Print Recipe

Easter Dawn Cake

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  • 3/4 cup butter, softened
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 3 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 1 1/2 teaspoons vanilla extract
  • 6 drops red food coloring
  • 3 drops oil of peppermint

Easter Dawn Frosting

  • 4 egg whites
  • 4 1/2 cups sifted confectioners' sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 10 drops red food coloring


  1. Cake: Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
  2. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture; mix well after each addition. Stir in vanilla extract. Pour 2/3 batter into 3 greased and floured 8-inch round cake pans. Add food coloring and oil of peppermint to the remaining batter. Spoon pink batter equally into batter in 3 pans. Swirl pink batter into white batter to obtain a marbled effect.
  3. Bake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean.
  4. Cool in pans 10 minutes; remove layers from pans and let cool completely.
  5. Spread Easter Dawn Frosting between layers and on top and sides of cooled cake.
  6. Easter Dawn Frosting: Beat egg whites (at room temperature) at medium speed of electric mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form. Add remaining ingredients; beat until smooth.

Yield: enough frosting for 1 (3-layer) cake