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Two slices of a layered Easter cake recipe with white frosting and colorful candy eggs.

Simple Easter Cake

This recipe makes a straightforward sponge cake suitable for Easter celebrations. It is a basic recipe that you can decorate as desired.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 1/2 cups All-purpose flour Sifted
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter Softened
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1/2 cup Milk
For the Simple Frosting
  • 1/2 cup Unsalted butter Softened
  • 3 cups Powdered sugar Sifted
  • 1/4 cup Milk
  • 1 tsp Vanilla extract

Equipment

  • Two 8-inch round cake pans
  • Electric mixer
  • Mixing bowls

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the milk and vanilla extract. Beat until the frosting is smooth and spreadable.
  9. Once the cakes are completely cool, frost and stack them. Decorate as you like for Easter.

Notes

You can add a few drops of food coloring to the frosting to give it pastel Easter colors. For a lighter cake, you can substitute buttermilk for the milk.