Oh, Easter! It just brings such a warm, fuzzy feeling, doesn’t it? The air starts to smell sweeter, the world gets a bit more colorful, and for me, it always means one thing: baking! For years, I’ve loved filling my kitchen with the scent of something special for our family gatherings, and this year, I’m so excited to share my go-to easter cake recipe with you. It’s honestly one of my favorites because it’s so delightfully simple and wonderfully versatile. Whether you’re a seasoned baker or just starting out, this cake is your new best friend for the holiday. It’s the kind of recipe that just *works*, no fuss, no drama, just pure deliciousness ready for any decoration you can dream up!
Why You’ll Love This Easter Cake Recipe
This cake is a winner for so many reasons, honestly!
- So Easy to Whip Up: You’ll be amazed at how quickly and simply it comes together.
- Incredibly Moist & Tasty: It bakes up so tender and has that lovely, balanced sweetness.
- Versatile for Decorating: It’s the perfect blank canvas for all your fun Easter decorating ideas!
- Great for Sharing: Absolutely ideal for any Easter get-together or holiday meal.
Gather Your Ingredients for the Perfect Easter Cake Recipe
Alright, let’s get our ducks in a row so we can bake this beauty! Having everything ready makes the whole process so much smoother, trust me.
For the Cake Batter:
- 1 1/2 cups all-purpose flour, sifted (sifting is key for that light texture!)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (make sure it’s nice and creamy, not melted!)
- 2 large eggs (room temperature is best here)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (whole milk gives the best flavor and richness)
- 1 tsp vanilla extract
For the Simple Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or more, if you want a thinner glaze for drizzling – just add a tiny bit at a time!)
Step-by-Step Guide to Your Simple Easter Cake Recipe
Alright, let’s get this simple Easter cake recipe baking! It’s really not complicated at all, and I promise, the results are totally worth it. Follow along with me!
Preparing the Cake Pan and Oven
First things first, let’s get that oven fired up to 350 degrees F (that’s 175 degrees C). While it’s heating, grab your 9-inch round cake pan. Give it a good grease and then a light dusting of flour. This little step makes sure your beautiful cake slides right out later – no sticking drama!
Mixing the Dry Ingredients
In a medium bowl, just whisk together your sifted flour, baking powder, and salt. Sifting really does make a difference, giving you a tender crumb. Pop that aside for now.
Creaming Butter and Sugar
Now for the magic! In a big bowl, use your electric mixer to cream the softened butter and sugar together. You want to beat them until the mixture is super light and fluffy. This is where lots of air gets whipped in, which is a big secret to a tender cake!
Incorporating Eggs and Vanilla
Okay, add your eggs one at a time, mixing really well after each one. Don’t rush this part! Then, stir in that lovely splash of vanilla extract.
Combining Wet and Dry Ingredients
Here’s how we bring it all together: start adding your dry ingredients to the wet mixture, alternating with the milk. Make sure you begin and end with the dry stuff. Mix it until it’s *just* combined. Seriously, don’t you dare overmix! Overmixing develops the gluten too much, and we don’t want a tough cake, right?
Baking the Easter Cake
Pour all that lovely batter into your prepared pan and spread it out nice and even. Pop it into your preheated oven and bake for about 30 to 35 minutes. You’ll know it’s ready when a wooden pick stuck right into the center comes out perfectly clean.
Cooling the Cake
Once it’s done, let the cake chill out in the pan for about 10 minutes. This helps it set a bit. Then, gently flip it onto a wire rack to cool completely. It’s got to be totally cool before we even think about glazing it!
Check out more cake recipes if you’re feeling inspired!
Making the Simple Glaze
For the glaze, just whisk together the powdered sugar and 2 tablespoons of milk in a small bowl. If it looks too thick, add a tiny bit more milk, spoonful by spoonful, until it’s just how you like it – perfect for drizzling!
Finishing Your Easter Cake
Once your gorgeous cake is completely cooled, just drizzle that simple glaze all over the top. It’s the perfect sweet finish!
Tips for Decorating Your Easter Cake Recipe
Now for the really fun part – decorating this lovely easter cake recipe! This cake is such a perfect base, it practically begs to be dressed up. Remember how I mentioned you could add lemon zest to the batter? Try doing that for a little zing! For a classic Easter look, a simple pastel frosting – think soft pinks, mint greens, or baby blues – piped around the edges or swirled on top is always a winner. And don’t forget the sprinkles! You can find all sorts of cute Easter-themed sprinkles, or just stick with some colorful nonpareils. Edible flowers are also a beautiful, natural touch that feels so fresh for spring. You could even top it with a few little chocolate eggs or bunnies. It’s all about making it your own and creating a beautiful centerpiece!
Thinking about other holidays? Check out these Christmas recipe ideas for more festive inspiration!
Frequently Asked Questions about this Easter Cake Recipe
Got questions about whipping up this simple Easter cake? I’ve got you covered!
Can I make this cake ahead of time?
Absolutely! This cake is great for making a day in advance. Once it’s completely cooled, you can wrap it up well and keep it at room temperature. The glaze is best added just before serving, though, so it stays nice and fresh.
What kind of frosting works best on this cake?
The simple glaze is delish, but honestly, this cake is a champ with almost any frosting! A classic buttercream or a cream cheese frosting would be divine. For a lighter touch, a fluffy whipped cream frosting is also wonderful, especially if you’re adding fresh berries!
Can I use a different type of flour?
While all-purpose flour works perfectly for that classic texture, you could experiment with a gluten-free baking blend if needed. Just make sure it’s a 1:1 substitute meant for baking, as results can vary a bit. I always stick to plain ol’ all-purpose for this one!
How do I store leftover cake?
If you happen to have any leftovers (which is rare in my house!), just store them in an airtight container at room temperature for a couple of days. If you’ve frosted it with something that needs refrigeration, then pop it in the fridge.
Nutritional Information (Estimated)
Just a heads-up, the nutritional info below is an estimate, okay? It can totally change depending on the brands you use and exactly how you make it. But this should give you a pretty good idea per serving! For more on diet and nutrition, check out these resources.
Share Your Easter Cake Creations!
I would just LOVE to see your beautiful Easter cake creations! Did you try this easter cake recipe? What did you do to decorate it? Please leave a comment below and tell me all about it, or even rate the recipe if you enjoyed it! And if you snap any pictures, please share them on social media – I’d be tickled pink to see your masterpieces!
Simple Easter Cake
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set this dry mixture aside.
- In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla extract to the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk, a small amount at a time, if you need a thinner consistency.
- Drizzle the glaze over the cooled cake before serving.