Easter cake for the whole family

A large Easter cake will decorate the Easter table and delight the whole family. Easter cake turns out soft inside and dense near the walls, a little oily, with an appetizing aroma. The dough is soft and doesn't crumble.

How to cook Easter cake for the whole family

Step 1

Easter cake for the whole family

For the dough: heat half of the milk, crumble the yeast into it and add 1/3 of the sugar - stir to dissolve the yeast. Cover with a towel and put in a warm place to approach for 30-40 minutes.

Step 2

Easter cake for the whole family

Combine the eggs with the remaining sugar and beat until the sugar is completely dissolved. Melt butter.

Step 3

Easter cake for the whole family

We begin to knead the dough: mix the dough with the egg mass, add melted butter and vegetable oil. Pour the washed raisins, rolled in flour. Mix everything thoroughly. Then we begin to add flour, stirring constantly. Knead a soft dough that should not stick to your hands. Cover the dough with a towel and let rise. When the dough rises, the volume will increase by 2 times.

Step 4

Easter cake for the whole family

Bring the remaining milk to a boil and pour into the dough so that the cake does not crumble and remains soft for a long time. Add a little more flour and knead the dough until it sticks to your hands. Put the dough back in a warm place.

Step 5

Easter cake for the whole family

When the dough has risen again, transfer it to a greased and floured form, filling it by a third. Put to bake in a preheated oven to 180 degrees. Bake for about an hour. Remove the finished cake from the mold, let cool and decorate with powdered sugar.

Easter cake for the whole family - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute raisins with chopped dried apricots, cranberries, or cherries. Just ensure they're soaked briefly in warm water to soften if very dry.
Use plant-based milk (like almond or oat milk) instead of regular milk and replace butter with coconut oil or vegan butter for a dairy-free version.
The cake stays fresh for 2-3 days at room temperature if kept in an airtight container. For longer storage, wrap it tightly and refrigerate for up to 5 days.
Yes! Wrap cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and reheat briefly in the oven if desired.
Insert a toothpick into the center—if it comes out clean or with a few dry crumbs, the cake is done. The top should also be golden brown.
Halve all ingredients and use a smaller baking dish. Reduce baking time by 10-15 minutes, checking for doneness with a toothpick.
Yes, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacer. Note: texture may be slightly denser.
Besides powdered sugar, try a drizzle of glaze, cream cheese frosting, or festive sprinkles. Fresh berries or edible flowers also make lovely toppings.
The first activates the yeast, while the boiled milk later ensures tenderness and moisture. Skipping the boiled milk may result in a drier texture.

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