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Easy Easter Cake Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 16
Calories: 496 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350ºF.
  2. To prepare frosting, beat butter and powdered sugar together. Consistency will be crumbly.
  3. Prepare four 9-inch round cake pans by spraying them with cooking spray. Set aside.
  4. Add vanilla and 2 tablespoons of milk. Beat again. Add more milk, as needed, to reach the desired consistency.
  5. In a large mixing bowl, beat butter and sugar together until light and fluffy.
  6. Assemble cake by alternating layers of cake and frosting.
  7. Add eggs and vanilla. Beat again.
  8. Finish the cake off by adding a layer of frosting and sprinkles to the top.
  9. Add flour, baking powder, and salt. Beat again.
  10. Slowly pour in milk while continuously beating. Beat until batter is smooth.
  11. Divide batter equally into 4 bowls.
  12. 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.
  13. Transfer each color of batter to a prepared cake pan.
  14. 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

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

% 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.