Hatching Chick Cake
This Hatching Chick Cake is one of my favorite Easter Cake ideas yet! So easy to put together and so fun to share with friends and family!
Servings: 24
Ingredients
Yellow Cake
- ½ cup (1 stick or 113g) butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 ¼ cups (307g) milk
- ⅛ cup vegetable oil
- 1 tablespoon vanilla extract
- 6 dashes McCormick Yellow Food color
- 3 large eggs, room temperature
- 2 ¼ cups (281g) all-purpose flour
- 3 ½ teaspoon baking powder
- 1 teaspoon kosher salt (if using table salt use ½ teaspoon)
Buttercream
- 1 cup (2 sticks or 226g) butter, softened
- 2 teaspoons McCormick® Pure Vanilla Extract
- 32 oz (8 cups) confectioners sugar, sifted*
- 2 tablespoons whole milk, you can use up to ½ cup if you need a loose, creamy consistency
- pinch salt
Instructions
Yellow Cake
- Place softened butter and granulated sugar into stand mixer fitted with the paddle attachment and mix on medium for 1-2 minutes.
- Add milk, oil, vanilla, yellow food color, and eggs and mix on medium for one minute or until ingredients are fully incorporated.
- Place dry ingredients into stand mixer and mix on low until fully combined about 1 minute.
- Pour batter into prepared 9 x 13 cake pan. Bake at 350°F for 22-32 minutes. Remove from oven and let cool in pan for about 5 minutes, then turn out onto a cooling rack for at least 30 minutes. Cool completely before frosting.
Buttercream
- Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
- Add vanilla extract.
- With the mixer on low, slowly add in confectioners sugar, milk, and salt; frequently scrape sides and bottom of the bowl.
- Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
- If frosting is too thick to spread, gradually beat in additional milk.
Notes
*You can use as little as 4 cups if you want to decrease sugar. This will change the texture.