Easter Cake Recipe

This easy Easter Cake recipe is covered with fluffy vanilla bean frosting and topped with spring pastel cake crumb sprinkles.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 313kcal

Preheat the oven to 325˚F.
Generously grease and flour three 9-inch cake pans. Line them with parchment circles.
Mix together the cake mixes, vanilla yogurt, water, egg whites, and oil for about 30 seconds until moistened. Beat for two minutes. The batter will be thick.
Put three cups of batter in three separate bowls (3 cups of batter in each bowl). Tint the batter in the colors you want. 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 to remove air bubbles.
Bake at 325˚F for 35-45 minutes or 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 until smooth.
Mix in the powdered sugar.
Beat in the marshmallow cream and vanilla bean paste (or vanilla extract) until smooth.
Gently stir in the thawed Cool Whip 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 cake decorating turntable, or you can place it directly on your cake stand if you prefer. Use an offset spatula to spread one cup of the frosting on the first layer. Add the second cake layer and top with another cup of frosting.
Add the third cake layer and use the remaining frosting to cover the top and sides of the cake.
Use the tip of an offset spatula to make rustic ruffles around the sides and the top.
Gently scrape cake crumbs from the reserved cake tops with a serrated knife. Sprinkle them on the top of the cake.

Short-Term Storage: If you plan to serve the cake the same day you frost it, you can leave the cake uncovered in the fridge.
Overnight Storage: To store the cake in the fridge for 2-3 days, chill the cake until the frosting is set. Then, cover it with plastic wrap and return it to the fridge for storage.
Long-Term Storage: Chill the cake in the freezer until the frosting is hard. Then, tightly wrap it with layers of plastic wrap. Freeze the cake for up to four weeks. Thaw the cake in the fridge before serving.