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Easter Cake Recipe

Colorful Easter Cake Recipe with Vanilla Bean Frosting

This Colorful Easter Cake Recipe features vibrant layers and fluffy vanilla bean frosting, making it a delightful centerpiece for your Easter celebration.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 15.25-ounce White Cake Mixes Feel free to swap with your favorite white cake mix.
  • 1.5 cups Vanilla Yogurt Greek yogurt can be a great substitute.
  • 1 cup Water Using milk will give it an extra richness.
  • 8 Egg Whites Whole eggs can be used but may change the cake's color.
  • 0.5 cup Vegetable Oil Melted butter can add a richer flavor.
For the Frosting
  • 8 ounces Cream Cheese Neufchâtel cheese can offer a lower-fat alternative.
  • 2 cups Powdered Sugar Feel free to reduce the amount for less sweetness.
  • 0.75 cup Marshmallow Cream A delightful addition for texture.
  • 3 teaspoons Vanilla Bean Paste Replace with vanilla extract if preferred.
  • 16 ounces Cool Whip Fresh whipped cream is a nice alternative.

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • electric mixer
  • Offset spatula

Method
 

Preheat and Prepare
  1. Preheat your oven to 325°F (163°C) and grease and flour three 9-inch round cake pans.
  1. Combine two white cake mixes, 1½ cups of vanilla yogurt, 1 cup of water, 8 egg whites, and ½ cup of vegetable oil in a bowl.
  2. Mix on low speed for 30 seconds and then increase to medium speed for 2 minutes until smooth.
  1. Divide the batter into three bowls and tint each with food coloring to desired hues.
  1. Pour the colored batters into the prepared pans and bake for 35 to 45 minutes.
  1. Remove from oven and let cool on a wire rack for about 30 minutes.
  1. Level the tops of the cakes if necessary for even stacking.
  1. Beat cream cheese until smooth, then add powdered sugar, marshmallow cream, and vanilla bean paste.
  2. Fold in the Cool Whip to create a fluffy frosting.
  1. Assemble the cake by stacking the layers with frosting in between.
  2. Apply a thin layer of frosting around the sides for a crumb coat.
  1. Use an offset spatula to create decorative texture on the sides.
  1. Crush the tops of the cake layers and sprinkle on top for decoration.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 60mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Keep your frosted cake stored in the fridge for 2-3 days, or tightly wrap and freeze for up to four weeks.

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