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This fun and Easy Easter cake will satisfy any sweet-tooth! An amazing yellow cake recipe, with vanilla and chocolate buttercream frosting- it is out of this world good! #easter #yellowcake #cakedecorating #easy #homemade #fromscratch #atablefullofjoy #dessert

Easy Easter Cake (Homemade Yellow Cake)

This fun and easy Easter cake will satisfy any sweet-tooth! An amazing yellow cake recipe, with vanilla and chocolate buttercream frosting- it is out of this world good!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings 15 slices
Calories 585 kcal
Author Lisa

Ingredients

Yellow Cake- makes 3 6inch round cakes

  • 2 ½ cups cake flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 1 3/4 cup sugar divided
  • 1 cup buttermilk at room temperature
  • 10 tbs unsalted butter plus amore for greasing the pans
  • 3 tbs vegetable oil
  • 2 tsp vanilla
  • 6 large egg yolks at room temperature
  • 3 large egg whites at room temperature
  • Pinch of Cream of Tarter
  • Food Coloring optional
  • Easter Candies for decorating optional

Whipped Vanilla Butter Cream Frosting

  • 1 cup butter softened
  • 1 tsp vanilla extract
  • 1 tbs heavy cream or whole milk
  • 1 cup powdered sugar

Whipped Chocolate Butter Cream Frosting

  • 1 cup butter softened
  • 1 tsp vanilla extract
  • 1 tbs heavy cream or whole milk
  • 1 cup powdered sugar
  • 4 tbs cocoa powder

Instructions

For the cake

  1. Preheat oven to 350°F. Grese the inside of your cake pans with butter then line the bottom with parchment paper.
  2. Melt the 10 tbs butter over medium heat in a small pan, then set aside and let it cool slightly.
  3. Combine flour, baking powder, baking soda, salt, and 1 ½ cups sugar in a large bowl, set aside. (2 1/2 cups cake flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 3/4 tsp salt, 1 1/2 cups sugar)

  4. Whisk buttermilk, melted butter, oil, vanilla and egg yolks until well combined, set aside. (1 cup  buttermilk, melted 10 tbs butter, 3 tbs vegetable oil, 2 tsp vanilla, 6 large egg yolks)

  5. Using a stand mixer or electric hand mixer and the whisk attachment, whisk egg whites and cream of tartar on medium speed until foam appears (about 1 minute). Then whisk on high until the egg whites become cloud like (1-2 minutes). (3 large egg whites, pinch of cream of tarter)

  6. Slowly add remaining ¼ cup of sugar to the egg whites and whisk until stiff peaks form (3-5 minutes). Move egg whites to a different bowl.
  7. In the stand mixer bowl add the flour mixture. While whisking on low speed, slowly add the buttermilk mixture, then increase the speed to medium high and make sure it is fully incorporated.
  8. Using a large spoon or rubber spatula fold in, by hand, 1/3 of the egg white mixture into the batter. Then carefully fold in the remaining egg white mixture making sure there aren’t any white streaks when done.
  9. If using food coloring, separate the batter into however many colors you want. Then gently fold in the food coloring so there are no streaks left. I wanted 3 different colors so I put about 2 cups in 3 different bowls.
  10. 10. Pour the batter into the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. If baking more than one cake layer at a time, bake the cakes on the same oven rack. If you have one on a rack up top and another in the middle or on the bottom, they will bake unevenly.
  11. 11. Let the cakes cool completely before frosting.

Whipped Buttercream

  1. Using a stand mixer or hand mixer with the paddle attachment, cream the butter on medium/high until light and fluffy looking. This will take about 7 minutes. Make sure to scrape down the sides occasionally. (1 cup butter)

  2. Add in vanilla and heavy cream and mix for another 3 minutes. (1 tsp vanilla, 1 tbs heavy cream)

  3. Add in powdered sugar 2 tablespoons at a time, letting the sugar fully incorporate before adding in the next 2 tablespoons. Do this until all the powdered sugar is incorporated. That is the vanilla butter cream frosting. (1 cup powdered sugar)

  4. When making the chocolate butter cream, after the powdered sugar has been added, add in the cocoa powder 2 tablespoons at a time, letting it fully incorporate. (4 tbs cocoa powder)

To assemble the cake:

  1. Level the cakes buy cutting them flat.
  2. Put a dab of frosting in the center of your cardboard cake round or whatever you will be setting the cake on, to hold it in place.
  3. Place the first layer, then add about 1 cup of vanilla frosting on top. Spread the frosting into an even layer.
  4. Add the second layer and repeat with the frosting.
  5. Add the third layer then with the chocolate frosting add a crumb coat. This is a thin layer of frosting that goes over the entire cake and will help make the final frosting layer go on smoother. Once the crumb coat is on, refrigerate the cake for about 20 minutes.
  6. For the final layer of frosting I like to take a huge scoop of frosting and put it on top of the cake and then spread it out and over the sides from there.
  7. Add your Easter candies around the bottom edge if using.
  8. Enjoy!

Recipe Notes

Cupcake’s adapted from Cook’s Science of Good Cooking Book, Fluffy Yellow Cake Recipe; Frosting adapted from Julie Bauer’s Paleo Cookbook, Whipped Buttercream

Nutrition Facts
Easy Easter Cake (Homemade Yellow Cake)
Amount Per Serving
Calories 585 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 24g150%
Cholesterol 168mg56%
Sodium 453mg20%
Potassium 131mg4%
Carbohydrates 56g19%
Sugar 40g44%
Protein 5g10%
Vitamin A 1155IU23%
Calcium 60mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.