Description
This Swirled Easter Cake is a festive and colorful dessert perfect for celebrating spring and Easter. Featuring a moist white cake baked with swirls of vibrant colored batter, it is topped with a creamy vanilla buttercream frosting and adorned with pastel sprinkles or candies for a cheerful finish. Easy to make and visually stunning, this cake is ideal for gatherings and holiday celebrations.
Ingredients
Scale
Cake Batter
- 1 box white cake mix
- 1/4 cup water
- 4 egg whites
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 tsp clear vanilla extract
- Blue, pink, yellow food coloring (or your preferred colors)
Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2–4 tablespoons heavy cream
- Food coloring (optional)
Garnish
- Pastel sprinkles, Easter sprinkles, or candies
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9” x 13” 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 vanilla extract. Mix on low speed until ingredients are just incorporated, then increase to medium speed and continue to beat for 2 minutes. Scrape down the sides to ensure even mixing.
- Divide Batter: Pour approximately 2 cups of the batter into the prepared baking dish as the base layer. Divide the remaining batter equally into three separate bowls, about 1/2 cup each.
- Add Coloring: Add a different food coloring (blue, pink, yellow, or your choice) to each small bowl of batter and mix until colors are evenly distributed.
- Swirl Batter: Drop spoonfuls of each colored batter randomly over the white batter in the pan. Using a butter knife, gently swirl the colored batters into the base but avoid overmixing so swirls remain distinct.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before frosting.
- Make the Frosting: In a large bowl, beat the softened butter until light and fluffy. Gradually add powdered sugar, mixing on low speed to avoid a sugar cloud, and scrape the bowl sides as needed.
- Adjust Consistency: Add salt, vanilla extract, and 2 tablespoons of heavy cream. Beat for 1 minute and check consistency. If too thick to spread, add more heavy cream, one tablespoon at a time, until desired smooth and spreadable texture is achieved.
- Optional Coloring: If colored frosting is desired, add a few drops of food coloring and mix well until the uniform desired shade is reached.
- Frost and Garnish: Spread the frosting evenly over the cooled cake using an offset spatula or knife. Decorate the top with pastel sprinkles, Easter-themed sprinkles, or candies to create a festive presentation.
Notes
- Ensure the cake is completely cooled before frosting to prevent melting.
- Use clear vanilla extract to maintain a pure white cake base color for vibrant swirls.
- Be gentle when swirling batter to preserve distinct color patterns and avoid blending into one color.
- Adjust the amount of heavy cream in frosting for thicker or thinner consistency based on preference.
- This cake is best served within 2-3 days if refrigerated.
- Allow refrigerated cake to come to room temperature before serving for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
