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Easter Egg Cakes


1 cup (2 sticks or 226g) butter, room temperature

6 eggs, room temperature

3 cups (600g) granulated sugar

3 cups (384g) all-purpose flour

2 cups (1 pint or 476g) heavy whipping cream

1 tablespoon McCormick Vanilla Extract


Preheat oven to 325°F. Grease and flour two loaf pans. (rectangle pans)

Cream butter and sugar in a stand mixer or with a hand-held mixer until light, about 3 minutes.

Add eggs, one at a time and mix well.

Pour heavy cream into a large measuring cup and add the vanilla extract to it. Stir to combine.

Add flour, one cup at a time. After you have added 1 cup flour, add in 1/3 the whipping cream. Repeat with another cup of flour and then remaining whipping cream. Add the last cup of flour and mix until combined.

Pour batter into prepared pan.

Bake at 325°F for 1-1/2 hours or an inserted skewer or knife is removed with some crumbs. (No wet batter.) Let cool in the pan for about 5 minutes then invert onto a cooling rack.


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