Spring Celebration Cake Recipe

Name: Spring Celebration Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-3/4 cup All-purpose Flour, Plus More For Dusting; 2 cups Sugar; 3/4 cups Unsweetened Cocoa Powder; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Kosher Salt; 1 cup Buttermilk; 1/2 cups Vegetable Oil (I Used Canola); 2 whole Eggs; 1 teaspoon Pure Vanilla Extract; 1 cup Freshly Brewed Hot Coffee; _____; FOR THE FROSTING:; 1/2 cups Unsalted Butter, Softened And Cut Into Small Pieces; 2 packages (8 Oz. Package) Cream Cheese, Softened And Cut Into Small Pieces; 1/2 teaspoons Vanilla Extract; 4 cups (about 1 Lb.) Confectioners Sugar; _____; FOR THE ROYAL ICING:; 3 Tablespoons Meringue Powder; 6 Tablespoons Warm Water; 3 cups Confectioners Sugar (may Need More, Taste To Test); Food Coloring

Bake this irresistible Spring Celebration Cake at home. Made with CAKE, All-purpose Flour, Sugar and u00be. Easy step-by-step instructions included.

This Spring Celebration Cake relies on simple, everyday ingredients such as for the cake:, sugar, unsweetened cocoa powder and baking soda. It comes together quickly and makes 4 servings, at about 3164 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Spring Celebration Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

FOR THE CAKE:
1-3/4 cup All-purpose Flour, Plus More For Dusting
2 cups Sugar
3/4 cups Unsweetened Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Kosher Salt
1 cup Buttermilk
1/2 cups Vegetable Oil (I Used Canola)
2 whole Eggs
1 teaspoon Pure Vanilla Extract
1 cup Freshly Brewed Hot Coffee
_____
FOR THE FROSTING:
1/2 cups Unsalted Butter, Softened And Cut Into Small Pieces
2 packages (8 Oz. Package) Cream Cheese, Softened And Cut Into Small Pieces
1/2 teaspoons Vanilla Extract
4 cups (about 1 Lb.) Confectioners Sugar
_____
FOR THE ROYAL ICING:
3 Tablespoons Meringue Powder
6 Tablespoons Warm Water
3 cups Confectioners Sugar (may Need More, Taste To Test)
Food Coloring

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FOR THE CAKE:
2
1. Preheat the oven to 350u00b0F. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
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2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
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3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
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4. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake. Refrigerate for at least 1 hour before slicing.
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FOR THE FROSTING:
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Mix together softened (room temperature) butter and softened (room temperature) cream cheese until well combined. Add vanilla. Combine. Slowly add in powdered sugar.
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(After the 3rd cup of powdered sugar, taste the frosting and see if you would like it sweeter. I tend to use a full 4 cups, but some prefer the frosting less sweet.)
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FOR THE ROYAL ICING:
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Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
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Note: keep all utensils completely grease-free for proper icing consistency.
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* For stiffer icing, use 1 tablespoon less water.
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* When using a large countertop mixer or for stiffer icing, use 1 tablespoon less water.
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* Thinned Royal Icing: to thin for filling, add 1 teaspoon water per cup of royal icing. Use a grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach desired consistency.
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I just created the colors I wanted to use, put them into a plastic piping bag, and started with the letter 'H'. Then I made 4-6 more 'H' (s) directly above my base 'H'. Continue this around the cake, varying how high each strand of grass (or row of letters) goes.
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Be sure to click the link for more pictures!

3164

kcal

Calories

140

Fat

484

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CAKE:, 1-3/4 cup All-purpose Flour, Plus More For Dusting, 2 cups Sugar, 3/4 cups Unsweetened Cocoa Powder, and more.

Yes, Spring Celebration Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
3164 kcal
Category
Baking & Desserts

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