Robin’s egg cake with vanilla buttercream and four layers of lavender and almond cake
So many of you have asked for this cake recipe that I reckon it’s time to post it!
This was a Pinterest project I turned into my own creation. Box cake mix with a few flavor pick-me-ups is all this cake needs to be a beautiful centerpiece.
Ingredients (cake & simple syrup):
- 2 boxes white cake mix
- 2 T lavender paste; 1 T lavender paste*
- 1 T almond extract; 1/2 tsp almond extract
- 6 eggs
- 1 cup milk
- 1 cup water; 1 cup water
- 1 cup vegetable oil
- 1 tsp sea salt flakes
- 1 cup sugar
- Red food coloring
- Blue food coloring
- Parchment paper
- Nonstick spray
*I use this lavender paste, which is only like $5 from Harris Teeter
Ingredients (buttercream frosting & decor):
- 4 sticks unsalted butter at room temperature
- 5 1/2 cups sifted powdered sugar
- Sea salt flakes
- 1 T vanilla extract
- 4 T heavy whipping cream
- Green food coloring
- Blue food coloring
- 2 T (but you won’t use that much) dark chocolate syrup
- 1 cup sweetened coconut flakes
- 5-8 malted egg candies
The How To:
- Preheat your oven to 350 degrees. Line four 9″ cake pans with parchment paper and spray with nonstick spray. If you don’t have four (I only have one), make your cakes in batches.
- Take two mixing bowls and dump a box of cake mix into each one. Add three eggs to each one. Add 1/2 cup of milk and 1/2 cup of water and 1/2 cup of vegetable oil to each one. At this point, you should have two identical cake batters.
- Mix 2 T of lavender paste into one bowl. Add more paste if the flavor is weak. To deepen the purple hue, add equal parts red and blue food coloring until you have the color you desire. Note: the cooked cake will NOT look as beautiful as the color you’ve obtained in your mixing bowl, which is just fine. I’m merely preparing you for the shock when you cut the cake. Sprinkle 1/2 tsp of sea salt flakes into the batter. Mix. To ensure even layers, pour your batter into a glass measuring cup.
- Mix 1 T of almond extract into you other bowl. Add more extract if the flavor is weak. Sprinkle 1/2 tsp of sea salt flakes into the batter. Mix. You should have four total cups of batter from each bowl of batter. Each cake pan gets two cups of batter. You should have four cake pans that look like this: Cake pan 1: 2 cups lavender cake mix; Cake pan 2: 2 cups lavender cake mix; Cake pan 3: 2 cups almond cake mix; Cake pan 4: 2 cups almond cake mix.
- Cook each cake for about 20 minutes, but pay attention! They cook quickly.
- While the cakes are cooking, prepare your simple syrup by adding 1 cup of water and 1 cup of sugar to a saucepan and stir constantly until dissolved. Pour the simple syrup into two separate small bowls. Add 1/2 tsp vanilla extract to one, and 1 T lavender paste to the other. Stir and let cool.
- Once cooked, place cakes on a cooling rack. This is an integral step in the process–you really do need a cooling rack.
- Since your cake pans are removed and your oven is open, start toasting the shredded coconut by adding it to a parchment-free cake pan. Toss every minute. Literally every minute. This browns so fast! Keep an eye on it. Remove when golden brown, but not burnt, about 3-4 minutes.
- When the cakes are cool to the touch–they really shouldn’t be the slightest bit warm–level with a bread knife. I’m sure there’s a cool fancy knife that I was *supposed* to use, but the closest thing I had was a bread knife. Put the almond cake scraps in one bowl, and the lavender cake scraps in another bowl. Save for later. Top each cake with its respective simple syrup by using a brush. Kind of like painting. Dip the brush in the simple syrup and paint a thin layer on each cake (almond to almond; lavender to lavender). You don’t want a soggy cake, you just want the slightest amount of simple syrup on the top of each one. At this point I let the cakes sit and absorb for another hour while I made the icing. TIP: Save the simple syrups for later. They’re perfect making making cafe-perfect lattes.
- To make the icing, cream your 4 sticks of softened butter and 5 1/2 cups of powdered sugar for about 8 minutes or until super fluffy. Add your whipping cream and vanilla and mix again. Stir in sea salt flakes. Now, it’s time to get that robin egg blue. Start with a few drops of green food coloring, then four times the amount of drops in blue, so you have a 1 green: 4 blue ratio. Keep playing with the color until it’s the perfect blue.
- Now it’s time to ice your cake. I chose the sturdiest and flattest layer to use as my base, then layered them in alternate layers with about 3/4 cup of frosting between each layer. I used about 1/4″ of icing on the top, and just enough to cover the sides.
- Then, take your dark chocolate syrup and pour into another bowl. Dip the tip of a fork in the chocolate sauce. Now…just like…fling it at the cake. THIS IS MESSY. I asked Brandon to hold up a tea towel behind the cake to catch as much of the chocolate craziness as possible. But this is what gives you your black specks of the robin’s egg.
- Place in the fridge overnight or at least until the butter hardens.
- In the morning, let the cake come to room temperature. Use your toasted coconut to assemble a nest on top of the cake, and top with the eggs. Voila! You have a perfect spring cake.