We all need a cake for spring – and Easter is here!
Let’s celebrate with seasonal and decorative chocolate robin’s eggs, a light and fluffy, moist and full of flavor white vanilla cake, layers of divine pistachio cream, and a lemon cream icing – it’s an Easter egg cake!!! In other words, let’s dive into what makes the perfect, best and beautiful cake recipe, ever!

Pistachio Layered Vanilla Cake with Lemon Cream Frosting

Pistachio Layered Vanilla Cake with Lemon Cream Frosting

White Vanilla Cake:
1 cup butter, room temperature
1 3/4 cup white sugar
6 egg whites, room temperature
1 3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. WHITE/CLEAR vanilla extract
1 1/4 cup whole milk, room temperature
1 Tbs. vegetable oil

Preheat oven to 350 degrees.
Using the vegetable oil, grease 3 small cake pans and line with parchment paper.
Cream together the butter, sugar, and egg whites.
In a separate bowl, mix together the flour, baking powder, and salt.
Combine with the butter mixture and mix well, drizzling in the vanilla and milk, until thick and silky.
Divide the batter among the three prepared pans and bake for 35-45 minutes, until just beginning to brown and fully set – a toothpick inserted comes out clean.

Remove from the oven and cool for several hours.
Release the cakes from the pans.

Pistachio Cream:
2 cups heavy cream, ice cold
1 pkg. instant pistachio pudding
1/4 cup pistachios, finely chopped

Whip together all ingredients until well combined and stiff.

Lemon Cream Frosting:
1 1/2 cups butter, room temperature
2 cups powdered sugar
2 Tbs. whipping cream
1 Tbs. lemon extract
1 tsp. vanilla extract
1/2 tsp. sea salt
several drops blue food coloring

1 cup malted chocolate robin’s eggs (Easter candy)

Beat the butter until smooth and creamy. Add the sugar, cream, lemon and vanilla extracts, and salt. Beat, again, until super creamy.
Drizzle in food coloring and beat until fully combined.

Assembly:
Using a serrated knife, even the cake layers by slicing off the baked dome.

Place one evened layer on a cake plate and top with 1/3 of the pistachio cream.
Top with the 2nd layer of cake, the 2nd layer of pistachio cream, etc.
End with the final, evened layer of cake.

Chill for several hours (makes icing easier).

When ready to ice, use an offset spatula to spread the lemon cream frosting over all layers. Smooth, flatten, spin, etc. until perfected.

Top with malted chocolate robin’s eggs and any other spring decor! 🐣💐☀️