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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.

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

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

Find it online: https://thefamilycooking.com/easter-cake-recipe/