Robin Egg Cake

A twist on the classic Robin Egg Cake recipe - make yours using natural coloring such as Spirulina to achieve this beautiful blue color. Perfect for Easter. Top with your favorite Easter candy for all to enjoy.

Prep Time

60 minutes

Bake Time

25 minutes


one 8 in. round cake

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For the cake

  • 2 2/3 cups Organic cake flour
  • 2 ½ teaspoons Baking powder
  • ½ teaspoon Salt 
  • 2 ¼ cups Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 8 tablespoons Organic unsalted butter, at room temperature
  • ½ cup Organic vegetable oil
  • 4 large Organic eggs, at room temperature
  • 4 large Egg yolks, at room temperature
  • ½ cup Organic whole milk, at room temperature
  • ½ cup Organic Greek yogurt plain whole milk, at room temperature 
  • 1 ½ teaspoons Pure vanilla extract

For the buttercream

  • 1 ½ cups Organic unsalted butter, at room temperature
  • 6 cups Florida Crystals® Regenerative Organic Powdered Sugar
  • 1 ½ teaspoons Organic vanilla extract
  • ¼ teaspoon Salt 
  • ½ cup Organic heavy cream
  • ½ teaspoon Aqua blue spirulina powder

For the decorations

  • 1 tablespoon Unsweetened cocoa
  • 1 tablespoon Warm water
  • ¼ cup  Toasted coconut flakes
  • Chocolate Robin eggs


Step 1

Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat at medium speed the sugar and butter until light and fluffy. Slowly add the oil and continue beating for 5-6 minutes until the mixture doubles in size. Scrape the sides of the bowl. Add eggs and egg yolks, one at a time, and beat until well incorporated. Scrape the sides of the bowl as needed.

Step 4

In a 2-cup measuring cup, combine the milk, yogurt, and vanilla until smooth.

Step 5

Add a third of the flour mixture to the butter mixture, beat until just combined. Add half of the yogurt mixture and mix. Repeat the process ending with flour mixture. Scrape the sides of the bowl as needed.

Step 6

Evenly divide the batter into the prepared pans. Bake for 22-25 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes. Remove from pans and allow to cool completely.

Step 7

Prepare the buttercream while the cakes are cooling down. In a large bowl, beat butter and powdered sugar at low speed until combined. Increase the speed to medium and beat until well combined, about 3 minutes. Scrape the sides of the bowl as needed. Add vanilla and salt and beat until combined. Reduce the speed to low and slowly add the heavy cream until the frosting is soft and spreadable. Slowly add the aqua spirulina powder and beat until evenly distributed.

Step 8

Place one cake layer on a serving platter. Using an offset spatula, spread one layer of buttercream over the cake. Place another cake layer on top and repeat the process. Place the last cake layer and spread buttercream on top and sides of cake.

Step 9

In a small bowl, mix the cocoa and water. Cover the surface around the cake with parchment paper. Dip the tip of a small brush in the cocoa mixture, remove the excess. Pull the bristles of the brush back; pointing the cake and release, this will create the speckles around the cake. Practice on a piece of parchment paper before working on the cake. Top with toasted coconut and chocolate eggs.