Fault Line Cake – Easter Cake – Vanilla Cake, Strawberry Frosting

25. March 2021

Prep time: 2 hours 30 minutes

Serves: 12

What about a Fault Line Cake for Easter? This blue, green, mint colored speckled cake with a fault line and Easter egg decorations is perfect for the season! Some delicious vanilla sponge cakes filled with raspberry cream cheese frosting in between and a classic Swiss Meringue buttercream colored in a spring color and speckled with cocoa. The fault line decorations are made out of Easter chocolate eggs and on top a variety of different Easter chocolates combined.

Easter Egg Cake Decorations

For this easy Easter cake recipe there are a couple of components to make the Easter egg cake decorations beautiful. It is truly a chocolate Easter egg cake with so many different chocolates on the side and on top. As I always encourage creativity, I also encourage you to create your own Easter cake decorating ideas to individualize your cake, but the Easter cake ideas I am presenting here, I am also happy to see somewhere else.

  • Chocolate Easter eggs: for the fault line we are using small chocolate eggs, which you should always be able to find around Easter time in the supermarket. For this mini egg cake we take those little chocolate eggs and carefully cut them in half to better stick them to the sides.
  • Easter chocolates: for the topping of the Fault Line Cake we use a lot of different chocolates in different sizes and shapes and colors. I took two big chocolates and a big chocolate egg to decorate and then used smaller chocolates for this Easter baking
  • Speckled cake: there are many Easter cake recipes as speckled cakes and they look beautiful, so for this one I also decided to go for a classic speckled Easter cake. I’ll take you along how to make a speckled layer cake in the next section.

Speckled Egg Cake Recipe

For this speckled eggs cake recipe I was inspired by the Victoria sponge cake. The cake itself consists of delicious vanilla sponge cakes and is filled with raspberry jam and buttercream. As I am already using buttercream for the coating, decided to make a raspberry cream cheese frosting out of it and it was perfect! Refreshing and absolutely delicious. There is no additional sweetener needed, when mixing cream cheese with raspberry jam, as the raspberry jam itself contains already a lot of sugar. For people who don’t eat that sweet, this version of the Victoria sponge cake is ideal.

There are various ways how to make a speckled cake, but for this chocolate speckled sponge cake I decided to color the buttercream and then speckle it with a cocoa mixture. First, it definitely looks good and better to have a small cake which as a decent height. To achieve this, I am not using special speckled cake pans but regular cake pans with a smaller diameter. This makes things so much easier and what I love for a fault line cake or an Easter cake like this, is to bake the batters in separate cake pans. I am using four same sized cake pans for this one. Having a speckled cake stand would look absolutely cute, but a regular also works the same.

For this speckled Easter egg cake recipe I am mixing together dark cocoa powder with a tiny bit of water, dip in the brush and speckle it on the cake. Not much needed, as easy as that!

Fault Line Cake

How to make an Easter cake easy? This recipe is pretty straight forward and fault line cake or a cake speckled eggs may look horribly difficult, but let me tell you, it is not! First, what is a fault line cake? It is basically a cake, with more buttercream on the top and bottom of the sides and in between there is something else displayed, in this case chocolate Easter eggs. There are also varieties of fault line cakes with only a bottom fault line, also super beautiful.

How to make a Fault Line Cake? For this Easter cake we first need a crumb coated cake, this is a cake that contains a small layer of frosting all around it. Then we add another thin layer of frosting on the sides and first stick the chocolates on it. It should not be a straight line of sticking the chocolate one it, but which moves in waves. Then we add a lot of buttercream to only the bottom and the top and scrape it off. This creates a beautiful fault line.

Print Recipe

Fault Line Cake - Easter Cake

  • Preparation time: 2 hours 30 minutes
  • Servings: 12


Victoria Sponge Cake

  • 1/2 + 1/3 cup (190g) butter, (room temperature)
  • 3/4 cup (160g) sugar
  • 1 pinch salt
  • 1 tsp vanilla (sugar)
  • 4 eggs, (room temperature)
  • 1 1/2 cup (200g) flour
  • 2 tsp baking powder
  • 2 tsp milk

Swiss Meringue Buttercream

  • 1/2 + 1/3 cup (200g) egg whites (6-7)
  • 1 1/3 cup (350g) sugar
  • 1 pinch salt
  • 2 1/4 cup (600g) butter, (room temperature)
  • blue food coloring

Strawberry Cream Cheese Frosting

  • 1/2 cup (150g) strawberry jam
  • 2 1/2 cup (300g) cream cheese


  • 1 tsp cocoa powder
  • 1 tbsp water
  • chocolates egg


Victoria Sponge Cake

  • Whip the butter (room temperature) until it becomes light and fluffy, add the sugar, salt and vanilla and beat until the butter mixture becomes a bit lighter. Whip in the eggs (room temperature) one by one and mix until well combined. Mix together the flour and baking powder and add to the cake batter together with the milk. Fill all cake batters in four different cake pans with a 17cm (6.5 inch) diameter and bake at 160°C (320°F) for about 15 minutes. Let cool down and then cool in the fridge so the cakes become chilled and firm

Swiss Meringue Buttercream

  • In a fat-free bowl (wipe out the bowl and whisk with vinegar) add the egg whites, sugar and salt. Place over a saucepan, which is half filled with boiling water. Let the bowl be warmed by it and continuously whisk the egg whites until all the sugar dissolves and it becomes a frothy texture. Now beat the egg whites on high speed with a standing mixer until it gets to room temperature and is perfectly whipped meringue. This can take up to 10 minutes. Once it is room temperature add the butter (room temperature) bit by bit, approx. 1 tbsp big pieces. Finally add the blue food coloring to your preference. Fill into a piping bag and for each cake layer draw a circle on the edge of the cake.

Strawberry Cream Cheese Frosting

  • Mix together strawberry jam and cream cheese frosting and let chill, divide into three parts. Once one cake layer has a circle on the edge with the Swiss Meringue Buttercream, spread one third on the cake layer. Continue for the two other cake layers. Put the fourth cake layer on top. Cool the cake for about an hour.


  • Coat the cake with a thin layer of Swiss Meringue Buttercream. Let cool to make the buttercream become firm. Add another thin layer of buttercream cake. Cut the chocolate eggs in half and place them in the middle of the cake for the fault line. With the piping bag or a spatula, place a thick layer of buttercream on the bottom and top of the sides. Then scrape of the excess buttercream and it should become a beautiful fault line. Scrape of the excess buttercream on top.
    In a bowl mix the cocoa powder and water, use a brush to create the speckles on the cake.
    Place the remaining Easter chocolates on the cake!

Leave a Reply

Previous Recipe Next Recipe