Description
This Easy Pastel Easter Cake is a delightful and visually charming dessert perfect for celebrating the spring season. Featuring a moist white cake base swirled with soft pastel colors and topped with a creamy vanilla buttercream frosting, this cake is both festive and simple to prepare, making it ideal for Easter gatherings or any springtime celebration.
Ingredients
Cake Ingredients
- 1 box white cake mix
- ¼ cup water
- 4 egg whites
- ½ cup vegetable oil
- 1 cup sour cream
- 1-2 teaspoons clear vanilla extract
- Blue, pink, and yellow food coloring (gel or liquid)
Frosting Ingredients
- ½ cup butter, softened (not melted)
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2-4 teaspoons heavy cream or milk
- Food coloring (optional)
- Pastel-colored sprinkles for decoration
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent the cake from sticking.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, water, egg whites, vegetable oil, sour cream, and clear vanilla extract. Use an electric mixer on low speed for 30 seconds to blend ingredients, scrape the bowl edges, then beat on medium speed for 2 minutes until smooth and well combined.
- Pour Base Batter: Pour 2 cups of the plain batter into the prepared baking dish, spreading evenly.
- Color Remaining Batter: Divide the remaining batter equally into three medium bowls (approximately ½ cup each). Add blue, pink, and yellow food coloring to each bowl respectively, stirring to achieve your desired pastel shades.
- Swirl Colored Batter: Spoon dollops of each colored batter randomly over the white batter in the pan. Use a butter knife to gently swirl the colors together, creating a beautiful marbled effect.
- Bake Cake: Bake the cake for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare Frosting: Beat the softened butter with an electric mixer for 1-2 minutes until light and fluffy. Gradually add powdered sugar and salt, blending on low to medium speed for about 1 minute. Add vanilla extract and 2 tablespoons of heavy cream or milk, then beat for another minute. Add food coloring to frosting if desired and adjust consistency with additional cream, whipping the frosting until light and fluffy.
- Frost and Decorate: Spread the prepared frosting evenly over the cooled cake. Decorate with pastel-colored sprinkles to enhance the festive Easter look.
Notes
- Ensure the butter for frosting is softened to room temperature for easier mixing and smoother texture.
- Use clear vanilla extract to keep the batter light and pastel without discoloring.
- When swirling the batter, avoid over-mixing to keep distinct pastel patterns intact.
- The cake can be stored in an airtight container at room temperature for up to 2 days, or refrigerated up to 5 days.
- For a dairy-free version, substitute sour cream and heavy cream with suitable plant-based alternatives.
