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A slice of three-layer cake with yellow, pink, and blue layers, frosted with white icing and decorated with candy eggs, served with a bottle of milk and a fork.
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Easter Cake

This festive Easter Cake features soft pastel layers frosted with homemade buttercream and topped with crunchy Easter candies, for a fun, colorful dessert that’s perfect for your Easter table.
Course Desserts & Sweets
Cuisine American
Keyword Easter cake
Prep Time 40 minutes
Cook Time 25 minutes
Cooling decorating time 1 hour 20 minutes
Total Time 2 hours 25 minutes
Servings 12
Calories 600kcal
Author Lisa O'Driscoll

Equipment

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

Ingredients

For The Cake

  • 1 white box cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 egg whites
  • 1 cup milk
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • gel food coloring pink, blue and yellow

For the Frosting

  • 20 tablespoons unsalted butter softened
  • 6 ½ -7 cups powdered sugar
  • 4-6 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • Easter egg candies

Instructions

To Make The Cake

  • Preheat oven to 325 degrees and spray (3) 8-inch round cake pans with nonstick cooking spray.
  • 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.
    1 white box cake mix, 1 cup all-purpose flour, 1 cup granulated sugar
  • Next, add the egg whites, milk, sour cream, oil, vanilla, and almond extract, mix on medium speed until thoroughly combined, 20-30 seconds.
    4 egg whites, 1 cup milk, 1 cup sour cream, 1/3 cup vegetable oil, 1 ½ teaspoons vanilla extract, ¼ teaspoon almond extract
  • Divide the batter into 3 separate bowls. Add your desired food color to each bowl, stir until thoroughly combined.
    gel food coloring
  • Pour batter into prepared pans and spread into an even layer. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  • Remove pans from the oven, place on wire racks to cool for 10-15 minutes. Run a knife along the outside edge of the pan, invert cakes onto wire racks, and set at room temperature until completely cool, 45-60 minutes.

To Make The Buttercream

  • 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.
    20 tablespoons unsalted butter
  • 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).
    6 ½ -7 cups powdered sugar
  • 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.
    4-6 tablespoons heavy cream, 1 tablespoon vanilla extract, ½ teaspoon almond extract

To Decorate The Cake

  • Using a serrated knife, cut the dome top from the cakes using even back and forth motions.
  • 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.
  • 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). Finally, place colored candy eggs in each swirl.
    Easter egg candies

Notes

  • 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.
  • 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 the swirls.
  • Wipe the knife clean between slices to keep the cake layers neat.

Nutrition

Serving: 1g | Calories: 600kcal | Carbohydrates: 72g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 333mg | Potassium: 122mg | Fiber: 1g | Sugar: 47g | Vitamin A: 809IU | Vitamin C: 0.2mg | Calcium: 150mg | Iron: 1mg