Description
Celebrate Easter with this Swirled Easter Cake, a soft, moist vanilla cake with beautiful pastel swirls! Using simple ingredients and a fun marbling technique, this cake is as stunning as it is delicious. Topped with creamy vanilla frosting and festive sprinkles, it’s perfect for Easter brunch, spring celebrations, or any occasion that calls for a pop of color.
Ingredients
For the Cake:
- 1 box white cake mix
- ¼ cup water
- 4 large egg whites
- ½ cup vegetable oil
- 1 cup sour cream
- 1 teaspoon clear vanilla extract
- Blue, pink, and yellow food coloring (or any pastel shades)
For the Frosting:
- ½ cup butter, softened
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2–4 tablespoons heavy cream
- Pastel sprinkles or Easter-themed candies for decoration
Instructions
-
Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9″ x 13″ baking dish with parchment paper.
-
Make the Cake Batter:
- In a large bowl, mix together cake mix, water, egg whites, oil, sour cream, and vanilla.
- Beat on low speed until combined, then increase to medium speed and mix for 2 minutes.
-
Swirl the Colors:
- Pour 2 cups of the batter into the baking dish and spread evenly.
- Divide the remaining batter into three separate bowls, tinting each with a different pastel food color.
- Drop spoonfuls of each colored batter over the white base.
- Use a butter knife to gently swirl the colors together (don’t overmix!).
-
Bake to Perfection:
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
-
Make the Frosting:
- In a bowl, beat butter until fluffy.
- Gradually add powdered sugar and salt, mixing on low speed.
- Add vanilla and 2 tablespoons of heavy cream, then beat for another minute.
- Add more cream as needed for a smooth, spreadable consistency.
-
Frost & Decorate:
- Spread frosting evenly over the cooled cake.
- Sprinkle with pastel sprinkles or Easter candies for a festive finish.
-
Slice & Serve:
- Cut into squares and enjoy this colorful, soft, and moist Easter cake!
Notes
- Use Gel Food Coloring: Gel colors work best for vibrant swirls without thinning the batter.
- Make it a Layer Cake: Bake in two 8-inch round pans and stack with frosting for a layered look.
- Storage:
- Room Temperature (unfrosted): Store in an airtight container for up to 2 days.
- Refrigerated (frosted): Keep in the fridge for up to 4 days.
- Freezing: Wrap unfrosted cake in plastic wrap and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American