If you’re dreaming of a showstopping, delightfully tender centerpiece for your springtime celebration, this Easter Cake Recipe is an absolute must! With its cloud-like crumb, luscious vanilla frosting, and a playful shower of pastel sprinkles or mini chocolate eggs, this cake transforms any table into a cheerful scene straight out of a postcard. Whether you’re baking for loved ones or just treating yourself, this cake balances old-fashioned comfort with a fresh, festive twist that everyone will love.
Ingredients You’ll Need
Let’s talk ingredients—each one in this Easter Cake Recipe has a starring role. From the creamy richness of butter to the zing of buttermilk and the playful pop of pastel-colored decorations, every item is chosen to create a cake that’s moist, flavorful, and visually stunning. Here’s what you’ll need and why:
- All-purpose flour: Gives the cake its classic soft and fluffy structure, perfect for layer cakes.
- Baking powder & baking soda: These work together to create a lofty rise and tender crumb.
- Salt: Brings out all the sweet, creamy vanilla notes and balances the flavors.
- Unsalted butter (for cake & frosting): Adds richness and that irresistible melt-in-your-mouth texture.
- Granulated sugar: Provides sweetness and helps your cake achieve a golden-brown hue.
- Large eggs: Bind the batter together and ensure a light, even texture.
- Vanilla extract: Fills the cake and frosting with those classic, fragrant vanilla aromas.
- Buttermilk: Gives a little tang and makes the cake extra moist and tender.
- Sour cream: Adds richness and makes sure your cake stays soft for days.
- Powdered sugar (for frosting): Makes the frosting ultra-smooth and melts beautifully.
- Heavy cream or milk (for frosting): Controls the consistency of your frosting, making it perfectly spreadable.
- Food coloring (optional): Pastel hues add that quintessential Easter charm—pink, yellow, green, or blue are all fun options!
- Pastel sprinkles or mini chocolate eggs: The crowning touch for festive color and fun texture.
How to Make Easter Cake Recipe
Step 1: Prepare the Pans and Set the Stage
First, preheat your oven to 350°F (175°C) to make sure it’s hot and ready when your batter is done. Grease and flour two 8-inch round cake pans, making sure to tap out any extra flour. For lasting insurance against sticking, line the bottom of each pan with parchment paper—you’ll thank yourself later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step makes sure that your leaveners are evenly distributed, so your Easter Cake Recipe bakes up sky-high and even every time.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until it’s pale, fluffy, and doubled in volume. This sets the foundation for an airy crumb. Take your time—about 3–4 minutes—because this step really makes a difference.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully mixed before adding the next. This helps create an emulsion that traps air (hello, even lighter cake!). After the last egg, add that beautiful vanilla extract for a heady, sweet aroma.
Step 5: Alternate Dry and Wet Ingredients
Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk and sour cream. Make sure to begin and end with the dry ingredients. Stir gently and stop as soon as you have a just-combined batter—overmixing can make the cake tough, and we want it pillow-soft.
Step 6: Bake the Cake
Divide the batter evenly between your prepared pans. I like to smooth the tops with an offset spatula for perfectly even layers. Pop the pans into the oven and bake for 30–35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the cakes spring back when gently pressed.
Step 7: Cool Completely
Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Don’t rush this part—frosting warm cake is a recipe for a melty mess!
Step 8: Make the Frosting
Beat the softened butter until creamy using an electric mixer. Slowly add the powdered sugar, one cup at a time (to avoid sugar storms), then mix in the vanilla extract and just enough cream or milk to hit that light, spreadable consistency. Turn it into the pastel color of your dreams with food coloring, or keep it classic white for a timeless look.
Step 9: Frost and Decorate Your Easter Cake Recipe
Once your cakes are cool, frost the first layer generously, place the second layer on top, and cover the whole cake with frosting. Finish with a joyful scatter of pastel sprinkles or mini chocolate eggs. Chill the cake for about 30 minutes before slicing for the cleanest, most beautiful slices—which truly makes the Easter Cake Recipe look bakery-worthy!
