Description
Celebrate Easter with this colorful and festive Swirled Easter Cake. A moist white cake swirled with pastel batters and topped with creamy vanilla frosting and spring-themed sprinkles, perfect for springtime 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9” x 13” baking dish to prevent sticking and ensure even baking.
- 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 incorporated, then increase to medium speed and beat for 2 minutes, scraping the sides as needed for a smooth batter.
- Divide Batter: Pour 2 cups of the batter into the prepared baking dish as the base layer. Divide the remaining batter evenly into three separate small bowls, about 1/2 cup each.
- Color the Batter: Add different food coloring to each small bowl and mix until the colors are evenly blended, creating vibrant pastel hues.
- Swirl the Batter: Drop dollops of each colored batter randomly over the white base batter in the pan. Using a butter knife, gently swirl the colors together to create a marbled effect. Avoid overmixing to keep distinct swirls.
- Bake the Cake: Place the pan in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely before frosting.
- Prepare Frosting – Cream Butter: In a large bowl, beat the softened butter until it is light and fluffy, which forms the base of the frosting.
- Add Powdered Sugar: Gradually add powdered sugar while mixing on low to combine fully. Scrape down the bowl periodically to ensure even mixing.
- Add Flavor and Cream: Mix in salt, vanilla extract, and 2 tablespoons of heavy cream. Beat for 1 minute and assess consistency; add more heavy cream tablespoon by tablespoon if needed for spreading ease.
- Optional Coloring: If desired, add a few drops of food coloring to the frosting and mix to achieve your preferred color for a festive look.
- Frost and Garnish: Spread the frosting evenly over the cooled cake surface. Finish by decorating with pastel or Easter-themed sprinkles or candies to enhance the holiday presentation.
Notes
- Do not over-swirl the colored batter to maintain a distinct marbled pattern.
- Ensure the cake is completely cool before frosting to prevent melting.
- Adjust frosting consistency with heavy cream for spreadability.
- Use clear vanilla extract to preserve the white color of the cake batter.
- Store the frosted cake in an airtight container to keep it fresh.
