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
Scale
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
