Every Easter, the sweet smell of cake baking fills my kitchen, bringing memories of family gatherings and joyful celebrations. The Dreamy Butter Cream Easter Cake is a cherished recipe that has been passed down through generations. I still remember the first time I made it with my grandmother, who showed me how to create the perfect buttercream that melts in your mouth. This cake not only looks beautiful with its pastel colors and playful decorations but also tastes divine. It’s a wonderful treat that brings happiness to everyone who eats it. Making this cake is a tradition that I hold dear, and I know you’ll find it just as special when you bake it for your loved ones.
why make this recipe
This cake is perfect for Easter celebrations or any spring gathering. It’s light, fluffy, and decorated with vibrant colors that embody the joy of the season. Whether you’re hosting a big family dinner or a small brunch, this cake is sure to be the centerpiece and spark conversations. Plus, the buttery flavor with a hint of vanilla is simply irresistible!
how to make Dreamy Butter Cream Easter Cake
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- Food coloring (for decoration)
- 1 cup powdered sugar (for buttercream)
- ½ cup butter, softened (for buttercream)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until smooth.
- Divide the batter equally between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the buttercream, beat together the softened butter and powdered sugar in a bowl until creamy. Add food coloring as desired.
- Once the cakes are cool, spread a layer of buttercream between the cake layers and then around the sides and top of the cake. Decorate as you like!
how to serve Dreamy Butter Cream Easter Cake
Cut the cake into slices and serve it on beautiful plates. It’s delightful on its own or paired with a scoop of vanilla ice cream. You can also serve it with fresh berries or whipped cream for added sweetness.
how to store Dreamy Butter Cream Easter Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to bring it back to room temperature before serving again for the best flavor.
tips to make Dreamy Butter Cream Easter Cake
- Make sure your butter is softened to room temperature for easy mixing.
- For a more vibrant color, use gel food coloring instead of liquid.
- If you want a richer flavor, try adding a pinch of almond extract to the buttercream.
variation
You can easily change this recipe by adding different flavors, such as lemon or chocolate, to the cake batter. For a fun twist, consider adding sprinkles or small candies to the buttercream decoration.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Just wrap it well in plastic wrap and store it at room temperature.
2. Can I freeze the cake?
Absolutely! You can freeze the baked cake layers wrapped tightly in plastic wrap for up to three months. Make sure to let them thaw completely before frosting.
3. How do I make my buttercream smoother?
To ensure smooth buttercream, beat the butter and powdered sugar well together. If it’s too thick, add a tiny splash of milk or cream to reach your desired consistency.
Dreamy Butter Cream Easter Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened Make sure it's at room temperature.
- 1 cups milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 4 large eggs
- Food coloring For decoration.
Buttercream Ingredients
- 1 cup powdered sugar
- 0.5 cups butter, softened Make sure it's at room temperature.
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until smooth.
- Divide the batter equally between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
- For the buttercream, beat together the softened butter and powdered sugar in a bowl until creamy. Add food coloring as desired.
Assembly
- Once the cakes are cool, spread a layer of buttercream between the cake layers and then around the sides and top of the cake. Decorate as you like!