Italian Easter Cake Recipe

Italian Easter Cake, sometimes called Pigna di Pasqua or Casatiello Dolce, is a vanilla cake with icing and sprinkles. Adding lemon zest, almond essence, or sweet vermouth to this basic recipe changes the flavors.

– 1 ¼ cups granulated sugar (305 grams) – 4 large egg – 2 teaspoons vanilla – ½ cup canola or vegetable oil (110 grams) – 1 cup milk (250 grams) – ½ cup cornstarch or potato starch (60 grams) – 1 tablespoon baking powder – ½ teaspoon kosher salt – 2 ½ cups all purpose flour (350 grams) Easter Cake Glaze – 2 cups powdered sugar (215 grams) – 3 tablespoons milk – sprinkles for decorating



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Set baking rack in center of 350-degree oven. Prep a regular bundt cake pan with nonstick cooking spray.

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Beat sugar, eggs, and vanilla with an electric mixer in a large bowl for 1 minute until light and frothy. Add oil and milk and stir well.

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Cornstarch, baking powder, and salt should be mixed into the batter. Mix in the flour until barely mixed. Scrape the basin with a rubber spatula to include all contents.

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Batter bundt. Cook center-rack cake for 35–40 minutes or until a toothpick inserted in the middle comes out clean. On wire rack, cool 10 minutes. Take cake out of pan gently and cool.

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After the cake cools, whisk powdered sugar and milk to make the basic frosting. Sprinkle sprinkles over the cooled cake and frosting.

Also See

Pasta Frolla (Sweet Italian Shortcrust Pastry) Recipe