Description

This Swirled Easter Cake is a vibrant and festive dessert perfect for celebrating the spring season. A moist white cake base is beautifully swirled with pastel-colored batters, creating a stunning marbled effect. Topped with smooth, creamy vanilla frosting and decorated with pastel sprinkles or candies, this cake is as delightful to look at as it is 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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9” x 13” baking dish thoroughly to prevent sticking.
Mix Cake Batter: In a large mixing bowl, combine the white cake mix, water, egg whites, vegetable oil, sour cream, and vanilla extract. Start mixing on low speed until ingredients begin to blend, then increase to medium speed and beat for 2 minutes. Scrape sides to ensure even mixing.
Divide Batter: Pour about 2 cups of the white batter into the prepared baking pan. Divide the remaining batter evenly into three separate bowls, roughly 1/2 cup in each.
Add Food Coloring: Add a different food coloring to each small bowl of batter, mixing each until the color is uniform and vibrant.
Swirl Batters: Drop spoonfuls of each colored batter over the white batter in the pan. Taking a butter knife, gently swirl through the batters to create a marbled, swirled effect without overmixing to maintain distinct colors.
Bake Cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from oven and allow the cake to cool completely before frosting.
Prepare Frosting: Beat the softened butter in a large bowl until light and fluffy. Gradually add powdered sugar on low speed, mixing well and scraping down bowl sides as needed.
Flavor and Adjust Frosting Consistency: Add salt, vanilla extract, and 2 tablespoons heavy cream. Beat for 1 minute. If frosting is too thick, add additional heavy cream one tablespoon at a time until spreadable.
Optional Coloring: If desired, add food coloring drops to the frosting and mix until you achieve the preferred color.
Frost and Garnish: Spread the frosting evenly over the cooled cake. Decorate the top with pastel or Easter-themed sprinkles and candies to add a festive touch.

Notes

Be careful not to over-swirl the colored batter into the white batter to maintain the distinct swirled look.
Use clear vanilla extract to avoid discoloring the white batter.
Ensure the cake is completely cool before frosting to prevent the frosting from melting.
You can substitute sour cream with Greek yogurt for a slight tang and moisture.
Store leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.