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

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★★★★★

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a stand mixer on low speed, combine the cake flour, granulated sugar, baking powder, and salt until evenly mixed.
  3. Add Butter and Blend: Add the softened butter to the dry ingredients and mix until the mixture resembles fine, damp sand.
  4. Incorporate Egg Whites: Beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next.
  5. 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.
  6. 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.
  7. Final Beat: After scraping the bowl one last time, beat the batter an additional 30 seconds for a uniform consistency.
  8. 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.
  9. Cool Cakes: Let cakes cool in pans for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Make Frosting Base: In a large bowl, beat butter, shortening, and salt on medium speed until fluffy and light.
  11. 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.
  12. 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.
  13. Level Cake Layers: Once cakes are completely cool, trim domed tops to create flat layers for even stacking.
  14. 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.
  15. 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.
  16. Top Layers: Place the final cake layer cut-side down on top of filling, ensuring a flat, crumb-free top surface.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. 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

Find it online: https://kitchenbynora.com/robin-egg-cake-with-lemon-blueberry-filling-and-chocolate-coconut-nest-recipe/