Easter Cake

Preparation Time: 30-40 minutes (including assembling and icing) | Cooking Time: 22-25 minutes | Chilling Time: 30 minutes | Servings: 8 slices

Add a festive touch to your baking this Easter with this deliciously easy Easter Cake recipe. Perfect for the whole family to enjoy this Easter for morning tea, afternoon tea or even dessert!

Easter Cake Recipe

INGREDIENTS:

Cake

• 60g Dutch cocoa powder, unsweetened
• 220g plain all purpose flour
• 350g caster sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 large eggs, at room temperature
• 180g sour cream, full fat
• 240ml buttermilk
• 2 tsp vanilla essence
• 120ml vegetable oil

Vanilla Icing

• 345g unsalted butter, softened to room temperature
• 650g icing sugar, sifted
• 70ml milk
• 2 tsp vanilla extract
• Gel food colouring (optional)
• Pinch salt

Decorations

• 2 Tbsp dark chocolate, finely grated
• 1/2 cup shaved coconut, toasted
• Medium sized chocolate eggs, cut in halves x 2
• Pastel small chocolate eggs

METHOD:

Cupcakes

1. Preheat the oven to 180C. Line the base and sides of x3 23cm wide cake tins with baking paper.
2. Combine all of the dry ingredients in a bowl and set aside.
3. Attach the beater attachment to your KitchenAid mixer.
4. Add the eggs, sour cream, butter milk and vanilla essence. Mix on medium speed until the mixture is smooth.
5. Slowly add in the vegetable oil while the mixer is on medium speed.
6. Turn the speed down to low / medium. Slowly add in the dry ingredients by spooning the mixer in while the mixer is running. Mix until it just comes together.
7. Divide the batter between the 3 cake tins and place in the oven to bake for 22-25 minutes or until a skewer comes out clean when tested. If only 2 fit in the oven at a time, set the 3rd one side.
8. Remove the cakes from the oven and repeat baking the 3rd cake for 22-25 minutes.
9. Pace the cakes on a cooling rack. After 20 minutes, gently turn the cakes out to completely cool before icing. Cakes can be made ahead of time.

Vanilla Icing

1. Combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start then turn up to medium speed once the ingredients are combined.
2. Add the vanilla and a pinch of salt.
3. Slowly add in the milk. If the icing is too runny, add a little more icing sugar. If the icing is too thick, add a bit more milk.
4. Add the food colouring gel and beat through until the desired colour is achieved.

Assembling the cake

1. Trim the top of each cake using a cake leveler to level it.
2. Place the first cake layer onto a serving plate. If you have a cake turn table, place the plate onto that. If you don’t it can be done without as well.
3. Evenly apply a 1cm layer of icing to the top of the cake. Using a flat icing spatula or a bench scrapper to level it out.
4. Place the 2nd cake on top and repeat the frosting process unit all 3 layers are stacked up. Ensure you leave frosting for the outside.
5. Spread a thin layer on top and around the sides, using a bench scrapper to ensure it is evenly applied.
6. Place in the fridge to set for a minimum of 30 minutes or longer on a hot day.

When you're ready to serve

1. Sprinkle the finely grated dark chocolate on the sides and top of the cake.
2. Add a pile of toasted coconut in the center of the top of the cake and around the base.
3. Gently slice along the join seam of the mid size chocolate eggs to separate the halves. Arrange them in the center of the cake on the coconut nest.
4. Add the small pastel eggs on the top and around the bottom edge.