Easter Cake
A delightful and festive cake perfect for celebrating Easter with family and friends. This cake features a light vanilla sponge layered with creamy frosting and decorated with colorful sprinkles and edible flowers for a cheerful presentation.
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Ingredients
Yields 4 servings
- (1 3/4 cups) all-purpose flour
- (1 cup) granulated sugar
- (1/2 cups) unsalted butter, softened
- (1/2 cups) milk
- (3) large eggs
- (2 teaspoons) baking powder
- (1 teaspoon) vanilla extract
- (1/4 teaspoons) salt
- (2 cups) powdered sugar
- (1/4 cups) unsalted butter, softened
- (2 tablespoons) milk
- (1 teaspoon) vanilla extract
- (1/2 cups) colorful sprinkles
- edible flowers for decoration (optional)
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large mixing bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- 3
Add 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- 4
In another bowl, combine 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk. Mix until just combined.
- 6
Pour the batter into a greased 9-inch round cake pan and smooth the top.
- 7
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 9
In a medium bowl, beat together 1/4 cup softened unsalted butter and 2 cups powdered sugar until smooth.
- 10
Add 2 tablespoons milk and 1 teaspoon vanilla extract, mixing until the frosting reaches a spreadable consistency.
- 11
Once the cake is completely cool, spread a layer of frosting on top and then place the second layer (if made) or just frost the top of the cake.
- 12
Decorate with 1/2 cup colorful sprinkles and edible flowers, if desired.
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