How should I store my Easter cake if I make it a day in advance?

You can make the cake up to 24 hours before serving. Store it covered in the refrigerator to maintain freshness. Before serving, let the cake sit at room temperature for about 30 minutes to soften the texture and enhance the flavor.

Can I use this Easter cake recipe to make a two-layer cake with lemon cream cheese frosting?

This recipe is designed for a single Bundt cake and may not yield enough batter for two 9-inch layers. The included lemon cream cheese frosting is best for topping and may be too thin for layering. For a two-layer cake, consider a recipe specifically made for layers and use a thicker lemon cream cheese frosting suited for filling.

What changes should I make to bake this Easter cake at high altitude?

If baking at high altitude, you can add 1/4 cup of flour and 1/4 teaspoon of baking powder to the batter to improve structure. Additionally, reduce your oven temperature by 25°F to prevent overbaking. Keep an eye on the cake’s texture and adjust as needed since high-altitude baking varies by location.

Can I substitute coconut oil for vegetable oil in the Easter cake recipe?

Yes, coconut oil can replace vegetable oil in equal amounts. It may add a subtle coconut flavor and slightly richer texture. Use melted coconut oil for easier mixing, and ensure it’s measured at room temperature.

How do I freeze an Easter cake if I want to bake it several days ahead?

Bake and cool the cake fully without frosting. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to one month. When ready to serve, thaw overnight in the refrigerator and bring to room temperature before frosting and serving for best results.

Easter Cake Recipe With Fresh Flavors And Easy Steps

Ingredients

Scale

3 cups (360g) cake flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (16 Tbsp; 226g) unsalted butter, softened

1 and 3/4 cups (350g) granulated sugar

1 heaping Tablespoon lemon zest

1/2 cup (120ml) vegetable oil

5 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 teaspoon coconut extract

1/2 cup (120g) full-fat sour cream or plain yogurt, at room temperature

2/3 cup (180ml) whole milk, at room temperature

1/4 cup (60ml) fresh lemon juice

1 cup (100g) sweetened flaked or shredded coconut

8 ounces (226g) full-fat brick cream cheese, softened

1/4 cup (4 Tbsp; 56g) unsalted butter, softened

2 cups (240g) confectioners’ sugar

1 to 2 Tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 and 1/2 cups (150g) sweetened flaked or shredded coconut

1 to 2 cups candy-coated chocolate eggs

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Instructions

1-Preheat the oven: Preheat the oven to 350°F (177°C) and grease a Bundt pan generously.

2-In a bowl: whisk together 3 cups (360g) cake flour, 3 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; set aside.

3-Beat 1 cup (226g) softened unsalted butter until creamy, then add 1 and 3/4 cups (350g) granulated sugar and 1 heaping Tablespoon lemon zest; beat for 3 minutes. Mix in 1/2 cup (120ml) vegetable oil.

4-Add 5 large eggs one at a time on low speed, then incorporate 1/2 cup (120g) sour cream or yogurt, 2 teaspoons vanilla extract, and 1 teaspoon coconut extract; beat on medium-high until combined.

5-Whisk 1/4 cup (60ml) fresh lemon juice with 2/3 cup (180ml) whole milk. Alternately add the dry ingredients and lemon-milk mixture to the batter, mixing until just combined, then fold in 1 cup (100g) sweetened coconut.

6-Pour the batter into the prepared pan and bake for 55-65 minutes, or until the edges are golden brown (cover with foil if browning too quickly).

7-Cool the cake in the pan for 2 hours, then invert onto a platter and let it cool completely.

8-For the frosting, beat 8 ounces (226g) softened cream cheese and 1/4 cup (56g) unsalted butter until smooth, then add 2 cups (240g) confectioners’ sugar, 1 to 2 Tablespoons fresh lemon juice, and 1 teaspoon vanilla extract; beat on high for 3 minutes and adjust lemon juice for desired consistency.

9-Frost the cooled cake, press 1 and 1/2 cups (150g) sweetened coconut on top, and fill the center hole with 1 to 2 cups candy-coated chocolate eggs.

10-Serve immediately or refrigerate for up to 24 hours.

Last Step:

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Notes

🍰 Use cake flour for a delicate, soft texture; homemade substitutes can work.
🥥 Toast shredded coconut for enhanced flavor and color.
🌡️ Ensure all ingredients are at room temperature for even mixing and texture.

Author: Brandi Oshea
Prep Time: 35 minutes
Cooling time: 2 hours
Cook Time: 1 hour
Category: Dessert
Method: Baking and frosting
Cuisine: American

Nutrition

Serving Size: 1 slice