This bright and cheerful Easter Cake is the centerpiece dessert your spring table has been waiting for: think fluffy vanilla layers in soft pastel colors, swirls of creamy buttercream frosting, and festive decorations that will delight every guest young and old. Every bite is tender and buttery, bursting with home-baked goodness that never fails to bring a little extra magic to your holiday. Whether you’re celebrating with family or friends, this cake is sure to become your new go-to Easter delight.
Ingredients You’ll Need
Baking a show-stopping Easter Cake is easier than you might think! Each carefully chosen ingredient plays a part in creating those heavenly, moist layers and a frosting that’s pure cloud-like bliss. Let’s take a peek at what makes this recipe irresistible:
- All-purpose flour: The structural backbone of your cake, delivering just the right crumb for sturdy, tall layers.
- Baking powder: This leavening agent makes your cake rise beautifully so it’s light instead of dense.
- Salt: Just a touch accentuates all the sweet flavors and balances the richness.
- Unsalted butter (for cake and frosting): Creamy, rich butter ensures both the cake and the frosting come out perfectly soft and delicious.
- Granulated sugar: Adds sweetness and helps with the tender texture of each layer.
- Large eggs: Eggs bring structure, moisture, and a lovely golden color to your Easter Cake.
- Vanilla extract: Warm vanilla flavors the cake and frosting, making every bite comforting and nostalgic.
- Whole milk: Adds richness and helps the batter come together seamlessly.
- Pastel food coloring (optional): If you’re looking for that classic pastel look, a few drops will do the trick for vibrant layers!
- Powdered sugar: Essential for a smooth, sweet, and dreamy buttercream frosting.
- Heavy cream or milk (for frosting): Makes the buttercream extra fluffy and spreadable—don’t skip it!
- Pinch of salt (for frosting): A dash balances the sweetness of your icing.
- Decorations (pastel sprinkles, mini chocolate eggs, shredded coconut, edible flowers): Customize your Easter Cake with as much (or as little) festive flair as you love.
How to Make Easter Cake
Step 1: Prep Your Pans and Preheat
First things first: get your oven nice and hot by preheating it to 350°F (175°C). Meanwhile, grease and flour three 8-inch round cake pans, or line them with parchment paper for easy removal. This little step makes all the difference when it’s time to turn out your flawless cake layers.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the rising agents are evenly distributed, setting you up for light, even layers that bake up beautifully every single time.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes 3 to 4 minutes. The creaming process introduces air, giving you softer, higher cake layers—don’t rush it!
Step 4: Add Eggs and Vanilla
Crack in your eggs one at a time, mixing well after each to fully incorporate. Then stir in the vanilla extract. These steps build structure in the batter while infusing every layer with sweet, fragrant flavor.
Step 5: Combine Wet and Dry Ingredients
Add your dry mixture to the bowl in thirds, alternating with the whole milk—beginning and ending with the flour mixture. Mix just until everything is combined and you no longer see streaks of flour. This gentle approach keeps your cake tender and avoids overmixing.
Step 6: Color and Pour the Batter
If you want a pastel rainbow effect, evenly divide the batter into three bowls and gently fold in a few drops of different pastel food colorings. Pour each colored batter into a prepared cake pan and smooth the tops for even baking.
Step 7: Bake and Cool
Slide the pans into a preheated oven and bake for 22 to 25 minutes, or until a toothpick comes out clean when inserted into the center of a layer. Let your cakes cool in their pans for about 10 minutes, then transfer the layers to a wire rack to cool completely. Patience pays off here—cool cakes are much easier to frost!
Step 8: Make the Buttercream Frosting
In a clean bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar while mixing on low. Whip in the vanilla, a pinch of salt, and enough cream or milk to make the frosting fluffy and easily spreadable. Take a moment to taste—it’s heavenly!
Step 9: Assemble and Decorate Your Easter Cake
If needed, level your cooled cake layers for even stacking. Spread a thick layer of buttercream between each cake and cover the top and sides with more frosting. Now comes the fun part: shower your cake with pastel sprinkles, nestle in mini chocolate eggs, sprinkle on shredded coconut, or add a flourish of edible flowers—make it as festive as your heart desires!
