If there’s one treat that truly captures the spirit of springtime, it’s the Easy Pastel Easter Cake. Picture tender layers of delicately-hued sponge, wrapped in velvety frosting and decked out in playful sprinkles—this cake is a showstopper at any Easter gathering, yet comes together with remarkable ease. Each slice reveals a surprise burst of pastel color, making it as fun to cut as it is to eat. From family brunches to festive parties, this is the dessert everyone will remember long after the egg hunts are over.
Ingredients You’ll Need
What’s wonderful about this Easy Pastel Easter Cake is just how simple the ingredient list is, yet each item pulls its own weight. From the ready-to-go cake mix to the whimsical food coloring, every ingredient has a role in creating a cake that’s light, fluffy, and irresistibly pretty.
- White cake mix: The perfect blank canvas for dreamy pastel shades and a moist, tender crumb.
- Eggs, oil, and water: These bring your boxed mix to life—follow the package for quantities and marvel at the magic!
- Almond extract (optional): Adds a subtle nutty aroma that beautifully compliments spring flavors.
- Pastel food coloring (pink, yellow, green, blue, or purple): The heart of those pretty layers—gel food coloring gives the best vibrancy without thinning the batter.
- Vanilla or cream cheese frosting (2 cups): Silky, creamy, and perfect for blanketing every layer.
- Pastel sprinkles or mini chocolate eggs for decorating: These turn your cake into an absolute Easter centerpiece.
- Nonstick spray or butter for greasing: Keeps your cakes from sticking so your pastel layers pop right out of the pans.
How to Make Easy Pastel Easter Cake
Step 1: Prep Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grab three 8-inch round cake pans and either coat them with nonstick spray or line them with parchment paper. Taking this step seriously means your pastel layers will come out flawlessly every time.
Step 2: Mix the Batter
Prepare the cake batter according to the package directions, stirring in the eggs, oil, and water. For an extra layer of sophisticated flavor, add in the optional almond extract—just half a teaspoon makes all the difference!
Step 3: Color the Cake Batter
Next, divide the batter evenly into three or four bowls, depending on how many pastel layers you’d like. Drop in a different pastel food color into each bowl and gently mix until your colors look dreamy but not overly bright—the goal is soft, whimsical springtime shades.
Step 4: Bake the Colorful Layers
Pour each colored batter into your prepared pans, smoothing the tops with a spatula for even layers. Slide them into the oven and bake for 18 to 22 minutes. When a toothpick inserted in the center comes out clean, your cakes are ready. Let them cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: Assemble and Frost
If your cake layers have domed tops, carefully trim them with a serrated knife to make them even. Place the first layer on your serving plate, spread a thin layer of frosting on top, then add the next layer, repeating until all of your pastel beauties are stacked. Use the remaining frosting to cover the whole cake, smoothing as you go for that bakery-style finish.
Step 6: Add the Finishing Touches
The best part: decorating! Sprinkle pastel sprinkles or arrange mini chocolate eggs over the top. If you’re feeling extra creative, pipe on more frosting in rosettes or playful swirls. Chill the finished cake for about 20 minutes before slicing—this makes it easier to cut and reveals those perfect pastel stripes inside.
How to Serve Easy Pastel Easter Cake
Garnishes
The ultimate Easter showpiece deserves just a bit of extra sparkle. For the Easy Pastel Easter Cake, pastel sprinkles and mini chocolate eggs are classic, but you can also add edible flowers, white chocolate curls, or piped pastel swirls of frosting for a truly enchanting finish.
Side Dishes
This cake pairs beautifully with light, fresh accompaniments. Consider serving slices alongside a bowl of juicy berries, a fruit salad brightened with mint, or even a crisp glass of lemonade or sparkling water to keep things refreshing and festive.
Creative Ways to Present
Think outside the (cake) box: try presenting your Easy Pastel Easter Cake on a pedestal cake stand surrounded by faux grass and candy eggs for a centerpiece effect. Or cut the cake into petite squares, nestle each in a cupcake wrapper, and serve on a dessert platter for individual treats. Mini flags or bunny picks add even more Easter magic!
Make Ahead and Storage
Storing Leftovers
Any leftover Easy Pastel Easter Cake will keep best in an airtight container in the refrigerator. The crumb stays moist for up to three days, and the colors remain just as vibrant as on day one. Enjoy a chilled slice whenever you want a sweet reminder of spring!
Freezing
If you want to save cake for later (kudos for your willpower!), wrap individual slices or whole, unfrosted layers tightly in plastic wrap and then foil. They’ll keep beautifully in the freezer for up to a month. Thaw overnight in the fridge before enjoying or assembling.
Reheating
Generally, the Easy Pastel Easter Cake is served chilled or at room temperature, but if you love a slightly warmed slice, pop it in the microwave for just 10-12 seconds. This softens the frosting a bit and makes each bite feel extra decadent.
FAQs
Can I use homemade cake batter instead of a box mix?
Absolutely! While a box mix makes this cake effortlessly easy, any classic white or yellow cake recipe that yields about three standard layers will work beautifully. Just keep the batter pale so those pastel colors shine through.
Is it possible to make this cake gluten-free?
Yes, simply swap the standard cake mix for your favorite gluten-free brand. Check your decorations as well—most sprinkles and candies are gluten-free, but always double-check the labels for peace of mind.
How can I get my pastel colors just right?
For the most delicate pastels, start with just a tiny dot of gel food coloring, mix, and add more only as needed. Remember, colors intensify as the cake bakes, so when in doubt, keep it light!
What’s the best way to frost the cake without crumbs?
A good trick is to apply a thin “crumb coat” of frosting over the cake layers, chill for 15 minutes, then finish with a thicker second layer. This seals in crumbs and gives you that smooth, professional look.
Can I make this Easy Pastel Easter Cake ahead of time?
Yes! Both the cake layers and assembled cake stay fresh and moist when made a day in advance. Just keep it refrigerated and decorate shortly before serving for the prettiest results.
Final Thoughts
If you’re looking for a stunning, crowd-pleasing dessert that’s as joyful to make as it is to share, the Easy Pastel Easter Cake is truly a springtime must. Each slice feels like a mini celebration—so gather your pastel colors, invite some helping hands, and let the festivities begin!
Print
Easy Pastel Easter Cake Recipe
- Total Time: 45 minutes (plus cooling and decorating time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Easy Pastel Easter Cake is a delightful treat perfect for springtime celebrations. With layers of colorful cake and creamy frosting, it’s a festive and tasty dessert that will brighten up any table.
Ingredients
Cake:
- 1 box white cake mix (plus eggs, oil, and water as directed)
- 1/2 teaspoon almond extract (optional)
- Pastel food coloring (pink, yellow, green, blue, or purple)
Frosting and Decorations:
- 2 cups vanilla or cream cheese frosting
- Pastel sprinkles or mini chocolate eggs for decorating
- Nonstick spray or butter for greasing
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans or line them with parchment paper.
- Prepare the cake batter: Prepare the cake batter according to the package instructions and stir in almond extract if using. Divide the batter into bowls, add food coloring, mix well, and pour into pans.
- Bake the cakes: Bake for 18–22 minutes, then cool in pans before transferring to wire racks.
- Assemble the cake: Level the layers, frost between each layer, frost the entire cake, and decorate with sprinkles or eggs.
- Chill and serve: Chill the cake briefly before slicing for clean cuts.
Notes
- For extra flavor, use flavored extracts like lemon or coconut.
- If you only have one cake pan, bake the layers one at a time.
- The cake can be made a day in advance and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
