What Delicious Dessert Are You Baking For Easter?
Easter is right around the corner. Here’s a fun, delicious cake to go on the dinner table. An Easter Speckled Egg Cake with a Lemon Cheesecake Filling made with Eagle Brand Milk condensed milk!
What Is In This Cake?
Three amazing layers of cake with a cream cheese, lemon and condensed milk cheesecake filling. I don’t know why I haven’t used a no-bake cheesecake as a filling before! And with condensed milk as the main ingredient, it has to be delicious.
How Is This Easter Speckled Egg Cake with a Lemon Cheesecake Filling Made?
Start with making the cheesecake filling. This needs to be made early and needs to sit in the refrigerator overnight to firm up.
Combine the cream cheese with the condensed milk and lemon juice. Mix until completely blended, spoon it into a bowl with a cover and refrigerate overnight.
Bake the cake layers and let them cook completely. You can bake these the night before as well and refrigerate or even freeze them until you are ready to use them.
The next day, make the frosting. Combine the frosting ingredients and mix until
creamy. I used a light blue food gel to tint the frosting. It’s better than liquid food color because it’s more concentrated so you don’t need as much. The less liquid in a frosting, the better. You can also use any pastel color for Easter.
How is The Easter Speckled Egg Cake with a Lemon Cheesecake Filling Assembled?
Now, level the cakes so that they are all the same size. Place one layer down and pipe a layer of the cheesecake filling on top. Repeat with the next layer. For the last layer, just place it on top. Use the blue frosting to frost the entire cake.
For the speckles, combine cocoa power and vanilla extract in a bowl. Get a medium to large paint brush that has not been used for paint. You don’t want to cross contaminate them. Mix and dip the brush in the mixture. Use your finger to flick the mixture off of the brush. It’s better to do it this way because of you just throw the brush at the cake, you may get lines of the color instead of speckles. It needs to be flicked with your fingers.
This Easter Speckled Egg Cake with a Lemon Cheesecake Filling is the cake you’ll want to make this year!
Try these Other Easter Desserts too!
Easter Themed Chocolate Chip Cookie Bars
Carrot Cake with Orange Cream Cheese Frosting
Easter Speckled Egg Cake with a Lemon Cheesecake Filling
A lemon layered cake with a lemon cheesecake filling with a creamy buttercream on the outside.
Ingredients
Cake
- 3/4 cup olive oil
- 1 1/2 cup sugar
- 3 eggs
- 1 tsp vanilla
- Juice of 1 lemon
- 2 1/2 cups flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups buttermilk
Filling
- 2 8 oz cream cheese
- 1 can Eagle Brand Sweetened Condensed Milk
- Juice and zest of 1 lemon
Frosting
- 2 sticks butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla
- Light blue food color
Speckles
- 1 tsp cocoa powder
- 2 tsp vanilla
Instructions
Filling
- Add cream cheese, condensed milk, and lemon juice and zest to a bowl. Beat with a hand mixer under smooth. Spoon into a bowl and cover with a lid. Refrigerate overnight.
Cake
- In a stand mixer add olive oil and sugar. Mix at medium speed. Add eggs one at a time, vanilla, lemon juice and zest. Mix again. Add dry ingredients. Mix and add buttermilk at the same time.Oil & flour three 6 inch baking pans. Divide batter between them. Bake in a 350 degree pre-heated oven for 40-50 minutes. Cool completely on a wire rack.
Frosting
- Add butter and powdered sugar to a stand mixer. Mix on medium speed while adding lemon juice and zest and vanilla. Add a few drops of blue food gel until you get to your desired shade. Place frosting in a piping bag and cut off the tip for a 1/2-1 inch opening.
Assembly
- Level each cake layer. Place one layer on a cake plate. Pipe a ring of frosting around the outside of the first layerFill a second piping bag with 1/2 of the cheesecake filling. Save the other half for another time. You will only need half for the recipe. Pipe the filling in the inside of the ring of frosting. Use a offset spatula to smooth the filling. Place a second layer of cake on top. Repeat adding the frosting and filling on the second layer. Place the third layer on top face down. Use the tensing frosting to frost the entire cake.To make the speckles, add the cocoa powder and vanilla to a small dish and mix. Take a large paint brush, dip the brush in the mixture, and use your fingers to flick the cocoa mixture all over the cake. Garnish with Easter eggs if desired.
