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!
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.
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.
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!
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Thought that 3 tsp. of vanilla extract was way overpowering ! If I make the frosting again I will definitely go with half of the amount.
Alicia Gabbert says
I bought the vanilla bean paste but ended up using clear imitation vanilla. I hope it comes out ok. I was nervous about the paste discoloring the icing. If anybody could lmk that would be great! For next time of course!
Yes, clear imitation vanilla will work great as well!
Wonderful tasting cake and easy to make frosting is delicious also. Had some frosting left over so making cup cakes tomorrow to use it up. Thanks for this recipe. It is a keeper for sure.
This is so pretty, but I’m going to try to make it with a homemade white cake.
I’ll let you know how it comes out.
Your cake is absolutely gorgeous!!!! I am going to make one for Easter this year. I’m making my online grocery list & I’m seeing SO many yogurts. What kind-exactly-did you use? I can’t even find just plain vanilla yogurt. There’s nonfat, Greek, low fat, organic, whole milk probiotic… So confusing. Please advise.
I used Dannon Light & Fit Vanilla Yogurt.
What are instructions for freezing this cake?
-To freeze the cake layers, wrap each layer tightly with plastic wrap and place in the freezer until ready to frost.
-To freeze the whole cake, place it in the freezer for one hour to partially freeze it. Remove it from the freezer, wrap it tightly with plastic wrap and return it to the freezer.
If you are freezing the cake for more than a couple of days, you can also wrap it with foil to protect it even more.
What temperature and time would you suggest if I do cupcakes instead? I made this as a cake last year and it was so moist
That’s a great idea! I would bake cupcakes at 350°F for 18-22 minutes.
What kind of food coloring did you use to color the cakes?
I used Wilton Icing Gel in lemon yellow, teal, and pink. You can find it here on Amazon: https://amzn.to/3m2Jw9X
Dawn Balsamo says
Looks delicious! Can this recipe be modified to fit into three 8″ pans instead?
Yes, you can make it in three 8″ pans instead of 9″ since the cakes are fairly thin in the 9″ pan. I’ve got a picture of what the baked cakes look like in the pans in this post: https://www.thegunnysack.com/christmas-cake/ You may have to slightly increase the baking time.
Jayden Smith says
The creator or anyone that’s made this recipe, did y’all use Greek yogurt or regular?
I used light ‘n fit vanilla yogurt. But you can use your favorite kind.
Jayden Smith says
Okay thank you so much Tonia! I’m so excited to try this! Happy Easter to you too!
I made this cake for Easter and it was beautiful and very tasty. I used the same box cake and yogurt that was used in the recipe. I didn’t have vanilla paste, so I used vanilla extract. The frosting was soooo delicious and the cake was super moist! This is a keeper! Thank you for sharing this.
That is fabulous! Thanks for stopping back to let us know!
How far ahead can I make this frosting? I have 5 cakes to make and I am freezing each layer individually prior, but I would like to know if the icing stands up to being transported, holding an orange flavoring with cake lacing, room temperature melting, and length made ahead of time. Or should I just omit the cool whip?
I made this cake last year for my birthday. It was so good. It tasted just like my Grandma’s cakes. If I use use a chocolate cake mix, should I still use the vanilla yogurt?
How wonderful! Yes, you can make it the same way with vanilla yogurt! Enjoy! ~Tonia
Stacy Hinton says
Did you use Greek yogurt?
Can this be made ahead, frosted and kept in the freezer?
Yes, it can be kept in the freezer! ~Tonia
Someone asked if this could be made into cupcakes vs cake… has anyone done that?
Also is the consistency of the frosting thick enough for piping decorations? such as rosettes?
I made cupcakes with the extra batter and they were awesome. Only bake for about 25 min though
I just saw this today…Easter 2018! But I’m thinking this could be used for any holiday or occasion from Easter to a baby shower or reveal, 4th of July to Mother’s Day, Christmas, birthdays, etc. I am planning on trying it soon!
Just wondering if you could add sprinkles to the cake batter and make a funfetti cake? Has anyone ever tried it?
Or do you have a good recipe for a funfetti cake?
I made this cake for Easter and everyone loved it. I plan on making it again for Christmas using red white and green. But what the heck is vanilla bean paste? I don’t think I used that when I made it for Easter. Is it necessary?
You can substitute vanilla bean paste with vanilla extract. Best of luck! ~Tonia
I found the vanilla bean paste in Walmart in the section where they have the cake decorating things. Like the party section of Walmart.
Seria evans says
I am using egg whites from a carton how much should I use?
I’ve never tried using the egg whites from the carton for this recipe.
Does it say on the package how much equals one egg white? The All Whites brand says 3 tbsp = 1 egg white. So you would need 24 tbsp which equals 1 1/2 cups. http://www.allwhiteseggwhites.com/faqs/how-to-measure/
Its on shelf with extract. Has real vanilla bean in it. Nielsen-Massey is one brand. I use all the time instead of vanilla extract.
We made this cake for our Easter Life Group get together and it was a huge hit. The frosting is by far one of my favorites I have ever made. Do you think you could make it and pipe it onto cupcakes?
I made this cake for Easter and it was delicious! It even impressed my mother in law!
My husband and I made this cake for the first Easter dinner we hosted, and it was a HUGE HIT. Everyone loved it, kids and adults both. I love the cool temp of the cake and the refreshing cream-cheese-cool whip frosting. This is definitely a new Easter tradition for us!
Wonderful! Thanks so much for letting us know!
What cooking time would you recommend make cupcakes instead of taking it to the cake step? Thank you!