Easy Easter Cake With Pastel Layers

This festive Easter Cake is easy to create, with tender pastel layers and a creamy buttercream frosting that spreads like a dream. Decorated with colorful Easter egg candies, this is the kind of dessert that will instantly brighten your whole table.

Easy Easter Cake

Easter always puts me in the mood for pastel colors, sweet treats, and a little extra fun, and this cake delivers all three. When I started planning the decorations, I wanted something festive and cheerful without spending hours piping tiny details or stressing over perfection. Those soft pastel layers turned out to be exactly what it needed, and they make the sweetest surprise when you slice into the cake.

I frost this cake with homemade buttercream and top it with crunchy Easter candies for that unmistakable holiday look. While the decorations are cute and easy, it’s the colorful, fluffy layers inside that make this cake so special. It’s a fun dessert to make and looks right at home on your Easter dessert table.

Ingredients

For the Cake Layers

• White cake mix: Keeps this cake recipe simple.
• All-purpose flour: Extra flour helps create tall sturdy cake layers for stacking.
• Granulated sugar: Sweetens the cake layers.
• Egg whites: Gives the batter structure and keeps the vanilla cake bright.
• Milk: Adds richness and helps thin the cake batter for even baking.
• Sour cream: Creates a moist fluffy cake texture.
• Vegetable oil: Keeps the cake tender and prevents dryness.
• Vanilla extract: Gives the cake its classic flavor and enhances the cake mix.
• Almond extract: A small amount adds a bakery-quality flavor.
• Gel food coloring: I used pink, blue and yellow to create the pretty Easter colors.

For The Buttercream Frosting

• Unsalted butter: Forms the base of the buttercream and gives the frosting a rich texture.
• Powdered sugar: Sweetens the buttercream and gives it structure for frosting and piping.
• Heavy cream: Softens the buttercream and makes it easier to frost the cake.
• Vanilla extract: Vanilla enhances the flavors of the frosting.
• Almond extract: Adds a light flavor that pairs nicely with the vanilla cake layers.
• Easter egg candies: Make decorating the top of the cake quick and easy.

Required Tools

• 3 8-inch round cake pans
• Parchment paper
• Stand/hand mixer
• Offset spatula
• Pipping bag
• Star piping tip

How To Make The Perfect Easter Layer Cake

To Make The Cake

Step 1. Preheat oven to 325 degrees and spray (3) 8-inch round cake pans with nonstick cooking spray.

Step 2. Add the cake mix, flour and sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low for 15-20 seconds until well combined.

Step 3. Next, add the egg whites, milk, sour cream, oil, vanilla, and almond extract, mix on medium speed until thoroughly combined, 20-30 seconds.

Step 4. Divide the batter into 3 separate bowls. Add your desired food color to each bowl, stir until thoroughly combined.

Step 5. Pour batter into prepared pans, spread into an even layer. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Step 6. Remove pans from the oven, place on wire racks to cool for 10-15 minutes.

Step 7. Run a knife along the outside edge of the pan, invert cakes onto wire racks, set at room temperature until completely cool for about 45-60 minutes.

To Make The Buttercream

Step 1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and pale in color, 2-3 minutes, scraping down the bowl and paddle once during mixing.

Step 2. Add half of the powdered sugar, mix on low until combined, 30-45 seconds. Add the remaining powdered sugar, mix on low until the frosting begins to come together, then increase speed to medium-high until thoroughly combined, about 20-30 seconds (mixture will be thick).

Step 3. Add 2-3 tablespoons of cream, vanilla extract, and almond extract. Mix on medium speed until combined, scraping down the bowl and paddle if needed. Add a tablespoon of cream at a time until the frosting has a soft spreadable consistency. Set aside one cup of frosting for piping.

To Decorate The Cake

Step 1. Using a serrated knife, cut the dome top from the cakes using even back and forth motions (you can also use a cake leveler for this).

Step 2. Place the first layer on a cake stand or plate, top with ¾ cup of frosting, then spread into an even thin layer to the edges of the cake. Add the second layer of cake, top with ¾ cup of frosting and spread that frosting to the edges as well. Finally, add the final layer and frost the top and sides of the cake with an offset spatula.

Step 3. Fit a piping bag with a star tip and fill it with one cup of frosting. Pipe swirls evenly around the top of the cake (and around the bottom too, if you’d like). Place colored candy eggs in each swirl.

Storage Instructions

Store this cake in an air-tight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.

This cake can also be frozen, either whole or in slices. Wrap it tightly with a double layer of plastic wrap followed by a layer of foil, then freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

Tips And Tricks

• Use room temperature egg whites and milk so the cake batter blends evenly.
• Divide the cake batter carefully so each cake layer bakes to the same height.
• Let the cake cool completely on wire racks before frosting or the buttercream will melt.
• If the frosting feels too soft, chill it for about 20 minutes before piping.
• Wipe the knife clean between slices to keep the cake layers neat.

Variations And Add-ins

• Easter nest cake: Turn this into an Easter nest cake by piling toasted coconut on the top of the cake and pressing Easter egg candies into the center.
• Colored frosting swirls: Tint some buttercream pastel colors and decorate the cake with swirls around the sides of the cake.
• Funfetti: Add sprinkles into the cake batter for a fun confetti style Easter cake.
• Coconut buttercream: Use a little coconut extract in the frosting for a subtle Easter‑y twist that still keeps the cake kid‑friendly.
• Strawberry or raspberry filling: Spread a thin layer of jam between the layers for a pop of flavor without altering the pastel interior.

FAQs

More Easter Dessert Recipes

• Easter Donuts
• Easter Nutter Butter Chicks
• Adorable Easter Oreos
• Easter Egg Rice Krispie Treats
• Bunny Butt Dessert Dip
• Easter Meringue Nests
• Easter Dirt Dessert Cups