What makes Easter Yellow Cake different from vanilla cake?

While both cakes share a similar flavor base, Easter Yellow Cake uses whole eggs and additional egg yolks, giving it a richer taste and a vibrant yellow color. The buttery profile and tender crumb also set it apart from standard vanilla cake.

Can I make Easter Yellow Cake ahead of time?

Yes! You can bake the cake layers up to 2 days in advance. Store them tightly wrapped in plastic wrap at room temperature. The pastry cream can also be made a day ahead and kept refrigerated. Assemble the cake the day of serving for best texture.

Can I use this recipe for cupcakes instead of a layered cake?

Absolutely. This Easter Yellow Cake batter works beautifully for cupcakes. Fill cupcake liners 2/3 full and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Top with a swirl of pastry cream or your favorite Easter-themed frosting.

How should I store leftovers?

Store leftover cake covered in the refrigerator for up to 4 days. The pastry cream frosting holds up well, but it's best served slightly chilled or at room temperature. You can also freeze unfrosted cake layers for up to 2 months.

Easter Yellow Cake – Best Moist Recipe for Celebrations

Name: Easter Yellow Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups bleached cake flour; 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp sea salt; 1 cup (2 sticks) unsalted butter, at cool room temperature; 1 1/3 cups granulated sugar; 3 large eggs, room temperature; 2 large egg yolks, room temperature; 2 tsp vanilla extract; 1/4 cup sour cream or plain full-fat yogurt, room temperature; 3/4 cup whole milk, warm; 5 egg yolks (for pastry cream); 1/2 cup granulated sugar or caster sugar (for pastry cream); 3 tbsp cornstarch (for pastry cream); 2 cups whole milk (for pastry cream); 1/4 tsp sea salt (for pastry cream); 4 tbsp butter (for pastry cream); 2 tsp vanilla extract (for pastry cream)

Description

This Easter Yellow Cake is a rich, moist, and fluffy layered dessert made from scratch, featuring a buttery crumb and vibrant yellow color. Topped with a smooth and creamy homemade pastry cream frosting, it’s perfect for Easter, birthdays, or any special celebration.

Ingredients

Scale

2 1/4 cups bleached cake flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 cup (2 sticks) unsalted butter, at cool room temperature
1 1/3 cups granulated sugar
3 large eggs, room temperature
2 large egg yolks, room temperature
2 tsp vanilla extract
1/4 cup sour cream or plain full-fat yogurt, room temperature
3/4 cup whole milk, warm
5 egg yolks (for pastry cream)
1/2 cup granulated sugar or caster sugar (for pastry cream)
3 tbsp cornstarch (for pastry cream)
2 cups whole milk (for pastry cream)
1/4 tsp sea salt (for pastry cream)
4 tbsp butter (for pastry cream)
2 tsp vanilla extract (for pastry cream)

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Instructions

Preheat oven to 350°F (175°C). Butter, flour, and line two 8-inch cake pans with parchment paper.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and sea salt.
In a large bowl, beat the butter on high speed until smooth and creamy (about 1 minute).
Add the sugar and beat on high for 3–4 minutes until light and fluffy. Scrape down the sides as needed.
Add eggs and egg yolks one at a time, followed by the vanilla, beating well between each addition.
Beat in the sour cream until just combined.
With the mixer on low, alternate adding the flour mixture and warm milk in three additions, starting and ending with flour. Mix just until combined. Do not overmix.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Cool cakes in pans for 20 minutes, then transfer to wire racks to cool completely.
For the pastry cream: In a saucepan, heat 1 1/2 cups of milk with vanilla extract until it begins to simmer. Remove from heat.
In a bowl, whisk the remaining 1/2 cup milk with egg yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into the egg mixture while whisking constantly to temper.
Return mixture to saucepan and cook over medium-high heat, whisking until thickened and boiling.
Remove from heat and stir in butter and salt. Chill before using.
To assemble: Place one cake layer on a stand. Spread one-third of the pastry cream over it. Add second layer upside-down and frost the whole cake with remaining cream.

Notes

Ensure all ingredients are at room temperature for even mixing.
Don’t overmix the batter once flour is added to avoid a dense cake.
Use parchment circles for easy removal from cake pans.
Pastry cream can be made a day ahead and chilled.
Decorate with fresh berries or Easter-themed toppings for a festive touch.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 210mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 145mg