An Easter Cake recipe that’s easy to make and so beautiful to serve! This spring layer cake is covered with fluffy vanilla bean frosting and topped with cake crumb sprinkles.
Easter is a month away! I love all of the pretty spring colors and gorgeous desserts to go along with the season. It has been a while since I’ve decorated a cake, so I decided to make an Easter cake.
I decorated this spring layer cake with rustic ruffles like I did when I made my sister’s wedding cake. The ruffles are super easy to make with this light, airy vanilla bean frosting!
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How To Make A Layered Easter Cake
To make this Easter cake recipe, start by preheating the oven to 325 degrees. Next, prepare three 9-inch cake pans. Generously grease the pans with shortening.
A quick kitchen tip for greasing pans: put your hand in a plastic sandwich bag, use your plastic covered fingers to grease the pan, turn the bag inside out as you pull it off your hand and toss it in the garbage.
Then, sprinkle some flour in the cake pan. Tip the pan and turn it in circles, gently tapping the pan as needed to completely flour the pan bottom and sides. Turn the pan upside down, over the sink to remove any excess flour.
Finally, trace the bottom of the pans on parchment paper and cut out parchment circles to line the bottom of each pan.
Put two white cake mixes (I used Pillsbury Moist Supreme Classic White Cake Mix), vanilla yogurt, water, egg whites and oil in large mixer bowl. Mix for about 30 seconds until moistened. Then, beat for 2 minutes.
The batter will be thick. Measure three cups of batter into three separate bowls (3 cups of batter in each bowl). Tint the batter with your desired colors. I used Wilton Icing Gel in lemon yellow, teal, and pink.
Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times. Bake at 325 degrees for 35-45 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 30 minutes on a wire rack.
Carefully remove the cakes from the pans and peel off the parchment circles. Cool the cakes completely on a wire rack.
Once the cakes the cooled, level the cakes by using a serrated knife to cut off the rounded tops. Set the cake tops aside for later.
When ready to frost the cakes, prepare the fluffy vanilla bean frosting. Use a mixer to beat a package of softened cream cheese. Mix in the powdered sugar.
Beat in the marshmallow cream and vanilla bean paste until smooth. Gently stir in the thawed whipped topping by hand.
Repeat with the two remaining layers.
Use the remaining frosting to cover the top and sides of the cake. Then, use an offset spatula to make rustic ruffles around the sides and the top.
Hold the tip of the offset spatula in the frosting and turn the cake platter until you get back to where you started. Continue making ruffles, moving up the cake after each ruffle.
To make ruffles on the top of the cake, hold the tip of the spatula at an angle in the center of the cake, turn the cake platter while slowly moving the spatula to make bigger and bigger spirals.
I looked through my supply of sprinkles and I didn’t have any that matched the cake. So, I checked my local grocery store, but they didn’t have the right colors either. One of the joys of living in a small town!
So, I improvised and used cake crumbs instead. I still had the cake tops that I had cut off when leveling the cakes. Set the cake top on a piece of waxed paper and use a serrated knife to gently scrape crumbs off the cake onto the waxed paper. Repeat this with each of the cake tops.
Sprinkle the cake crumbs on the top of the Easter cake. Don’t the cake crumb sprinkles too adorable!
Store the pretty Easter cake in the fridge until ready to serve.
This Easter cake recipe was easy to make, pretty to look at and fun to eat. It could also be served at a spring party or a girl’s birthday party. The light, airy frosting, and the moist cake layers were fantastic!
- Preheat the oven to 325 degrees.
- Generously grease and flour three 9 inch cake pans. Line them with parchment circles.
Mix together cake mixes, vanilla yogurt, water, egg whites, and oil for about 30 seconds, until moistened. Beat for two minutes. Batter will be thick.
Put three cups of batter in three separate bowls (3 cups of batter in each bowl). Tint the batter the colors you want.
- Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times.
- Bake at 325 degrees for 35-45 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 30 minutes on a wire rack.
Carefully remove the cakes from the pans, peel off the parchment circles, and cool completely on wire racks.
Use a mixer to beat a package of softened cream cheese.
Mix in the powdered sugar.
Beat in the marshmallow cream and vanilla bean paste until smooth.
Gently stir in the thawed whipped topping by hand.
- Once the cakes the cooled, level the cakes by using a serrated knife to cut off the rounded tops. Set the cake tops aside for later.
- Place the first cake layer on a cardboard cake round on a rotating cake stand or place it directly on your cake platter. Spread one cup of the frosting on the first layer and repeat with the two remaining layers.
- Use the remaining frosting to cover the top and sides of the cake.
- Then, use an offset spatula to make rustic ruffles around the sides and the top.
Sprinkle top of the cake with cake crumbs from the leftover cake tops.
- Store in the fridge until ready to serve.
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