Easy Easter Cake Recipe – Colorful & Festive Spring Dessert
This delicious Easter cake recipe is as fun to make as it is to eat!
With soft pastel layers and a sweet lemon frosting, it’s a beautiful dessert that’s perfect for spring gatherings.
The bright colors make it a standout treat, and the light, fluffy texture pairs perfectly with the zesty sweetness of the frosting.
Whether you’re hosting Easter brunch or bringing dessert to a family dinner, this cake will be a hit.
Want more festive ideas? Be sure to check out our collection of Easter recipes for even more treats!
Let the eggs, milk, and butter sit at room temperature before mixing for a smoother batter. To make this simple Easter cake, start by preheating your oven to 350°F and melting the butter.
In a large bowl, mix white cake mix, melted butter, egg whites, milk, and lemon juice. White cake mix works best because it allows the pastel colors to shine through.
Divide the batter into three separate bowls and add pink, yellow, and blue food coloring. Pour each into greased 8-inch cake pans and bake for 22-25 minutes. Let the cakes cool completely before frosting.
Prepare the frosting by mixing softened butter, powdered sugar, milk, lemon juice, and yellow food coloring. Layer and frost the cake, then decorate with Easter candy or sprinkles.
You can swap pastel colors for brighter shades or even make a rainbow version just like our Unicorn Cake. For decorations, try shredded coconut for a “grass” effect, a basket weave piping technique or piped frosting flowers. Instead of sprinkles, try Cadbury mini eggs or jelly beans around the base of the cake.
Be sure to check out our favorite recipes for your Easter dessert table like Triple Chocolate Cheesecakes, Easter Cupcakes and of course all of our favorite delicious Easter Cake Recipes!
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If you run into any issues while baking, check out our Baking Troubleshooting Guide for quick fixes! Grab our eBook for even more cake decorating tips to take your skills to the next level.
Easy Easter Cake Recipe
Ingredients
Cake:
- 2 15.25 ounce boxes white cake mix
- 8 egg whites
- 2 ½ cups milk
- 1 cup butter
- 1 tablespoon lemon juice
- Yellow blue, pink food coloring
Frosting:
- 2 sticks unsalted butter softened to room temperature
- 2 pounds powdered sugar
- 6 tablespoons milk
- 2 tablespoons lemon juice
- Yellow food coloring
Instructions
- Preheat your oven to 350 degrees.
- Melt your 1 cup of butter.
- In a large mixing bowl combine the cake mix, melted butter, 8 egg whites, milk, and lemon juice.
- Spray three 8 inch cake pans with non-stick spray.
- Divide the cake batter between the 3 bowls
- Add pink food coloring to one bowl, yellow to another and blue to another.
- Pour each color batter into a prepared pan.
- Bake the cakes for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cakes cool slightly and then remove from the pans onto a wire rack to cool completely.
- Once the cakes are completely cooled you can make your frosting.
- In a large bowl combine your softened butter, powdered sugar, 6 tablespoons milk, yellow food coloring and 2 tablespoons of lemon juice.
- Place one cake on your cake plate and top with a good amount of the frosting and spread out.
- Top with the other cake.
- Place frosting on top of that one and add the final cake layer.
Frost the cake completely. - Using a piping bag or ziploc bag with the corner snipped off to pipe around the edge.
- Decorate with Easter candies and or Easter sprinkles.
- Keep leftovers in an airtight container in refrigerator for up to 4 days.