I love my friend Ellen. She is one of those people that does everything above and beyond anything most people could even imagine. She is not only an amazing mother and friend to so many, but she is a chef unlike any other. No one turns down anything Ellen makes from her kitchen. If you are privileged enough to eat something she makes, you count yourself blessed. Not only are the recipes Ellen makes extremely tasty, but they are also a masterpiece of art. Look at these..they are breathtaking!
Whether she’s making a birthday cake for her children, or making Lemon Herbed Chicken, she makes things look like it came from a five star restaurant. In fact, a five star would be down grading Ellen’s cooking. She’d really be a 10 star if I was the one ranking her recipes!
That’s why we are super excited to have her join our Deals to Meals team as a contributor as well. Ellen has many recipes on our blog that we love, and this Robin Egg Vanilla Cake is no exception to her award winning recipes.
Aren’t her cakes out of this world? I was talking to Ellen the other day and asked if she had any ideas for Easter recipes. She said, “You know what, I’ve been wanting to come up with a Robin Egg Cake–I’ll see what I can come up with” Literally an hour or so later, she sends me a text with a picture of this cake. I told you..she makes Betty Crocker look pathetic!
Best part about this recipe is the base of it is a cake mix from a box. You’d never know it, but it’s actually not a difficult recipe. I think any of your Easter guests would be super impressed to have this stunning cake be the finale to any meal. Hope you enjoy! ~Shandra
- 1 package Duncan Hines white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon salt
- 1 cup water
- 1 cup sour cream
- 1/3 cup milk or buttermilk
- 2 tablespoons vegetable oil
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 4 egg whites
- 1 cup unsalted butter (2 Sticks)*
- 1/2 cup salted butter (1 stick)*
- *You want the butter not super cold but not quite room temperature either, if its too soft the frosting wont pipe properly. You want it just to the point that you can press a finger into it and it will indent but not push through easily.
- 4 ounces cream cheese
- 2 tbsp heavy cream
- 1 tsp pure vanilla extract
- 4 cups C&H powdered sugar (I promise any other powdered sugar will leave a grit, believe me I have tried all other brands!)
- 1 Tbs. Cocoa powder
- Vanilla extract
- Cadbury Eggs
- Rocher Chocolate Easter Eggs (optional)
- Bird from a craft store
- Preheat oven to 325 degrees, spray 2 or 3 8 or 9 inch round pans with pam and line with parchment if you have it.
- Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, milk, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened.
- Pour the batter evenly into the prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 20-25 minutes. Allow to cool before frosting.
- Frosting: In a medium size bowl beat butter until it almost turns white, approx 7 minutes. This is the crucial first steps so watch the color change carefully depending on the speed of your mixer it could take longer. Add the cream cheese, heavy cream, and vanilla extract and beat again for another 3-5 minutes. Add the powdered sugar 1 cup at a time beating 2-3 minutes in between each cup. All the beating is a pain, but well worth it in the end! Pipe on to cupcakes or frost a cake! This is enough to do a 2 layer cake.
- To get the classic Robins egg splatter simple mix 1 tbspoon of cocoa powder with vanilla extract until the consistency is that was runny paint. Holding a small arts and craft paint brush with one hand, gently flick the bristles with your other index finger to splatter the chocolate paint. Practice first onto a piece of paper towel or wax paper until you get the hang of it. When you have practices for a bit you’re ready to start speckling, hold the paintbrush fairly close to the cake and start splattering.
- For the nest I simply took the rest of the chocolate paint and poured it in a ziploc bag that had 1/4 cup coconut flakes and some toasted coconut in it and mixed until the coconut was brown. Arrange as a nest and top will "eggs" of your choice. I used white chocolate cadbury eggs speckled with the paint prior to mixing the coconut and Rocher chocolate easter eggs unwrapped! The bird I got at Hobby Lobby for $2.99:)