Soft & Festive Easter Cake with Vanilla Buttercream
I love baking this Easter Cake every spring because it truly feels like a celebration in cake form. When Easter rolls around, I always crave something soft, lightly sweet, and cheerful, and this cake delivers every time.
It’s the kind of recipe that fills the kitchen with a warm vanilla aroma and instantly puts everyone in a festive mood. I usually make it when family is coming over, because it looks beautiful on the table but doesn’t require complicated steps.
What I enjoy most is how versatile it is—you can decorate it simply or dress it up with pastel colors, sprinkles, or seasonal toppings. This Easter Cake has become a tradition in my home, and it’s one of those reliable bakes that turns out moist, fluffy, and comforting every single time.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and basic techniques make this cake beginner-friendly.
- Soft and Fluffy Texture: The crumb is light, tender, and perfectly moist.
- Simple Ingredients: Everything comes from everyday pantry staples.
- Customizable Decoration: Decorate it plain or go festive with Easter colors.
- Perfect for Celebrations: Ideal for Easter brunch, dessert tables, or family gatherings.
Easter Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt together.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk, mixing gently.
- Divide batter evenly between pans.
- Bake for 28–32 minutes, until a toothpick comes out clean.
- Cool completely, then frost and decorate as desired.
Notes
- Store covered at room temperature for one day or refrigerate up to four days. Cake layers can be frozen unfrosted for up to two months.
Pro Tips
- Bring eggs and butter to room temperature for a smoother batter.
- Don’t overmix once you add the flour; it keeps the cake tender.
- Use an oven thermometer for accurate baking temperature.
- Line your pans with parchment for easy release.
- Let the cake cool completely before frosting.
- Chill the cake layers briefly for cleaner frosting.
- Use gel food coloring for pastel shades without thinning frosting.
- Level cake layers for a neat, professional look.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and frost later.
What frosting works best?
Vanilla buttercream is classic, but cream cheese frosting also works well.
Can I make it into cupcakes?
Yes, bake as cupcakes for about 18–20 minutes.
How do I keep the cake moist?
Avoid overbaking and store it covered once cooled.
Can I add flavor variations?
You can add lemon zest, almond extract, or coconut for variety.
