easter cake recipe

Edd Kimber&#8217;s traditional simnel cake is decorated with 11 marzipan balls to represent Jesus&#8217;s disciples – minus Judas who betrayed him. Edd uses ground almonds for extra richness and bakes the cake on a low heat over a long period of time to achieve a lighter texture. Or, for another simnel cake from a Great British Bake Off star, try this sour cherry and chocolate simnel cake by John Whaite.

Simnel cake

sultanas

raisins

currants

mixed candied peel

glacé cherries

orange

tbsp brandy (or orange juice)

unsalted butter

light brown sugar

eggs,

plain flour

ground almonds

cinnamon

tsp ground mixed spice

For decorating

Icing sugar

golden marzipan

apricot jam, warmed

You will also need

Deep 20cm cake tin

A couple of hours before baking the cake, put the dried fruit, peel and cherries into a large bowl with the orange zest and brandy (you can use orange juice instead if you prefer) and stir together to combine. Set aside to allow the fruit to soak.

Heat the oven to 150°C/fan130°C/gas 2 and grease a deep 20cm cake tin generously with butter. Line the base and sides of the pan with a double layer of baking paper and set aside until needed.

Put the butter and sugar into a large mixing bowl and beat together with an electric mixer for around 5 minutes or until light and fluffy. Add the beaten eggs a little at a time, beating until fully combined before adding more.

In a separate bowl mix together the flour, ground almonds, a pinch of salt, cinnamon and mixed spice, then add to the butter mixture and beat together to combine. Add the fruit mixture to the cake batter and mix together with a wooden or metal spoon until evenly combined. Scrape half the cake mixture into the prepared tin and set aside.

Dust the work surface with a little icing sugar and roll out about a third of the marzipan into an 18cm diameter circle. Put this in the tin on top of the cake mixture. Scrape in the remaining cake mixture and level the top, making a slight depression in the middle (which will help the baked cake have a flat top). Bake in the oven for about 2½-2¾ hours until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 20 minutes, then invert onto a wire rack to cool completely.

To decorate, dust the work surface with a little icing sugar and roll out about two thirds of the remaining marzipan into a 20cm wide circle. Brush the top of the cake with most of the warmed apricot jam and carefully place the marzipan disc onto the cake. Crimp the edges using your fingers, then roll the remaining marzipan into 11 small balls (see Know-how). Use the remaining apricot jam to stick the balls to the outer edge of the marzipan top.

To give the classic burnished finish, either place the cake under a hot grill for a few minutes until the marzipan starts to brown, or use a kitchen blowtorch to gently heat and brown the marzipan (see Know-how).

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

Top 4 easter cake recipe recipes from across the web

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

Top Tags

Simnel cake

Carrot Cake Sheet Cake

Moist Carrot Cake

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Top 4 easter cake recipe recipes from across the web

The most viewed easter cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simnel cake

Carrot Cake Sheet Cake

Moist Carrot Cake

Chocolate Easter Cake

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