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Published prior to 2008

You'll need our non-stick Big Egg Pan or any other pan that will produce two egg halves to sandwich into one big egg. The final product, a king-sized (9 x 5 1/2 x 5-inch-tall) Easter egg cake, makes a wonderful centerpiece!

To make this cake, you'll need to prepare:

    -Cream Cheese Pound Cake batter (or use a cake mix of your choice);
    -vanilla syrup for brushing over the cake;
    -Quick Buttercream Frosting and preserves of your choice for filling the middle of the cake and for attaching decorations;
    -Poured Fondant Icing for over the cake.
Have fun decorating the cake as you wish! Turn it into a family project!

Cream Cheese Pound Cake Batter
14 tablespoons (1 3/4 sticks) butter, room temperature
1 (3 ounce) package cream cheese
2 teaspoons vanilla extract + 1/2-teaspoon almond extract or 2 teaspoons Princess Cake and Cookie Flavor
1/2 teaspoon salt
1 1/2 cups (10 3/4 ounces) sugar
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
5 large eggs, room temperature

Vanilla Syrup
1/4 cup water
1/4 cup sugar
1 teaspoon vanilla extract

sugar decorations of your choice
food coloring

To Make the Cake: In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the flavorings, salt, and sugar, then beat for a minute. Scrape the sides and bottom of the bowl often. Add the flour and baking powder, and beat for several minutes more to combine; the batter will be stiff.

Add 1 egg to the mixture, and beat well. Continue to add the remainder of the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy.

Spoon the batter into the two greased egg pans, dividing it evenly. It will fill the pans about 2/3 full. Use a spatula to level the batter in each pan. Bake the cake(s) in a preheated 325°F oven for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.

Remove the cakes from the oven, and allow them to cool for 10 minutes in the pan. Turn the cakes out onto a wire rack.

To make the Vanilla Syrup:Mix the vanilla syrup ingredients together in a small sauce pan. Over medium heat, bring the mixture to a boil for a minute or two, stirring until the sugar is dissolved. (Syrup can be melted in a microwave also.)

Brush top and bottom of the cakes while still warm with the vanilla syrup. Allow the cake to cool completely before the next step, frosting. The cake will be dark brown on the edges and golden on top, with a fine crumb inside.

To Assemble the Cake: Trim off the middle hump of each cake's flat side, if there is one. Trim a very thin slice off the rounded side of one of the egg halves so that it will sit flat on a cake plate.

Use some of the butter cream frosting to hold the bottom half in place (the egg half that has a slice off the rounded side). Spread about 3/4 of the remaining frosting over the flat half of that egg. (If using: Spread about 1/4 cup of raspberry or other flavor preserves over the frosting.)

Place the other half of the egg on top and press down slightly to be sure they fit firmly together. If you feel that the egg is not stable, press a plastic straw or wooden skewer down through the middle of the egg. Trim the straw or skewer so that it's even with the top of the cake. Pour the warm Fondant Icing over the cake to cover it completely.

Decorating the Cake: When the icing has hardened, decorate the cake with piped icing and sugar decorations. If desired, color shredded coconut with green food color by shaking the two together in a plastic bag, then spread this "grass" around the egg on the platter. Yield: 1 magnificent cake!

This recipe is a revision of the recipe which appeared in The Baker's Catalogue, Spring through Summer 2001.