Photo: Gina DeSimone; Prop Styling: Kashara Johnson; Food Styling: Emily Nabors Hall
Active Time
35 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 24 (serving size: 1 square)

Dotted with pastel Easter candies and drizzled with white chocolate, this easy snack cake is the perfect, simple treat to whip up for an Easter celebration. In fact, the buttery dessert caught our test kitchen crew completely off-guard; it may appear “cute” and unassuming, but rest assured, this snack cake is no joke in terms of being addictively delicious. It’s not a cake you’ll be able to have “just a little piece” of. 

How to Make It

Step 1

Preheat oven to 350°F. Whisk together butter, both sugars, eggs, and vanilla in a large bowl. Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture, and stir gently just until combined. Fold 1 cup of the candies into batter. Pour batter into a lightly greased 13- x 9-inch baking pan. Scatter sprinkles over the top.

Step 2

Bake in preheated oven 15 minutes. Remove from oven, and scatter remaining 1/2 cup candies on top. Return to oven, and bake until a toothpick inserted in the middle comes out clean, about 20 more minutes. Let cool completely on a wire rack, about 1 hour.

Step 3

Melt white chocolate in a microwavable bowl on MEDIUM power until melted and smooth, about 90 seconds, stirring every 30 seconds. Transfer to a piping bag or ziplock plastic bag with a corner snipped. Pipe a zigzag of white chocolate over cooled cake. Let stand 10 minutes before cutting into squares.

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