Description
This Easy Pastel Easter Cake is a festive and delightful dessert, perfect for celebrating Easter. A moist white cake is swirled with pastel-colored batters and topped with a creamy frosting and Easter sprinkles.
Ingredients
Units
Scale
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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 teaspoons 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 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2–4 teaspoons heavy cream or milk
- Food coloring (optional)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mix Cake Batter: In a large mixing bowl, use an electric mixer to beat cake mix, water, egg whites, oil, sour cream, and clear vanilla extract. Mix on low speed for 30 seconds or until combined. Scrape the edges of the bowl. Beat on medium speed for 2 minutes more, scraping the edges occasionally.
- Pour White Batter: Pour 2 cups of the batter into the prepared pan.
- Color Remaining Batter: Divide the remaining batter between 3 medium bowls (about ½ cup each). Add a few drops of blue, pink, and yellow food coloring (one color per bowl) to the batter, stirring well after each drop, until the batter reaches the desired color.
- Swirl Colors: Place spoonfuls of each colored batter in random places on top of the white batter. Run a butter knife back and forth through the batter to swirl the added color.
- Bake Cake: Bake cake for 30-35 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.
- Make Frosting: With an electric mixer, whip the butter for 1-2 minutes until it is lighter in color and a bit fluffy. Add the powdered sugar and salt. Beat on low to medium speed for about 1 minute until well combined, occasionally scraping the sides of the bowl. Add the vanilla and 2 tablespoons of cream and beat for one minute. (If adding food coloring to the frosting, incorporate that now.) Slowly add more cream, if necessary, to get the desired consistency. Whip for 1 more minute or until light and fluffy.
- Frost and Decorate: Frost and decorate the cake with Easter sprinkles.
Notes
- Using clear vanilla extract helps maintain the bright pastel colors.
- Gel food coloring provides more vibrant colors than liquid food coloring.
- Adjust the amount of food coloring to achieve your desired pastel shades.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
