Easter Buttermilk Cake

Course: Dessert

Cuisine: Easter, North American

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings:

Calories: 667kcal

Author: Lord Byron's Kitchen

If it's a super moist and fluffy cake recipe you're looking for, look no further! This Easter Buttermilk Cake is absolutely delicious just as it is, but the cream cheese frosting, which is prepared with buttermilk as well, makes this cake taste extraordinary! Loaded up with chocolate eggs, this cake is sure to delight and impress!

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Ingredients

For the Cake:

1 cup butter, softened
1 cup brown sugar, lightly packed
1/2 cup sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

For the Frosting:

8 ounces cream cheese, softened
1/2 cup butter, softened
4 cups confectioner's sugar
2 teaspoons vanilla extract
1/4 cup buttermilk
2 cups Easter Candy-Coated Chocolates

Instructions

For the Cake:

Begin by preheating your oven to 350 degrees F. Prepare a bundt pan by coating the inside well with non-stick cooking spray and set it aside.
In a large mixing bowl, beat together the butter and both sugars until light and fluffy.
Beat in the eggs one at a time until they are fully incorporated.
Next, beat in the vanilla extract and buttermilk until just mixed through.
Now, add in the flour, baking powder, baking soda, salt, ground nutmeg and ground cinnamon. Beat until just incorporated. Do not over-mix the batter.
Transfer the batter to the prepared bundt pan and smooth out the top. Tap the pan firmly a few times onto a cutting board and place it in the oven.
Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool in the bundt pan for 20 minutes. Turn out onto a wire cooling rack to finish cooling.

Decorating Your Cake:

In a mixing bowl, beat together the butter and the cream cheese until light and fluffy.
Add the confectioner’s sugar one cup at a time, fully incorporating it into the butter mixture after each addition.
Next, add the buttermilk and vanilla extract. Beat until combined.
Transfer the frosting mixture to a resealable bag or a piping bag. If using a resealable bag, cut the tip from one of the lower corners and make long sweeping motions over the cake, creating thick lines over the top, allowing the frosting to swoop down the side and into the middle of the bundt shape as well.
Next, fill the center hole of the bundt with a mixture of crushed and whole Easter-themed, candy-coated chocolate – much like Cadbury Mini Eggs or Easter M&Ms.
Serve and Enjoy!

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