How to Serve Easter Cake Recipe
Garnishes
The fun has just begun! Scatter pastel sprinkles or toss a handful of mini chocolate eggs on top of the finished cake for instant charm. For extra spring flair, try a few edible flowers or some lemon zest. You can even pipe little nests of colored frosting and perch chocolate eggs in the center of each—adorable and delicious!
Side Dishes
This Easter Cake Recipe shines alongside light, fresh spring sides or a fruity beverage. Pair slices with a big fruit salad, some tangy lemon curd, or even a dish of vanilla bean ice cream. If you’re hosting brunch, serve it with a crisp mimosa or a fragrant cup of herbal tea for a lovely, balanced finish.
Creative Ways to Present
Give your cake a springtime twist by baking it in a bundt pan or arranging cupcakes on a tiered stand for a crowd. You could also layer in some fresh berries between the layers or pipe grassy tufts using green-tinted frosting. Let your creativity shine—it’s all about bringing joy to your Easter spread!
Make Ahead and Storage
Storing Leftovers
If you have any cake left (lucky you!), simply cover the Easter Cake Recipe tightly and keep it in the refrigerator for up to 4 days. It stays surprisingly moist, and a brief sit at room temperature before serving brings back that soft, just-baked texture.
Freezing
Want to get a jump on your celebration? This cake freezes beautifully! Wrap unfrosted cake layers tightly in plastic wrap and pop them into freezer bags for up to 2 months. Thaw overnight in the fridge and frost as directed. You can even freeze slices of the assembled cake—just wrap well and store in an airtight container for delicious spontaneous treats.
Reheating
While you don’t need to reheat this cake, letting slices come to room temperature is key for the best texture and flavor. If you’ve stored your Easter Cake Recipe in the fridge or freezer, set out what you need about 30 minutes before serving. The butter in the cake and frosting will soften perfectly.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. Just be sure it includes xanthan gum or a similar binder for best results.
Can I use store-bought frosting?
Yes, if you’re short on time or want to keep things extra simple, store-bought vanilla frosting works wonderfully. Customizing with a little food coloring or citrus zest still lets you put your personal touch on the Easter Cake Recipe.
What if I don’t have buttermilk?
No worries! Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’ve got a quick buttermilk substitute that works beautifully.
Can I add fruit or jam to the layers?
Definitely! A thin layer of raspberry or strawberry jam between the cake layers adds a gorgeous pop of color and a sweet-tart note that pairs perfectly with the vanilla cake and frosting.
How far in advance can I make this cake?
You can bake and frost the cake one day ahead—just store it covered in the fridge and bring to room temperature before serving. For even longer storage, see the freezing tips above for this Easter Cake Recipe.
Final Thoughts
I hope this Easter Cake Recipe becomes a new tradition at your table, whether you’re celebrating with family, friends, or just treating yourself to a little extra springtime happiness. It’s simple, stunning, endlessly customizable, and sure to put smiles on every face. Happy baking—your masterpiece awaits!
Print
Easter Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Celebrate Easter with this delightful Easter Cake recipe. A moist and fluffy vanilla cake topped with creamy frosting and colorful pastel sprinkles or mini chocolate eggs. Perfect for a festive holiday dessert!
Ingredients
Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
- Pastel sprinkles or mini chocolate eggs (for decoration)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Food coloring (optional – pastel colors)
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare cake batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs one at a time, mix in vanilla. Alternate adding flour mixture, buttermilk, and sour cream. Divide batter between pans.
- Bake: Bake for 30-35 minutes until a toothpick inserted comes out clean. Cool in pans, then transfer to wire racks.
- Make frosting: Beat butter, add powdered sugar, vanilla, and cream. Beat until smooth. Add food coloring if desired.
- Frost and decorate: Frost cooled cake layers, decorate with sprinkles or chocolate eggs. Chill before serving.
Notes
- You can make this cake a day ahead and store it covered in the fridge. Bring to room temperature before serving.
- Lemon or almond extract can be added for a spring twist.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
