggs
- whipped cream optional – additional buttercream may be used instead, just make up 1/2 batch and don't color. See notes below.
- Preheat your oven to 350°F and prepare (3) 8” cake pans by rubbing generously with vegetable shortening (or butter) and dusting with flour and set aside. You can also use the nonstick spray with flour in it.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large glass liquid measuring glass or small bowl, stir together the milk and vanilla. Set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and sugar until light and fluffy. Add the egg whites one at a time and mix until just combined.
- Alternate adding the dry ingredients and milk to the butter mixture starting and ending with dry ingredients. (NOTE: Be careful not to over mix or you will end up with a very dense cake.)
- Scrape the sides and bottom of the bowl and make sure all of the ingredients are incorporated and there are no lumps.
- Divide the batter evenly between the prepared cake pans and drop the pans on the counter a couple times to release any air bubbles.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs.
- Allow the cakes to cool for about 10 minutes in the pan then transfer the cake to a wire rack to cool completely.
- While the cakes are cooling, prepare your frosting by adding the butter into the bowl of a stand mixer and cream for 2 to 3 minutes until smooth.
- Add the powdered sugar one cup at a time, fully combining after each addition.
- Add the heavy cream and vanilla extract and mix on low speed until incorporated, then increase speed to high for 1 to 2 minutes or until you get a nice, whipped consistency. Add in your desired food color and mix until distributed evenly throughout the frosting.
- Level each cake by removing the domes with a sharp cake knife or cake level. You can use a cake turntable to help.
- Place one layer of cake top down on a serving tray and top with about 1/3 cup frosting and smooth. Continue with each layer of cake.
- Take half of the remaining frosting and cover the entire cake in a smooth crumb coat. Place the cake in the refrigerator for 15 to 20 minutes to allow frosting to set up.
- Cover the cake in the remaining frosting and smooth. (NOTE: I added a texture to my cake by taking my spatula and holding it to the side of the cake and spinning the cake on a turntable slowly dragging the spatula upward.)
- Once you have the cake covered, take the black food coloring on a food safe paint brush, and sling the food color on the cake creating a “speckled” look. (CAUTION: this does get messy and the black stains EVERYTHING. I recommend laying down some paper towels on your work area and rinse your tools right after you use them. If possible wear some gloves as well.)
- Just prior to serving, pipe swirls of whipped cream or additional buttercream and top with mini Cadbury eggs and serve!
- Place any leftovers in an airtight container and place in the refrigerator for up to three days. Bring the cake to room temperature before enjoying.
To create the white swirls for the cadbury eggs you can do one of the following:
make whipped cream:
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken. Add the vanilla extract.
Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.
make a half batch of the buttercream frosting:
- 1 cup salted butter, softened
- 2 to 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 2 1/2 tablespoons heavy whipping cream
Prepare your frosting by adding the butter into the bowl of a stand mixer and cream for 2 to 3 minutes until smooth.
Add the powdered sugar one cup at a time, fully combining after each addition.
Add the heavy cream and vanilla extract and mix on low speed until incorporated, then increase speed to high for 1 to 2 minutes or until you get a nice, whipped consistency.
- Transfer frosting to a piping bag with your preferred piping tip and pipe directly onto the cake.