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Speckled easter nest cake

Speckled Easter nest cake

Take your Easter baking to the next level with this showstopping Easter inspired raspberry sponge cake

Serving: 16 minutes
Time: 1 hour
Difficulty: Medium


For the cake:

  • 340g self-raising flour
  • 340g caster sugar
  • 340g unsalted butter, softened
  • 6 medium eggs
  • 2 tsp baking powder
  • 2 tsp milk
  • ½ tsp salt
  • ½ tsp red food colouring
  • 125g raspberries
  • ½ lemon juice and zest
    300g raspberry conserves

For the Icing:

  • 1kg icing sugar
  • 300g unsalted butter, softened
  • 200g mascarpone
  • 1 lemon, juiced
  • ½ tsp salt
  • 2 drops red food colouring
  • 200g 70% dark chocolate
  • mini eggs


  1. Pre-heat the oven to 190°C. Grease and line the cake tins.
  2. Mix the butter and sugar until light and fluffy. Add the eggs, one at a time, until smooth. Fold through the flour, baking powder, salt and milk.
  3. Split the mixture between 2 bowls. Add raspberries and food colouring to one. Add lemon juice and zest to the other.
  4. Spoon each mixture into a separate tin. Bake for 30-40 minutes, then cool for 10 minutes. Turn out of the tins and leave to cool completely.
  5. Make the buttercream by beating the butter until light, smooth and fluffy. Gradually mix in the icing sugar.
  6. Then add the mascarpone, lemon juice and salt and beat until smooth.
  7. When cooled, halve the cakes to create 4 layers. Place a lemon layer on a dish. Top with buttercream and raspberry jam. Add a raspberry cake layer.
  8. Repeat until all 4 layers are stacked. When done, coat it all with a thin layer of buttercream.
  9. Leave to chill for 30 minutes. Add food colouring to remaining buttercream. Spread another layer over the cake and smooth. Melt the chocolate and flick it over the cake for a speckled look.
  10. Leave to chill for 30 minutes.
  11. For the chocolate nest, make a ball of tin foil. Use a spoon to drizzle the remaining chocolate over the ball.
  12. Leave to harden in the fridge. Remove the foil and top the cake with the nest. Fill with mini eggs.

Recipe courtesy of Aldi

For more showstopping bakes, click here.