Easter cake homemade
Easter cake homemade
Looking for the perfect dessert to celebrate the season? This Easter cake homemade is a delicious and festive choice that will brighten up your holiday table. With its light and fluffy texture, vibrant colors, and seasonal flavors, this cake is sure to impress your guests. Made from scratch with simple, high-quality ingredients, an Easter cake homemade is not only a treat for the taste buds but also a beautiful centerpiece for your Easter celebration. Whether you decorate it with pastel-colored frosting, fresh flowers, or chocolate eggs, this cake will be the highlight of your holiday festivities
 |
| easter cake homemade |
Ingredients Cake
• 500 g Unsalted butter
• 500 g Light brown soft sugar
• 9–10 Medium eggs
• 400 g Self-raising flour
• 100 g Cocoa powder
• 1 tsp Vanilla extract
Buttercream
• 500 g Unsalted butter (at room temperature)
• 1000 g Icing sugar
• 1 tsp Vanilla extract
• 1/2 tsp Purple food coloring
Speckle
• 25 g Cocoa powder
• 1–2 tbsp Water
Decoration
• Mini Eggs
• Buttercream
________________________________________
Instructions
For the Cake:
1. Preheat the oven to 170ºC (150ºC fan). Line two 8"/20cm cake tins with baking parchment.
2. In a stand mixer or large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs, self-raising flour, cocoa powder, and vanilla extract. Beat until well combined.
4. Divide the mixture evenly between the prepared tins.
5. Bake for 50–60 minutes or until a skewer inserted into the center comes out clean.
6. Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
For the Buttercream:
1. Beat the butter alone for 1–2 minutes to soften it.
2. Add the icing sugar and vanilla extract, and beat until smooth and fluffy.
3. Mix in the purple food coloring to achieve a lilac shade.
For Assembly and Decoration:
1. Slice each cake in half to create four layers.
2. Place the first layer on a cake board or flat plate. Spread a layer of buttercream evenly on top. Repeat with the remaining layers, finishing with the top sponge.
3. Apply a thin crumb coat of buttercream to the sides and top of the cake. Chill in the fridge for 30 minutes.
4. Add more buttercream to completely cover the cake, smoothing it with a spatula and a scraper for a neat finish. Chill for another 30 minutes.
Speckle:
1. Mix the cocoa powder with water to form a runny paste.
2. Using a pastry brush, flick the mixture onto the cake to create a speckled effect. This step can get messy!
Final Touch:
1. Use any leftover buttercream to pipe decorations on top of the cake. Add Mini Eggs for a festive finish.
2. Chill the cake in the fridge for another 30 minutes before serving.
________________________________________
Notes:
• The cake keeps well for 3–4 days at room temperature.
• You can halve the recipe to make a two-layer cake.
• Recommended tools:
o Two 8" cake tins
o Piping bags
o Cake turntable
o Metal scraper and angled spatula
Enjoy your delicious speckled Mini Egg cake!
.jpg)
