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Recipes

Recipes

Easter Layer Cake

Skill Level Medium
Prep Time 20 mins
Cook Time 35 mins
Pan Rose Gold Round Cake Pan 20cm

Ingredients

CAKE:
  • 155g unsalted butter, softened
  • 155ml vegetable oil
  • 415g caster sugar
  • 2 tsp vanilla bean paste
  • 5 large eggs, room temperature
  • 560g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • Pink, blue and yellow gel food colouring

 

BUTTERCREAM:
  • 300g unsalted butter, softened
  • 5400g icing sugar, sifted
  • 1 teaspoon vanilla bean paste
  • 80g speckled mini eggs, to serve
  • 80g mini chocolate eggs, to serve

 

Step 1

Preheat oven to 180°C and Grease and line the base and sides of 3 x 20cm (8 inch) Rose Gold Round Cake Pans with baking paper.

Step 2

In the bowl of a stand mixer (or using a hand mixer) beat together the butter, oil, sugar and vanilla until well combined. Add eggs one at a time, mixing between each addition until incorporated.

Step 3

In a separate bowl combine the flour, baking powder and salt. Whisk together until combined.

Step 4

Fold through half the flour mixture to the butter mixture then add the buttermilk and fold through. Repeat with remaining flour and buttermilk folding each through until just combined.

Step 5

Divide the batter evenly into three bowls and add a few drops of each Gell food colouring until you have pink, blue and yellow batter.

Step 6

Transfer each coloured better to one of the cake pans and bake for 25-30 minutes. Allow to cool in tip for 10 minutes before transferring to a cooling rack to cool completely. Trim around the edges of each layer cake to expose the coloured crumb.

Step 7

To make the buttercream, beat butter and vanilla bean paste in the bowl of a stand mixer on medium speed for 8 minutes until pale and fluffy. Turn the mixer off and sift in the icing sugar. Mix on lowest speed until icing sugar has begun to incorporate, then increase speed and mix on high for 2-3 minutes.

Step 8

Transfer buttercream to a piping bag with a large round nozzle and pipe a layer of icing on top of one the blue cake layer, top with the yellow cake layer and pipe more buttercream on top, then top with the pink cake layer and pipe on the remaining buttercream. Scatter mini eggs in the centre to serve.

 

 

 

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