Every family has their own favorite recipes. Some are passed down from generation to generation. Others are newly added but equally adored. No matter where your recipes come from, a family favorite just can’t be beat.
In our family, nothing beats a semi-homemade birthday cake right out of the box.
In all my years of baking, I still can’t resist this sugary confection and I make a lot of amazing desserts from scratch. But alas, this is how The Easter Cake came to be.
A few years ago, Mom wanted to make one of those Pinterest-worthy fluffy white bunny cakes. She had four grandchildren and was so excited to make this cake for them. But, she wanted it to celebrate spring, so she added lemon curd and raspberry jam to the middle layer. The cake went over so well that it ended up on regular rotation for our Easter menu.
Now that the kids are older, Mom no longer turns this cake into a giant bunny. Instead, she keeps it nice and simple on the outside but bursting with bright flavors on the inside. It really is a perfect recipe for spring and I eagerly wait for it all year long.
As with many family favorites recipes, it’s not always about starting from scratch and baking for hours. More often than not, it’s just about cooking with a heart full of love.
The Easter Cake
- 1 box of white cake mix
- ½ cup extra virgin olive oil
- 1 cup water
- 3 eggs
- 1/3 cup seedless raspberry jam
- 1 jar (11.3 ounces) lemon curd
- 2 cans (16 ounces) of white frosting
- 1 cup sweetened shredded coconut
Step 1: Preheat oven to 350. Coat bottom of the pan with cooking spray and dust with flour.
Step 2: Beat cake mix, water, oil, and eggs in a bowl with a hand mixer on medium speed for two minutes. Pour batter equally into the two pans.
Step 3: Follow the baking times listed on the box. When a toothpick inserted into the middle of the cake comes out clean, it’s done. Cool 10-15 minutes on a wire rack before removing from pan.
Step 4: Once the cake has cooled completely, place one cake round onto a large cake stand. Tear four pieces of aluminum foil into long strips and place under the cake to keep the stand clean.
Step 5: Gently spoon the jar of lemon curd onto the cake. Spread evenly over the cake. Heat raspberry jam in the microwave for 10-15 seconds. Mash up any lumps and pour into the center of the cake. Carefully spread across the cake, but stay away from the edges.
Step 6: Flip the second cake round upside down and apply a thin coat of frosting to it. This will keep the jam from completely seeping into the cake. Carefully place the cake on top of the raspberry jam, icing side down.
Step 7: Carefully ice the sides of the cake, taking care to keep the raspberry jam and lemon curd inside of the cake. When iced, take handfuls of coconut and carefully pat them onto the sides of the cake.Step 8: Soften your icing in the microwave for 10 seconds. Stir with a knife and pour some onto the cake. Spread a thin layer across the top for your crumb coat. Then pour more frosting on and swirl to your liking.
Step 8: Soften your icing in the microwave for 10 seconds. Stir with a knife and pour some onto the cake. Spread a thin layer across the top for your crumb coat. Then pour more frosting on and swirl to your liking.
This recipe was originally published in April 2017.