We’ve all been cooped up like Easter chicks for days. Not even the Easter Bunny can tell us when we will be able to roam the streets free again. There will be no inviting company over this year, unfortunately. However, you can still make this adorable Easter Egg Sheet Cake for your family.
I sincerely hope you all are taking care of yourselves and staying inside. With what feels like Armageddon at the door, it’s hard to keep one’s focus. Consequently, eating healthy (most of the time) and getting exercise is the best way forward. However, it’s important also to do some fun projects, like baking. Most everyone I know is baking up a storm. It’s comforting to many. This Easter Egg Sheet Cake is a no brainer and way to easy for the cute effect which is major.
Originally, I spotted this idea in a German cooking magazine. That cake was made with egg liquor which is popular at Easter as well as Christmas in Germany. Bake your favorite cake recipe in a sheet cake pan. I used a simple vanilla sheet cake recipe I adapted from the One-Bowl Vanilla Sheet Cake from The Kitchen.
EASY STEPS
Firstly, make the cake. Use a sharp knife to trim the cake into a large egg shape. Secondly, crumb coat and refrigerate for 30 minutes. Thirdly, coat the cake with the rest of the vanilla buttercream. Fourthly, spread a circle of orange marmalade or apricot jam in the middle and you have a super cute Easter treat.
I had some apricot jam left in my fridge. However, I also had some leftover pineapple jam. Consequently, I could choose between making an orange “yolk” or a yellow one. Orange won out. However, any orange or yellow colored jelly or jam will do the trick.
This cake recipe could easily be adapted to create a two-layer cake. Use the same flavor jam in between the layers.
Easter Egg Sheet Cake
Ingredients
For the cake:
- Cooking spray
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 cup orange marmalade or apricot jam.
For the frosting:
- 1/2 cup unsalted butter room temperature
- 3.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk or water
Instructions
Make the cake:
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Preheat the oven to 350°F.
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Line a rimmed 13×15-inch baking sheet with parchment paper and lightly coat with cooking spray.
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In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
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Beat together the eggs, and sugar.
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Add the oil, milk, and vanilla and beat until thoroughly combined.
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turn the mixer down to low and gradually beat in the dry ingredients until just combined.
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Transfer the batter into the baking sheet.
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Place in the oven and bake for 25 minutes or until a knife inserted into the center of the cake comes out clean.
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Remove from the oven and let cool in the pan.
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Run a knife around the edges of the pan. Invert the cake onto a work surface, leaving the parchment paper stuck to the cake.
Make the Frosting:
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Beat the butter and a 1/2 cup of powdered sugar together.
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Add the rest of the powdered sugar 1/2 cup at a time, beating well after each addition.
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Add the vanilla and milk or water and beat until smooth.
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Cover the bowl with a wet dishtowel.
Assemble the cake:
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Draw a large egg shape on the parchment paper on top of the cake.
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Cut out the shape and place it on top of the cake.
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Use a sharp knife to cut out an egg shape. Discard the cake scraps or save for later use.
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Crumb coat the cake: Use a spatula to cover the cake with a light coat of frosting. It’s OK if you can see the cake through the frosting. Replace the wet dish towel over the bowl of frosting.
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Place the cake in the refrigerator for 30 minutes.
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Remove the cooled cake and coat with the rest of the frosting. If the frosting it too stiff, run the spatula under hot water and then use it to frost the cake.
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Scrape the jam onto the center of the cake and gently spread it, keeping it in a circle shape.
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Cut and serve.
