easter cake

The perfect cake for every Easter brunch table! Delicious strawberry flavor with Italian meringue buttercream ombre, roses and the cutest little garden bunny! &nbsp;

Easter Bunny Cake

all-purpose flour (213 grams)

sugar (228 grams)

tsp baking powder (3 grams)

¼ tsp baking soda (1 grams)

unsalted butter (176 grams, room temp or melted)

milk (63 grams, warm)

strawberry preserves (46 grams, strained, warmed)

sour cream (133 grams)

tsp vanilla extract (10 grams)

Pink food coloring

chocolate bunny (medium size)

chocolate eggs (pastel)

salt

sugar (342 grams)

unsalted butter (456 grams, room temperature)

tsp vanilla extract (5 milliliters)

water (40 grams)

cream of tartar

pink food coloring

yellow food coloring

lb confectioners sugar (462 grams)

butter

tbsp strawberry preserve (20 grams, strained)

lemon juice (30 milliliters strained)

Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. Strain the strawberry preserves.&nbsp;

Sift dry ingredients (including sugar). Whisk to combine.

In another bowl, whisk together wet ingredients.

Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay! &nbsp;

Add baking strips to the cake pans.

Evenly distribute batter into pans. I like to use a kitchen scale for precision.

Bake for about 35 minutes or until the centers are set and springy to the touch.

For the Cake:

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.

Stir until sugar melts and becomes clear.&nbsp;Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately.

Run the mixer until meringue is cool/tepid or for about 15 minutes. You can speed up the process by adding bags of frozen peas to the base of the bowl.&nbsp;

Add room temperature butter into running mixer one tablespoon piece at a time.

Add the salt and vanilla.

Beat until butter is combined and mixture has reached a silky consistency.

Distribute into small bowls.

Use food coloring to create a gradient of colors.

Transfer to piping bags. Snip off the tips of each bag.

For the Italian Meringue Buttercream:

In a stand mixer, cream the butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Squeeze lemon juice and pour in 1 tbsp of strained strawberry preserves.&nbsp;

Transfer 2 cups of the buttercream to bowl. Dye some a darker pink. Add the dark pink and the light pink to a piping bag fitted with a 127 tip for the roses. Transfer the rest to another piping bag. Snip off the tip.&nbsp;

For the Strawberry Buttercream:

Cut a square of parchment paper. Use a tiny bit of buttercream to glue the paper to the piping nail for more stability.

Pipe a small cone of very thick buttercream in the middle of the square.

Use a 127 tip with the pointy side up to make the petals.

Start with a spiral for the center.

Pipe small arches for each petal, pointing the tip outward as you get towards the outer petals.

For the Roses:

Pipe the strawberry buttercream between each layer.

Crumb coat the cake with the strawberry buttercream. Smooth with a scraper.

Starting with the darkest pink, pipe the Italian Meringue gradient.

Smooth with a scraper.

Chill the cake for about 10-15 minutes.

Place the chocolate bunny in the middle.

Scatter the roses and eggs throughout the top of the cake.

For the Assembly:

How to Make an Easter Bunny Cake

Full Recipe: https://preppykitchen.com/easter-bunny-cake/

This strawberry easter cake is so delicious! Take the bunny and eggs off and make this any time you need an amazing cake. I made buttercream roses instead of fondant flowers and made my own flavor profile for the cake up. I love the pink to yellow pastel ombré, it’s so cheerful!! The cake is filled with strawberry lemon buttercream then covered in vanilla Italian meringue buttercream, which I LOVE because it’s so creamy and not too sweet. I piped the roses with a 127 tip on a piping nail then used a pair of scissors to transfer them to the cake. Head over to the blog for all the details and full recipe!

How to Make an Easter Bunny Cake

A classic robin's egg cake perfect for easter featuring the most moist vanilla cake covered in a perfectly sweet vanilla buttercream.

