My dear friend Ellen, who is an amazing baker and chef brought us over the most darling Easter cake the other day I wanted to share with you. There was nothing abnormal about the recipe other than her four beautiful layers of cake and frosting. How cute are all of the different colors and layers of frosting? Why haven’t I thought of that before?!? My kids LOVED this cake and thought it was so fun and darling for Easter. I have to admit I ate way more than I should have too. The different colors were so cheery and happy, I just kept eating and smiling. Ellen is sharing with us her famous Buttercream recipe that is the perfect frosting for any of your baking needs–I’m so happy to have her recipe in our files! Her recipes are always tried and true, and amazing. Thanks Ellen for another great recipe 😉


Layered Easter Buttercream Vanilla Cake
  1. 1 cup unsalted butter (2 Sticks)*
  2. 1/2 cup salted butter (1 stick)*
  3. *You want the butter not super cold but not quite room temperature either, if its too soft the frosting wont pipe properly. You want it just to the point that you can press a finger into it and it will indent but not push through easily.
  4. 4 ounces cream cheese
  5. 2 tbsp heavy cream
  6. 1 tsp pure vanilla extract
  7. 4 cups C&H powdered sugar (I promise any other powdered sugar will leave a grit, believe me I have tried all other brands!)
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  1. In a medium size bowl beat butter until it almost turns white, approx 7 minutes. This is the crucial first steps so watch the color change carefully depending on the speed of your mixer it could take longer. Add the cream cheese, heavy cream, and vanilla extract and beat again for another 3-5 minutes. Add the powdered sugar 1 cup at a time beating 2-3 minutes in between each cup. All the beating is a pain, but well worth it in the end! Pipe on to cupcakes or frost a cake! This is enough to do a 2 layer cake.
  2. Tip: For flavor variations add 1 tsp either pure almond extract or lemon extract!
For the Easter Cake
  1. Make a white cake mix as indicated on the box. Bake them in a greased and lined round cake pan (or two square cake pans). Bake them as directed until a toothpick comes out clean. Remove the cakes from the oven and place them on a parchment paper on a cookie sheet. Place the cakes into the freezer, laying flat. Make the frosting as indicated above. Separate the frosting into four different colors, leaving your outer color amount of frosting a little larger. With a fork or whisk, whisk in the different colors of food coloring into the different bowls of frosting. Once the frosting colors are all ready, bring the cakes out of the freezer. On the cookie sheet and with a sharp, serrated knife, cut each of the round pieces of cake horizontally so you have four pieces of cake. Place one of the bottom pieces of the cake onto the bottom of a cake plate. Spoon one of the colors of frosting onto the top of the cake and spread carefully to the edges of the cake (leaving about a 1/4 inch from the edge of the cake). Place the other half of the round cake on top of the cake bottom. Cut the rounded portion of the cake top off of the cake to make it flat. Frost that top of the cake piece with a second color of frosting. Continue to do the same with the next layer and other frosting color. For the top layer of the cake, frost the entire top and sides of the cake with your last color of frosting. Sprinkle the top of the cake with colorful sprinkles and serve the cake when ready.
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