Introduction

Robin Egg Cake is a delightful layered treat filled with tangy jam and topped with a creamy frosting decorated to resemble a bird’s nest. Its light lemon flavor and blueberry jam balance sweetness perfectly, making it a charming centerpiece for any celebration.

Robin Egg Cake with Lemon-Blueberry Filling and Chocolate Coconut Nest Recipe - Recipe Image

Ingredients

2 3/4 cups (330g) King Arthur Unbleached Cake Flour
1 2/3 cups (333g) granulated sugar
1 tablespoon (12g) baking powder
3/4 teaspoon table salt
12 tablespoons (170g) unsalted butter, softened
2 large egg whites, at room temperature
3 large eggs, at room temperature
1 cup (227g) milk, at room temperature, whole preferred
2 teaspoons lemon paste or 1 to 2 tablespoons lemon zest
2/3 cup (230g) blueberry jam or lemon curd
8 tablespoons (113g) unsalted butter, at room temperature
1/2 cup (92g) vegetable shortening
1/8 teaspoon table salt
5 to 6 cups (567g to 681g) confectioners’ sugar, sifted
2 teaspoons King Arthur Pure Vanilla Extract
1/3 cup (78g to 113g) milk or 1/2 cup (78g to 113g) heavy cream, at room temperature
Natural food coloring, optional
1 tablespoon (5g) unsweetened cocoa
1 to 1 1/2 tablespoons (14g to 21g) warm water or vanilla extract
1/4 to 1/2 cup (21g to 42g) toasted coconut flakes, for sprinkling on top
Chocolate eggs or candy of your choice

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease three 6” round pans or two 8” or 9” round pans. For extra protection against sticking, dust the pans with flour or line the bottoms with parchment and grease the parchment. Ensure your pans are at least 2” tall; if shorter, see tips.
Step 2: Using a stand mixer on low speed, combine the flour, sugar, baking powder, and salt until thoroughly mixed. Add softened butter and mix until the mixture resembles fine, damp sand.
Step 3: Beat in the egg whites one at a time, followed by the whole eggs one at a time. After each addition, beat for about 30 seconds and scrape down the bowl sides to build cake structure.
Step 4: Whisk the milk with lemon paste or zest in a small bowl. Add this mixture to the batter in three parts, beating 30 seconds and scraping the bowl after each addition. The batter may look slightly curdled—this is normal.
Step 5: After a final scrape, beat the batter for an additional 30 seconds to combine fully.
Step 6: Pour the batter into prepared pans. Bake 6” cakes for 20–25 minutes or 8”/9” cakes for 30–35 minutes, until set and edges pull away slightly. A toothpick inserted should come out with a few moist crumbs.
Step 7: Let cakes cool in pans for 15 minutes, then transfer to a rack to cool completely before frosting.
Step 8: To make frosting, beat butter, shortening, and salt in a large bowl until fluffy.
Step 9: Add half the confectioners’ sugar slowly, mixing until combined.
Step 10: Add vanilla and half the milk or cream, beat until fluffy.
Step 11: Add remaining sugar and milk, beating until smooth and incorporated.
Step 12: Optionally, add food coloring and beat until frosting is light, fluffy, and evenly tinted.
Step 13: When cakes are cool, level the layers by trimming domes if necessary.
Step 14: Place a small dollop of frosting on a serving plate to anchor the first layer. Position cake layer on top; place parchment strips around edges for a clean workspace.
Step 15: Spread about 3 tablespoons (46g) of frosting on a 6” cake layer or 1/4 cup (65g) for 8”/9” cakes, covering the top thinly.
Step 16: Pipe a 1/4″-tall frosting dam around the inside edge of the cake top to contain the filling.
Step 17: Fill inside the dam with jam or lemon curd, just below the frosting edge.
Step 18: Repeat layering with the second cake layer and filling if making a 6” cake.
Step 19: Place the final cake layer on top, cut side down, to keep the surface flat and crumb-free.
Step 20: Apply a thin crumb coat of frosting to cover the top and sides, then chill in the refrigerator for 15–20 minutes. Reserve remaining frosting.
Step 21: Stir chilled frosting to remove air bubbles; add a little milk if it is too stiff.
Step 22: Frost the cake with a final layer using an offset spatula. Smooth sides using a bench knife and a turntable for a clean finish.
Step 23: Mix cocoa with warm water or vanilla extract until smooth for chocolate splatter.
Step 24: Protect surfaces around the cake with parchment or newspaper before splattering.
Step 25: Use a dry pastry brush dipped in the cocoa mixture. Flick bristles towards the cake to create speckles. Practice on parchment first if needed.
Step 26: Mark a round nest area on top using a cookie cutter or glass.
Step 27: Pipe a couple of frosting rings along the marked circle to form the nest’s base.
Step 28: Cover the ring with toasted coconut flakes and fill the nest with chocolate eggs or candy before serving.
Step 29: Store leftover cake covered in the refrigerator for up to a week or freeze well-wrapped for up to a month.

