Need a delicious and meaningful dessert for your Easter dinner? (Or a special treat for Easter breakfast?) This is a tradition we started on our oldest’s first Easter: The Cross Cake.
It’s so simple, but carries the beautiful message of Easter into the traditional Sunday dinner. Simply make a rectangular cake, and cut out the four corners to leave the shape of the cross. Then decorate and serve. I’ve used many different cake mixes (yes… I’m a cake-mix-kind-of-gal) for the cake, but a favorite one is “Quick Red Velvet Cake” (recipe follows).
Even as the children were babies, they had a part in making this Easter Cross Cake. Nathan’s was 5 months old on his 1st Easter, so as I frosted the cake, I took his little fingers and ran them through the icing to make the “swirls” on it. This is a picture of our 1st Easter Cross Cake and of Nathan.
The message that year said: Jesus lives for Nathan, Mommy, and Daddy!
By the time Abigail had her first Easter, Nathan was big enough to help ice the cake and choose what would go on it. He chose jelly beans. Then Abigail got to help add the jelly beans to the cake. (Btw, the color on jelly beans run when they are damp.) It wasn’t too pretty, but a lesson was taught and a memory was made. (And, the cake was delicious – this one was a spice cake.) 😉
I love those pictures. Where in the world has the time gone?
But I dreamingly digress…
Anyway, no matter how old you or your children are, this Cross Cake makes a wonderful addition to Easter dinner – a delicious reminder of the mercy and grace God gave to us through Jesus’ death AND RESURRECTION! He is Risen! He is Risen Indeed!!!
Quick Red Velvet Cake
1 pkg Pilsbury Moist Supreme German Chocolate Cake mix
1 cup sour cream
1/2 cup water
1/4 cup oil
1 (1 oz) bottle red food color
(I used canned… vanilla or cream cheese are my favorites, but whatever is easiest for you will work!)
In large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350 for 25-35 minutes, or until top springs back when lightly touched in center. Cool 15 minutes, then remove from pan(s).
If making the cross cake, cut the corners out, leaving the shape of the cross. Then frost and decorate as desired. Be sure to take pictures, so you can start your own Easter Cross Cake tradition.
PS: This recipe is linked with Saturday Swap. 🙂