GOOD EATS: funfetti Easter Cake

Easter Sprinkle Cake by The Sweet Escape

When I was a kid, Easter was easily the next best thing after Christmas. Baskets full of candy and gifts, hunting for chocolate, frilly dresses, that was the life. Now as an adult it’s about the long weekend and the amazing homemade feast. I grew up in an Italian family so the feasts were definitely something to talk about.

One thing that I could count on and looked forward to every Easter as long as I can remember was Easter cake. My aunts & grandma only made it at Easter so it really was special. I’m kinda embarrassed to admit that I don’t really know if there’s meaning behind the traditional treat but I know that I loved it then and I still love it now. I decided to ask my aunt Yolanda for her recipe, which she just rambled off the top of her head as I madly scribbled it down and hoped for the best. I’m pretty happy that I was able to duplicate this cheerful cake that brings so many great memories for me.
Easter Sprinkle Cake by The Sweet Escape

Her recipe was for like 6 cakes, as the Italians do, but I managed to work it out to make two cakes, 3 if you make them thinner. It’s essentially a simple white pound cake with a thin layer of icing and sprinkles.

EASTER SPRING SPRINKLE CAKE
• 3 eggs
• 1/2 cup vegtable oil
• 1.5 tsp. baking powder
• 2 cups flour (add more if necessary)
• 3/4 cup sugar
• zest of 1 lemon
• 1/2 cup milk
• 1 tsp. vanilla

ICING
• 1 egg white
• 1 cup icing sugar (more/less if needed)
• sprinkles

Preheat oven to 400°C. Mix together all the wet ingredients with a whisk or mixer until combined. In a separate bowl mix together all the dry ingredients. Combine the two and mix with electric mixer until well blended. Pour into parchment lined loaf pans (or shape of your choice) and bake for 15-20 minutes or until a toothpick comes out clean.
Once the cakes have cooled completely, whip together the egg whites and icing sugar until desired consistency then drizzle over cake and top with sprinkles.

Easter Sprinkle Cake by The Sweet Escape

Then you’ll have this plate full of happiness to enjoy or bring as a gift to your Easter brunch host. Doesn’t it just make you smile?

Easter Sprinkle Cake by The Sweet Escape

Easter Sprinkle Cake by The Sweet Escape Easter Sprinkle Cake by The Sweet Escape

It pairs perfectly with a big glass of cold milk or coffee, good for breakfast, dessert or anything in between. 
Easter Sprinkle Cake by The Sweet Escape

It doesn’t matter how old I am, I will never stop dipping my cake. Sometimes I pour a glass of milk or coffee just so I can dip something and don’t even drink the rest.

Easter Sprinkle Cake by The Sweet Escape

Easter Sprinkle Cake by The Sweet Escape Enjoy and have a great Easter weekend!

4 Comments on GOOD EATS: funfetti Easter Cake

  1. Christine
    April 2, 2015 at 7:02 am (1 year ago)

    This looks SO good!

    Reply
  2. Sandy
    April 3, 2015 at 8:31 pm (1 year ago)

    This looks delicious and I’m planning on trying it tomorrow. What type of milk did you use?

    Reply
    • TheSweetEscape
      April 9, 2015 at 4:15 pm (1 year ago)

      Thanks Sandy! I used 2% milk. Good luck!

      Reply

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