Easter Cake Recipe
Easter cake recipe is a delightful way to celebrate spring with a light, fluffy dessert that’s as beautiful as it is delicious. With pastel colors, creamy frosting, and festive decorations, this vanilla layer cake is perfect for Easter brunch or dinner. It’s simple to make, visually stunning, and sure to impress your guests during the holiday.
Ingredients List
For the Cake:
– 2½ cups all-purpose flour
– 2½ tsp baking powder
– ½ tsp salt
– 1 cup unsalted butter, softened
– 1¾ cups granulated sugar
– 4 large eggs
– 1 tbsp vanilla extract
– 1 cup whole milk
For the Frosting:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
– 2–3 tbsp milk
– Gel food coloring (pastel pink, blue, yellow, green)
Decorations (optional):
– Mini chocolate eggs
– Easter sprinkles
– Shredded coconut (tinted green for “grass”)
– Peeps or other Easter candy
Step-by-Step Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Step 2: In a bowl, whisk together flour, baking powder, and salt.
Step 3: In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Step 4: Alternate adding dry ingredients and milk, mixing until just combined.
Step 5: Divide batter evenly among the pans. Bake 25–30 minutes or until a toothpick comes out clean.
Step 6: Let cakes cool completely.
Step 7: For the frosting, beat butter until fluffy. Gradually add powdered sugar, vanilla, and milk. Beat until smooth.
Step 8: Divide frosting and tint with pastel colors. Frost cooled cakes and decorate with candy, sprinkles, or coconut grass.
Cooking Time
Prep Time: 25 minutes
Cook Time: 30 minutes
Assembly & Decor: 20 minutes
Total Time: 1 hour 15 minutes
Servings
Serves 10–12
Nutritional Information (approx. per slice)
Calories: 450
Carbs: 60g
Protein: 4g
Fat: 22g
Storage Instructions
Store in the fridge for up to 4 days, covered to retain moisture.
Bring to room temperature before serving.
Cake layers can be made ahead and frozen for up to 2 months.
Pairings/Suggestions
Serve with tea, lemonade, or light sparkling wine.
Pairs well with fresh fruit, mini pies, or Easter candy on a dessert table.
Seasonal Relevance
Ideal for Easter Sunday, spring brunches, baby showers, or any festive celebration that calls for a beautiful cake centerpiece.
Conclusion
This Easter cake recipe is the perfect showstopper for your spring celebration. With moist vanilla layers, pastel-colored frosting, and festive toppings, it brings holiday cheer to any table. Whether you’re hosting brunch or simply want a stunning dessert, this cake is both elegant and easy to make.
Easter Cake Recipe
Course: Uncategorized10–12
servings25
minutes30
minutes450
kcalA delightful, festive cake perfect for celebrating Easter, this recipe features a light and fluffy cake base adorned with colorful decorations and seasonal flavors. Ideal for family gatherings and springtime parties, it’s easy to customize with your favorite frostings and toppings.
Ingredients
For the Cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
Gel food coloring (pastel pink, blue, yellow, green)
Decorations (optional):
Mini chocolate eggs
Easter sprinkles
Shredded coconut (tinted green for “grass”)
Peeps or other Easter candy
Directions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and milk, mixing just until combined.
- Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely.
- For the frosting, beat the butter until fluffy. Gradually add powdered sugar, vanilla, and milk, beating until smooth.
- Divide the frosting and tint with pastel gel food coloring. Frost the cooled cakes and decorate with mini chocolate eggs, Easter sprinkles, shredded coconut “grass,” or Peeps as desired.
Recipe Video
Notes
- Use fresh, high-quality ingredients for the best texture and flavor.
Allow the cake to cool completely before frosting to prevent melting.
Decorate with pastel-colored sprinkles, edible flowers, or candy eggs for an extra festive touch.
FAQs
Q1: Can I use boxed cake mix instead?
Yes, you can substitute with two vanilla cake mixes for a quicker option.
Q2: Can I use different frosting flavors?
Absolutely. Cream cheese or lemon frosting work great for Easter cakes.
Q3: How far in advance can I decorate the cake?
You can frost and decorate the cake 1–2 days ahead, storing it in the fridge.
