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Easter Cake

A soft, fluffy vanilla cake topped with creamy buttercream. This festive Easter Cake is simple to make, lightly sweet, and perfect for spring celebrations.
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Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup milk
  • Vanilla buttercream frosting for decorating

Method
 

  1. Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
  2. In a bowl, whisk flour, baking powder, and salt together.
  3. Beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla.
  5. Alternate adding dry ingredients and milk, mixing gently.
  6. Divide batter evenly between pans.
  7. Bake for 28–32 minutes, until a toothpick comes out clean.
  8. 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.