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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.
Course Dessert
Cuisine American
Keyword easter, layer cake, lemon
Prep Time 30 minutes
Cook Time 50 minutes
1 hour 20 minutes
Servings 12 servings

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 layer
    Fill 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.