Easter Egg Cake | Recipes

Easter Egg Cake

(24) Ratings:
Prep Time:
Baking Time:
Makes:12 to 15 servings

Encourage your kids to design their own Easter Egg pattern for the top of this cake and let their imaginations run wild! Then, decorate it with festive coloured icing.


2 ½ cups 675 mL Robin Hood® Original All Purpose Flour
1 tbsp 15 mL baking powder
1 tsp 5 mL salt
⅔ cup 150 mL Crisco® All Vegetable Shortening
1 ⅔ cups 400 mL granulated sugar
1 tbsp 15 mL vanilla extract
3 eggs
1 ⅓ cups 325 mL milk
basic vanilla butter icing
Candies, licorice, coloured icings, for decorating


  1. Preheat oven to 350°F (180°C). Line a 9” x 13” (23 cm x 33 cm) baking pan with parchment paper.
  2. Combine in a small bowl, flour, baking powder and salt. Set aside.
  3. Cream shortening, sugar and vanilla in a large bowl of an electric mixer. Add eggs, one at a time, beating after each addition. Beat on medium high speed for 5 minutes. Add flour mixture alternately with milk, mixing well after each addition.
  4. Bake in preheated oven for 35 to 40 minutes until light golden and toothpick inserted in centre comes out clean.
  5. Let cool in pan for 10 minutes. Remove cake from pan and let cool on wire rack. When cake has reached room temperature (about 2 hours) it is ready to be cut.
  6. Draw and cut, either free hand, or using clip art, an egg shape on an 11” x 17” (28 cm x 42 cm) piece of paper.
  7. Place paper egg shape on cake and secure in place with toothpicks. Carefully cut around, using a very sharp knife. Discard edges or save for another use. Frost with basic vanilla butter icing and decorate as desired.

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