When I think of Easter, I think of this one year at my grandmother’s house. We kids went searching for the Easter eggs scattered around the lawn, running as fast as our little legs would take us to that spot behind the backyard wood pile where there was sure to be an egg or two. We gripped our painted wicker baskets tightly as we searched, being careful not to lose anything over the basket’s edge and into the grass.
Afterwards, my dad made Rebe and I pose in a bed of bluebells. We sat there, in our pastel dresses and tights, not wanting to being photographed one bit. After all, there were candy Easter eggs to be had. But as children of an on-air news reporter and general nostalgist, we were used to posing for pictures. Instead of drawing things out with complaints, we quickly got into a side-by-side pose on the ground and smiled. As soon as dad was happy with the shot, we sprang up, tiptoed out of the bluebells, and then quickly ascended into a sprint towards our chocolate eggs.
Today’s Easter egg cake recipe is the perfect amount of festive while still being totally classic. Also, look at those gorgeous, fat vanilla cake layers. Equally tempting are the enveloping strips of chocolate buttercream. At the top sits a spun sugar nest with chocolate Easter eggs. It’s totally edible, and guys: it’s not hard to make at all.
How to make an Easter egg cake
This Easter cake with a spun sugar nest looks mighty fancy, but it’s actually so easy to make. Here are the basic steps for making this cake:
Make the cake layers — This Easter egg cake features three layers of vanilla cake. Just mix everything together and bake, it’s that simple!
Whip up the buttercream frosting — The chocolate buttercream, again, is nothing complicated. Just make sure the butter is at room temperature before you begin whipping it, otherwise it won’t become light and fluffy. You should also be using unsweetened cocoa powder for the buttercream.
Make the spun sugar nest — This is the only slightly complicated part of this Easter cake recipe, but I pinky promise you can do it! To make a spun sugar nest, you need to first heat sugar and water in a small saucepan until the sugar starts to turn a lovely golden brown color. Remove the sugar mixture from the heat and let it cool for a minute or two until a fork dipped into it sticks to the sugar and you can form a long, continuous drip when you pull it out. Flick the sugar into a greased bowl, then let it cool before carefully lifting out the nest.
See? So easy! If you have any questions about making this Easter egg cake or the spun sugar next, drop me a comment down below.
Want to get baking? I’ve partnered with Dixie Crystals on this cake recipe, so click here to see the full writeup on their site!
PS. You could make this cake equally as amahze by topping the crown with rainbow sprinkles and calling it a birthday cake.
More Easter desserts from Broma Bakery:
This post is sponsored by Dixie Crystals. All opinions are 100% my own.