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Colorful Easter Spring Cake decorated with spring flowers and Easter eggs.

Easter Spring Cake

A bright and floral cake perfect for gatherings and brunches, featuring light vanilla flavor and delicate layers, topped with powdered sugar and fresh blooms.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Brunch, Celebration, Dessert
Cuisine: American, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Choose standard, unbleached flour for consistent results.
  • 1 ½ cups granulated sugar standard sugar for sweetness.
  • 2 tsp baking powder Ensure freshness for proper rise.
  • 1 tsp salt Enhances flavor.
Wet Ingredients
  • ½ cup unsalted butter, softened Room temperature for proper creaming.
  • 1 cup milk Use room temperature.
  • 3 large eggs Use at room temperature for best incorporation.
  • 1 tsp vanilla extract For flavor enhancement.
For Decoration
  • Powdered sugar for dusting Adds sweetness and visual appeal.
  • Fresh fruit and edible flowers Optional for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
  6. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
Finishing Touches
  1. Once cooled, layer and frost the cakes as desired, dust with powdered sugar, and decorate with fresh fruit and edible flowers.

Notes

Ensure all ingredients are at room temperature for the best results. Store unfrosted layers at room temperature for up to 24 hours. Frosted cake can be stored in the refrigerator for up to 4 days.