This beautiful Easter Cake Recipe has a fluffy, moist cake base that’s topped with a homemade buttercream frosting made to look like robin’s eggs. It’s sure to be a show-stopper!
I’ve accepted the fact that not everyone is a carrot cake fan, so be sure this holiday to add our easter dirt cake and easter rice krispie treats to your menu!
Why This Easter Cake Recipe is Best
Everyone loves a homemade vanilla sheet cake, and this one brings the Easter flair!
That speckled pale blue frosting takes it over the top and makes it extra festive for your holiday – or spring-time in general!
- Using egg whites only gives the cake batter an ultra light and airy texture!
- Stays fresh for days! You can easily make it ahead if needed to beat the holiday stress.
- Beautiful to serve! The pale blue frosting with the chocolate specks make this dessert as pretty as it is delicious! It will remind you our my Easter egg cheesecake.
Ingredient Notes
- Eggs – Use a combo of whole eggs and egg whites to achieve the best volume as you mix them. This way, you’ll get the perfect crumb in your cake. Save the extra egg yolks for some homemade lemon curd!
- Butter – I use unsalted butter in all of my baking. If you only have salted, omit the kosher salt in the cake recipe and 1/4 teaspoon of the salt in the frosting recipe. Learn how to soften butter quickly.
- Buttermilk- If you don’t have any on hand, either use our buttermilk substitute or whole milk instead.
- Cake Flour – This has a finer texture and less protein than all purpose flour, which gives this cake the perfect consistency.
- Food coloring – We used Americolor Robins Egg Food coloring from amazon, but Wilton also carries a sky blue that is similar.
How to Make Easter Cake
Make the cake.
Alternate adding the buttermilk then half of the flour mixture to the mixing bowl on low speed just until incorporated.
Bake the cake. Bake in a greased 13×9 baking dish for about 40 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Make the frosting. Beat the butter until it’s creamy and pale, about 2 minutes. Add the powdered sugar, vanilla extract, and milk and beat again until fluffy.
Add the food coloring one drop at a time until desired shade of blue is achieved. Spread over the cake.
Decorate and serve. Dip a fork into the unsweetened cocoa powder and sprinkle speckles over the top of the cake. Add colorful malt balls to each slice.
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Easter Cake Recipe
Ingredients
For the Cake
- 2 ½ cups cake flour
- ½ teaspoon kosher salt
- 1 Tablespoon baking powder
- ¾ cup unsalted butter, softened
- 1 ¾ cup granulated sugar
- 3 large eggs
- 2 large egg whites
- 1 Tablespoon vanilla extract
- ¾ cup buttermilk
For the Frosting
- 1 cup unsalted butter, softened to room temperature
- 4 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 3 Tablespoons milk
- 3 drops Robins egg food coloring, see notes
- 1 teaspoon cocoa powder
- 1 bag Robin's eggs, for serving
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 13×9 baking dish, or use a baking spray with flour in it. You could also use my homemade cake release.
- In a bowl, combine cake flour, salt, and baking powder with a whisk. Set it aside.
- In a large mixing bowl, beat butter with granulated sugar for about 2 minutes. Scrape down sides of the boal. Add in whole eggs and egg whites, and vanilla extract. Beat an additional 2 minutes.
- Alternate additions of the dry ingredients with the buttermilk, beating after each addition (I do 3 addtions). Beat one full minutes after all ingredients have been added.
- Pour batter into prepared baking dish. Bake for 40-44 minutes, until a toothpick inserted into the center comes out clean or with just crumbs.
- Remove from oven and cool completely.
For the Frosting.
- Beat butter for 3-4 minutes until pale in color.
- Add in powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth.
- Add food coloring, one drop at a time until desired color is achieved.
- Spread frosting over top of cooled cake with an offset spatula.
- Sprinkle a little bit of the cocoa over the top of the frosted cake to give it a speckled look.
- To serve, cut into squares and top each slice of a cake with a few Robin's eggs.
Notes
- We used Americolor Robins Egg Food coloring from amazon, but Wilton also carries a sky blue that is similar.
- You can store the uncut, frosted 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.
- Use room temperature butter.
- Be sure to measure your flour correctly to ensure the best results for this cake.
- Don’t overbake the cake! It can dry it out.
- To get the speckled look on the frosting, you could also use melted chocolate and dip a clean, new paintbrush into the chocolate and “flick” it onto the cake.
- See blog post for more recipe tips and tricks.
This looks so good, and I love that it is made in a square pan. Easier to portion that way. Thanks for the recipe I know it’s going to be a big hit.