This easy Easter Cake recipe is covered with fluffy vanilla bean frosting and topped with spring pastel cake crumb sprinkles.
Easter will be here before we know it! I love all of the pretty spring colors and gorgeous desserts to go along with the season, so I decided to make an Easter cake recipe.
This spring layer cake has rustic ruffles in the frosting. The ruffles are super easy to make in the light, airy vanilla bean frosting!
Table of contents
How To Make An Easter Cake
Prepare the Pans
To make this Easter cake recipe, start by preheating the oven to 325˚F 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, and 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 flour the pan’s bottom and sides completely. 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.
Make the Colorful Cake Batter
Put two white cake mixes (I used Pillsbury Moist Supreme Classic White Cake Mix), vanilla yogurt, water, egg whites, and oil in a large mixer bowl. Mix for 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.
Bake the Cakes
Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times. Bake the cakes at 325˚F for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 30 minutes on a wire rack.
Cool and Level the Cakes
Carefully remove the cakes from the pans and peel off the parchment circles. Cool the cakes completely on a wire rack.
Once the cakes are cool, level them with a serrated knife by cutting off the rounded tops. Set the cake tops aside for later.
How To Frost A Layer Cake
Prepare the Frosting
Use a stand and or 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 until smooth. Gently stir in the thawed Cool Whip by hand.
Frost the Easter Cake Layers
Place the first cake layer on a cardboard cake round on a cake decorating turntable, or place it directly on your cake platter.
Put one cup of frosting on the first layer and use an offset spatula to spread it from the center out to cover the top of the cake, rotating the turntable as you go.
Center the second cake layer on top of the first and cover it with a cup of frosting.
Frost the Top and Sides
Place the third cake layer on top and use the remaining frosting to cover the top and sides of the cake.
Make Frosting Ruffles
Use an offset spatula to make rustic ruffles around the sides and the top.
Start with making them on the sides of the cake. 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 and turn the cake platter while slowly moving the spatula to make bigger and bigger spirals.
After looking through my supply of sprinkles, I realized that 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 from the cake tops that I saved after leveling the cakes. Set the cake top on a piece of waxed paper and use a serrated knife to gently scrape crumbs off of 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. The cake crumb sprinkles look so adorable!
Easter Cake Storage
Since the frosting includes cream cheese, you need to store the Easter cake in the fridge or freezer until ready to serve.
- 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.
More Easter Recipes
- Make cute Easter Bunny Strawberries and strawberry carrots, too.
- This Cadbury Mini Eggs Cake is covered with candies!
- Fill these Chocolate Nests with edible grass and treats.
- Robin’s Egg Meringue Cookies are perfect for spring.
Easter Cake Recipe
Ingredients
- (2) 15.25 ounce white cake mixes
- 1 ½ cups vanilla yogurt
- 1 cup water
- 8 egg whites
- ½ cup vegetable oil
Fluffy Vanilla Bean Frosting
- 8 ounce package cream cheese softened
- 2 cups powdered sugar
- ¾ cup marshmallow cream
- 3 teaspoon vanilla bean paste or substitute an equal amount of vanilla extract
- 16 ounces Cool Whip, thawed about 6 1/2 cups
Instructions
Cakes
- 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.
Fluffy Vanilla Bean Frosting
- 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.
Assembly
- 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.
Notes
- 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.
Angela says
Use Wilton cake release instead of greasing and flouring. When I use the cake release I never have to waste time cutting parchment paper. Wilton also has these awesome wraps for around the cake pan that you soak in water. Once soaked you wrap them around the cake pan and then bake. This keeps the cakes perfectly level. The sprinkles on top do not have to match perfectly…pastel Easter colors are perfect. So I did not slice off my cake as they were perfectly level and just used fun pastel sprinkles.
Amanda says
This is such a beautiful cake, I was wondering since the icing calls for the whipped topping (cool whip, correct?) Do you have to keep the cake refrigerated?
