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–+ servings
Cake with Chocolate Egg Nest

Delicious Cake with Chocolate Egg Nest for Easter Joy

A delightful Cake with Chocolate Egg Nest perfect for Easter celebrations, offering a fluffy vanilla base and joyous decorations.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Ensure a fluffy texture
  • 1.5 cups Sugar Substitute with coconut sugar if desired
  • 1 tbsp Baking Powder Check for freshness
  • 1 tsp Baking Soda Ensure freshness for optimal results
  • 0.5 tsp Salt Use kosher or sea salt
  • 0.5 cups Butter Use room temperature, unsalted
  • 4 large Egg Whites Can use an egg replacer for vegan
  • 2 tsp Vanilla Extract Almond extract can be substituted
  • 1 cup Sour Cream Plain yogurt can be used as a substitute
  • 0.5 cups Milk Dairy-free alternatives are acceptable
  • 1 tbsp Lemon Zest Optional, for added flavor
For the Frosting
  • 4 cups Powdered Sugar Sift to remove clumps
  • 1 tbsp Blue Food Coloring Adjust according to preference
For the Decoration
  • 1 cup Shredded Coconut Toast for added crunch
  • 0.5 cups Cocoa Powder For nest decoration
  • 12 pieces Chocolate Eggs Fun finishing touch

Equipment

  • 6-inch round cake pans
  • mixing bowl
  • Whisk
  • spatula
  • electric mixer
  • baking sheet

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and grease and flour three 6-inch round cake pans.
  2. Toast shredded coconut on a baking sheet in the preheated oven for about 5-10 minutes, until lightly golden.
  3. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together egg whites, vanilla extract, sour cream, and milk until smooth.
  5. Gradually pour the wet ingredients into the dry mixture and gently fold until just combined.
  6. Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes before inverting onto wire racks to cool completely.
  8. In a mixing bowl, beat butter until creamy, then gradually add sifted powdered sugar, milk, and salt until fluffy.
  9. Frost the cooled cake layers, stacking them and spreading blue buttercream between each layer.
  10. Create a decorative nest on top with cocoa powder and sprinkle toasted coconut around it. Add chocolate eggs.
  11. Chill the decorated cake in the refrigerator for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure to cool the cake layers completely before frosting for a neat finish. Use room temperature ingredients for better emulsification.

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