Easter Cake Recipe

Why You’ll Love This Recipe

I love this Easter Cake because it combines a classic homemade vanilla cake with a fun seasonal presentation. The cake stays tender and moist, while the creamy vanilla buttercream adds just the right amount of sweetness.

I also like how easy it is to customize. I can change the frosting colors, add different Easter candies, use sprinkles, or decorate the top with chocolate eggs. It works beautifully as the centerpiece of an Easter dessert table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1/2 cup sour cream

For the Buttercream

• 1 1/2 cups unsalted butter, softened
• 5 cups powdered sugar
• 2 teaspoons vanilla extract
• 3–5 tablespoons heavy cream or milk
• Pinch of salt
• Pastel food coloring, optional

For Decorating

• Mini chocolate Easter eggs
• Pastel sprinkles
• Easter candies
• Shredded coconut, optional

Directions

1. Prepare the Pans

I preheat my oven to 350°F (175°C). I grease and line two 9-inch round cake pans with parchment paper so the cake layers release easily after baking.

2. Mix the Dry Ingredients

In a medium bowl, I whisk together the flour, baking powder, and salt. I set the mixture aside while I prepare the wet ingredients.

3. Cream the Butter and Sugar

In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes pale, light, and fluffy. This usually takes about 3–4 minutes.

4. Add the Eggs

I add the eggs one at a time, mixing well after each addition. Then I mix in the vanilla extract.

5. Finish the Batter

I add the dry ingredients to the butter mixture in batches, alternating with the milk. I mix just until everything is combined, then gently stir in the sour cream. I avoid overmixing because I want the finished cake to stay light and tender.

6. Bake

I divide the batter evenly between the prepared cake pans and smooth the tops. I bake the cakes for about 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool

I let the cakes cool in their pans for about 10 minutes before transferring them to wire racks. I let both layers cool completely before adding any frosting.

8. Make the Buttercream

I beat the softened butter until smooth and creamy. I gradually add the powdered sugar, followed by the vanilla, salt, and enough heavy cream to create a light, spreadable frosting.

If I want a colorful Easter cake, I divide some of the buttercream into small bowls and tint each portion with pastel food coloring.

9. Assemble the Cake

I place one cake layer on a serving plate and spread a generous layer of buttercream over the top. I add the second cake layer and cover the top and sides with the remaining frosting.

10. Decorate

I finish my Easter Cake with chocolate eggs, pastel sprinkles, and Easter candies. For a nest-inspired decoration, I sometimes add shredded coconut to the center and arrange mini eggs on top.

Servings and Timing

I make this recipe as one two-layer 9-inch cake, which gives me approximately 12 servings.

• Prep time: 30 minutes
• Bake time: 25–30 minutes
• Cooling and decorating time: about 1 hour
• Total time: about 2 hours
• Servings: 12 slices

Variations

Lemon Easter Cake

For a brighter spring flavor, I add fresh lemon zest to the batter and replace some of the vanilla in the frosting with lemon juice or lemon extract.

Coconut Easter Cake

I add coconut extract to the cake batter and press sweetened shredded coconut onto the buttercream. I especially like this version when I decorate the top with pastel candy eggs.

Chocolate Easter Cake

I can replace the vanilla layers with my favorite chocolate cake layers and keep the pastel buttercream and Easter decorations for a chocolate version.

Cupcakes

Instead of making a layer cake, I divide the batter between lined muffin cups. I bake the cupcakes until a toothpick comes out clean, then decorate each one with buttercream, sprinkles, and a mini chocolate egg.

Pastel Layer Cake

I divide the cake batter into separate bowls and add different pastel food colors before baking. This gives me colorful layers when I cut into the finished cake.

Storage/Reheating

I store leftover Easter Cake in an airtight container at room temperature for up to 2 days if the room is cool. For longer storage, I keep it covered in the refrigerator for up to 4–5 days.

