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Easter Egg Cake with Strawberry Frosting Recipe

★★★★★

4.5 from 108 reviews
  • Author: Matteo
  • Total Time: 3 hours 45 minutes (including cooling and chilling times)
  • Yield: 20 servings 1x

Description

This Easter Egg Cake with Strawberry Frosting is a festive and delicious layered cake perfect for spring celebrations. Featuring a malted milk-flavored cake and a fresh strawberry-infused frosting, it’s decorated with white chocolate shards and pastel candy-coated chocolate eggs for a charming holiday centerpiece.

Ingredients

Scale

Cake

  • 3/4 cup (1 1/2 sticks) unsalted butter, cubed, room temperature, plus more for pans
  • 2 1/4 cups cake flour, plus more for pans
  • 5 large egg whites
  • 1 cup milk
  • 1/4 cup malted milk powder
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups sugar

Roasted Strawberry Purée

  • 1 1/2 cups sliced strawberries (about 8 strawberries)
  • Pinch of kosher salt
  • 1 cup plus 2 tablespoons sugar, divided
  • 2 teaspoons water
  • 3 tablespoons malted milk powder
  • 1 teaspoon vanilla extract

Strawberry Malted Milk Frosting

  • 4 large egg whites
  • 1 cup sugar
  • 1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes, softened
  • 1/2 cup strawberry purée (from above)
  • 2–3 drops red food coloring (optional)

Decorations

  • 1 (3-ounce) bar white chocolate
  • 2 cups thinly sliced strawberries (about 16 strawberries)
  • Pastel-colored candy-coated chocolate eggs

Equipment

  • Two (8-inch) round cake pans

Instructions

  1. Prepare Pans and Oven: Place a rack in the middle of the oven and preheat it to 350°F. Butter and flour two 8-inch round cake pans thoroughly to prevent sticking.
  2. Mix Wet and Dry Ingredients: In a medium bowl, mix the egg whites, milk, malted milk powder, and vanilla extract. In another medium bowl, whisk together the baking powder, kosher salt, and 2 1/4 cups cake flour.
  3. Cream Butter and Sugar: Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups sugar in a large bowl until light and fluffy, about 3–4 minutes. Then reduce speed to low.
  4. Combine Batter: Alternate adding the milk mixture (in 3 additions) and dry ingredients (in 2 additions) to the creamed butter and sugar, beginning and ending with the milk mixture. Mix until just combined.
  5. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven until a tester inserted into the center comes out clean, approximately 45–50 minutes. Let cool in the pans for 5 minutes.
  6. Cool Cakes: Run a sharp knife around the edges to loosen the cakes and invert them onto a wire rack. Let cakes cool completely, at least 3 hours, before frosting.
  7. Roast Strawberries: Preheat oven to 300°F. Toss 1 1/2 cups sliced strawberries with a pinch of kosher salt, 2 tablespoons sugar, and 2 teaspoons water in a small baking dish. Bake until sugar dissolves and strawberries are bubbling, about 12–15 minutes. Let cool 10 minutes.
  8. Make Strawberry Purée: Transfer roasted strawberries to a blender and pulse until smooth. Strain through a fine-mesh sieve into a small bowl to yield about 1/2 cup. Whisk in 3 tablespoons malted milk powder and 1 teaspoon vanilla extract until smooth.
  9. Prepare Egg White Mixture: In a medium heatproof bowl set over a saucepan of barely simmering water, lightly whisk 4 egg whites and 1 cup sugar until warm to the touch or 140°F on a candy thermometer.
  10. Make Frosting Base: Transfer hot egg white mixture to the stand mixer bowl fitted with a whisk attachment. Beat on medium-high speed until very fluffy, 5–7 minutes. Switch to paddle attachment, reduce speed to medium-low, and add softened butter one cube at a time until smooth and glossy. Continue beating until light and fluffy.
  11. Incorporate Strawberry Purée: Stir in 1/2 cup strawberry purée and red food coloring if using until combined.
  12. Prepare Chocolate Decoration: Cut white chocolate into thin shards with a sharp knife and chill until ready to use.
  13. Assemble Cake: Place one cake layer on a cake stand or platter. Spread 1/2 cup frosting evenly over the top. Arrange a layer of sliced strawberries on top, pressing gently to adhere. Place the second cake layer, domed side down, on top.
  14. Frost the Cake: Spread 1 1/2 cups frosting over the top and sides of the cake and chill for 10 minutes. Then add the remaining frosting, smoothing the surface evenly. Chill for at least 15 minutes or up to overnight to allow the frosting to set.
  15. Decorate Cake: Arrange white chocolate shards in a circular, nest-like shape on top of the cake. Place pastel-colored candy-coated chocolate eggs in the center of the nest. Slice and serve.
  16. Storage: The cake can be made up to 3 days ahead; wrap tightly in plastic wrap and refrigerate, or freeze for up to 2 weeks for best freshness.

Notes

  • Ensure eggs and butter are at room temperature for better mixing and texture.
  • Using malted milk powder adds a unique flavor dimension to both the cake and frosting.
  • Red food coloring in the frosting is optional and enhances the strawberry color.
  • Chilling the cake after frosting helps the frosting set properly for easier slicing and presentation.
  • For best results, use fresh strawberries and good quality white chocolate.
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes plus 15 minutes roasting strawberries
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Easter cake, strawberry frosting, malted milk cake, layered cake, holiday dessert

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Find it online: https://todayplates.com/easter-egg-cake-with-strawberry-frosting-recipe/