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
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
- 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.
