Easter Cake Recipe
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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Fluffy Vanilla Bean Frosting
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.
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.
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.
Calories: 461kcal | Carbohydrates: 75g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 482mg | Potassium: 158mg | Fiber: 1g | Sugar: 50g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 1mg