This is an easy vanilla cake recipe that’s cute for Easter. Cupcakes would look better than the cake, but after stopping at the store to buy all the ingredients, I returned home to realize I forgot the little cupcake papers. I wasn’t going back.
Here’s what you need for the cake:
2 sticks unsalted butter
2 cups sugar
4 large eggs
1 1/4 cup self-rising flour
1 1/4 cup all-purpose flour
1 cup milk
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time while mixing. Add vanilla extract. Slowly stir in flour and milk alternately. Butter and flour two round pans and bake. Start checking your cake after 20 minutes. Insert toothpick and when it comes out clean, your cake is finished.
Sorry I don’t have an exact time, but I was distracted and didn’t keep track.
For butter-cream icing, you’ll need.
2 sticks butter, softened
1 bag powdered sugar
3 tbs. milk, or heavy cream
1 tsp vanilla extract
Beat butter until fluffy. Slowly add powdered sugar, milk, and vanilla. If the icing is too thick, add more milk slowly. You want the icing thick. Runny icing is not easy to work with.
You can always use the finger test too. Dip you finger and taste. DO NOT REPEAT!
If you like more vanilla, add more. If you want it sweeter, add more powdered sugar. You’re the creator.
Ice the cake between layers as well as the exterior.
To decorate, mix 1 small bag of coconut with a few drops of food coloring until you have a ‘grassy’ mixture. Add a few candy eggs and peeps.
Kids love this cake for the peeps and the adults will like it for the taste.
This post is linked to Foodie Friday. Go visit for more food.