Easter Layer Cake

Makes 1 cake


  • 375g butter, softened
  • 375g caster sugar
  • 375g self-raising flour
  • 6 eggs, beaten
  • Selection of Wilton® Icing Colours

To decorate


  1. Preheat the oven to 180°C/Gas 4. Lightly grease the cake pans.
  2. Place the butter, sugar, flour and eggs in a bowl. Mix until well combined using an electric hand mixer.
  3. Divide the mixture evenly into 5 bowls then add your chosen colours using a cocktail stick ─ as only very small amounts are required, take care to add just a little at a time then keep adding a little more until you reach your desired shade.
  4. Transfer the mixtures into the pans, spreading them evenly then make a slight dip in the centre of each to help to achieve an even rise.
  5. Place all the pans in the oven, evenly spaced, and bake for 18 minutes until a skewer inserted into the middle of each cake comes out clean. Set aside and cool for 5 minutes, then remove from the pans and transfer to a wire rack and cool completely.
  6. To assemble the cake, smear a small amount of frosting on a cake stand or plate to secure the first sponge. Spread a layer of frosting to the edges of this sponge then top with the next colour sponge. Repeat with the remaining sponges.
  7. Spread the remaining icing thickly and smoothly all over the sides and top of the cake and then draw a palette knife around the sides to create ridged rings. Place the chocolate eggs in the centre on top of the cake.