If you’re on the hunt for a delightful dessert that captures the spirit of the season, I’m so excited to share this Easy Pastel Easter Cake Recipe with you. It’s a charming celebration of soft, springtime colors and simple, crowd-pleasing flavors. This cake feels like a warm hug — moist, fluffy, and topped with a sweet, buttery frosting sprinkled with pastel confetti that instantly brings a smile. Whether you’re baking for a festive family gathering or just want to brighten up your day, this recipe is the perfect way to embrace the joy of Easter without any fuss.
Ingredients You’ll Need
The ingredients for this Easy Pastel Easter Cake Recipe are refreshingly straightforward, yet every single one plays a crucial role in creating that tender crumb and those beautiful pastel swirls. With pantry staples and a few fun add-ins, you’ll have everything needed to whip up this stunning cake in no time.
- 1 box white cake mix: The base for a light, fluffy cake that bakes beautifully.
- ¼ cup water: Adds moisture for a tender crumb.
- 4 egg whites: Keeps the cake light and airy without heaviness.
- ½ cup vegetable oil: Ensures a moist texture that stays fresh.
- 1 cup sour cream: Adds richness and enhances the cake’s softness.
- 1-2 teaspoons clear vanilla extract: Brings in classic, sweet flavor without coloring the batter.
- Blue, pink, and yellow food coloring (gel or liquid): For those lovely pastel swirls that are pure eye candy.
- Pastel-colored sprinkles: Adds festive, crunchy pops and a joyful look.
- ½ cup butter, softened (not melted): The creamy base for the decadent frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- ¼ teaspoon salt: Balances the sweetness in the frosting beautifully.
- 1 ½ teaspoons vanilla extract: Deepens the frosting’s flavor.
- 2-4 teaspoons heavy cream or milk: Adjusts the frosting to the perfect spreadable consistency.
How to Make Easy Pastel Easter Cake Recipe
Step 1: Prepare Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish. This ensures your cake won’t stick and that heat distributes evenly for an even bake. Getting this step right sets the stage for cake perfection.
Step 2: Mix Cake Batter
Grab a large mixing bowl and an electric mixer to combine the white cake mix, water, egg whites, oil, sour cream, and clear vanilla extract. Begin mixing on low speed for 30 seconds to bring everything together, then crank it up to medium and beat for 2 minutes. Scrape the bowl edges as you go to mix every bit evenly. This method creates a smooth, airy batter that bakes up beautifully.
Step 3: Pour White Batter
Pour 2 cups of your lovely white batter into the prepared pan. This untouched base will become the backdrop for those gorgeous pastel swirls.
Step 4: Color Remaining Batter
Divide what’s left of your batter into three medium bowls, aiming for about ½ cup in each. Now, add a few drops of blue, pink, and yellow food coloring separately into each bowl. Stir each until the colors pop just right. This is where your cake starts looking like a whimsical spring dream.
Step 5: Swirl Colors
Spoon random dollops of each colored batter on top of the white base in the pan. Using a butter knife, gently swirl the colors back and forth. Don’t overdo it—just enough to create beautiful ribbons of pastel magic throughout the cake.
Step 6: Bake Cake
Place the pan in the oven and bake for 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on to frosting, giving the flavors time to set and the texture to become perfect.
Step 7: Make Frosting
Using an electric mixer, whip the softened butter until lighter in color and fluffy—about 1-2 minutes. Add powdered sugar and salt, then beat on low to medium speed for another minute, scraping the sides occasionally. Stir in the vanilla extract and 2 tablespoons of cream, whipping for another minute. If you want, add a touch of food coloring for a matching pastel frosting. Adjust the texture with more cream if needed until fluffy and spreadable.
Step 8: Frost and Decorate
Spread the frosting evenly over the cooled cake. Finally, shower your masterpiece with pastel-colored sprinkles for a playful, festive finish that’s perfect for Easter celebrations.
How to Serve Easy Pastel Easter Cake Recipe
Garnishes
Beyond pastel sprinkles, fresh edible flowers like violets or pansies make a stunning, natural garnish. You can also add a few chocolate-covered blueberries or pastel-colored candies for extra bursts of sweetness and charm. These little touches boost both appearance and flavor, making every slice feel like a celebration.
Side Dishes
This cake pairs beautifully with light accompaniments. Think fresh spring berries or a dollop of whipped cream to enhance the cake’s flavor without overpowering it. A cup of hot tea or a crisp glass of sparkling lemonade also complements the pastel notes and buttery frosting wonderfully.
Creative Ways to Present
For an extra special touch, serve your cake on a pastel-colored cake stand or plate that matches the Easter theme. You can cut the cake into neat squares and stack them in a layered dessert tower or arrange them alongside other pastel treats for a colorful dessert buffet. Wrapping individual slices in wax paper and tying with a ribbon also makes for an adorable takeaway for guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days or refrigerate for up to four days. Keep the frosting covered tightly to maintain its creamy texture and prevent it from drying out.
