Easter Egg Hunt Cake
one (6-inch by 3-inch deep) round cake
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups C&H® Granulated Sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 cup whole milk
- pink, yellow and purple food coloring
Preheat oven to 350°F.
Combine flour, baking powder and salt in mixing bowl.
Cream butter and sugar in large mixing bowl with electric mixer on medium speed until fluffy. Add egg yolks and beat well. Beat in vanilla. Gradually add flour mixture, alternating with milk, on low speed until blended; set aside.
In separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into batter with rubber spatula.
To make the tri-colored egg cake piece:
Butter and flour two (4-inch by 1-1/2 inch deep) round cake pans; set aside.
You will need three small bowls, one for each color batter. Divide 1 1/2 cups of cake batter evenly (1/2 cup each) between the three bowls. Cover and set aside the remaining cake batter. Make three different colored batters by adding 2 to 3 drops of food coloring to each bowl.
Spoon the pink-colored cake batter, in a vertical strip, dividing it between the two prepared pans. (Batter will hold shape.) Repeat with the purple and yellow cake batter, forming two more colored strips. You will have three strips of colored cake batter in both pans.
Bake 10 to 15 minutes, or until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack; let cool completely.
Using a 1 1/2-inch egg-shaped cookie cutter, cut out each cake so you have two egg-shaped mini cakes; set aside.
To make the cake:
Be sure oven is still preheated to 350°F. Butter and flour one (6-inch by 3-inch deep) round cake pan; set aside.
Pour original batter into prepared 6-inch by 3-inch deep round cake pan, filling about 1/4 of the height. Set aside remaining batter. Add each of the mini egg-cakes to the batter, on opposite sides of the cake. The mini egg-cakes should “float” in batter. Pour in remaining cake batter. Be sure to fully submerge mini egg-cakes.
Bake 20 to 25 minutes, or until a knife inserted into the center comes out clean.
Transfer to a cooling rack; let cool completely before decorating.
To decorate, use our recipe for Buttercream Frosting. Decorate as desired, or for inspiration, watch our video on How to Frost an Ombre Cake. See below for links.