Abigail's Easter Cake Recipes

Abigail presents delicious Easter Cake Recipes.
Recipes include Daffodil Cake the Easter Dinner Cake,
Easter Bunny Cake and more Easter Cake Recipes.

Think Easter Breads
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Recipe for Daffodil Easter Cake

1/2 c Sifted cake flour
1/2 c Sifted powdered sugar
6 Egg whites
1/2 ts Cream of tartar
1/2 ts Vanilla
1/8 ts Salt
1/2 c Granulated sugar
3/4 c Sifted cake flour
3/4 ts Baking powder
6 Egg yolks
2 tb Lemon juice
1 tb Cold water
1/2 c Granulated sugar
Powdered sugar

White part of cake: Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times. Beat egg whites till frothy; add cream of tartar, vanilla, and salt. Beat till soft peaks form. Gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.

Yellow part of cake: Sift 3/4 cup cake flour and baking powder together three times. Beat yolks with juice and water until thick, 5 to 7 minutes; gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9- or 10-inch tube pan. Bake at 375 degrees F for 35 to 40 minutes. Invert and cool. Dust cake with powdered sugar.

Easter Baskets & Bunny Cupcakes

2 c Sugar
1 3/4 c All-purpose flour
3/4 c Cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water

1/3 c Butter or margarine - softened
3 1/2 c Powdered sugar
1 1/2 ts vanilla extract
1/4 c Milk
10 oz Sweetened Coconut

Easter Costumes

Easter Ideas
Easter Candy
Easter Cakes
Easter Breads
Easter Cookies
Easter Crafts

Hershey's Mini Kisses
Licorice Jelly beans

Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).

Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press desired color tinted coconut onto each cupcake. Garnish as desired to resemble Easter basket or bunny.

CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk, beating to spreading consistency. About 2 cups frosting.

RECIPE NOTE: To tint coconut, combine several drops desired color food color with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly tinted. copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Easter Bunny Cake

4 oz Soft Margarine
4 oz Caster Sugar
4 oz Self-Raising flour
2 Eggs, Beaten
Grated Rind and juice of 1 orange


4 oz Slightly Salted Butter
8 oz Sifted Icing Sugar
4 oz Dessicated Coconut
Blanched Almonds(for ears)
Glace Cherries, halved(for noses)
Angelica Strips (Whiskers)
Currants (for eyes)

Preheat oven to 350F. Grease individual castle-pudding moulds. Put margarine, sugar, flour and eggs in a bowl. Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and juice. Divide mixture between moulds, filling each about halfway (tap tins so mixture reaches bottom). Stand tins on a baking tray and bake in preheated oven for 15-20 minutes until golden brown and well risen.

Turn on to a wire tray and leave to cool. Beat butter until soft, then gradually add icing sugar, beating ingredients together to give a soft, creamy consistency. Trim bases of cakes so they stand level. Holding each cake on a fork, spread buttercream over the top and sides, then roll cake in dessicated coconut to coat. Recipe suggests blanched almonds, glace cherries, angelica strips and currants to mae bunnies' ears, noses, whiskers and eyes.

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