This Easter Cake is a delightful and festive dessert that’s perfect for celebrating the spring season. With a moist and tender crumb, a fluffy buttercream frosting, and a colorful sprinkle of chocolate “speckles,” this cake is easy to make and sure to be a hit at any Easter gathering.

Why You’ll Love This Recipe

Flavorful and Moist: This cake has a delicate vanilla flavor and a wonderfully moist and tender crumb, making it a delicious and satisfying dessert.
Easy to Make: With simple ingredients and straightforward instructions, this cake is surprisingly easy to bake, even for beginner bakers.
Festive and Beautiful: The pastel-colored frosting and the speckled chocolate decoration give this cake a festive and elegant touch, making it perfect for Easter celebrations.

Ingredients

Here’s what you’ll need to make this delicious Easter Cake:

For the Cake:

Cake flour: Provides a light and tender texture.
Kosher salt: Enhances the overall flavor.
Baking powder: Helps the cake rise and become light and airy.
Unsalted butter: Softened, adds richness and flavor.
Granulated sugar: Adds sweetness.
Eggs and egg whites: Bind the ingredients together and add richness.
Vanilla extract: Adds a touch of warmth and flavor.
Buttermilk: Adds moisture and a slightly tangy flavor.

For the Frosting:

Unsalted butter: Softened to room temperature, for a creamy frosting.
Powdered sugar: Creates a sweet and smooth frosting.
Vanilla extract: Adds warmth and flavor.
Milk: Thins the frosting to the desired consistency.
Robin’s egg food coloring: Adds a pastel color to the frosting.
Cocoa powder: For creating chocolate “speckles” on the frosting.
Robin’s eggs: Candy-coated chocolate eggs, for decoration.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Easter Cake

Step 1: Prepare the Batter

Preheat your oven to 350°F (177°C). Grease and flour a 13×9 inch baking pan, or use a baking spray with flour in it. In a medium bowl, whisk together the cake flour, salt, and baking powder. Set aside. In a large bowl, beat the softened butter with the granulated sugar for about 2 minutes until light and fluffy. Scrape down the sides of the bowl. Add the eggs, egg whites, and vanilla extract, and beat for another 2 minutes. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and beating after each addition. Beat for one full minute after all the ingredients have been added.

Step 2: Bake and Cool

Pour the batter into the prepared baking pan and spread it evenly. Bake for 40-44 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.

Step 3: Make the Frosting

While the cake is cooling, make the frosting. In a large bowl, beat the softened butter for 3-4 minutes until pale in color. Gradually add the powdered sugar, beating on low speed until combined. Add the vanilla extract and milk, and beat for another 3-4 minutes until light and fluffy. Add the Robin’s egg food coloring, one drop at a time, until you achieve your desired color.

Step 4: Frost and Decorate

Once the cake is completely cool, frost the top with the prepared buttercream frosting, spreading it evenly with an offset spatula. Sprinkle a small amount of cocoa powder over the frosted cake to create a speckled look. You can also use melted chocolate and a clean paintbrush to flick chocolate “speckles” onto the frosting.

Step 5: Serve

Cut the cake into squares and top each slice with a few Robin’s eggs for decoration. Serve and enjoy!

Pro Tips for Making the Recipe

Use room temperature ingredients: Room temperature butter and eggs will blend more easily into the batter and frosting, resulting in a lighter and fluffier cake.
Measure the flour correctly: Too much flour can lead to a dry cake. Use the “spoon and level” method to measure the flour accurately.
Don’t overbake the cake: Overbaking will result in a dry cake. Bake just until a toothpick inserted into the center comes out clean or with a few moist crumbs.

How to Serve Easter Cake

Dessert: This Easter Cake is a delightful dessert for any occasion, from casual weeknight dinners to special celebrations.
Party Treat: It’s perfect for Easter parties, potlucks, or afternoon tea.
Springtime Celebration: Enjoy a slice as a festive treat for any spring gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature for up to 5 days. If the cake is cut, place a piece of plastic wrap over the cut area to help seal in moisture.

FAQs

Can I use a different type of frosting?

Yes, you can use any type of frosting you like, but buttercream frosting is a classic choice for this cake.

Can I add other decorations to this cake?

Absolutely! Feel free to add sprinkles, edible glitter, or other candies to decorate the cake.

How can I make this cake vegan?

You can try using vegan butter and egg substitutes, and plant-based milk for the cake batter and frosting, but the texture and results may vary.

There you have it! A delicious and easy-to-make recipe for Easter Cake that’s perfect for celebrating the spring season. Enjoy!