Easter cake
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Easter cake
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This Easter cake will take pride of place at your next Easter gathering.
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Ingredients
Cake
- 2 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, pink
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.
Decorate The Cake
- Add the first cake layer on your cake plate and 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 ziploc 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!
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
Show Details
Calories
1197kcal
(60%)
Carbohydrates
223g
(74%)
Protein
12g
(24%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
2g
Cholesterol
72mg
(24%)
Sodium
1164mg
(49%)
Potassium
275mg
(8%)
Fiber
1g
(4%)
Sugar
170g
(340%)
Vitamin A
857IU
(17%)
Vitamin C
2mg
(2%)
Calcium
401mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1197 kcal
% 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.
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