How to Serve Easter Cake
Garnishes
This Easter Cake practically begs for gorgeous garnish. Sprinkle pastel-hued nonpareils over the top, or tuck in mini chocolate eggs for a playful touch. A cloud of shredded coconut or a ring of edible flowers transforms your cake into the showpiece your table deserves. Choose one or mix a few for maximum springtime cheer.
Side Dishes
Pair your Easter Cake with light and bright sides to balance its sweet richness. Fresh strawberries or a colorful fruit salad work beautifully, and a dollop of whipped cream is always welcome. Brew a big pot of tea or serve sparkling lemonade for a true garden-party feel.
Creative Ways to Present
Serve your masterpiece on a vintage cake stand, or nestle it in a ring of pastel candies for a whimsical effect. For a personal twist, consider making mini layered cakes or cupcakes using the same batter—these single-serving versions are a hit at potlucks or brunches!
Make Ahead and Storage
Storing Leftovers
If (and it’s a big if) you have leftovers, wrap the Easter Cake tightly and store it in the refrigerator. The frosting will keep the layers moist, and it’s best enjoyed within 3 to 4 days. Always bring slices back to room temperature before serving to capture that just-baked flavor.
Freezing
You can absolutely freeze Easter Cake layers in advance! Allow the layers to cool fully, then wrap each in plastic wrap and freezer-safe foil. Pop them in the freezer for up to 2 months. When you’re ready, thaw overnight in the fridge and frost as usual for a stress-free celebration.
Reheating
This cake is truly best at room temperature. If your cake has been refrigerated and you want to soften the frosting, simply let it sit out for about an hour before serving—no need for oven or microwave intervention!
FAQs
Can I make Easter Cake ahead of time?
Absolutely! Bake the cake layers up to 2 days in advance and keep them wrapped tightly at room temperature, or freeze for longer storage. Frost and decorate the day you plan to serve for best results.
Can I use different colors in the layers?
Yes! Pastel food coloring is completely optional, but using different shades makes each slice extra festive. You can even use two colors or skip color altogether for a classic vanilla cake.
What’s the best way to frost Easter Cake smoothly?
Make sure your cake layers are completely cool. Start with a thin “crumb coat” layer of frosting, chill for 10 minutes, then finish with a smooth topcoat for bakery-level looks.
Can I use coconut milk to make it dairy-free?
You can swap whole milk for coconut milk and use a dairy-free butter alternative. The cake will take on a lovely, subtle coconut flavor and work great for those with dairy sensitivities.
How should I decorate for a themed Easter party?
Go all out with mini chocolate eggs, edible flowers, pastel sprinkles, and even adorable bunny-shaped candies. A candy “nest” effect with shredded coconut is always a hit for Easter Cake!
Final Thoughts
This Easter Cake is a celebration in every slice: tender, colorful, and impossible to resist. Whether you craft it solo or gather helpers for decorating, I promise it’ll earn rave reviews and brighten your holiday table. Follow this recipe once and you’ll be hooked—there’s simply no better way to say “Happy Easter!” than with this stunning showstopper.
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Easter Cake Recipe
- Total Time: 1 hour (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Celebrate Easter with this delightful Easter Cake! Layers of moist, tender cake in pastel colors, frosted with creamy buttercream and adorned with festive decorations. Perfect for your springtime gatherings.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- Pastel food coloring (optional for layers)
Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Decorations:
- Pastel sprinkles
- Mini chocolate eggs
- Shredded coconut
- Edible flowers (optional)
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Combine wet and dry ingredients: Add dry ingredients in thirds, alternating with milk. Mix until just combined.
- Color batter (optional): If making a layered cake, divide batter into bowls and tint with pastel food coloring. Pour into pans.
- Bake: Bake for 22–25 minutes. Cool in pans, then transfer to racks.
- Make frosting: Beat butter, add powdered sugar, vanilla, salt, and cream until smooth.
- Assemble: Level cake layers, spread frosting between each layer, then frost top and sides.
- Decorate: Add sprinkles, eggs, coconut, or flowers as desired.
Notes
- Cake layers can be made ahead and frozen.
- For a coconut variation, fold in shredded coconut and use coconut milk.
- Store frosted cake in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
