Description
This Easy Pastel Easter Cake is a delightful and visually stunning dessert perfect for celebrating the spring season and Easter festivities. Featuring a moist white cake with vibrant pastel swirls and a creamy buttercream frosting, decorated with festive pastel-colored sprinkles, this cake combines simple ingredients and straightforward steps to create an impressive, colorful treat everyone will love.
Ingredients
Scale
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
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent the cake from sticking.
- Mix Cake Batter: In a large mixing bowl, combine the box white cake mix, water, egg whites, vegetable oil, sour cream, and clear vanilla extract. Beat on low speed for 30 seconds until just combined, scrape the bowl sides, then beat at medium speed for 2 minutes until smooth and well mixed.
- Pour White Batter: Pour about 2 cups of the prepared white batter into the greased baking dish, spreading evenly to form the base layer.
- Color Remaining Batter: Divide the remaining batter equally into three medium bowls. Add a few drops of blue, pink, and yellow food coloring to each bowl separately, mixing well after each addition until your desired pastel shades are achieved.
- Swirl Colors: Spoon the colored batters randomly over the white base layer in the baking dish. Using a butter knife, gently swirl the colors together by running the knife back and forth through the batter to create a marbled pastel effect.
- Bake Cake: Place the cake in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan before frosting.
- Make Frosting: Using an electric mixer, beat the softened butter for 1 to 2 minutes until light and fluffy. Gradually add powdered sugar and salt, beating on low to medium speed for 1 minute until well combined, scraping sides as needed. Mix in vanilla extract and 2 tablespoons of heavy cream or milk, then beat for another minute. If desired, add food coloring to achieve pastel tinted frosting. Slowly add additional cream or milk (up to 4 teaspoons total) until the frosting reaches a light and fluffy consistency.
- Frost and Decorate: Spread the frosting evenly over the cooled cake. Finish by sprinkling pastel-colored sprinkles on top to enhance the festive Easter appearance. Serve and enjoy!
Notes
- Use clear vanilla extract to maintain the pastel color purity of the batter.
- Do not overmix the batter once combined to keep the cake tender.
- Ensure the butter for frosting is properly softened—not melted—for best texture.
- You can substitute heavy cream with whole milk for a lighter frosting.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
