Easter Layer Cake


  • 2 1/4 cups cake flour (plus a little more for flouring the baking pans)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • ½ teaspoon quality salt (I used Himalayan)
  • ½ cup salted butter (room temperature)
  • 1 3/4 cups granulated sugar
  • 1 cup milk at room temperature
  • 2 tablespoons ground flax seed (or flax meal)
  • 5 tablespoons warm water


  • 3-4 cups vanilla frosting


  • macaroons
  • plastic easter eggs



  • Combine the flour, baking powder, baking soda and salt together in a medium size bowl and whisk.
  • In another bowl, cream together the butter and the sugar. Then add in the milk. Mix to combine.
  • In a small bowl, mix together the flax meal and warm water until well combined. Let the mixture sit for a few minutes to thicken. Then add it to the sugar mixture. Mix well.
  • Then add the dry ingredients into the wet ingredients and use an electric mixer to combine. You should have a thick, fluffy and rich batter.
  • Heat the oven to 350 degrees Fahrenheit. Grease 3 5″ round cake pans with shortening, then dust them with flour.
  • Evenly divide the batter between the pans. Use a spatula to spread the batter evenly.
  • Bake for about 26 to 30 minutes (even though the pans are small, these are thick layers and you’ll need to ensure the cakes are baked all the way through). Touch the center of the cake. It should spring back when you touch it.
  • Let the cakes cool for 5 minutes in the pan and then carefully transfer to a wire cooling rack until they are completely cool.
  • (If time allows, wrap the cakes tightly with plastic and chill for at least 3 hours before planning to frost them.)


  • Choose your favorite frosting recipe. You’ll need about 3-4 cups to cover this cake. 
  • Separate out about 1 cup of frosting and color it any color you’d like. This will be for the swirls piped on the top outer edge of the cake.


  • When you are ready to frost and the cakes are cool, check that the cake layers are even. If needed, use a sturdy serrated knife or cake splitter to even out and remove the tops.
  • Put a small amount of frosting on the bottom center of the plate to help hold the cakes in place. Place one cake layer on the cake.
  • Cover the bottom cake with a thick and even layer of frosting.
  • Set the second cake layer on top, making sure it is level on top. Frost the top of this layer also. 
  • Place the third layer on top and make sure it is sitting level.
  • Frost the top and sides of the cake in whatever style you’d like. 
  • Use a large decorating tip such as Wilton 1M or 2D to pipe swirls around the top outer edge of the cake.
  • Place macarons and a few small plastic Easter eggs on top to decorate. Sprinkle spring colored sprinkles on top of the cake if you’d like.
  • Loosely cover and chill until you’re ready to serve.

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