Easter Egg Cake

tsp baking soda (2 grams)

tsp baking powder (6 grams)

tsp salt

unsalted butter (176 grams, room temperature)

tbsp vanilla extract

whole milk (113 grams)

lbs confectioners sugar (907 grams)

lb butter (456 grams, unsalted, room temperature)

vanilla

tbsp milk

tsp kosher salt

Blue food coloring

coconut (40 grams, toasted, sweetened)

cocoa powder (nice quality)

tsp vanilla extract

chocolate eggs (mini)

Preheat oven to 325 degrees F. 

Spread coconut flakes out on a baking sheet. Cook for about 5-10 minutes mixing once in between, they will toast quickly.  Set aside to cool. 

Increase temp to 340 degrees F.&nbsp;Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.

Sift the dry ingredients (including sugar) together in a large bowl.

Beat the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined.

Divide the mixture evenly into the cake pans.

Bake at for about 25-30 minutes or until the centers are springy to the touch.

Beat the butter until light and fluffy. Add the confectioners' sugar, 1 tsp vanilla, 1/4 tsp salt, and milk. Mix.

Add blue food coloring until you get robins egg blue.

Transfer to a piping bag. Snip off the tip.&nbsp;

For the Vanilla Buttercream:

Pipe buttercream between each cake layer.

Pipe an outer layer and smooth out with a bench scraper.

Mix cocoa powder and vanilla or alcohol. Using a paint brush, splatter the cake and chocolate eggs to create a speckled look.

Chill for about 10-15 minutes.

Pipe a ring of buttercream on the cake. Press toasted coconut flakes onto ring. Create a nest shape.&nbsp;

Add eggs to the inside of the nest.

https://www.youtube.com/watch?v=Zb96hs_85Mw

Easter Egg Cake
Full Recipe: https://preppykitchen.com/easter-egg-cake/

I LOVE this simple robin's egg cake. It really reminds me of spring and is perfect for Easter! This cake is a must make if you love vanilla. It is so moist and easy to make that I have a feeling it will become your new go to cake recipe. You’re just sifting the dry ingredients and giving them a whisk then mixing all the wet ingredients and finally combining the two, mixing for a minute or two until combined. Click over the the blog for the full step by step and if you want to whip up a batch of Italian buttercream click the link below.

How to Make Italian Buttercream: https://preppykitchen.com/how-to-make-italian-buttercream/

A classic carrot cake recipe that moist, easy and fresh carrots and cream cheese frosting.

Grandma Barb's Easy, Moist Carrot Cake

vegetable oil

sugar

brown sugar, packed

eggs (room temperature)

vanilla extract

carrots grated (see note)

all-purpose flour

baking soda

cinnamon

nutmeg

⅛ teaspoon ground clove

buttermilk

GET CREAM CHEESE FROSTING RECIPE

Pecans desired)

Preheat oven to 350 F.

Grease and flour 3 round cake pans. Set aside.

In a large bowl cream together oil, sugar, and brown sugar.

Mix in eggs and vanilla extract.

Fold in carrots. Set aside.

In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove.

Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined.

Pour the batter evenly into the prepared cake pans.

Baked for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not over bake. The cake will continue cooking as it cools.

Once cooled frost with cream cheese frosting and top with pecans (if desired)

https://www.youtube.com/watch?v=TwdKlnxWpDk

❤️ SUBSCRIBE HERE: http://bit.ly/divascancookfan Moist, tender carrot cake made from scratch! I love my Grandma Barb’s carrot cake and she has been asking if I’d shared it with you guys yet. 

I low-key thinks she likes having the bragging rights of saying “yeah people all over the world make my recipes” lol This  carrot cake will not disappoint!  It’s an old fashioned, tried and true favorite.

It’s crazy moist and fluffy from all that buttermilk, carrot pulp and brown sugar! The oil gives it such an amazing fluffiness! I hope you all enjoy this carrot cake as much as we do!



