Easter Polka Dot Cake

 

This Easter you can festive with the Easter polka dot cake which is very delicious and looks extravagant. This multi colored cake have an Easter-egg pattern which certainly matches the occasion well. The cake is very fluffy and light and is a lemon cake with coconut buttercream. The cake will serve as a perfect way to end your Easter dinner.

 

Ingredients: Easter Polka Dot Cake

  • For the lemon cake

 

  • Egg yolks – 9
  • Lemon extract – 1 tablespoon
  • Whole milk (at room temperature) – 1-1/2 cups
  • Granulated sugar – 2-1/4 cups
  • Cake flour – 3-2/3 cups
  • Lemon zest – 2 lemons
  • Baking powder – 2 tablespoons
  • Salt – 1 teaspoon
  • Butter (at room temperature) – 9 ounces

 

 

  • For the polka dots

 

  • Assorted food colorings
  • White or yellow cake mix and the ingredients required to prepare the mix – 1 packet
  • Canned frosting – 2 cups

 

 

  • For the coconut buttercream

 

  • Granulated sugar – 2 cups
  • Egg whites (at room temperature) – 9
  • Butter (softened and cooled down) – 450 grams
  • Coconut extract 25-3 teaspoon or according to taste
  • Salt – ½ teaspoon

 

 

  • To assemble Easter Polka Dot Cake

 

  • Sugar pearls, pastel sixlets or other sprinkles

 

 

Making Instructions

 

  • Instructions for making Easter Polka Dot Cake

 

  • Preheat the oven to 350 degrees.

 

  • Prepare the cake mix as per the instructions on the box and divide the batter in 5-6 small bowls. Add a small quantity of food colors in every bowl to make different pastel shades.

 

  • Scrape the colors into small cake pans and bake until the tooth pin comes out clean the top springs back when oppressed lightly. Baking time differs depending upon the quantity of the batter and the size of the pan. Check after 10-15 minutes for doneness.

 

  • Allow the cakes to cool down completely.

 

  • Crumble the cakes in a separate small bowls and add frosting to every bowl. Mix the frosting and the cake with your hands enough so that it comes in the shape of a ball. If you feel like getting a consistency which is easy for you to work with, you can add more frosting however; avoid making the cake gummy or greasy. Roll the cake in small balls and place them on a baking sheet covered with wax paper. Refrigerate until you want to use them in the cake layers.

 

 

 

  • Instructions for making the Easter Polka Dot Cake

 

  • Preheat oven to 350 degrees.

 

  • Place parchment paper and grease them on 3, 9×2 inches round cake pans.

 

  • In a mixing bowl combine egg yolks, ½ cup milk and lemon extract. Mix well and set aside.

 

  • In a stand mixer bowl, add lemon zest and sugar. Combine the mixture with your hands until the consistency of the sugar is moist and fragrant. Add baking powder, flour and salt and mix with the paddle attachment at slow speed for about 30 seconds.

 

  • Now add the remaining 1 cup milk and room temperature butter to the flour mixture and mix again for 30 seconds on low speed. Keep mixing until the dried ingredients are moistened. Increase the speed of the mixture to medium and mix for another 90 seconds. Within this mixing process on medium speed, gradually add egg yolks in three batches mixing constantly. The first batch should be added first and mix for 30 seconds, and then add the second batch of the egg yolk and mix for another 30 seconds. Finally add the last batch and mix again for 30 seconds.

 

  • Pour the batter evenly on three cake pans and press the cake balls in the batter. Press some balls to the bottom, some in the middle and some on the top.

 

  • Bake the cake for 25 minutes or until the tooth pin come out clean. Set aside to cool them completely.

 

 

  • Instructions for making coconut buttercream

 

  • Whisk together egg white and granulated sugar.

 

  • Select a small saucepan which fits on the base of the electric mixer and add an inch of water in it.

 

  • Place the mixing bowl on the top of the sauce pan making sure that it does not touch it. Warm the egg whites and keep on stirring continuously so that the egg whites do not cook. Heat the whites enough until they are hot to touch and there is no grittiness of the sugar.

 

  • Transfer the egg whites bowl to the electric mixer and whisk at medium-high speed until the mixture cools down to room temperature. Reduce the speed of the mixer to medium-low and add softened and cooled butter in small chunks ensuring there is small gap between every addition. The mixture might appear gloopy at this point however, do not fear. After adding all the butter, increase the speed of the mixer and mix until fluffy and light. In case, after 5 minutes you do not get the appropriate texture, refrigerate the mixture for 5-7 minutes and then whip again.

 

  • Now add 2 teaspoon coconut extract and salt and mix until well combined. Taste the mixture and if required add in more coconut extract. Buttercream can be made in advance however, when you will use it allow it to cool down at room temperature.

 

 

  • How to assemble Easter Polka Dot Cake

 

  • Trim the top part of the cake and level them. Place a layer on a cake plate and spread a generous amount of frosting over it, extending from the sides. Place the second layer over it and top it with frosting as well. Place the third layer and cover the top and sides of the cake with a thin layer of frosting. Refrigerate the cake until firm.

 

  • After the cake is set, spread the remaining frosting on the top and sides of the cake. You can even out the frosting with the help of a wooden spatula. (Run very hot water over it and even out the surface while rinsing frequently. This helps in smoothing out the frosting). Decorate the cake by pressing sugar pearls, sixlets or other sprinkles on the top and sides of the cake.

 

  • Serve at room temperature for best taste and texture.

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