Use paste food color for the most vibrant colors in this fun Easter cake!
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3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup Land O Lakes® Butter, softened
1 teaspoon almond extract
4 large Land O Lakes® Eggs
3/4 cup buttermilk
Pink, purple and green paste food color
1 1/4 cups powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/4 teaspoon almond extract
2 to 3 tablespoons milk
*Substitute 2 teaspoons lemon juice or vinegar and enough milk to equal 3/4 cup. Let stand 5 minutes.
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan; set aside.
Combine flour, baking powder, baking soda and salt in bowl; set aside.
Combine sugar, 1 cup butter and 1 teaspoon almond extract in another bowl. Beat at medium speed until creamy. Add eggs, one at a time, until well mixed. Add flour mixture, alternately with buttermilk, until well mixed.
Place 3/4 cup batter into each of 3 bowls. Tint with food color to make pink, purple or green batters.
Spread 1 cup white batter in pan to cover pan bottom. Drop remaining white batter and tinted batter by 1/4 cupfuls randomly into pan. Swirl batters gently, using table knife. (Do not over swirl.)
Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto serving plate. Cool completely.
Combine powdered sugar and 1 tablespoon butter in bowl. Beat at low speed until well mixed. Add 1/4 teaspoon almond extract and enough milk for desired drizzling consistency; mix well. Divide glaze among 3 bowls; tint with food color to make pink, green or purple glaze. Drizzle cake with glaze.
- When making the glaze it helps to have the milk and butter at room temperature so the glaze does not curdle.
- Paste food colors are sold in craft stores and some grocery stores. You can substitute gel food color but colors may not be as vibrant.
Desserts to not only eat but use as centerpieces during your Easter dinner.