Description
This Easy Pastel Easter Cake is a delightful and colorful dessert perfect for Easter celebrations or spring gatherings. With a tender, moist cake swirled in vibrant pastel colors and topped with a luscious buttercream frosting, it’s an absolute showstopper. The best part? It’s easy to make using simple ingredients and a swirl of creativity. Perfect to share with family and friends!
Ingredients
Units
Scale
Cake Ingredients:
- 1 box white cake mix
- 1/4 cup water
- 4 egg whites
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1–2 tsp clear vanilla extract
- Blue, pink, and yellow food coloring (either gel or liquid)
- Pastel-colored sprinkles
Frosting Ingredients:
- 1/2 cup butter, softened (not melted)
- 2 cups powdered sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2–4 tsp heavy cream, or you can use milk
- Food coloring (optional)
Instructions
- Preheat and Prepare the Baking Dish
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick. - Make the 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 mix on low speed for 30 seconds until the ingredients are combined. Then, increase the speed to medium and mix for 2 more minutes, scraping the bowl occasionally for a smooth batter. - Divide Batter and Add Colors
Pour 2 cups of the plain batter into the prepared baking dish. Divide the remaining batter into three separate bowls (about ½ cup each). Add a few drops of blue, pink, and yellow food coloring to the batter (one color per bowl), stirring well after each addition to achieve vibrant pastel hues. - Create the Swirls
Add spoonfuls of the colored batter on top of the plain batter in random patterns. Use a butter knife to gently swirl the colors by running it back and forth through the batter without overmixing. - Bake the Cake
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool completely before applying frosting. - Prepare the Frosting
Using an electric mixer, beat the softened butter until light and fluffy, about 1-2 minutes. Add the powdered sugar and salt, mixing on low to medium speed until thoroughly incorporated (about 1 minute). Add the vanilla extract and 2 tablespoons of heavy cream, then beat for another minute until smooth. You can add food coloring now, if desired, and adjust the cream for the ideal consistency. Whip for an additional minute until light and fluffy. - Frost and Decorate
Once the cake is completely cool, spread the frosting evenly across the top. Decorate with pastel-colored sprinkles for a festive Easter touch.
Notes
- To achieve vibrant pastel colors, use gel-based food coloring, as it provides more potent hues compared to liquid food coloring.
- For an even fluffier frosting, let the butter sit at room temperature before whipping.
- If you prefer, substitute clear vanilla extract with almond or regular vanilla extract for a different flavor profile.
- This recipe works wonderfully with a bundt pan or cupcake molds if you’re looking for individual servings. Adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 31g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
