Easter Daffodil Cake

Celebrate spring with this delightful Easter Daffodil Cake, a vibrant and festive centerpiece perfect for your holiday table. This fluffy, golden layer cake is infused with the subtle tang of buttermilk and a hint of vanilla, while the creamy lemon buttercream frosting adds a refreshing citrusy twist. Topped with delicate candy melt petals artfully arranged to mimic blooming daffodils, this cake is as stunning as it is delicious. The easy-to-follow recipe ensures a moist texture and perfectly balanced flavor, making it an ideal choice for Easter brunch or any spring gathering. Share this gorgeous dessert with loved ones and watch it bloom into an instant crowd-pleaser!

Nutriscore Rating: 33/100

Prep Time:35 mins

Cook Time:30 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.75 cups unsalted butter, softened
• 1.5 cups granulated sugar
• 4 pieces large eggs
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 0.25 teaspoons yellow gel food coloring
• 3 cups powdered sugar
• 0.5 cups unsalted butter, softened (for frosting)
• 2 tablespoons lemon juice
• 2 tablespoons whole milk
• 1 cup yellow candy melts (for decoration)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream 0.75 cups softened butter and 1.5 cups granulated sugar until light and fluffy, approximately 2-3 minutes.

Step 4

Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet mixture in three batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Step 6

Add 0.25 teaspoons of yellow gel food coloring and mix until the batter is evenly tinted a pale yellow.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 10

To make the frosting, beat 0.5 cups of softened butter in a medium bowl until creamy. Gradually beat in 3 cups of powdered sugar.

Step 11

Add 2 tablespoons of lemon juice and 2 tablespoons of whole milk to the frosting. Continue to beat until smooth and fluffy.

Step 12

Once the cakes are completely cool, spread a thin layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides with the remaining frosting.

Step 13

Melt yellow candy melts according to the package instructions. Using a spoon or piping bag, create petal shapes on a parchment-lined baking sheet. Allow them to cool and harden completely.

Step 14

Decorate the top of the frosted cake with the hardened candy petals arranged in the shape of daffodil flowers.

Step 15

Serve your Easter Daffodil Cake and enjoy a springtime treat!

Nutrition Facts

Serving size	1946.6 grams (1946.6g)

Amount per serving	% Daily Value*
Calories	7152

Total Fat 335.50g	430%
Saturated Fat 219.50g	1098%
Polyunsaturated Fat 0.50g
Cholesterol 1420mg	473%
Sodium 2871mg	125%
Total Carbohydrate 987.30g	359%
Dietary Fiber 6.60g	24%
Total Sugars 779.00g
Protein 68.20g	136%

Vitamin D 359IU	1793%
Calcium 531mg	41%
Iron 17mg	92%
Potassium 1013mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 3.8%

Carbs: 54.5%