If you are searching for a delightful way to celebrate spring or Easter with a splash of color and a burst of flavor, look no further than this Easy Pastel Easter Cake Recipe. This cake combines the simplicity of a classic white cake mix with the fun of pastel hues and a creamy, dreamy frosting. The gentle swirls of blue, pink, and yellow batter create a festive look that’s sure to brighten up any gathering. Trust me, this recipe strikes the perfect balance between effortless preparation and show-stopping presentation, making it a cherished favorite to share with friends and family. You will love how it brings both joy and sweetness to your celebration table!
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in delivering that light, tender crumb and the creamy frosting that defines the Easy Pastel Easter Cake Recipe. You’ll notice that the ingredients are straightforward, proving that simplicity can produce extraordinary results. Each component, from the sour cream that adds moistness to the pastel food coloring that gives this cake its signature look, is selected with care to create a harmonious dessert.
- 1 box white cake mix: Provides the base of the cake with a reliable, fluffy texture.
- ¼ cup water: Keeps the batter moist and helps blend ingredients smoothly.
- 4 egg whites: Adds structure and lightness to the cake without heaviness.
- ½ cup vegetable oil: Ensures tender crumb and keeps the cake moist.
- 1 cup sour cream: Contributes richness and a slight tang for depth of flavor.
- 1-2 teaspoons clear vanilla extract: Enhances the cake’s delicate flavor without changing the color.
- Blue, pink, and yellow food coloring: Creates the beautiful pastel swirls typical of this recipe.
- Pastel-colored sprinkles: Adds an eye-catching and festive finish to the frosted cake.
- ½ cup butter, softened: The base for the silky, fluffy frosting.
- 2 cups powdered sugar: Sweetens and structures the frosting perfectly.
- ¼ teaspoon salt: Balances the sweetness and heightens flavor complexity.
- 1 ½ teaspoons vanilla extract: Infuses the frosting with a rich and inviting aroma.
- 2-4 teaspoons heavy cream or milk: Adjusts frosting consistency for spreadability and fluffiness.
- Food coloring (optional): Gives the frosting a pastel tint if you want to match the batter’s colors.
How to Make Easy Pastel Easter Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by setting your oven to 350°F (175°C). Greasing a 9×13 inch baking dish ensures your cake won’t stick, giving you a clean, smooth release once baked. Proper preparation of your pan is a small step that yields big results in your cake’s presentation.
Step 2: Mix the Basic Batter
In a large mixing bowl, combine the cake mix, water, egg whites, vegetable oil, sour cream, and clear vanilla extract. Use your electric mixer on low to start, blending the ingredients just until there are no dry spots. Then bump up to medium speed for two minutes to create a light, velvety batter. Don’t forget to scrape down the sides frequently; this keeps everything well incorporated and smooth.
Step 3: Pour the Base Layer
Pour about 2 cups of the batter into your prepared pan. This white layer will be the backdrop for your colorful pastel accents, providing a lovely contrast and balance in the final presentation.
Step 4: Color the Batter
Divide the remaining batter into three medium bowls. Add blue food coloring to one, pink to the next, and yellow to the last, stirring until each one reaches that perfect pastel shade. This step is where the magic begins, as these colors bring the joyful Easter spirit to life in your cake.
Step 5: Create the Swirls
Spoon random dollops of each colored batter over the white base layer. Using a butter knife, gently swirl the colors through the batter by running it back and forth. This creates those beautiful marbled effects that make this cake truly special.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 30 to 35 minutes. You’ll know the cake is ready when a toothpick inserted in the center comes out clean. Allow it to cool thoroughly before moving onto the frosting, as a warm cake can cause your frosting to melt and lose its fluffiness.
Step 7: Whip Up the Frosting
With your electric mixer, beat the softened butter until it lightens in color and becomes fluffy. Gradually add the powdered sugar and salt, mixing on medium speed until smooth. Stir in the vanilla extract and two tablespoons of heavy cream, and whip again until light and airy. If you want, add a few drops of food coloring to mimic the pastel hues you created in the batter. Add more cream or milk as needed to get the perfect spreadable consistency.
Step 8: Frost and Decorate
Finally, spread your luscious frosting evenly over the cooled cake and sprinkle on the pastel-colored sprinkles. This final touch adds not just color but a little crunch and festive charm that is irresistible.
How to Serve Easy Pastel Easter Cake Recipe
Garnishes
Pastel sprinkles are a classic choice, but consider adding edible flowers or tiny candy eggs to add an extra element of surprise and elegance. These light garnishes complement the soft colors of the cake and elevate its festive look without overpowering its tender sweetness.
Side Dishes
This cake pairs beautifully with a scoop of fresh whipped cream, a bowl of seasonal berries, or even a light fruit salad. The fresh sides balance the richness of the cake and bring a refreshing contrast that delights your palate with every bite.
