Homemade Easter Cake Recipe

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This Easter cake is absolutely divine! A perfectly moist cake with a lemon curd filling and a delicious buttercream frosting will be sure to get a “WOW!” From all of your guests this Easter season! Cake just makes its way to my heart… It’s perfect for every occasion, so if you want to try a few more delicious cakes, then you must make this classic chocolate cake, this Irish apple cake, or especially this butter pecan cake!

Easter Cake

This Easter cake looks and tastes like you brought it straight home from the bakery! It’s Pinterest-worthy and will be the star of the show at any party. Let’s start by talking about the filling. That’s right; this deliciously perfect cake has a lemon curd filling layer. It has a delightful taste without being overwhelmingly strong. Combined with the spongy, moist white cake and decadent buttercream frosting, you will see that this is a match made in heaven! If I haven’t convinced you to make this yet, based on the inside, then you must focus on that gorgeous outside. The robin egg buttercream frosting, shredded coconut, and the splattered cocoa powder take this cake over the edge! It really is fantastic. You all know that I love a good dessert and this one, well, let’s just say that it takes the cake! (Pun intended!)

Ingredients to Make an Easter Cake

Like when you make anything from scratch, this ingredients list is a little long. But don’t let that scare you! Everything is probably already in your kitchen! See the recipe card at the bottom of the post for exact measurements.

Cake

Cake Flour: I like to use cake flour because it helps get that nice, soft texture. Granulated Sugar: To sweeten up the flavor! Baking Powder and Baking Soda: These will allow the cake to be light and airy. Salt: The salt enhances all of the flavors of the ingredients. Buttermilk: You can buy this at the store or make it one your own using this Buttermilk recipe. Lemon Juice and Lemon Zest: Fresh lemon juice and zest really adds in a bright flavor to the cake. Clear Vanilla: Use clear vanilla so that the color of your cake stays white. Vegetable Oil: This will help keep the cake nice and moist. Egg Whites: Again, these will help maintain that birght white color.

Lemon Curd

Egg Yolks: This will bind the lemon curd all together. Granulated Sugar: Adds a sweet taste to balance out the lemon.Lemon Juice and Lemon Zest: This will complement the flavors in the cake. Salt: The sale will enhance the lemon flavor. Butter: I used unsalted butter and cut i into small cubest.

Buttercream

Butter: I used unsalted butter that was at room temperature so that it mixed in more smoothly. Powdered Sugar: This is perfect for any frosting because it dissolves easily which creates a deliciously smooth texture! Vanilla Extract: This adds a sweet flavor to the frosting without being overwhelming. Milk: The milk will bind all of the ingredients together. Salt: The salt enhances all of the ingredients! Blue Food Coloring: This is ow I got the color to that beautiful robin egg blue!

Assembly

Cocoa Powder and Boiling Water: This creates that gorgeous splatter that makes the cake look like a robin egg! Toothbrush: This is what I used to splatter the cake with. Coconut Flakes: Get flakes that are toasted and sweetened.Chocolate Eggs: These are to garnish on top of your “nest”.

How to Bake an Easter Cake

This cake is simple, easy, and incredibly festive. It tastes AMAZING, and you will want to keep this recipe on hand and just change up the frosting color to have it at ALL of your holiday get-togethers!

Cake

Lemon Curd

Buttercream

Assembly

Use room temperature ingredients: Using eggs, water and butter that are not cold and are at room temperature will help the cake batter come together more easily. And not only that but it will help the cake be smoother!Don’t Overmix: Ovemixing the batter takes away the fluffiness of this Easter cake! It makes the texture gummy and chewy. So just mix until everything is combined and then stop. Don’t Open the Oven Early: I know that we all want to see how our cake is baking up in the oven! But don’t give in to the temptation to open the oven while it’s baking! Use the light instead! If you open the oven too soon, it releases too much hot air. This lowers the baking temperature around your cake and the cake will collapse. So, if you must open it to see then try to wait until at least 35 minutes into the baking time.

Eclair Cake

Key Lime Cake

Irish Apple Cake

Chocolate Lava Cake

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website