Easy Delicious Easter Cake Recipe
Hey y’all! So, Easter, right? Big deal. Family’s coming, the pressure’s on. But I’m here to tell you, you don’t need a fancy culinary degree to knock their socks off. This Easy Delicious Easter Cake Recipe is my secret weapon. It’s ridiculously simple, tastes like a hug, and looks pretty darn impressive. Trust me, even if you can barely boil water, you can nail this. It’s also a HUGE hit with everyone, no matter how picky of eaters they are.
Okay, so, picture this: it’s last Easter, right? My husband, Mark, is supposed to be on dessert duty. He’s a great guy, but baking? Not his forte. I come downstairs an hour before everyone’s due to arrive, and he’s staring blankly at a box of brownie mix. Brownie mix! For Easter dinner! So, I whipped this cake up in like, twenty minutes flat. Everyone RAVED. Mark got all the credit (eye roll), but I knew the truth. This cake saved Easter! Now, it’s his requested dessert. Ha! Justice!
Why You’ll Love This Easy Delicious Easter Cake Recipe
- It’s so easy, you could probably make it half-asleep. Seriously.
- It tastes like sunshine and happiness. I’m not even kidding.
- It’s way more impressive than a store-bought cake but takes a fraction of the effort.
- Kids love it. Adults love it. Your weird Uncle Gary will probably ask for seconds.
- It smells amazing while it’s baking, which is basically aromatherapy.
How to Make It
Alright, listen up, buttercups, because this is where the magic happens. First, preheat your oven. I always forget to do this and then stand around tapping my foot. Don’t be like me. Grease and flour your pan. I use baking spray cause I’m lazy, but the old-fashioned way works too.
Cream together the butter and sugar. This is where a mixer comes in handy, but if you’re feeling strong, go for it by hand. Just…good luck. Beat in the eggs one at a time. Don’t be like me and drop an eggshell in there. Nobody likes crunchy cake. Stir in the vanilla. Use the good stuff, it makes a difference.
In a separate bowl, whisk together the flour, baking powder, and salt. Don’t skip the salt! It balances the sweetness. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! It’ll be tough.
Pour the batter into your prepared pan and bake until a toothpick comes out clean. Let it cool completely before frosting.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
For the frosting, beat together the butter, powdered sugar, milk, and vanilla until it’s light and fluffy. Frost the cooled cake. Don’t worry about being perfect. Messy frosting is charming!
Ingredient Notes
- All-Purpose Flour: This is the backbone, but if you’re gluten-free, go for a blend. I’ve used Bob’s Red Mill with good results!
- Granulated Sugar: The sweet stuff! I’ve been known to use brown sugar in a pinch. Adds a little molasses-y flavor.
- Unsalted Butter: Make sure it’s softened! Otherwise, you’ll be there all day trying to cream it. I’ve melted it before in the microwave but, like, don’t tell anyone I said that.
- Eggs: Gotta have ’em! They bind everything together. Use large eggs, and try to let them come to room temperature for best results. If you forget, don’t sweat it.
- Baking Powder: This is your leavening agent, so don’t skip it! Otherwise, you’ll have a flat cake. Sad!
- Vanilla Extract: Don’t skimp on the vanilla! It adds a warmth and depth of flavor that’s just amazing.
Recipe Steps:
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cake cool completely before frosting.
- For the frosting, beat together butter, powdered sugar, milk, and vanilla until smooth.
- Frost the cooled cake.
What to Serve It With
Honestly, this cake is amazing on its own. But if you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream never hurts. A few fresh berries scattered on top make it extra pretty. Or, you know, just eat it straight from the fridge with a fork. No judgment here.
Tips & Mistakes
- Don’t overbake it! A dry cake is a sad cake. Start checking it a few minutes before the suggested baking time.
- If your frosting is too thick, add a little more milk. Too thin? Add a little more powdered sugar.
- Don’t worry about making it perfect. Imperfect cakes are the best kind of cakes! They have character!
- I once tried to substitute applesauce for the butter to make it “healthier.” It was a DISASTER. Don’t do it. Just…don’t.
Storage Tips
Okay, so if you have any leftover (which is doubtful), store it in an airtight container at room temperature for a day or two. Or, pop it in the fridge for up to a week. Cold cake is surprisingly delicious. I might even prefer it cold. Especially for breakfast. Don’t tell anyone. It stays moist, plus, a little bit of butter never hurt nobody.
Variations and Substitutions
- If you don’t have vanilla extract, almond extract works too. It gives it a slightly different flavor, but it’s still yummy.
- I’ve used gluten-free flour with pretty good results, but it can be a little drier, so keep an eye on it.
- You can totally add sprinkles to the frosting. Because sprinkles make everything better. DUH!
- One time I was out of powdered sugar, so I tried to make my own in the blender. It was a MESS. Just go buy some. Seriously.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Delicious Easter Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup milk at room temperature
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup sour cream
Frosting Ingredients
- 3 cups powdered sugar sifted
- 0.5 cup unsalted butter softened
- 2 tablespoons milk more if needed
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add flour mixture to the butter mixture alternately with milk, beginning and ending with flour mixture. Stir in sour cream until just combined.
- Divide batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat together powdered sugar, softened butter, milk, vanilla extract, and a pinch of salt until smooth and creamy. Add more milk if needed to reach desired consistency.
- Once cakes are cooled, spread frosting between layers and over the top and sides of the cake.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
