Description
The Easter Pastel Layer Cake is a vibrant celebration of spring, featuring soft, fluffy layers of pastel-colored cake that melt in your mouth. Each bite is a delightful combination of sweet vanilla and creamy buttercream, adorned with delicate floral decorations that evoke the essence of the season.
Ingredients
Scale
- Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- Food coloring (pastel shades)
- Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Decoration:
- Edible flowers
- Sprinkles (pastel colors)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Divide the batter into three bowls and tint each with a different pastel color.
- Pour each colored batter into the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla until smooth.
- Once the cakes are cool, layer them with frosting in between and cover the entire cake with a thin layer of frosting.
- Decorate with edible flowers and sprinkles as desired.
Notes
- This cake can be made a day in advance; store in an airtight container at room temperature.
- Leftover cake can be stored in the refrigerator for up to 5 days.
- For a dairy-free version, substitute butter with vegan butter and milk with almond milk.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 30 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Easter Pastel Layer Cake, spring cake, pastel cake, vanilla cake, buttercream frosting, festive dessert, colorful cake, layer cake, holiday baking, edible flowers, cake decoration, seasonal dessert, family gatherings, celebration cake