Tanya Bakes: Pretty Yellow Easter Cake


Create a center piece to salivate over

Someone hold me. I can't quite believe it's already Easter, and soon it'll be May and I'll be 20. *sobs* *pulls self together* Anywaaay, before we get ahead of ourselves, I thought I would share with you all a recipe that you can easily do in a day if you're stuck on what to have as the main event in your celebrations tomorrow.

I made this yesterday (Friday) and it was the best day I've ever had baking a cake. I'm not a girl that usually goes for layer cakes - I'm very much into my fairy cakes. But seeing as it was a special occasion, I whipped out my Tanya Bakes book (written by one of my queens Tanya Burr) and dived into create this pretty yellow easter cake. It's in the name guys.
Though mine was obviously no where near the perfection in the book. But to be honest the icing on mine looks rustic and pretty in its own right. And the mini eggs are of course in a league of their own! Note: you can tell I was trying to be all professional food blogger like here - I hope it worked because it was so hard getting the right angles. As this was my first time ever making buttercream icing, I can honestly tell you, you can kill the icing game if I can...

Sooo, enough rambling... read on to find out how to make this gorgeous cake. (I'm yet to actually eat it as it's obviously for tomorrow, but I did have a cheeky nibble on the icing and sponge and omg)

001: Ingredients:

For the sponge:
200g white chocolate
300g softened unsalted butter
300g golden caster sugar
4 eggs
350g plain flour
1 + half tsp baking powder
1 + half tsp bicarbonate of soda
half teaspoon salt
200ml buttermilk

For the icing and decoration:
300g softened unsalted butter
600g icing sugar
1 teaspoon vanilla essense/extract
yellow food colouring
Cadbury mini eggs

002: Method:

1. Preheat the oven to 180 degrees/Gas Mark 4 and grease and line 3 x 21cm loose-bottomed cake tins. Then melt the chocolate in a bowl placed over a pan of simmering water. Make sure the bowl doesn't touch the water!

2. Cream together the butter and sugar until it's pale and fluffy, then mix in the eggs and follow through with the flour, bicarbonate of soda, baking powder and salt. (Sieve in the flour first for a light sponge) and then add the buttermilk and melted chocolate, mix to form a smooth batter.

3. Divide the mixture between the three cake tins and spread the batter out with a spatula to make sure it's even. Then bake for 20 mins or until golden brown. Set aside to fully cool.

4. To make the icing, cream the butter and then slowly add the icing sugar till it's smooth and light. Add the vanilla essense and then a few drops of the food colouring until it is the shade of yellow you want.

5. With a spatula, sandwich the cakes together with some icing. Then spread a thin layer of icing all over, so it catches the crumbs. (If you want to be technical, this is the crumb layer ooh) And then chill in the fridge for 30 mins.

6. The with the remaining icing, spread all over to cover the cake. Add the mini eggs on top and maybe even a tiny chocolate bunny in the middle. And voila, let the icing set and serve!

Will you guys be attempting this soon?


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  1. This looks so lovely. I haven't baked this year for Easter but this really makes me want to!

    1. I'm trying to make it a tradition now and last year I made Easter egg nests :) it's so much fun though and plus it makes for a relaxing easter weekend xx

  2. This looks so flipping tasty!

    Lucy | Forever September

    1. Thank you! It was and I'm stuffed after one slice because I underestimated how big to cut them! :P But the sponge was so moist and tasty I'm sooo happy!! x

  3. Super cute! You definitely nailed it :)
    Blog | Bits of Reg

    1. Thank youuu - I'm proud to say after round two of eating it with the family today, I sure did! Haha!


Thank you guys for all your lovely comments, I love to read and reply to them all! :) xx