Description
This Easy Pastel Easter Cake is a delightful treat perfect for spring celebrations. The tender, colorful layers are stacked high and frosted with a smooth buttercream, making it a show-stopping dessert for your Easter table.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Additional:
- Gel food coloring in pastel shades (pink, yellow, green, blue, purple)
- 3 cups powdered sugar
- ¾ cup unsalted butter (softened)
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Easter sprinkles or candy eggs for decoration
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C) and grease/flour three 8-inch round cake pans.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until fluffy.
- Add Wet Ingredients: Mix in eggs one at a time, then add vanilla.
- Combine: Alternate adding flour mixture and milk to the wet ingredients.
- Color Batter: Divide batter, tint each portion with food coloring.
- Bake: Pour colored batter into pans and bake for 22–25 minutes.
- Make Frosting: Beat butter, sugar, vanilla, and cream until smooth.
- Assemble: Frost and stack cooled cakes, then decorate.
Notes
- Use gel-based coloring for vibrant pastels.
- Add dyed coconut flakes for a festive touch.
- Cakes can be made a day ahead and frosted later.
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 48 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