Before serving refrigerated cake, I like to leave individual slices at room temperature for about 20–30 minutes. This allows the buttercream to soften and gives the cake a better texture.

I can also freeze unfrosted cake layers. I wrap each cooled layer tightly in plastic wrap and place it in a freezer-safe container or bag for up to 3 months. I thaw the layers before decorating.

I don’t usually reheat this cake because it is best served at room temperature.

FAQs

Can I make Easter Cake ahead of time?

Yes. I often bake the cake layers one day ahead and keep them tightly wrapped once completely cooled. I prepare and decorate the cake the following day, which makes Easter-day preparation much easier.

How do I keep my Easter Cake moist?

I measure the flour carefully, avoid overmixing the batter, and make sure I don’t overbake the cake. The sour cream also helps me create a softer, moister crumb.

Can I use a different size cake pan?

Yes. I can use different pans, but I adjust the baking time accordingly. Smaller or deeper pans generally require additional baking time, while thinner layers may finish sooner.

What can I use to decorate an Easter Cake?

I like using mini chocolate eggs, pastel sprinkles, jelly beans, shredded coconut, colorful buttercream, or small Easter candies. I can keep the decoration simple or combine several toppings for a more elaborate centerpiece.

Does Easter Cake need to be refrigerated?

If I use a standard buttercream frosting, I can usually keep the cake at cool room temperature for a short period. For longer storage, I refrigerate it in a covered container and bring it closer to room temperature before serving.

Conclusion

This Easter Cake is one of my favorite ways to bring a festive homemade dessert to the Easter table. I get soft vanilla cake layers, creamy buttercream, and plenty of opportunities to add colorful spring decorations.

Easter Cake Recipe

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A festive two-layer Easter cake with soft, moist vanilla layers, creamy vanilla buttercream, and colorful spring decorations. Chocolate eggs, pastel sprinkles, and candies make it a cheerful centerpiece for Easter celebrations.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1/2 cup sour cream
• 1 1/2 cups unsalted butter, softened
• 5 cups powdered sugar
• 2 teaspoons vanilla extract
• 3–5 tablespoons heavy cream or milk
• Pinch of salt
• Pastel food coloring, optional
• Mini chocolate Easter eggs
• Pastel sprinkles
• Easter candies
• Shredded coconut, optional

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Instructions

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar for 3–4 minutes, until pale, light, and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
5. Add the dry ingredients in batches, alternating with the milk. Mix just until combined, then gently stir in the sour cream. Avoid overmixing.
6. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks and allow them to cool completely.
8. To make the buttercream, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, then add the vanilla, salt, and enough heavy cream or milk to make a light, spreadable frosting. If desired, divide some frosting into bowls and tint with pastel food coloring.
9. Place one cooled cake layer on a serving plate and spread a generous layer of buttercream over the top. Add the second cake layer, then frost the top and sides with the remaining buttercream.
10. Decorate with mini chocolate Easter eggs, pastel sprinkles, Easter candies, and optional shredded coconut. Slice and serve at room temperature.

Notes

• For a lemon variation, add fresh lemon zest to the cake batter and replace some of the frosting vanilla with lemon juice or lemon extract.
• For a coconut variation, add coconut extract to the batter and press sweetened shredded coconut onto the buttercream.
• The batter can be baked as cupcakes or divided and tinted with pastel food coloring for colorful cake layers; adjust baking time as needed.
• Store the cake in an airtight container at cool room temperature for up to 2 days or covered in the refrigerator for 4–5 days.
• Let refrigerated slices stand at room temperature for 20–30 minutes before serving for the best texture.
• Unfrosted, completely cooled cake layers can be tightly wrapped and frozen for up to 3 months. Thaw before decorating.
• The cake layers can be baked one day ahead and stored tightly wrapped once completely cooled.

Nutrition

• Serving Size: 1 slice
• Calories: 760 kcal
• Sugar: 82 g
• Sodium: 250 mg
• Fat: 39 g
• Saturated Fat: 24 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 99 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 165 mg