GET THE PRINTABLE RECIPE  HERE: http://divascancook.com/easy-moist-carrot-cake-recipe/
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FAN FAVORITED RECIPES:
How To Make Cake Pops: https://youtu.be/9BcBK2_nKmA
How To Make Baked Mac n Cheese: https://youtu.be/e8S1vFC8zYk
How To Make Crispy Fried Chicken: https://youtu.be/JXCmp1jMi0w

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Music by Kevin Macleod

Grandma Barb's THE BOMB Carrot Cake Recipe

A fun and colorful cake, this Swirled Easter Cake is a doctored up cake mix with a homemade buttercream frosting that is perfection!

Swirled Easter Cake with Buttercream Frosting

box white cake mix

water

sour cream

Blue, pink, and yellow food coloring (either gel or liquid)

Pastel colored sprinkles

butter (softened (not melted))

heavy cream (or you can use milk)

Food coloring (optional)

Preheat the oven to 350°F and grease a 9x13-inch baking dish.

In a large mixing bowl, use an electric mixer to beat cake mix, water, egg whites, oil, sour cream, and clear vanilla extract. Mix on low speed for 30 seconds or until combined. Scrape the edges of the bowl. Beat on medium speed for 2 minutes more, scraping the edges occasionally.

Pour 2 cups of the batter into the prepared pan.

Divide the remaining batter between 3 medium bowls (about ½ cup each). Add a few drops of blue, pink, and yellow food coloring (one color per bowl) to the batter, stirring well after each drop, until the batter reaches the desired color.

Place spoonfuls of each colored batter in random places on top of the white batter.

Run a butter knife back and forth through the batter to swirl the added color.

Bake cake for 30-35 minutes or until an inserted toothpick comes out clean.

With an electric mixer, whip the butter for 1-2 minutes until it is lighter in color and a bit fluffy.

Add the powdered sugar and salt. Beat on low to medium speed for about 1 minute until well combined, occasionally scraping the sides of the bowl.

Add the vanilla and 2 tablespoons of cream and beat for one minute. (If adding food coloring to the frosting, incorporate that now.) Slowly add more cream, if necessary, to get the desired consistency. Whip for 1 more minute or until light and fluffy.

Frost and decorate the cake with Easter sprinkles.

The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake! Soft, moist crumb with a cream cheese coconut frosting!

Coconut Cake Recipe

unsalted butter, softened to room temperature

almond extract

cake flour

Tablespoon baking powder

coconut

unsalted butter, softened

(8 ounce) cream cheese, softened to room temperature

heavy cream

Whisk together the egg whites and 1/4 cup...

Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.

In a mixing bowl, beat butter, sugar, vanilla...

In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.

Spray two 9-inch cake pans with baking spray....

Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

Beat butter and cream cheese for 3 minutes...

Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.

To assemble, place one layer of cake on...

To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/q7nwszvemsfju6wetud1.mp4

Coconut Cake

Italian Cream Cake

flour

baking powder

butter (2 sticks), room temperature

brown sugar

eggs

coconut flakes

pecan pieces,

cream cheese (2 packages)

Preheat oven to 350 degrees F and grease two 9 inch round cake pans.

In a small bowl, combine the flour, baking soda, and baking powder. Stir until fully integrated.

In a large bowl, combine 1 cup butter, sugars, vanilla, and almond extract. Mix for 2-3 minutes or until light and airy. Beat in the eggs one at a time.

Slowly add the dry ingredients to the wet ingredients then mix in the buttermilk.

Fold in the coconut flakes and toasted pecans, then divide the batter between the two prepared cake pans.

Bake for 30-33 minutes or until an inserted toothpick comes out clean. Let cake cool completely before frosting.

To make the frosting: Beat together the cream cheese and butter until light and fluffy, then add the vanilla and almond extracts. Slowly, add the powdered sugar until smooth and your desired consistency has been reached.

Frost the cooled cake and decorate with the remaining coconut and pecans.

Baking and decorating an empty tomb cake is a great Easter tradition to observe. It’s fun to make, delicious to eat, and a great reminder that He is risen, indeed!

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Top Tags

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Swirled Easter Cake with Buttercrea...

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Italian Cream Cake

Empty Tomb Cake

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The most viewed easter cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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