This Easter Cake is so pretty. The three layers of cake have vibrant colors though you can change them based on your preference.
The frosting has a delicious vanilla flavor and is very fluffy. The rustic ruffles created using an offset spatula, and the cake crumbs sprinkle made the cake even more beautiful.
You can also use a cake scraper of any design to decorate the frosting and use a serrated knife when scraping the cake tops to get nice cake crumbs.
You can also try to bake this Easter Cake for your kids’ birthday parties; girls will definitely love them.
Ingredients for Easter Cake
2 (15.25 oz) white cake mix
1 1/2 cups vanilla yogurt
1 cup water
8 egg whites
1/2 cup oil
teal,yellow, pink gel-based food coloring, (change depending on your preference)
For Fluffy Vanilla Bean Frosting
8 ounce package cream cheese, softened
2 cups powdered sugar
3/4 cup marshmallow cream
3 teaspoons vanilla bean paste
16 ounce cool whip, thawed
How to Make Easter Cake
Preheat the oven to 325°F. Prepare three 9-inch round cake pans by greasing them with shortening, dusting them with some flour, and lining them with parchment papers. (Trace the bottom of the pan and cut to make circle parchment paper)
In a large bowl, whisk together cake mixes, yogurt, water, egg whites, and oil until you form a thick batter.
Divide batter into three separate bowls, about three cups each. Color each batter with teal, yellow, and pink food coloring, but you can change them depending on the color that you want.
Pour the batter into the prepared pans and tap a couple of times to spread evenly. Bake for about 35-45 minutes or until a toothpick inserted comes out clean.
Remove from the oven and allow cakes to cool in the pans for 30 minutes. Remove cakes from the pans and peel off the parchment paper and allow to cool completely on the wire racks.
While waiting for the cakes to cool down, beat cream cheese and sugar. Add marshmallow cream and vanilla bean paste. Mix until smooth. Using a spatula, fold in the whipped topping.
To assemble the cake: Using a serrated knife, cut the cakes’ rounded top to level them. Set aside the cake crumbs to be used for toppings later.
Put the first layer of cake on the cake platter and spread one cup of frosting. Repeat the process for the other two layers.
Cover the cake top and sides with the remaining frosting. Using an offset spatula, create rustic ruffles around the cake and sprinkle the top with the reserved cake crumbs.
Refrigerate until ready to serve.
To see the original recipe that inspired this one, check out the recipe for Easter Cake found at The Gunny Sack.
