Paris Baguette Easter Cake: Two Delicious Recipes To Satisfy Your Sweet Tooth

Paris Baguette Easter Cake: Two Delicious Recipes To Satisfy Your Sweet Tooth

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Paris Baguette introduces Easter Piñata Cake Bake Magazine
Paris Baguette introduces Easter Piñata Cake Bake Magazine from www.bakemag.com

Introduction

Easter is just around the corner, and what better way to celebrate than with a Paris Baguette Easter Cake? This delightful treat is perfect for sharing with family and friends, and it’s easy to make at home. In this article, we’ll share two different recipes for this delicious cake, along with all the information you need to make it a success. So, let’s get baking!

Recipe 1: Classic Paris Baguette Easter Cake

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Assorted Easter candies and decorations

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow the cake to cool completely before removing it from the pan. Meanwhile, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  6. Once the cake is cool, slice it in half horizontally. Spread the whipped cream on the bottom layer and top with the other half of the cake. Decorate the top of the cake with the Easter candies and decorations.
  7. Refrigerate the cake for at least an hour before serving.
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Nutritional Information

  • Serving Size: 1 slice
  • Calories: 310
  • Total Fat: 19g
  • Saturated Fat: 11g
  • Cholesterol: 105mg
  • Sodium: 130mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 0g
  • Sugars: 21g
  • Protein: 4g

Cooking Time

  1. Preparation Time: 20 minutes
  2. Cooking Time: 25-30 minutes
  3. Assembly Time: 30 minutes
  4. Chilling Time: 1 hour
  5. Total Time: 2 hours and 20 minutes

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • Decorating supplies (Easter candies and decorations)

Serving Suggestions

Serve this cake chilled, with a cup of hot coffee or tea. It’s perfect for sharing with friends and family during your Easter celebration.

Variations

For a chocolate twist, add 1/4 cup cocoa powder to the dry ingredients before adding them to the butter mixture. You can also substitute the vanilla extract with almond extract for a different flavor profile.

Substitutions

You can use whipped topping instead of heavy cream for a lighter version of this cake. You can also use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.

Storage

Store the cake in the refrigerator, covered, for up to 3 days.

Tips

Make sure to use softened butter for the cake batter, and beat it well with the sugar to get a light and fluffy texture. Also, make sure to chill the cake before serving to allow the whipped cream to set.

Notes

This cake is best served chilled, straight from the refrigerator. You can decorate the top of the cake with any Easter candies or decorations you like.

Frequently Asked Questions

Can I make this cake ahead of time? Yes, you can make this cake up to a day ahead of time, but make sure to store it in the refrigerator. Can I freeze this cake? No, this cake is not suitable for freezing.

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Recipe 2: Paris Baguette Easter Cake with Lemon Curd

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup lemon curd
  • Assorted Easter candies and decorations

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow the cake to cool completely before removing it from the pan. Meanwhile, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  6. Once the cake is cool, slice it in half horizontally. Spread the lemon curd on the bottom layer and top with the other half of the cake. Spread the whipped cream over the top of the cake and decorate with the Easter candies and decorations.
  7. Refrigerate the cake for at least an hour before serving.

Nutritional Information

  • Serving Size: 1 slice
  • Calories: 370
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 120mg
  • Sodium: 170mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 0g
  • Sugars: 26g
  • Protein: 4g
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Cooking Time

  1. Preparation Time: 20 minutes
  2. Cooking Time: 25-30 minutes
  3. Assembly Time: 30 minutes
  4. Chilling Time: 1 hour
  5. Total Time: 2 hours and 20 minutes

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • Decorating supplies (Easter candies and decorations)

Serving Suggestions

Serve this cake chilled, with a glass of sparkling lemonade. The tangy lemon curd adds a refreshing twist to this classic recipe.

Variations

You can substitute the lemon curd with other fruit curds, such as raspberry or passionfruit, for a different flavor profile.

Substitutions

You can use whipped topping instead of heavy cream for a lighter version of this cake. You can also use a gluten-free flour blend instead of all-purpose flour for a gluten-free