This Easter cake is so fun to make for your Easter celebrations. It’s a 3 layered cake topped with a divine frosting and we’ve added our favorite Easter eggs and sprinkles.
Easter is our favorite time of the year. We tend to go for the more traditional desserts like this Easy Cracker Candy, as well as this No Bake Easter Fluff Salad. But I decided it’s the year I want to make an Easter cake.
Table of Contents
Simple Easter Cake
And, guess what, it was so much simpler than I thought it would be. No fancy equipment and the most difficult decision was which Easter candy would adorn the cake. I considered Easter peeps, but my love for Cadbury Mini Eggs won this time.
The added plus to this cake is it’s made with boxed cake mix and can be ready in just under 1 hour. Ps check out this list of best Easter Cakes.
Why Make This Recipe
- Made in under an hour – I love a cake that I can make in a short period. The boxed cake mix speeds up the process.
- Simple to make – I hear you, you’ve never made a layer cake before. But guess what it is just like making a regular cake only 3 times.
- Fun to make – The girls and I enjoyed making this cake. There was an intense debate on what to use to decorate this cake. Everyone in our family has their favorite Easter candy.
What’s Needed
- White cake mix – I’ve used our favorite store-bought white cake mix and I suggest you do the same! A lemon-flavored cake mix works great too!
- Eggs – This recipe calls for only egg whites, so use up those egg yolks in some homemade ice cream or another dessert.
- Milk – It adds moisture to the cake batter and the frosting.
- Unsalted butter – You can use salted, but unsalted is always a safe bet so it does not come out too salty.
- Powdered sugar – I like to sift it so my frosting is lump-free.
- Gel food coloring – I’ve used water-based gel coloring. I find it far better in terms of the color I get.
- Lemon juice – Add that lemon fresh flavor to the cake and frosting.
- Decorations – Here is where the fun comes in get all the Easter candy you like, like Easter peeps, and Cadbury mini chocolate easter egg candies, and enjoy decorating.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make This Cake
Let’s go through the process of making this cake step by step.
Get full ingredients list and instructions from the recipe card below.
Make The Cake
- Preheat your oven to 350 F / 180C / gas mark 4 and prepare three 8-inch cake pans by spraying them with non-stick spray and setting them aside.
- Melt 1 cup of the butter and let cool slightly.
- Then combine the cake mix, cooled melted butter, 8 egg whites, milk, and lemon juice in a large mixing bowl.
- Divide the cake batter equally between the 3 mixing bowls and then add pink food coloring to one bowl, yellow to another, and blue to the last one.
- Transfer each color batter into a different prepared pan, and gently tap each pan to remove any air bubbles and to even out the batter.
- Bake the cakes for 22-25 minutes or until a toothpick or skewer inserted in the middle of each cake comes out clean with no liquid cake batter stuck to it. Cake crumbs on the toothpick and skewer are ok.
- Allow the cakes to cool slightly and then transfer the cakes to a wire rack to allow them to cool completely.
- Add leftover candy to this no bake Easter Egg Cheesecake Dip.
Make The Frosting
- Once the cakes are completely cooled, then make the frosting.
- Combine the softened butter, powdered sugar, 6 tablespoons of milk, yellow food coloring, and 2 tablespoons of lemon juice in a large mixing bowl. Mix until well combined and smooth.
Decorate
- Add the first cake layer on your cake plate top with a good amount of the frosting and spread this out.
- Top with the second cake layer and spread out more frosting and then add on the final cake layer and top with more frosting.
- Use an offset spatula or the back of a spoon to smooth the frosting over the top of the cake and then add more to the sides and frost the cake completely.
- Use a piping bag or ziplock bag with the corner cut off to pipe around the edges.
- Decorate your cake with all the Easter goodies that you want.
- Let the frosted cake chill for a bit and then slice and serve!
Recipe Tips And Variations
I’ve added some tips if you are new to making cakes. I also love to add variations as variety is the spice of life.
- Cool the cake. The cake needs to be cooled completely before frosting it or else you’ll have a melted mess.
- Even flat layers. If your cake has domed take a bread knife and slice off the domed pieces. This is so all the layers can stack nicely.
