Robin Egg Cake Recipe

Introduction

Robin Egg Cake is a delightful layered cake infused with fresh lemon flavor and blueberry jam. Topped with a light buttercream frosting and a whimsical chocolate-speckled finish, it makes for a perfect centerpiece dessert for any occasion.

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

1. 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. Make sure your pans are at least 2” tall; if they’re shorter, see “Tips & Variations” for options.
2. Step 2: Using a stand mixer on low speed, mix the dry ingredients (flour, sugar, baking powder, salt) until thoroughly combined. Add the softened butter and mix until the texture resembles fine, damp sand.
3. Step 3: Beat in the egg whites one at a time. Then beat in the whole eggs one at a time, beating about 30 seconds and scraping down the bowl after each addition to build the cake’s structure.
4. Step 4: In a small bowl, whisk the milk with lemon paste or zest. Add this mixture to the batter in three parts, beating 30 seconds and scraping down the bowl after each addition. The batter may look curdled, which is normal.
5. Step 5: Scrape the bowl one final time, then beat an additional 30 seconds.
6. Step 6: Divide the batter evenly among the prepared pans. Bake 6” cakes for 20 to 25 minutes, or 8”/9” cakes for 30 to 35 minutes, until set and the edges start to pull away. A toothpick inserted in the center should come out with a few moist crumbs.
7. Step 7: Cool the cakes in the pans for 15 minutes, then transfer to a rack to cool completely before frosting.
8. Step 8: To make the frosting, beat together the butter, shortening, and salt in a large bowl until fluffy.
9. Step 9: Add half the confectioners’ sugar, beating slowly until combined.
10. Step 10: Add vanilla and half the milk or cream, beat until fluffy.
11. Step 11: Add remaining sugar and milk, beating until fully incorporated.
12. Step 12: Add a few drops of food coloring if desired, then beat until light, fluffy, and evenly colored.
13. Step 13: Level the cooled cake layers by cutting off the dome if necessary.
14. Step 14: Place a dollop of frosting in the center of your serving plate to keep the first layer from sliding. Put the first cake layer on the plate. Use a turntable or lazy Susan for easy assembly, lining the plate edges with parchment strips for cleanliness.
15. Step 15: For a 6” cake, spread about 3 tablespoons (46g) of buttercream over one layer; for 8” or 9” cakes, use about 1/4 cup (65g) thinly.
16. Step 16: Pipe a 1/4″-tall circle of frosting (a dam) around the top inside edge to keep the filling in place.
17. Step 17: Fill the circle with jam or curd, just below the frosting dam’s height.
18. Step 18: Repeat this process with the second layer if making a 6” cake.
19. Step 19: Place the final layer cut-side down on top to keep it flat and crumb-free.
20. Step 20: Apply a thin crumb coat of frosting to the top and sides, then chill in the refrigerator for 15 to 20 minutes. Cover and set aside remaining frosting.
21. Step 21: Remove cake from refrigerator, stir frosting to remove air bubbles, adding extra milk if needed to maintain spreadable consistency.
22. Step 22: Use an offset spatula to apply a final smooth layer of frosting to the top and sides. Use a straight-sided tool against the cake while spinning to achieve a smooth finish.
23. Step 23: For chocolate splatter, mix cocoa powder with water or vanilla until smooth in a small bowl.
24. Step 24: Cover surrounding surfaces with parchment or newspaper to catch splatters.
25. Step 25: Dip a dry pastry brush into the cocoa mixture, shake off excess, then flick the bristles back to create splatters on the cake. Practice on parchment first for control.
26. Step 26: To create the nest, mark a circle on top of the cake with a round cookie cutter or glass.
27. Step 27: Pipe rings of frosting along the circle mark using the piping bag from the frosting dam step.
28. Step 28: Cover the frosting ring with toasted coconut flakes and fill the nest with chocolate eggs or candy before serving.
29. 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 cake pans are shorter than 2”, line them with high sides of parchment to prevent overflow or bake in multiple batches.
• Use lemon curd instead of blueberry jam for a brighter citrus filling.
• Natural blue or green food coloring can be used to tint the frosting for a robin egg effect.
• Practice the chocolate splatter technique on parchment paper to perfect your flicking motion before decorating the cake.

Storage

Keep leftover cake covered in the refrigerator for up to one week to maintain freshness. For longer storage, wrap the cake tightly and freeze for up to one month. When ready to serve, thaw in the refrigerator overnight. For best texture, bring to room temperature before serving. If frosting hardens slightly in the fridge, gently stir and add a splash of milk before reapplying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemon zest instead of lemon paste?

Yes, lemon zest can be used as a natural alternative to lemon paste. Use 1 to 2 tablespoons of fresh lemon zest to achieve a bright lemon flavor.

How do I prevent the cake layers from sliding when assembling?

Place a small dollop of frosting on your serving plate before adding the first layer to hold it in place. Additionally, piping a frosting dam around the edges of each layer helps keep the filling contained and the layers stable.