A fun and colorful cake, this Swirled Easter Cake is a doctored up cake mix with a homemade buttercream frosting that is perfection!
A FUN COLORFUL EASTER CAKE
This Swirled Easter Cake is a fun and colorful cake that is SUPER easy as it starts with a box mix! I love incorporating box mixes in my recipes when I can. Especially when people are just starting to bake or want something quick and easy. Some of the cake batter is portioned out, color added, then swirled into the rest of the batter so the cake has fun colors that kids and adults will love. Top it off with some buttercream and sprinkles and you have a perfectly easy and fun cake for your Easter gathering! If you are looking for something quick and effortless, then you have to make this Swirled Easter Cake recipe.
FREQUENTLY ASKED QUESTIONS:
No, if you have a homemade white cake recipe that you love to make then you can absolutely use that!
You can either use gel, paste or regular since we aren’t trying to get deep rich colors so use what you have on hand.
You can use 3 whole eggs instead of egg whites but the cake will be a yellow tint and will affect the overall hue of the food colored batter.
Absolutely! This is great for ANY holiday. All you’ll want to do is change up the food coloring and sprinkles and you can have it for 4th of July, Halloween, Christmas, etc.
You don’t taste it as a separate ingredient. It’s merely going to add incredible moistness to the finished cake.
This cake can be stored at room temperature where it will keep for up to 4 days. This can also be frozen. Cover cooled cake with plastic wrap and then a layer of foil and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight then to the countertop to come to room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- white cake mix
- water
- egg whites
- vegetable oil
- sour cream
- clear vanilla extract
- blue, pink, and yellow food coloring (either gel or liquid)
- pastel colored sprinkles
- butter
- powdered sugar
- salt
- heavy cream
HOW TO MAKE A SWIRLED EASTER CAKE:
Preheat the oven to 350°F and grease a 9×13 baking dish.
In a large mixing bowl, use an electric mixer to beat cake mix, water, egg whites, oil, sour cream, and clear vanilla extract. Mix on low speed for 30 seconds or until combined. Scrape the edges of the bowl. Beat on medium speed for 2 minutes more, scraping the edges occasionally.
Pour 2 cups of the batter into the prepared pan.
Divide the remaining batter between 3 medium bowls (about ½ cup each). Add a few drops of blue, pink, and yellow food coloring (one color per bowl) to the batter, stirring well after each drop, until the batter reaches the desired color.
Place spoonfuls of each colored batter in random places on top of the white batter.
Run a butter knife back and forth through the batter to swirl the added color.
Bake cake for 30-35 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.
With an electric mixer, whip the butter for 1-2 minutes until it is lighter in color and a bit fluffy. Add the powdered sugar and salt. Beat on low to medium speed for about 1 minute until well combined, occasionally scraping the sides of the bowl. Add the vanilla and 2 tablespoons of cream and beat for one minute. (If adding food coloring to the frosting, incorporate that now.) Slowly add more cream, if necessary, to get the desired consistency. Whip for 1 more minute or until light and fluffy.
Frost and decorate the cake with Easter sprinkles.
Cut and enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Swirled Easter Cake with Buttercream Frosting
Ingredients
- 15.25 ounce box white cake mix
- ¼ cup water
- 4 egg whites
- ½ cup vegetable oil
- 1 cup sour cream
- 1-2 teaspoons clear vanilla extract
- Blue, pink, and yellow food coloring (either gel or liquid)
- Pastel colored sprinkles
Frosting ingredients:
- ½ cup butter softened (not melted)
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2-4 tablespoons heavy cream or you can use milk
- Food coloring optional
Instructions
-
Preheat the oven to 350°F and grease a 9×13-inch baking dish.
-
In a large mixing bowl, use an electric mixer to beat cake mix, water, egg whites, oil, sour cream, and clear vanilla extract. Mix on low speed for 30 seconds or until combined. Scrape the edges of the bowl. Beat on medium speed for 2 minutes more, scraping the edges occasionally.
-
Pour 2 cups of the batter into the prepared pan.
-
Divide the remaining batter between 3 medium bowls (about ½ cup each). Add a few drops of blue, pink, and yellow food coloring (one color per bowl) to the batter, stirring well after each drop, until the batter reaches the desired color.
-
Place spoonfuls of each colored batter in random places on top of the white batter.
-
Run a butter knife back and forth through the batter to swirl the added color.
-
Bake cake for 30-35 minutes or until an inserted toothpick comes out clean.
-
With an electric mixer, whip the butter for 1-2 minutes until it is lighter in color and a bit fluffy.
-
Add the powdered sugar and salt. Beat on low to medium speed for about 1 minute until well combined, occasionally scraping the sides of the bowl.
-
Add the vanilla and 2 tablespoons of cream and beat for one minute. (If adding food coloring to the frosting, incorporate that now.) Slowly add more cream, if necessary, to get the desired consistency. Whip for 1 more minute or until light and fluffy.
-
Frost and decorate the cake with Easter sprinkles.
Notes
- You can use a homemade white cake if you’d like.
- Whole eggs can be used, see my tips above.
- This can be frozen, again see tips above.
- Change up your food coloring for different holidays.
Nutrition
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