easter cake ideas

This carrot cake recipe is made in one bowl and is incredibly moist! One batch makes a 9x13&quot; sheet cake, which is frosting with a silky smooth cream cheese buttercream!

Carrot Cake Sheet Cake

sugar (200 grams)

canola oil,

eggs, room temperature (280 grams)

tsp baking powder (4 grams)

tsp baking soda (12 grams)

salt (6 grams)

all-purpose flour (325 grams)

buttermilk, room temperature (114 grams)

Tbsp ground cinnamon (7 grams)

tsp nutmeg (1 gram)

(< 1 gram)

lb of carrots, finely grated (roughly 2 1/2 cups, about 400 grams)

unsalted butter, room temperature (113 grams)

full-fat cream

tsp vanilla extract (4 grams)

tsp salt (3 grams)

sugar

heavy cream

green and orange gel food coloring (optional)

x 13 inch baking pan

Flower nails (as heating cores)

offset spatula

Preheat oven to 325°F. Line a 9x13 (quarter...

Preheat oven to 325°F. Line a 9x13 (quarter sheet) pan with parchment paper

Place two or three flower nails in the...

Place two or three flower nails in the center of the pan, with the flat side resting flat against the cake pan. Make sure they are a few inches apart.

Spray the flower nails with nonstick baking spray.

In a large bowl, mix together the brown...

In a large bowl, mix together the brown sugar, granulated sugar and oil until combined.

Whisk in the eggs. Stir until the batter...

Whisk in the eggs. Stir until the batter is smooth.

Sift in the baking powder, baking soda, salt...

Sift in the baking powder, baking soda, salt and half of the  flour into the batter. Whisk until just combined.

Whisk in the buttermilk, then sift in the...

Whisk in the buttermilk, then sift in the cinnamon, nutmeg, cloves, and the remaining flour.

Mix the batter until no streaks of flour...

Mix the batter until no streaks of flour remain.

Once the ingredients are fully combined, fold in...

Once the ingredients are fully combined, fold in the grated carrots.

Pour the batter into the prepared pan, and...

Pour the batter into the prepared pan, and re-center to flower nails. Make sure they're pressed all the way down against the pan.

Bake for 40-45 minutes, or until a toothpick...

Bake for 40-45 minutes, or until a toothpick comes out with a few moist crumbs.

Leave the cake in its pan and place...

Leave the cake in its pan and place on a wire rack to cool. You can also pop the entire pan into the freezer for 45 minutes to accelerate the cooling process.

While the cake bakes and cools, make the...

While the cake bakes and cools, make the cream cheese frosting.

Beat the butter and cream cheese on a...

Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.

Add in the vanilla extract and salt, and...

Add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated.

Slowly mix in the powdered sugar on a...

Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Alternate with small splashes of cream. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Cover the cream cheese frosting with a piece...

Cover the cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Allow the cake to cool completed, then remove...

Allow the cake to cool completed, then remove the flower nails from the cake.

Spread an even layer of cream cheese buttercream...

Spread an even layer of cream cheese buttercream buttercream on top of the cake, making swirls with an offset spatula.

Decorate as desired, then use a sharp knife...

Decorate as desired, then use a sharp knife to cut the cake into 30 squares.

https://mediavine-res.cloudinary.com/video/upload/nfwikl8spsccnq8vi0xk.mp4

This carrot cake sheet cake is made in one bowl & is incredibly moist! One batch makes a thick 9x13" sheet cake that's topped with cream cheese frosting

This carrot cake recipe is made in one bowl, and is super moist! One batch makes three, 8-inch cake layers, and is decorated with a delicious cream cheese buttercream frosting.

Moist Carrot Cake

all-purpose flour (390 grams)

brown sugar (200 grams)

eggs, room temperature (336 grams)

tsp vanilla extract (8 grams)

lb of carrots, finely grated (roughly 2 1/2 cups, about 450 grams)

sugar (1375 grams)

Tbsp heavy cream (or whipping cream) (29 grams)

Tbsp vanilla extract (12 grams)

green and orange gel food coloring

Preheat oven to 350°F. Line four 7 inch...

Preheat oven to 350°F. Line four 7 inch or three 8 inch round pans with parchment rounds, and grease with non-stick baking spray.

In a large bowl, mix together the brown sugar, granulated sugar, and oil until combined.

Add in the eggs, 2 at a time....

Add in the eggs, 2 at a time. Stir until the batter is smooth.

Mix in the spices (cinnamon, nutmeg, and cloves),...

Mix in the spices (cinnamon, nutmeg, and cloves), scraping the sides of the bowl while mixing.

Add the baking soda, baking powder, and salt...

Add the baking soda, baking powder, and salt into the batter, and mix in.

Add half of the flour, and mix until...

Add half of the flour, and mix until just combined. Be careful not to over mix!

Stir in the buttermilk and vanilla.

Mix in the remaining flour. Once the ingredients...

Mix in the remaining flour. Once the ingredients are fully combined, fold in the grated carrots.

Divide batter evenly between the prepared cake pans....

Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.

For 7-inch cake layers, bake for 25 minutes....

For 7-inch cake layers, bake for 25 minutes. If you made three, 8-inch cake layers, bake for about 27 minutes, or until a toothpick comes out clean.

Allow the pans to cool for 10 minutes,...

Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pans to separate the cake layers from the pan.

Place cake layers in the freezer for 45...

Place cake layers in the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Use a serrated knife to level the tops...

Use a serrated knife to level the tops of the layers.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the cream cheese frosting.

Add in the vanilla and salt, and beat...

Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.

