Easy Easter Cake with Speckled Buttercream Frosting
This Easy Easter Cake with Speckled Buttercream Frosting will be a show stopper for your Easter celebrations! A gorgeous three-layer cake, using your favorite cake mix, can be transformed by speckling the homemade buttercream frosting!
I saw this cake on a well-known magazine’s website and I decided to make it. This was a lesson for me in following my instincts. The recipe was for a three-layer cake, decorated just like this one. As soon as I read the recipe, I just didn’t think the batter would be enough for three eight-inch pans.
But, I tried it anyway. And I ended up with three eight-inch pancakes. I was really disappointed! So…since many of you aren’t scratch bakers, I decided I would do the cake anyway, using cake mixes. Yes, I said mixes, plural. Eight-inch cake pans require from 3-4 cups of batter for a full layer. So, just take two of your favorite cake mixes and mix the batter according to the instructions. This is a three-layer cake!
Easy Easter Cake with Speckled Butter Cream Frosting
Lightly grease the bottom and sides of three eight-inch cake pans and line the bottom of the pans with a round of parchment paper. Divide the batter evenly between all three pans. With the mixes I used, that was almost exactly 3 cups per pan.
Bake the cakes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes, then turn out of the pans to cool completely.
Now, you’re ready for the Buttercream from the recipe below. Color the frosting with either a teal or blue gel coloring to get to the desired shade. Then, take 1/8 of a teaspoon of brown gel food color, mixed with 2 drops of water. Using a paint brush, spray the color onto the frosting to get the speckles. Top with edible Easter grass and speckled candies.
Done! And nobody will know you didn’t knock yourself out!
P~
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup cream (or half and half)
- 6 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- pinch of Kosher salt
- Blue gel food coloring
- Brown gel food coloring
- 2 drops water
- In the bowl of your electric mixer, add the butter and cream.
- Beat at medium speed until smooth, 1 to 2 minutes.
- Gradually beat in sugar, making sure the frosting is smooth before each addition.
- Add the pure vanilla extract and a pinch of kosher salt and beat until combined.
- One drop at a time, add the blue gel food color beating until it's completely incorporated, and adding more until the desired color is reached.
- Frost the prepared cakes, using one cup between each layer and the remainder for the sides.
- Add the brown food color to a small bowl, add two drops of water and mix together.
- Using a small brush, flick the bristles to spray the brown color in flecks onto the frosted cake.
- Decorate with speckled candies and edible Easter grass.
I HATE it when recipes just don’t work! Was it Martha?? UGH!! BUT this is SO gorgeous!!
It really is a gorgeous cake! Thank you! That’s why I wanted to try it! I saw their photo of it and thought it was beautiful.
I agree, it’s pretty awful that places would post a recipe that doesn’t work. I mean…how did they get their photo? Two things, though…I KNEW. I should have listened to my own knowledge, so I could have doubled the recipe. But someone who doesn’t bake often? They wouldn’t know. And that failure will make them NOT WANT to bake. That’s just a shame. And no. It wasn’t Martha. This time. 😉
That’s too bad that the scratch version didn’t work out. You would definitely think they would vet their recipes a bit before publishing. At least you ended up with a beautiful cake anyway. The flecks really add a lot to the finish! I hope you have a lovely Easter!
Thank you, Carlee! I really loved the flecks on the frosting! It made it so beautiful! Happy Easter to you! <3 P~
Yum that looks and sounds amazing!!
Thanks, Addie!
Oh wow!! YOU MASTERED THE CRAP out of this cake! It looks phenomenal!!!
Thank you! It was pretty delicious, too! P~
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