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Easter Cake Recipe

This beautiful Easter Cake Recipe has a fluffy, moist cake base that’s topped with a homemade buttercream frosting made to look like robin’s eggs. It’s sure to be a show-stopper!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 9 servings
Calories: 591 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake
  • 2 ½ cups cake flour
  • ½ teaspoon kosher salt
  • 1 Tablespoon baking powder
  • ¾ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 3 large eggs
  • 2 large egg whites
  • 1 Tablespoon vanilla extract
  • ¾ cup buttermilk
For the Frosting
  • 1 cup unsalted butter, softened to room temperature
  • 4 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 Tablespoons milk
  • 3 drops Robins egg food coloring, see notes
  • 1 teaspoon cocoa powder
  • 1 bag Robin's eggs, for serving

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease and flour a 13x9 baking dish, or use a baking spray with flour in it. You could also use my homemade cake release.
  2. In a bowl, combine cake flour, salt, and baking powder with a whisk. Set it aside.
  3. In a large mixing bowl, beat butter with granulated sugar for about 2 minutes. Scrape down sides of the boal. Add in whole eggs and egg whites, and vanilla extract. Beat an additional 2 minutes.
  4. Alternate additions of the dry ingredients with the buttermilk, beating after each addition (I do 3 addtions). Beat one full minutes after all ingredients have been added.
  5. Pour batter into prepared baking dish. Bake for 40-44 minutes, until a toothpick inserted into the center comes out clean or with just crumbs.
  6. Remove from oven and cool completely.
For the Frosting.
    Cup of Yum
  1. Beat butter for 3-4 minutes until pale in color.
  2. Add in powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth.
  3. Add food coloring, one drop at a time until desired color is achieved.
  4. Spread frosting over top of cooled cake with an offset spatula.
  5. Sprinkle a little bit of the cocoa over the top of the frosted cake to give it a speckled look.
  6. To serve, cut into squares and top each slice of a cake with a few Robin's eggs.

Notes

  • We used Americolor Robins Egg Food coloring from amazon, but Wilton also carries a sky blue that is similar.
  • You can store the uncut, frosted cake in an airtight container at room temperature for up to 5 days. If the cake is cut, place a piece of plastic wrap over the cut area to help seal in moisture.
  • Use room temperature butter.
  • Be sure to measure your flour correctly to ensure the best results for this cake.
  • Don't overbake the cake! It can dry it out.
  • To get the speckled look on the frosting, you could also use melted chocolate and dip a clean, new paintbrush into the chocolate and "flick" it onto the cake.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1slice Calories 591kcal (30%) Carbohydrates 67g (22%) Protein 7g (14%) Fat 34g (52%) Saturated Fat 21g (105%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 87mg (29%) Sodium 344mg (14%) Potassium 123mg (4%) Fiber 1g (4%) Sugar 50g (100%) Vitamin A 1018IU (20%) Vitamin C 0.02mg (0%) Calcium 88mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 591

% Daily Value*

Serving 1slice
Calories 591kcal 30%
Carbohydrates 67g 22%
Protein 7g 14%
Fat 34g 52%
Saturated Fat 21g 105%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 87mg 29%
Sodium 344mg 14%
Potassium 123mg 3%
Fiber 1g 4%
Sugar 50g 100%
Vitamin A 1018IU 20%
Vitamin C 0.02mg 0%
Calcium 88mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.