Creative Ways to Present
Try cutting the cake into pastel-colored cubes and serving them on a decorative platter for a playful touch. You can also layer slices with whipped cream and fruit in transparent parfait glasses for a stylish take on the traditional cake. These creative presentations make the Easy Pastel Easter Cake Recipe even more fun to share at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your frosted cake fresh by covering it tightly with plastic wrap or storing it in an airtight container at room temperature for up to 2 days. If your home is warm, refrigeration is a good option, but bring the cake to room temperature before serving for the best flavor and texture.
Freezing
You can freeze the unfrosted cake layers wrapped in plastic and aluminum foil for up to 3 months. Thaw the cake layers overnight in the refrigerator before frosting. If you want to freeze an already frosted cake, it’s best to freeze individual slices this way to preserve texture and freshness.
Reheating
Reheating slices of cake isn’t usually necessary; however, if you prefer a warmed piece, gently warm it in the microwave for about 10-15 seconds. This softens the cake and enhances the flavors without drying it out.
FAQs
Can I use regular vanilla extract instead of clear vanilla?
Yes, you can use regular vanilla extract. However, keep in mind that it may slightly tint the batter, diminishing the pastel appearance. Clear vanilla helps maintain those bright, light colors typical of this cake.
Is it necessary to use sour cream in the batter?
Sour cream adds moisture and a tender crumb, making the cake richer and less dry. If you don’t have sour cream, you can substitute plain yogurt, but avoid skipping it altogether for best texture.
Can I make this cake gluten-free?
Absolutely! Simply swap the white cake mix for a gluten-free version, and ensure any additional ingredients you use are also gluten-free. The method stays the same and you’ll still enjoy that fabulous pastel look and delicious flavor.
What is the best food coloring to use?
Gel food coloring is ideal because it provides vibrant colors without thinning the batter. Liquid food coloring works fine but use sparingly to avoid over-thinning that can affect texture.
How far in advance can I decorate the cake?
You can frost and decorate your cake up to 24 hours in advance. Just store it covered in the refrigerator to keep it fresh, then bring to room temperature before serving for the best taste and texture.
Final Thoughts
Making this Easy Pastel Easter Cake Recipe is like wrapping the joy of spring into a delicious and colorful treat. It’s simple enough for a weekday but special enough for holiday celebrations, making it a wonderful addition to any dessert table. I can’t wait for you to try it and create your own joyful Easter memories, filled with smiles and sweet bites of pastel perfection!
Print
Easy Pastel Easter Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Pastel Easter Cake is a delightful and visually stunning treat, perfect for Easter celebrations or springtime gatherings. Featuring a white cake base with softly colored pastel swirls and topped with a creamy, fluffy buttercream frosting decorated with pastel sprinkles, this cake combines simple ingredients with a festive touch for a beautiful and delicious dessert.
Ingredients
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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Mix cake batter: In a large mixing bowl, use an electric mixer to beat together the cake mix, water, egg whites, vegetable oil, sour cream, and clear vanilla extract. Mix on low speed for 30 seconds until combined, then scrape the bowl edges. Beat on medium speed for 2 minutes more, scraping occasionally to ensure an even mix.
- Pour white batter: Pour 2 cups of the prepared batter into the greased baking pan, spreading it evenly.
- Color remaining batter: Divide the remaining batter evenly into 3 medium bowls (about ½ cup each). Add blue, pink, and yellow food coloring to each bowl, stirring well until the batter achieves your desired pastel shades.
- Create pastel swirls: Drop spoonfuls of each colored batter randomly over the white batter in the pan. Use a butter knife to gently swirl the colors for a marbled effect.
- Bake the cake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare frosting: With an electric mixer, whip the softened butter for 1-2 minutes until light and fluffy. Gradually add powdered sugar and salt; beat on low to medium speed for about 1 minute, scraping bowl sides occasionally. Mix in vanilla extract and 2 tablespoons of heavy cream or milk, beating for another minute. Add food coloring at this stage if desired, then add additional cream as needed to reach the desired consistency and whip for 1 more minute until fluffy.
- Frost and decorate: Spread the frosting evenly over the cooled cake. Finish by decorating with pastel-colored sprinkles to enhance the festive look.
Notes
- Use clear vanilla extract to maintain the brightness of the pastel colors in the cake batter.
- Ensure egg whites are at room temperature for better volume and texture in the cake.
- The swirling technique creates a beautiful marbled effect; avoid overmixing once colors are added to keep distinct pastel swirls.
- For a dairy-free option, substitute sour cream and heavy cream with nondairy alternatives.
- Storage: Keep 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 taste and texture.