Place 1 cup of frosting in a separate...

Place 1 cup of frosting in a separate bowl, and color it green with gel food coloring. Place in a piping bag fitted with a Wilton 1M or 2D frosting tip.

In a separate bowl, add 2 cups of...

In a separate bowl, add 2 cups of frosting and color it orange with gel food coloring. Place in a piping bag fitted with a large round piping tip, or an opening cut about 1.5 cm wide.

Cover the uncolored cream cheese frosting with a...

Cover the uncolored cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Stack and frost cake layers on a greaseproof...

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Stack the cake layers, adding an even layer...

Stack the cake layers, adding an even layer of cream cheese frosting between each cake layer with a large offset spatula.

Frost the top and sides of the cake...

Frost the top and sides of the cake with a moderately thick layer of frosting (thicker than a crumb coat), to fully cover the cake layers.

Smooth using a bench scraper, then chill the...

Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Pipe vertical lines of orange frosting on the...

Pipe vertical lines of orange frosting on the sides of the cake to look like carrots.

Pipe green frosting swirls around the top perimeter...

Pipe green frosting swirls around the top perimeter of the cake to look like carrot tops.

https://mediavine-res.cloudinary.com/video/upload/znglqrbco9raq92ntc5e.mp4

The perfect easter cake, this is a super moist Neapolitan marble cake frosted with pink buttercream and brown flecks for Robin's egg look. Step-by-step photos teach you how to bake this delicious cake recipe.

Easter Cake

300 Grams (2 1/2 Cups) Cake Flour

Teaspoons Baking Powder

Teaspoon Baking Soda

Teaspoon Salt

350 Grams (1 3/4 Cups) Granulated Sugar

(1/2 Cup) Butter, softened to room temperature

(1/2 Cup) Netural Oil, I

(1/2 Cup) Buttermilk,

(1/2 Cup) Sour Cream,

Tablespoon Pure Vanilla Extract

Large Eggs,

Grams (1/4 Cup) Dutch-process Cocoa Powder

(55 Grams) Dark Chocolate, melted and slightly cooled

Tablespoons Buttermilk,

Tablespoons Freeze Dried Strawberries, finely crushed

Teaspoon Strawberry Extract

Tablespoon Buttermilk

Small Drop Pink Food dye

Batch of my Vanilla Buttercream Recipe with pink food dye mixed in

If you don't care

Teaspoon Cocoa Powder

Teaspoons Vanilla Extract

Easter Candy and Easter Chocolates

Preheat the oven to 350F and heavily grease two 8-inch cake pans or two 9-inch cake pans, and set them aside. Your oven must be properly preheated for your cake to bake properly.

In a bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with an electric handheld mixer combine the cake flour, baking powder, baking soda, salt, and granulated sugar. Once fully combined for 30-60 seconds add the softened butter in chunks and mix until incorporated and the mixture becomes like wet sand.

In a bowl combine the buttermilk, sour cream, oil, and vanilla extract then add to dry ingredients and mix for 60 seconds, you want to really incorporate everything to make sure the batter builds structure. Add in the eggs and mix for an additional 45-60 seconds, there should be no trace of egg left. Use a rubber spatula to scrape the bottom of the bowl to make sure everything is evenly combined. 

In a clean bowl take a heaping cup of cake batter and add the melted chocolate, cocoa powder, and buttermilk. Mix until just combined, there should be no white cake batter anymore. 

In a separate clean bowl take another heaping cup of cake batter and add the strawberry extract, freeze-dried strawberry powder, and buttermilk. Mix until just combined, there should be no white cake batter anymore.

Drop large spoonfuls of batter into the prepared pans, alternating between colors, dividing the batter evenly among the two pans. Quickly and gently place the pans in the oven and do not open the oven door until the 25-minute mark. Do this very quickly and don't close the door too abruptly. Your cakes should be done baking in the 28-33 minutes mark for 8-inch cakes and 27-32 minutes for 9-inch cakes. If you press a toothpick into the center it should come out with no wet batter, or you can gently press the top center of the cake and it should bounce bake immediately, the sides of the cake will be coming away from the edges of the pan. Set on a wire rack to cool for 30 minutes before inverting onto the wire rack to cool completely.

Once completely cooled frost with your favorite frosting recipe. I place pieces of parchment paper on the serving cake plate and place the first cake layer on top. The parchment or wax paper pieces should only be one to two inches thick so you can easily pull them out front under the cake when done frosting. This helps create a cleaner serving plate. I use a small angled spatula to spread an even layer of frosting onto the first cake layer then top with the second cake layer upside down to create a flatter top surface. Make sure to get down and look at the cake at eye level to see if it is level or not, and adjust as necessary. Add a thin layer of frosting around the whole cake to create a crumb coat, then place the cake in the fridge for 30 minutes or freezer for 10 minutes to set it.

Then frost with the remaining frosting. In a small bowl combine the vanilla extract and cocoa powder and use a clean brush to flick specks onto the cake. Flick some of the cocoa mixtures first on to a paper towel to practice first.  Gently remove the parchment paper pieces. Top the cake with your favorite Easter candies. Store the cake in an air-tight container at room temperature for up to 2 days, if the frosting is okay at room temperature, or store it in the refrigerator for up to 5 days.

Top 3 easter cake ideas recipes from across the web

The most viewed easter cake ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Carrot Cake Sheet Cake

Moist Carrot Cake

Easter Cake

Top 3 easter cake ideas recipes from across the web

The most viewed easter cake ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Cake Sheet Cake

Moist Carrot Cake

Easter Cake

The most viewed easter cake ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine