Layered Easter Cake Recipe



Recipe of Layered Easter Cake

Almond Extract

Recipe of Layered Easter Cake

Powdered Sugar
Baking Powder
Cocoa Powder
Light Blue Food Coloring

Recipe of Layered Easter Cake 

How to Make

The printable recipe card at the end of the page contains complete instructions for making this Easter layer cake.

Combine milk, sugar, egg whites, vanilla, and almond extract in a bowl. Then, incorporate the flour and baking powder into the mixture.

Step 01

Now you will add in your pea-sized butter and work it into the dough.

Step 02

Pour the cake batter into two 6 inch cake pans. Then you will use the leftover batter and make it into a lined paper muffin tin.

Step 03

Involves baking the cakes at 350 degrees for 25 to 30 minutes, or until done. The cupcakes will be baked for 13 to 18 minutes.

Step 04

Using a mixer, combine the buttercream frosting ingredients. You will then decorate your cake.

Step 05

This cake can be kept in an airtight container. I found that preserving frosting in the refrigerator prevents it from decomposing. 

The cake will keep for approximately one week. Nonetheless, this cake is best consumed within a few days of its creation.

You may also choose to freeze your Easter dessert. Simply store in a container and freeze for three to four months.

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