Ingredients:
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225g) unsalted butter (softened)
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- Food coloring (optional for pastel layers)
For the Buttercream Frosting:
- 1 ½ cups (340g) unsalted butter (softened)
- 4 cups (500g) powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- Food coloring (optional for decoration)
For Decoration:
- Assorted candy Easter eggs
- Sprinkles
- Shredded coconut (optional, dyed green for grass effect)
Step-by-Step Recipe:
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the pans. If desired, add a few drops of food coloring to each pan for pastel layers.
2. Bake the Cake:
- Bake the cake layers for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Buttercream Frosting:
- In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Beat until the frosting is smooth and fluffy.
- If decorating with colors, divide the frosting and mix in food coloring as desired.
4. Assemble and Decorate the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers.
- Frost the top and sides of the cake. Decorate with candy Easter eggs, sprinkles, and shredded coconut dyed green for a grass effect.
5. Serve and Enjoy:
- Slice the Easter egg cake and serve. It’s perfect for festive gatherings and Easter celebrations.
Nutritional Information (Per Slice):
- Calories: 420
- Protein: 5g
- Carbohydrates: 55g
- Sugars: 38g
- Fat: 20g
- Saturated Fat: 12g
- Fiber: 1g
- Cholesterol: 80mg
- Sodium: 250mg
Tips for Success:
- Use gel food coloring for more vibrant pastel shades.
- Chill the cake briefly before applying frosting to make it easier to work with.
- Add fun decorations like bunny toppers or chocolate chicks for extra Easter flair.
Try this recipe today and share your experience in the comments below!
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