Dreamy Butter Cream Easter Cake
A delightful centerpiece for spring celebrations, this cake features soft, moist layers and luscious buttercream frosting, perfect for Easter brunch or any festive gathering.
Ingredients
For the cake
- 2 cups all-purpose flour Provides structure and texture.
- 1.5 cups granulated sugar For sweetness.
- 0.5 cups unsalted butter (softened) Adds rich, buttery flavor.
- 1 cup buttermilk Adds moisture and lightness.
- 3 large eggs Binds ingredients together.
- 1 tablespoon baking powder For leavening.
- 0.5 teaspoon baking soda Works with baking powder for rise.
- 0.5 teaspoon salt Balances sweetness.
For the buttercream frosting
- 1 cup unsalted butter (softened) Base for the frosting.
- 4 cups powdered sugar Sweetens the frosting.
- 2-4 tablespoons heavy cream Adjust for desired consistency.
- As desired food coloring For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them with butter or non-stick spray and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.
Mixing the Batter
- In another bowl, cream together 0.5 cups of softened unsalted butter with 1.5 cups of granulated sugar until light and fluffy, about 5 minutes.
- Add in 3 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to incorporate all ingredients.
- Alternate adding the flour mixture and the 1 cup of buttermilk until just combined, being careful not to overmix.
Baking
- Divide the batter evenly between the prepared cake pans and tap gently to release air bubbles.
- Bake for 25-30 minutes, checking for doneness with a toothpick. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack.
Frosting
- While the cakes cool, prepare the buttercream by beating 1 cup of softened unsalted butter until creamy, then gradually add 4 cups of powdered sugar and mix until smooth, adding heavy cream to achieve desired consistency.
Assembly
- Once the cakes are completely cooled, layer them with frosting in between and on top, decorating as desired with food coloring.
Notes
Use room-temperature ingredients for a smoother batter. Flour and powdered sugar can be sifted to remove lumps for a silkier texture. Store the cake tightly wrapped at room temperature for 2-3 days or refrigerate for longer storage.