Italian Easter Cake

Italian Easter Cake, known also as Pigna di Pasqua or Casatiello Dolce, is a delicious vanilla cake topped with simple glaze and sprinkles. This classic recipe varies from regions and you can change up the flavors by adding in lemon zest, almond extract, or sweet vermouth.

Course Dessert

Cuisine Italian

Keyword Easter, Easter Cake

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 297kcal

Author Angela Allison

Equipment

standard bundt cake pan

Ingredients

1 ¼ cups granulated sugar (305 grams)
4 large eggs
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

Instructions

Preheat oven to 350 degrees and position baking rack in center of oven. Grease a standard bundt cake pan with nonstick cooking spray; set aside.
In a large bowl, use an electric mixer to beat together the sugar, eggs, and vanilla until light and fluffy; about 1 minute. Add in the oil, milk and mix until well combined.
To the batter mix in the cornstarch, baking powder, and salt until well combined. Add in the flour and mix until the mixture is just combined. Use a rubber spatula to scrape the bowl and ensure that all of the ingredients are incorporated.
Pour the batter into the prepared bundt cake pan. Bake on center rack in oven for about 35-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Place on wire cooling rack and let sit for 10 minutes. Then, gently flip cake out of pan and let cool completely.
Once the cake is cooled, make the simple frosting by whisking together the powdered sugar and milk. Drizzle the frosting over the cooled cake and top with sprinkles.

Notes

Italian Easter Cake varies in flavor from different regions but this serves as a good base recipe. Here are different variations:

Lemon: add in the zest and juice of a whole lemon.
Almond: substitute one teaspoon of vanilla with 1 teaspoon of almond extract.
Vermouth: reduce the milk to ¾ cup and add in ¼ cup of sweet vermouth.

Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.

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