Description
This Easy Pastel Easter Cake is a delightful and festive dessert perfect for celebrating spring and Easter gatherings. A white cake base is swirled with pastel-colored batters to create a beautiful marbled effect, topped with a creamy buttercream frosting and pastel sprinkles for a cheerful finish.
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 (either 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 your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure the cake does not stick.
- 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 to beat on low speed for 30 seconds until combined. Scrape the sides of the bowl, then beat on medium speed for 2 more minutes, scraping occasionally.
- Pour Base Batter: Pour approximately 2 cups of the prepared batter into the greased baking dish, spreading it evenly to form the base layer.
- Color Remaining Batter: Divide the remaining batter equally into 3 medium-sized bowls (about ½ cup each). Add a few drops of blue, pink, and yellow food coloring to each separate bowl, stirring well after each addition until you achieve the desired pastel shades.
- Swirl Colored Batter: Drop spoonfuls of each colored batter randomly over the white base layer. Use a butter knife to gently swirl the colors through the batter, creating a marbled effect.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Make the Frosting: Using an electric mixer, whip the softened butter for 1-2 minutes until it lightens and becomes fluffy. Gradually add powdered sugar and salt, beating on low to medium speed for about 1 minute, scraping the sides occasionally. Add the vanilla extract and 2 tablespoons of heavy cream or milk; beat for one minute. If desired, add food coloring to tint the frosting pastel colors. Add additional cream as needed to achieve a smooth, spreadable texture. Whip for an additional minute until light and fluffy.
- Frost and Decorate: Spread the frosting evenly over the cooled cake. Decorate with pastel-colored sprinkles to complete your festive Easter cake.
Notes
- Ensure the batter is not overmixed once the food coloring is added to maintain a swirl effect rather than blending the colors fully.
- Use clear vanilla extract to keep the cake batter light and avoid darkening the pastel colors.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- For a dairy-free alternative, substitute sour cream and heavy cream with plant-based options.
- Store leftover cake covered in the refrigerator for up to 3 days.
