An egg free 3 layer homemade cake with buttercream frosting. Decorate this pretty Easter Layer cake with colorful macarons and Easter eggs for a spring dessert!
When you’re looking for a delicious Easter dessert, often time fruit cakes such as pineapple or coconut come to mind. Strawberry wouldn’t be a bad choice either!
If you want something a little more traditional, try this 3 layer easter layer cake. It is only 5″ in diameter, but it is 3 layers tall so it makes a beautiful presentation. Oh…and it’s a vegan cake!
You’ll notice that for this easter layer cake recipe, you mix the dry ingredients first, then the wet ingredients in a separate bowl. So why do you do this?
By mixing the ingredients separately, you don’t run the risk of over mixing the batter. Overmixing can cause the cake to be dry and “tough”.
After the wet and dry ingredients are mixed separately, add the dry ingredients into the wet and mix just until combined.
So what happens if you need an egg free cake or a vegan cake? We like to use a flax seed water combination. Simply mix the flax meal and warm liquid together and let sit to thicken for a few minutes.
I’ve been using this for years with wonderful success every time! The flax meal is the little brown flecks you see in the cake. As a bonus, it adds a little bit more fiber and omegas to the cake as well! The flax meal might add a tiny hint of a nutty flavor, but shouldn’t be overly noticeable.
This will be the substitute for two standard sized eggs.
I used a large ice cream scoop to count roughly even amounts of batter into each pan to help have similarly sized rounds. You could also weigh the pans as you fill them to help ensure they are as close to even as possible.
What happens if your easter layer cake ends up too dry? How do you fix it?
We like to use simple syrup. You can find our recipe for it here. Simple syrup is a great way to add not only moisture but extra flavor to a cake.
You don’t want to over soak the cake, so use a sprinkler bottle to get just the right amount that you need.
Use your favorite frosting for this recipe. You can use our vanilla buttercream or a cream cheese frosting.
I went with a classic butter cream. You’ll want about 3 to 4 cups depending on how fluffy the frosting is and how much frosting you would like on the cake.
We find gel food coloring the easiest to work with. It is more potent than liquid food coloring so it takes less to achieve the color you’d like.
As you’ll notice, there is a pretty blue frosting piped around the edge of the cake. For the blue frosting dollops on top, I simply added a little bit of the teal Wilton food coloring gel until it achieved the color I had in mind.
You’ll need about 1 cup of colored frosting to pipe the stars on top of the cake.
To make large frosting swirls, use Wilton tip 1M or 2D. These are large tips that you can use with a disposable frosting bag. No coupler needed.
If you’re wondering exactly how to make pretty swirls on cakes or cupcakes, check out this YouTube video.
Macarons are a great way to decorate a spring cake because of the beautiful colors that you can get. Now how can a vegan cake have macarons on top? Make vegan macarons! You can find a recipe here.
You can also buy small plastic eggs to place on top. These work great because they are very lightweight and can sit on top of the cake easily.
Other ideas would include malted milk eggs, jelly beans or even peeps!
The frosting will “seal” the cake to keep it fresh so there is no need to refrigerate this cake. It stores well at room temperature before it is cut.
Once you cut the cake, store any leftovers in an airtight container in the refrigerator. It will keep well for about 4-5 days.