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An Easter Letter cake in the shape of the letter E

How To Make A Letter Cake: E is for Easter

Course: Cake
Cuisine: British
Keyword: Easter cake, How to make a letter cake, Letter Cake, Letter Cake Recipe
Skill level: More Effort
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15 people
Calories: 818kcal
Author: Amy Treasure
A traditional Victoria sponge cake with strawberry jam and vanilla buttercream icing, shaped in the letter E and topped with Easter-themed chocolate. 
Print Recipe


  • 400 g butter
  • 400 g caster sugar
  • 4 medium eggs
  • 400 g self raising flour
  • 2 tbsp baking powder
  • 8 tbsp whole milk
  • ¼ jar strawberry jam

For the buttercream

  • 400 g butter
  • 560 g icing sugar
  • 1 tsp vanilla extract

To decorate

  • ½ white chocolate Easter egg
  • 2 Cadbury Creme Eggs
  • 1 handful berries strawberries, raspberries, blueberries
  • 1 handful Cadbury Mini Eggs
  • 1 handful Galaxy Mini Eggs
  • 1 handful Micro Cadbury Mini Eggs
  • 1 handful Smarties Mini Eggs
  • 3 Mini Malteeser Bunnies
  • 2 Malteeser Bunnies
  • Edible flowers


  • Heat oven to 190C/fan 170C/gas 5.
  • Assemble Wilton Countless Celebrations tin (instructions are provided) into your desired letter and spray the tin with vegetable oil.
  • Cream together 400g butter and 400g caster sugar until light and fluffy. 
  • Add 4 eggs and 8 tablespoons of milk until you have a smooth batter. 
  •  Into the bowl, sieve 400g self-raising flour and 2 teaspoons of baking powder. Fold the mixture together using a wooden spoon. 
  • At this point, you can do the 'drop test'. If the mixture falls easily from the wooden spoon and drops into the bowl the mixture is fine. If it sticks to the spoon - add more milk, a tablespoon at a time until you are at 'dropping' stage. 
  • Pour the mixture into your prepared tin and bake in the oven for 30 minutes or until a skewer inserted into the middle of the cake comes out clean. 
  • Once baked remove the cake from the oven and leave to cool inside the tin.
  • Once cool, turn the cake out onto a board and cut it through the middle using a serrated knife so that you have two cake layers. You can freeze them at this point or wrap them in greaseproof paper until it's time to decorate.
  • Spread strawberry jam (about 5 tablespoons) onto the first cake layer and top with buttercream icing (instructions to make buttercream below.) Sandwich the second layer on top of the first layer and repeat the jam and buttercream step.

To make the buttercream

  • Beat the butter until creamy then beat in the icing sugar a couple of tablespoons at a time. Beat in the vanilla extract then check the consistency. If it's too thin add more icing sugar if it's too thick add a little milk. 

To decorate

  • To finish, top with fruit and Easter decorations.



Calories: 818kcal | Carbohydrates: 84g | Protein: 4g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 167mg | Sodium: 389mg | Potassium: 216mg | Fiber: 0g | Sugar: 63g | Vitamin A: 1415IU | Calcium: 101mg | Iron: 0.5mg