Freezing
You can freeze the unfrosted cake wrapped tightly in plastic wrap and then aluminum foil for up to three months. When ready, thaw in the refrigerator overnight before frosting. This makes it easy to prep in advance and enjoy fresh whenever you want.
Reheating
If the cake feels slightly chilled after refrigeration, let slices sit at room temperature for about 20 minutes before serving. This softens the frosting and enhances the moist, tender crumb for a truly delightful bite.
FAQs
Can I use a different cake mix instead of white?
While white cake mix is ideal for showcasing the pastel colors, you can experiment with yellow cake mix, but the hues might be less vibrant. Avoid chocolate or heavily flavored mixes if you want that classic Easter look.
Is it necessary to use clear vanilla extract?
Clear vanilla extract keeps the batter bright white, which is perfect for pastel coloring. Using regular vanilla extract might tint the batter slightly, but it won’t affect the taste much if you don’t mind a subtle color difference.
Can I make this cake gluten-free?
Yes! Use a gluten-free white cake mix as a direct substitute. Just be sure all other ingredients like sprinkles and food coloring are gluten-free to keep it safe for those with sensitivities.
How do I make the pastel colors more vivid?
Gel food coloring tends to give richer, more vibrant pastel hues with less liquid added, which helps maintain the batter’s consistency. Start with a small amount and add a bit more to get your perfect shade.
Can this cake be made into cupcakes?
Absolutely! Divide the batter into a lined cupcake pan and reduce baking time to 18-22 minutes. You can swirl the colors on top just like in the pan, creating individual pastel masterpieces.
Final Thoughts
This Easy Pastel Easter Cake Recipe is truly one of those joyful creations that brings people together without any complicated steps. The beautiful swirls of color, moist texture, and sweet frosting make it such a rewarding bake from start to finish. Trust me, once you try it, it’ll become a beloved Easter tradition you look forward to sharing year after year. Grab your ingredients and have fun making this pastel wonder — your taste buds and guests will thank you!
Print
Easy Pastel Easter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Pastel Easter Cake is a delightful and visually stunning dessert perfect for celebrating spring. Featuring a white cake base swirled with colorful pastel batters and topped with a fluffy vanilla buttercream frosting and festive sprinkles, this cake is simple to make and sure to brighten up any Easter gathering.
Ingredients
Cake Ingredients:
- 1 box white cake mix
- ¼ cup water
- 4 egg whites
- ½ cup vegetable oil
- 1 cup sour cream
- 1–2 teaspoons clear vanilla extract
- Blue, pink, and yellow food coloring (gel or liquid)
Frosting Ingredients:
- ½ cup butter, softened (not melted)
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2–4 teaspoons heavy cream or milk
- Food coloring (optional)
- Pastel-colored sprinkles
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, water, egg whites, vegetable oil, sour cream, and clear vanilla extract. Using an electric mixer, beat on low speed for 30 seconds until combined. Scrape the bowl edges, then beat on medium speed for an additional 2 minutes, scraping occasionally to ensure even mixing.
- Pour White Batter: Pour about 2 cups of the batter into the prepared baking dish, spreading it evenly.
- Color Remaining Batter: Divide the remaining batter equally into three medium bowls (around ½ cup each). Add a few drops of blue, pink, and yellow food coloring to each bowl respectively. Stir well after each addition until you reach your desired pastel shades.
- Swirl Colors: Spoon dollops of each colored batter randomly on top of the white batter in the pan. Use a butter knife to gently swirl the colors together by running it back and forth across the batter to create a marbled effect.
- Bake Cake: Place the baking dish in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the cake to cool completely in the pan before frosting.
- Make Frosting: Using an electric mixer, whip the softened butter for 1-2 minutes until lighter in color and fluffy. Gradually add powdered sugar and salt, beating on low to medium speed for about 1 minute until combined, scraping bowl sides as needed. Mix in vanilla extract and 2 tablespoons of heavy cream or milk, and beat for another minute. If desired, add food coloring to tint the frosting. Slowly add more cream or milk to achieve your preferred consistency and whip for an additional minute until smooth and fluffy.
- Frost and Decorate: Spread the frosting evenly over the cooled cake. Sprinkle pastel-colored Easter sprinkles on top to finish, then slice and serve.
Notes
- If you prefer a denser or richer cake, substitute half the sour cream with Greek yogurt.
- To enhance the pastel color vibrancy, use gel food coloring rather than liquid.
- Ensure the cake is completely cooled before frosting to prevent melting or sliding.
- You can prepare the cake a day in advance and store it covered in the refrigerator; bring to room temperature before serving.
- For a dairy-free version, substitute vegetable-based butter and use coconut cream instead of heavy cream.