Tonia says
Yes, I would keep it refrigerated. Best of luck! ~Tonia
Rose says
Hi Tonia
What can I substitute for marshmallow cream with. I do have regular marshmallows. Also can I frost it next day I bake, the day I will serve it.
Tonia says
Hi Rose,
Yes, you can make marshmallow cream using marshmallows. Here is a recipe to try: https://www.craftsy.com/blog/2014/12/make-marshmallow-fluff-from-marshmallows/ And yes, you can bake the cake and frost it the next day.
Happy Easter!
~Tonia
Laurie says
That is so pretty. I’m going to an Easter party next weekend and my friend sent me this link because I’m making the cake. I’m doing a bunny butt cake and I was wondering if you think the colors would run into each other as they bake. I have to bake the cake in a bowl for the round shape.
Tonia says
I think you could do it. The colors might not stay in perfect layers, but they would still look cool! Check out this recipe i featured on my Facebook page: https://www.facebook.com/TheGunnySack/photos/a.346330415393838.102847.250426161650931/1286926181334252/?type=3&theater
Laurie says
I didn’t make the bunny butt cake, I ran out of time. I made the cakes according to the pkg directions and followed the rest of the recipe. It was so good!! The only problem I had, and wasn’t a big one, but my cream cheese, after setting out almost 4 hours didn’t really smooth out with the whipped cream. There were small chunks in the frosting. It was good though, and so pretty.
Angie says
This is the prettiest Easter cake!!
Bev says
I am so glad I found this recipe. I am totally making this for easter.
http://xobeverly.com/
Emily @ www.mommysnotperfect.com says
This is such a beautiful cake! I never would’ve thought to use the cake crumbs on top but its such a great idea!
Linda says
Such a pretty cake with beautiful colours.
Lori says
Made this cake for Easter lunch – what a great success! Used Wilton’s gel colours and it was fantastic – no impact on taste but the colours were incredible! Also, made four layers by using only two cups of batter for each layer. Decreased baking time to roughly 17 minutes and it worked like a charm. Could not be happier with this recipe! Thanks Tonia for sharing!
Andrea says
This cake will be served Easter Sunday. I can’t wait to cut this present and share it with family.
It was fun making it. Not difficult. The icing is great and I also used left over cake tops to make the “sprinkles” with.
Great and fun recipe.
Laura Kennedy says
Beautiful cake – The kids are making it today. I am sure that it won’t turn out as pretty as yours but we wil have fun making it!
Sharon says
Being from a small town as well, I have no idea what or where to get vanilla bean paste! Is there anything than can be sustituted?
Tonia says
Hi Sharon,
I live in a small town too, but luckily I have larger stores about 30 minutes away. You can order vanilla bean paste on Amazon http://www.amazon.com/Nielsen-Massey-Madagascar-Bourbon-Vanilla/dp/B003L259AU/?_encoding=UTF8&tag=thgusa-20 or you can use 2 teaspoons of vanilla extract instead. Best of luck!
~Tonia
jade anderson says
This cake is so pretty! I love the burst of colour when you cut into it. Not sure mine is going to end up as elegant as this but I can’t resist having a go. Thanks for sharing, Jade.
Catherine says
What a pretty and festive cake. I absolutely love this. You did a beautiful post…pinning. xo, Catherine
Melanie | Melanie Makes says
Such a pretty cake, Tonia – absolutely love the way you frosted the sides!
Becca @ Crumbs and Chaos says
So gorgeous and incredibly festive!! I love this!
Melissa Falk says
I am not a baker but I love this! So colorful and delish looking’ Go Girl!
Kendra says
This is soooo pretty! You talented!!
Liz says
A lovely cake. Thanks Tonia.
Beth Holt says
This looks amazing! I am definitely going to have to make this for Easter! Thank you!
Anita says
Tonia, that cake is beautiful! It kind of remind me a bit of Dr. Seuss. The cake sprinkles were an awesome idea. They look great!
Janyce says
Can you use 4 eggs instead of 8 egg whites? Also how is the taste? Does it taste like a cake mix?