Tips & Variations

If your pans are shorter than 2″, consider baking in multiple batches or using taller pans to avoid overflow.
Substitute lemon paste with fresh lemon juice and adjust sugar slightly if you prefer a more tart flavor.
Try raspberry or strawberry jam instead of blueberry for a fruitier variation.
Use heavy cream in frosting for a richer texture or whole milk for a lighter finish.
Practice chocolate splattering on parchment to control the pattern before applying to the cake.

Storage

Store the leftover cake covered in the refrigerator for up to one week to keep it fresh. For longer storage, freeze the cake well wrapped in plastic and foil for up to one month. When reheating, let frozen cake thaw overnight in the refrigerator and bring to room temperature before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam or curd for the filling?

Yes, you can substitute blueberry jam or lemon curd with other fruit preserves like raspberry, strawberry, or apricot, depending on your preference. Choose thick jams to prevent the filling from running.

Is it necessary to separate egg whites and yolks for this recipe?

Separating the egg whites and beating them before adding helps build the cake’s structure and creates a lighter texture. Using whole eggs directly may result in a denser cake.

Robin Egg Cake with Lemon-Blueberry Filling and Chocolate Coconut Nest Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

This Robin Egg Cake is a delightful layered cake featuring tender, moist cake layers filled with tangy lemon or blueberry jam and topped with a fluffy vanilla buttercream frosting. Decorated with a charming nest of toasted coconut flakes and chocolate eggs, this cake is perfect for spring celebrations and Easter festivities. The recipe combines classic baking techniques with vibrant flavors to create a stunning centerpiece dessert.

Author: Nora
Prep Time: 30 minutes
Cook Time: 25 to 35 minutes
Total Time: 1 hour 15 minutes
Yield: One 3-layer 6-inch cake or two 8- to 9-inch cakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

2 3/4 cups (330g) King Arthur Unbleached Cake Flour
1 2/3 cups (333g) granulated sugar
1 tablespoon (12g) baking powder
3/4 teaspoon table salt
12 tablespoons (170g) unsalted butter, softened
2 large egg whites, at room temperature
3 large eggs, at room temperature
1 cup (227g) milk, at room temperature, whole preferred
2 teaspoons lemon paste or 1 to 2 tablespoons lemon zest

For the Filling:

2/3 cup (230g) blueberry jam or lemon curd

For the Frosting:

8 tablespoons (113g) unsalted butter, at room temperature
1/2 cup (92g) vegetable shortening
1/8 teaspoon table salt
5 to 6 cups (567g to 681g) confectioners’ sugar, sifted
2 teaspoons King Arthur Pure Vanilla Extract
1/3 cup (78g to 113g) milk or 1/2 cup (78g to 113g) heavy cream, at room temperature
Natural food coloring, optional

For Decoration:

1 tablespoon (5g) unsweetened cocoa
1 to 1 1/2 tablespoons (14g to 21g) warm water or vanilla extract
1/4 to 1/2 cup (21g to 42g) toasted coconut flakes, for sprinkling on top
Chocolate eggs or candy of your choice

