This Easter egg cake has three 8-inch layers that can be tinted in pastel shades, covered in fluffy buttercream and topped with candy eggs, sprinkles and coconut dyed green like grass. It makes a cheerful centrepiece for Easter gatherings.

Table of Contents

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!

Frequently Asked Questions

How do I make pastel cake layers?

Add a few drops of food coloring to each pan of batter before baking. Gel coloring gives more vibrant shades.

Can I colour the buttercream too?

Yes. Divide the frosting and mix in food coloring as you like.

How do I get the grass effect on top?

Dye shredded coconut green and sprinkle it over the frosted cake along with the candy eggs. Chilling the cake briefly before frosting makes it easier to work with.

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Easter Egg Cake and Its Nutritional Information