- Room temperature ingredients. Eggs usually are the most important ingredient to have at room temperature.
- Use food coloring sparingly. Depending on the color you want you need to use food gel coloring sparingly.
- Don’t overmix. Mix the wet and dry ingredients until combined or else the cake will come out dense.
- Decorate as you please. I’ve given you that basic idea of how to decorate this cake so if you are feeling creative add your spin on it.
- Tie-dye cake. Instead of the layers, you can mix the cake colors to form a tie-dyed cake effect.
- Use your favorite cake mix. Use a store-bought cake mix you like. This is key.
Storage
- Make ahead – You can make the cake ahead of time and freeze it, take it out on Easter day or the day before, and frost it once it has defrosted.
- Store – The cake can be kept in the fridge for 2-3 days.
- Freeze – This cake can be frozen for up to one month. I like to take out a slice when I get a craving.
Similar Recipes To Try
- Easter No Bake Chex Bars
- Big list of Easter Cakes.
- Best Easter Recipes.
- Family favorite Easter Punch.
- No Bake Easter Fluff Salad.
- Easter Egg Cheesecake Dip.
- The best Easter Desserts ever.
- Easter Biscuit Waffles.
- Fun and easy party food ideas.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Easter Cake Recipe:
Easter Cake
This Easter cake recipe is the best recipe for your Easter dessert.
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Servings: 8 servings
Calories: 742kcal
Ingredients
For The Cake
- 2 ounce 15.25 ounce (432g) boxes white cake mix
- 8 egg whites
- 2 ½ cups (590ml) milk
- 1 cup (226g) butter
- 1 tablespoon (15ml) lemon juice
- food coloring Yellow, blue and pink
For The Frosting
- 2 (226g) sticks unsalted butter softened to room temperature
- 2 pounds (907g) powdered sugar
- 6 tablespoons (90ml) milk
- 2 tablespoons (30ml) lemon juice
- Yellow food coloring
Instructions
Make The Cake
- Preheat your oven to 350 F / 180C / gas mark 4 and prepare three 8 inch cake pans by spraying them with non-stick spray an set them aside.
- Melt 1 cup of the butter and let cool slightly.
- Then combine the cake mix, cooled melted butter, 8 egg whites, milk and lemon juice in a large mixing bowl.
- Divide the cake batter equally between the 3 mixing bowls and then add pink food coloring to one bowl, yellow to another and blue to the last one.
- Transfer each color batter into a different prepared pan, and gently tap each pan to remove any air bubbles and to even out the batter.
- Bake the cakes for 22-25 minutes or until a toothpick or skewer inserted in the middle of each cake comes out clean with no liquid cake batter stuck to it. Cake crumbs on the toothpick and skewer are ok.
- Allow the cakes to cool slightly and then transfer the cakes to a wire rack to allow them to cool completely.
Make The Frosting
- Once the cakes are completely cooled, then make the frosting.
- Combine the softened butter, powdered sugar, 6 tablespoons milk, yellow food coloring and 2 tablespoons of lemon juice in a large mixing bowl. Mix until well combined and smooth.
Notes
- Cool the cake. The cake needs to be cooled completely before frosting it or else you’ll have a melted mess.
- Even flat layers. If your cake has domed take a bread knife and slice off the domed pieces. This is so all the layers can stack nicely.
- Room temperature ingredients. Eggs usually are the most important ingredient to have at room temperature.
- Use food coloring sparingly. Depending on the color you want you need to use food gel coloring sparingly.
- Don’t overmix. Mix the wet and dry ingredients until combined or else the cake will come out dense.
- Decorate as you please. I’ve given you that basic idea of how to decorate this cake so if you are feeling creative add your spin on it.
- Tie-dye cake. Instead of the layers, you can mix the cake colors to form a tie-dyed cake effect.
- Use your favorite cake mix. Use a store-bought cake mix you like. This is key.
- Storage – store the cake for 2-3 days in the refrigerator.
Nutrition
Calories: 742kcal | Carbohydrates: 124g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 319mg | Potassium: 199mg | Fiber: 0.1g | Sugar: 118g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 0.2mg
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