Easter: Cake Edition

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Berry Vanilla Naked Cake with Lemon Whipped Cream, a portion of the recipe is provided below. For the full recipe visit A Latte Food.

Ingredients

  • Berry Vanilla Cake
    • 4 Eggland's Best eggs, separated
    • 3/4 cup butter, softened
    • 2 Tbsp vegetable oil
    • 1 1/2 cups sugar
    • 2 1/2 cups all purpose flour
    • 2 Tbsp cornstarch
    • 1 Tbsp baking powder
    • 3/4 tsp salt
    • 1 cup milk (whole is best, but 2% works as well)
    • 2 tsp vanilla extract
    • 1/3 cup sour cream
  • Berry Puree
    • 1 cup strawberries, hulled
    • 1 cup raspberries
    • 1/2 cup sugar
  • Lemon Whipped Cream
    • 1 pint heavy whipping cream
    • 1 8 oz container whipped cream cheese
    • 2 Tbsp lemon zest (about the zest of 2 large lemons)
    • 1/2 cup powdered sugar
    • 1 tsp vanilla extract
    • 1/2 cup raspberries
    • 1/2 cup strawberries, sliced and hulled
  • Topping
    • Strawberries and Raspberries
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Speckled Malted Coconut Cake, recipe provided below (adapted from Country Living)

Ingredients

  • Baking spray, for pan
  • 3 c. cake flour, spooned and leveled
  • 1 1/2 tsp. baking powder
  • 1/4 c. malted milk powder
  • 1 tsp. Kosher salt
  • 1 c. canola oil
  • 1 c. half-and-half, at room temperature
  • 1 c. sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure coconut extract
  • 1 large egg plus 2 large egg whites, at room temperature
  • Coconut Buttercream (recipe link below)
  • 1/8 tsp. brown gel food coloring
  • Phyllo nest and robin egg candies (recipe link below)

Directions

  • Preheat oven to 350 degrees F. Lightly grease three 8-inch cake pans and line bottoms with parchment paper rounds. Whisk together flour, baking powder, malt powder, and salt in a bowl.
  • Whisk together oil, half-and-half, sugar, vanilla, coconut extract, and whole egg in a separate bowl until smooth. Fold in flour mixture just until incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into batter just until combined.
  • Divide batter among prepared pans. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.
  • Place one layer on a cake plate and frost top with 1 cup Coconut Buttercream. Repeat two more times. Frost sides with remaining Coconut Buttercream.
  • Stir together food coloring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into the mixture. Holding the brush 6 to 8 inches from the cake, gently fling the mixture onto iced cake. Repeat for desired effect. Spread Phyllo Nest around the base of the cake, and nestle candies in nest.

Easter Egg Layered Cake, recipe provided below (adapted from I Heart Nap Time)

Ingredients:

  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 3/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 ounces (two sticks) butter, at room temperature, cut into small pieces
  • 1 1/2 cups sour cream or greek yogurt
  • 2 teaspoons vanilla
  • Yellow, red, and blue food coloring
  • For decorating:
    • 1 cup coconut, toasted
    • 8 ounces (two sticks) butter, at room temperature
    • 1 (7 ounce) container marshmallow fluff
    • 5 cups powdered sugar
    • 1 teaspoon vanilla
    • 2-3 tablespoons half and half or heavy cream
    • 1 cup mini Cadbury eggs

Ingredients

  • Preheat the oven to 350. 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).
  • In a large bowl or the bowl of a stand mixer, whisk together the cake flour, all purpose flour, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles damp sand. Add the sour cream and vanilla, and mix until smooth.
  • 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.
  • While the cake cools, make the frosting by adding the butter and marshmallow cream to a large bowl or the bowl of a stand mixer. Beat until smooth. Add the powdered sugar, 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.
  • When the cakes have cooled, level each layer using a cake leveler or serrated knife. 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.
  • 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.