Robin Egg Cake
A robin egg spring cake is a delightful lemon-flavored confection, featuring a moist, zesty cake base that captures the essence of the season. It’s adorned with pastel blue robin egg-inspired decorations, adding a whimsical touch to this bright and refreshing dessert.
Equipment
- stand mixer
- 3 six inch round cake pans
Ingredients
For the Cake
- 2 ¾ cups all-purpose flour
- 1 ⅔ cups sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 12 tablespoons unsalted butter softened
- 2 egg whites room temperature
- 3 large eggs room temperature
- 1 cup milk room temperature
- 2 tablespoons lemon zest
For the Frosting
- 2 cups unsalted butter softened
- 6 cups confectionery sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- ¼ cup milk or heavy cream
Instructions
For the Cake
- 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.
- Using a stand mixer set on low speed, mix the dry ingredients until thoroughly combined. Add the soft butter and mix until evenly crumbly, like fine, damp sand.
- Beat in the egg whites one at a time. Then beat in the whole eggs one at a time, beating for about 30 seconds and scraping down the sides and bottom of the bowl after each addition. This process helps build the cake’s structure.
- In a small bowl or measuring cup, whisk the milk with the lemon paste or zest. Add this mixture, one-third at a time, to the batter. Beat for 30 seconds and scrape down the sides of the bowl after each addition. The batter may look a bit curdled; that’s OK.
- After you’ve scraped the bowl one final time, beat for an additional 30 seconds.
- Pour the batter into the prepared pans. Bake for approximately 30-35 minutes until set and starting to pull away from the edges of the pans. A toothpick or paring knife inserted into the center of a cake will come out with a few moist crumbs sticking to it when it’s done.
- Remove the cakes from the oven and cool for 15 minutes in the pans. Transfer the cakes to a rack to cool completely before frosting.
For the Frosting
- Add the butter to the stand mixer and beat until smooth.
- Add the vanilla and salt and mix again.
- Add the confectionery sugar, slowly a little at a time. Add in the cream a little at a time as your adding the confectionery sugar.
Video
Notes
These could easily be converted into cupcakes or two layer 8″- 9″ double layer cake.
To make the splatter on the side of the cake I found a stiff toothbrush worked best.