Easter Cake is a delightful centerpiece that brings bright flavors and vibrant colors to your spring celebrations. After testing this recipe multiple times, I’ve found it the perfect balance of sweetness and texture. You’ll savor the moist cake layered with a luscious frosting, making it a family favorite during the holiday. Remember to check out my Strawberry Shortcake for another seasonal treat!
About Easter Cake
Easter Cake is not just any dessert; it embodies the spirit of spring and the joy of celebrations. This cake has graced our family gatherings for years, evolving with each testing session. The joy it brings to both young and old during Easter makes it essential on our buffet. I experimented with various flavors, and each iteration taught me something new about ingredient interactions and baking techniques.
- Quick prep — whip it up in under an hour!
- Budget-friendly — simple ingredients you likely have at home.
- A family favorite — festive flavors that brighten any gathering.
- Delightfully versatile; you can use different fruits or colors.
Key Ingredients & Their Roles
- Cake Flour: light texture + for fluffiness, you can use all-purpose flour but the cake will be denser.
- Granulated Sugar: Sweetness and structure, critical for balance.
- Eggs: Provides moisture and binds the ingredients together.
- Butter: Richness + flavor, can be substituted with vegetable oil for a dairy-free option.
How to Make Easter Cake
- Preheat your oven to 350°F (175°C). Prep two round cake pans with parchment paper.
- In a mixing bowl, cream together 1 cup of softened butter with 2 cups of sugar until light and fluffy, about 3 minutes. You’ll notice a lovely aroma!
- Add 4 large eggs, one at a time, ensuring each is incorporated fully before adding the next. The mixture should appear glossy.
- Alternate adding 3 cups of cake flour and 1 cup of milk, mixing gently until just combined. Be sure not to over-mix; lumps are okay.
- Pour the batter evenly into the prepared pans, smoothing the tops, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
- Once completely cooled, frost with a simple vanilla buttercream and decorate with colorful sprinkles or fresh flowers.
Pro Tips & Troubleshooting
- I found that using room temperature ingredients yields the best texture; they blend more easily, giving a more uniform batter.
- A common issue is over-baking, which leads to dry cake. Keep a close eye on the time and use the toothpick test for doneness.
- If you want to switch it up, try adding lemon zest for a zesty flavor twist that complements the sweetness.
Storage & Make-Ahead Guide
This Easter Cake can be stored in the fridge for 3-4 days or in the freezer for up to 3 months. If freezing, ensure each layer is well-wrapped to prevent freezer burn. I once made a double batch and froze one cake – it thawed beautifully and tasted just as fresh!
Serving Suggestions
Serve with a scoop of vanilla ice cream or alongside fresh berries for a colorful plate. For more delightful dessert ideas, check out my Pumpkin Cheesecake and Strawberry Shortcake.
Frequently Asked Questions
- Can I use a different flour? Yes, but it will change the texture. All-purpose flour works in a pinch.
- How can I make this cake dairy-free? Substitute butter with vegetable oil and use almond or oat milk.
- Can I decorate the cake ahead of time? Yes, just keep it stored properly in the fridge.
- What’s the best way to frost the cake? A spatula works wonders or you can even use a piping bag for a decorative touch.
- Is this Easter Cake suitable for freezing? Absolutely, just ensure it’s wrapped well to maintain freshness.
Final Thoughts
Making this Easter Cake has become a cherished tradition in my home. It’s my go-to recipe for any celebration! Enjoy it fresh, share your creations, and let me know how it turns out!
More Recipes You’ll Love
- Christmas Cake – a festive cake option for celebrations.
- Pumpkin Cheesecake – perfect for fall gatherings.
- Pineapple Sunshine Cake – a bright, tropical twist for spring.
- Strawberry Shortcake – a classic dessert celebrating fresh spring fruits.
Easter Cake
Ingredients
- 1 cup butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups cake flour
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Prep two round cake pans with parchment paper.
- In a mixing bowl, cream together 1 cup of softened butter with 2 cups of sugar until light and fluffy, about 3 minutes.
- Add 4 large eggs, one at a time, ensuring each is incorporated fully before adding the next.
- Alternate adding 3 cups of cake flour and 1 cup of milk, mixing gently until just combined.
- Pour the batter evenly into the prepared pans, smoothing the tops, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
- Once completely cooled, frost with a simple vanilla buttercream and decorate with colorful sprinkles or fresh flowers.