Easy Easter Cake Recipe
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Easy Easter Cake Recipe
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This easy Easter cake recipe is perfect for your Easter holiday table. With its beautiful pastel layers in classic Easter colors and just the right amount of frosting, this pastel layer cake is one that even first time bakers can master.
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Ingredients
Cake Ingredients
- 1 ½ cups unsalted butter softened
- 2 cups sugar
- 6 large eggs
- 1 ½ tablespoon vanilla extract
- 4 ½ cups all-purpose flour
- 1 ½ tablespoon baking powder
- ¾ teaspoon salt
- 2 cups whole milk
- Food color gel pink, green, yellow, and blue
- Sprinkles of your choice
Frosting Ingredients
- ½ cup salted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk
Optional
- 1 brick (8 oz) cream cheese softened
Instructions
- Preheat oven to 350ºF.
- To prepare frosting, beat butter and powdered sugar together. Consistency will be crumbly.
- Prepare four 9-inch round cake pans by spraying them with cooking spray. Set aside.
- Add vanilla and 2 tablespoons of milk. Beat again. Add more milk, as needed, to reach the desired consistency.
- In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Assemble cake by alternating layers of cake and frosting.
- Add eggs and vanilla. Beat again.
- Finish the cake off by adding a layer of frosting and sprinkles to the top.
- Add flour, baking powder, and salt. Beat again.
- Slowly pour in milk while continuously beating. Beat until batter is smooth.
- Divide batter equally into 4 bowls.
- Add one color of each food coloring gel to each bowl. The amount you use will depend on the type of food coloring gel you are using.
- Transfer each color of batter to a prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool for 15 minutes prior to flipping them onto parchment paper. Allow the cakes to cool completely.
Notes
- Use room temperature ingredients. Room temperature eggs and butter make mixing them into the batter or frosting much easier and with better results.
- Using a stand mixer? Be sure to use the paddle attachment and beat on low-medium speed to ensure that all ingredients are evenly incorporated and not over mixed.
- The cakes must be fully cool before frosting and assembling the cake. Otherwise, the frosting will melt away and the cake layers won't stay together.
- Don't over mix after combining the wet and dry ingredients together. Use low speed and mix only to combine everything.
- Grease the cake pans thoroughly before adding batter to avoid sticking.
- Use separate bowls and spoons or whisks when mixing each color of batter to prevent colors from blending together.
- Filling the pans. Only fill them up three-quarters of the way and make sure the batter in each pan is as even as possible to get even layers that are stackable.
- Don’t add too much frosting to your cake. Consider the cake-to-frosting ratio. Some cake layers are thicker or thinner than others and require a different amount of frosting so don't add too much.
Nutrition Information
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Calories
496kcal
(25%)
Carbohydrates
84g
(28%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
452mg
(19%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
864IU
(17%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 452mg | 19% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 864IU | 17% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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