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Easter Egg Cake Recipes
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Recipe Name : Easter Egg Cake
Country : France
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Category : Home > Desserts > cake
Chef : anonymous
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2 1/2 cups (675 mL) ROBIN HOOD® All Purpose Flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
2/3 cup (150 mL) CRISCO® All-Vegetable Shortening
1 2/3 cups (400 mL) sugar
1 tbsp (15 mL) vanilla
3 (3) eggs
1 1/3 cups (325 mL) milk
Buttercream Frosting
candies, for decorating
licorice, for decorating
coloured icings, for decorating

1. Preheat oven to 350ºF (180ºC). Line a 9” x 13” (23cm x 33cm) baking pan with foil and lightly grease.

2. Combine flour, baking powder and salt in small bowl. Set aside.

3. Cream shortening, sugar and vanilla on high speed of electric mixer. Add eggs, one at a time, creaming after each addition. Beat on medium high speed for 5 minutes. Add flour mixture alternately with milk, mixing well after each addition. Bake in preheated oven, 35 – 40 minutes until light golden and toothpick inserted in centre comes out clean.

4. Let cool in pan 10 minutes. Remove cake from pan and let cool on wire rack. When cake has reached room temperature (about 2 hours) it is ready to be cut.

5. Either free hand, or using clip art, draw and cut an egg shape on an 11” x 17” (28cm x 42cm) piece of paper.

6. Place egg shape on cake and secure in place with toothpicks. Cut around, using a very sharp knife. Discard edges or save for another use. Frost with buttercream icing and decorate as desired.


7. Prepare cake the day before and let stand at room temperature, loosely covered in waxed paper. The cake will have a chance to dry out which will make it easier to frost and decorate.