Description
This vibrant Swirled Easter Cake is a delightful celebration dessert featuring a classic white cake batter swirled with pastel-colored batters for a festive look. Topped with a creamy buttercream frosting and adorned with Easter-themed sprinkles or candies, it’s perfect for holiday gatherings and springtime 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 (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9” x 13” baking dish thoroughly to prevent the cake from sticking during baking.
- Make Cake Batter: In a large mixing bowl, combine the white cake mix, water, egg whites, vegetable oil, sour cream, and vanilla extract. Begin mixing on low speed until all ingredients are combined. Increase to medium speed and beat for 2 minutes, scraping the sides of the bowl as needed to ensure a smooth batter.
- Divide Batter and Color: Pour 2 cups of the plain cake batter into the prepared baking dish to form the base layer. Divide the remaining batter equally into three separate small bowls, approximately 1/2 cup each.
- Add Food Coloring: Add a different color of food coloring to each small bowl of batter. Stir gently until the colors are evenly distributed and vibrant.
- Create Swirls: Drop dollops of each colored batter randomly over the white base in the pan. Using a butter knife, gently swirl the colored batters into the white batter to create a marbled effect. Avoid over-swizzling to preserve distinct swirls of color.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove and allow the cake to cool completely in the pan before frosting.
- Prepare Frosting: In a large mixing bowl, beat the softened butter on medium speed until light and fluffy. Gradually add the powdered sugar while mixing on low speed to avoid sugar dust clouds. Scrape down the bowl as needed to combine fully.
- Flavor and Adjust Frosting: Add salt, vanilla extract, and 2 tablespoons of heavy cream to the frosting. Beat for 1 minute and check the consistency. If the frosting is too thick, add additional heavy cream, one tablespoon at a time, until it is spreadable and smooth.
- Color the Frosting (Optional): If desired, add a few drops of food coloring to the frosting and mix until you achieve your preferred shade.
- Frost and Decorate Cake: Spread the frosting evenly over the cooled cake surface. Garnish generously with pastel or Easter-themed sprinkles or candies for a festive finish.
Notes
- Be careful not to over-swirl the colored batter to keep distinct and pretty color patterns.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- If you want a richer flavor, try using full egg instead of egg whites.
- Food coloring gels can give more vibrant colors without thinning the batter.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
