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Easter cake
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Easter cake

This Easter cake will take pride of place at your next Easter gathering.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Calories: 1197 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 white cake mix 432g (15.25 ounce) boxes
  • 8 egg white
  • 2 ½ cups milk 590ml
  • 1 cup butter 226g
  • 1 tablespoon lemon juice 15ml
  • Food Coloring Yellow, blue, pink
Frosting
  • 2 unsalted butter softened to room temperature, 226g sticks
  • 2 pounds powdered sugar 907g
  • 6 tablespoons milk 90ml
  • 2 tablespoons lemon 30ml juice
  • yellow food coloring

Instructions

Make The Cake
    Cup of Yum
  1. 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.
  2. Melt 1 cup of the butter and let cool slightly.
  3. Then combine the cake mix, cooled melted butter, 8 egg whites, milk and lemon juice in a large mixing bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Allow the cakes to cool slightly and then transfer the cakes to a wire rack to allow them to cool completely.
Make The Frosting
  1. Once the cakes are completely cooled, then make the frosting.
  2. 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.
Decorate The Cake
  1. Add the first cake layer on your cake plate and top with a good amount of the frosting and spread this out.
  2. Top with the second cake layer and spread out more frosting and then add on the final cake layer and top with more frosting.
  3. 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.
  4. Use a piping bag or ziploc bag with the corner cut off to pipe around the edges.
  5. Decorate your cake with all the Easter goodies that you want.
  6. Let the frosted cake chill for a bit and then slice and serve!

Notes

  • Cool the cake first. Allow the cake to cool completely before frosting. Otherwise, you will end up with runny frosting. Trust me, it is an interesting sight if that happens.
  • Flat even layers. For the best results make sure the layers of cake are flat. If your cake layers have domes, use a serrated knife or a cake level to level them, before stacking. Also, tap the cake pans on the counter to remove any visible air bubbles before you bake this.
  • Use room temperature ingredients. For easier combining, the fluffiest cake batter and smooth frosting, be sure to use room temperature eggs and ingredients.
  • Be careful when coloring. Add more or less food coloring, according to your taste and color preference. Start with a drop and keep mixing till you get to the color level you prefer.
  • Mix dry ingredients until just incorporated. Avoid over-mixing the dry ingredients, otherwise, you will end up with a dense cake. Simply mix in the wet ingredients with the dry ingredients until just incorporated.
  • Make it from scratch. If you prefer simply make this from scratch using your favorite lemon sponge or vanilla sponge to start with.
  • Chill your cake before frosting: A crumb coat is a must to ensure your final layer of frosting stays smooth and doesn’t pick up crumbs from the cake. Give the crumb coat 15 minutes in the fridge before adding the final layer of frosting.
  • Have fun with the decorating - Feel free to add some shredded coconut to the filling and sprinkle on to the frosting. You can make a chocolate sauce and use a brush to spray the sauce onto the cake to have a speckles cake effect. I am not brave enough to try it as I am a bit messy with this.
  • Tie-dye cake - Have fun with a tie-dye version by simply adding the different colored batter into the same cake pans to end up with a fun tie-dye or marbled cake.
  • Use a different cake mix. Feel free to use yellow cake mix if you prefer.
  • Storage - Leftovers of this dessert should be chilled in the refrigerator until the frosting is set. Then cover it carefully with plastic wrap and keep it refrigerated for 2-3 days.

Nutrition Information

Calories 1197kcal (60%) Carbohydrates 223g (74%) Protein 12g (24%) Fat 31g (48%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 2g (100%) Cholesterol 72mg (24%) Sodium 1164mg (49%) Potassium 275mg (6%) Fiber 1g (4%) Sugar 170g (340%) Vitamin A 857IU (17%) Vitamin C 2mg (2%) Calcium 401mg (40%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 1197

% Daily Value*

Calories 1197kcal 60%
Carbohydrates 223g 74%
Protein 12g 24%
Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 2g 100%
Cholesterol 72mg 24%
Sodium 1164mg 49%
Potassium 275mg 6%
Fiber 1g 4%
Sugar 170g 340%
Vitamin A 857IU 17%
Vitamin C 2mg 2%
Calcium 401mg 40%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.