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Lightly grease three 6-inch round pans or two 8- or 9-inch round pans. For extra non-stick protection, dust with flour or line the bottoms with parchment paper and grease the parchment. Ensure your pans are at least 2 inches tall.
Mix Dry Ingredients: In a stand mixer on low speed, combine the cake flour, granulated sugar, baking powder, and salt until evenly mixed.
Add Butter and Blend: Add the softened butter to the dry ingredients and mix until the mixture resembles fine, damp sand.
Incorporate Egg Whites: Beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next.
Add Whole Eggs: Beat in whole eggs one at a time, mixing for about 30 seconds after each addition and scraping down bowl sides and bottom to maintain an even batter.
Add Milk and Lemon: In a separate bowl, whisk the milk with lemon paste or lemon zest. Add this to the batter in thirds, beating 30 seconds after each addition and scraping the bowl to ensure full incorporation. The batter may appear curdled, which is normal.
Final Beat: After scraping the bowl one last time, beat the batter an additional 30 seconds for a uniform consistency.
Bake the Cakes: Divide the batter evenly among prepared pans. Bake 6-inch pans for 20-25 minutes, or 8-/9-inch pans for 30-35 minutes. Cakes are done when they start pulling away from pan edges and a toothpick inserted comes out with a few moist crumbs.
Cool Cakes: Let cakes cool in pans for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Make Frosting Base: In a large bowl, beat butter, shortening, and salt on medium speed until fluffy and light.
Add Sugar and Liquids: Gradually beat in half of the sifted confectioners’ sugar slowly until combined, then add vanilla extract and half the milk or cream, beating until fluffy.
Complete Frosting: Incorporate the remaining sugar and milk, adjusting for consistency. Add a few drops of food coloring if desired and beat until light, fluffy, and evenly tinted.
Level Cake Layers: Once cakes are completely cool, trim domed tops to create flat layers for even stacking.
Assemble Cake Layers: Place a small dollop of frosting on serving plate to anchor first layer. For a 6-inch cake, spread 3 tablespoons (46g) of frosting thinly over the top of each layer; for 8- or 9-inch cakes, use 1/4 cup (65g). Pipe a 1/4-inch tall frosting dam around the edges of each layer to hold filling.
Add Filling: Spoon blueberry jam or lemon curd inside the frosting dam just below its height. For 6-inch cakes, repeat layering and filling for the second layer.
Top Layers: Place the final cake layer cut-side down on top of filling, ensuring a flat, crumb-free top surface.
Crumb Coat the Cake: Apply a thin layer of frosting over the top and sides to lock in crumbs. Refrigerate cake for 15-20 minutes to set the crumb coat. Cover and reserve remaining frosting.
Final Frosting Layer: After chilling, stir frosting to eliminate air bubbles and add extra milk if stiff. Use an offset spatula to cover cake with a smooth final frosting layer. Smooth sides with a bench knife while rotating the cake on a turntable.
Create Chocolate Splatter: Mix cocoa powder with warm water or vanilla extract until smooth. Protect surrounding surfaces with parchment or newspaper. Using a dry pastry brush, dip ends in cocoa mixture, shake off excess, then flick and release bristles to splatter chocolate onto the cake’s sides and top as desired.
Decorate with Nest: Mark the top frosting where the nest will go using a round cookie cutter or glass. Pipe one or two rings of frosting along this circle.
Finishing Touches: Press toasted coconut flakes onto the frosting ring to create a nest texture. Fill the nest with chocolate eggs or preferred candy before serving.
Storage: Store leftover cake covered in the refrigerator for up to one week, or freeze well-wrapped for up to one month.

Notes

Use room temperature ingredients to ensure better mixing and cake texture.
Pans should be at least 2 inches tall to prevent batter overflow during baking.
The batter may appear curdled after adding milk and lemon zest—this is normal and won’t affect the final cake texture.
For best results, level your cake layers for an even, professional stack.
The frosting dam helps contain the jam or curd filling and prevents leakage when slicing.
Practice the chocolate splatter on parchment paper before applying to the cake for better control.
Store cake covered to maintain freshness and prevent the frosting from drying out.

Keywords: Robin Egg Cake, layered cake, lemon cake, blueberry jam, buttercream frosting, spring cake, Easter dessert