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Easter Egg Sheet Cake
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Servings:
12
Author:
15
25
30
1, 10
Course:
Dessert
Cake
Cuisine:
American
Keywords:
Easter cake
Sheet Cake
Easter Egg Cake
🧂 Ingredients
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.
1/2 cup
unsalted butter
room temperature
3.5 cups
powdered sugar
1 teaspoon
vanilla extract
3 tablespoons
milk or water
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Instructions
1
Preheat the oven to 350°F.
2
Line a rimmed 13×15-inch baking sheet with parchment paper and lightly coat with
cooking spray.
3
In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
4
Beat together the eggs, and sugar.
5
Add the oil, milk, and vanilla and beat until thoroughly combined.
6
turn the mixer down to low and gradually beat in the dry ingredients until just
combined.
7
Transfer the batter into the baking sheet.
8
Place in the oven and bake for 25 minutes or until a knife inserted into the
center of the cake comes out clean.
9
Remove from the oven and let cool in the pan.
10
Run a knife around the edges of the pan. Invert the cake onto a work surface,
leaving the parchment paper stuck to the cake.
11
Beat the butter and a 1/2 cup of powdered sugar together.
12
Add the rest of the powdered sugar 1/2 cup at a time, beating well after each
addition.
13
Add the vanilla and milk or water and beat until smooth.
14
Cover the bowl with a wet dishtowel.
15
Draw a large egg shape on the parchment paper on top of the cake.
16
Cut out the shape and place it on top of the cake.
17
Use a sharp knife to cut out an egg shape. Discard the cake scraps or save for
later use.
18
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.
19
Place the cake in the refrigerator for 30 minutes.
20
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.
21
Scrape the jam onto the center of the cake and gently spread it, keeping it in a
circle shape.
22
Cut and serve.
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