Easter Egg Cake
An impressive Easter egg-shaped cake can be created without special equipment, perfect for a festive celebration.
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Instructions
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Preheat the oven to 375 F.
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Cream butter and sugar until light and fluffy; then beat in eggs individually until fully incorporated.
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Whisk all remaining dry ingredients in a separate bowl.
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Alternately add the dry mixture and milk to the butter mixture, beating until all ingredients are smooth.
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Prepare one square and one 9-inch round baking pan by greasing and flouring them.
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Divide the cake batter evenly between the prepared pans.
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Bake for 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Cool the cakes, then remove them from the pans.
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Cut two half-circles from the ends of the round cake and attach them to the short ends of the square cake to create an egg shape.
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Cut strips from the remaining round cake and place them along the sides of the square cake to round out the shape.
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Trim cake strips as needed; use frosting to fill any gaps and secure cake pieces.
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Apply a thin crumb coat of frosting over the entire cake.
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Apply the final layer of frosting.
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Refrigerate the cake briefly to set the frosting, then decorate with colored frosting and desired candy or tinted coconut.