Description
This Swirled Easter Cake is a delightful and colorful dessert perfect for spring celebrations. Featuring a moist white cake with vibrant swirls of pastel colors and topped with a creamy vanilla buttercream frosting, it adds a festive and playful touch to any Easter gathering. The cake is easy to prepare using a box mix enhanced with sour cream and egg whites for extra softness, and the swirling technique creates an eye-catching marbled effect. Finished with pastel sprinkles or candies, this cake is as charming to look at as it is delicious to eat.
Ingredients
Cake Batter
- 1 box white cake mix
- 1/4 cup water
- 4 egg whites
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 tsp clear vanilla extract
- Blue, pink, yellow food coloring (or your preferred colors)
Frosting
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2-4 tablespoons heavy cream
- Food coloring (optional)
Garnish
- Pastel sprinkles, Easter sprinkles, or candies
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9” x 13” baking dish to prevent the cake from sticking during baking.
- Mix cake batter: In a large mixing bowl, combine the white cake mix, water, egg whites, vegetable oil, sour cream, and vanilla extract. Begin mixing on low speed to combine ingredients, then increase to medium speed and beat for 2 minutes, scraping the sides of the bowl as necessary to ensure a smooth batter.
- Divide batter: Pour about 2 cups of the batter into the prepared baking dish—this will serve as the base. Divide the remaining batter evenly into three separate small bowls, approximately 1/2 cup in each.
- Color the batter: Add a different food coloring to each of the three small bowls and mix until the colors are evenly incorporated, creating vibrant pastel shades.
- Create swirls: Drop spoonfuls of each colored batter randomly over the white batter in the baking pan. Using a butter knife, gently swirl the colored batters into the white base to create a marbled pattern. Avoid over-mixing to keep the distinct swirls intact.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Once baked, remove the cake and allow it to cool completely before frosting.
- Prepare frosting: In a large bowl, beat the softened butter until light and fluffy. Gradually add powdered sugar on low speed until fully combined, scraping down the bowl sides when needed.
- Finish frosting: Add salt, vanilla extract, and 2 tablespoons of heavy cream to the butter mixture. Beat for one minute, and if the frosting is too thick, incorporate additional cream one tablespoon at a time until achieving a smooth, spreadable consistency.
- Optional coloring: If desired, add a few drops of food coloring to the frosting and mix until uniformly tinted.
- Frost and garnish: Spread the prepared frosting evenly over the cooled cake. Garnish the top with pastel or Easter-themed sprinkles, or candies to add a festive finish.
Notes
- For best results, ensure the cake is completely cooled before applying the frosting to prevent it from melting.
- If you do not have sour cream, you can substitute with Greek yogurt for a similar texture.
- Use separate spoons when swirling the colored batters to keep colors vibrant and prevent mixing.
- The egg whites contribute to a lighter texture; do not substitute whole eggs without adjusting other liquids.
- This cake keeps well at room temperature for up to 2 days; refrigerate if storing longer.
- Feel free to experiment with different pastel food coloring shades for a personalized look.
