Pastel Easter Cake
This Pastel Easter Cake is a perfect dessert for any Easter celebration. It is not only beautiful to look at, but it also tastes amazing. The combination of pastel colors and traditional Easter sprinkles make this cake the star of the show.
We always love to make a festive dessert for Easter, and this cake fits the bill perfectly. The best part? It’s easy to make and requires only a few ingredients.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s stunning, making it a delightful centerpiece for your Easter dessert table.
- The recipe is beginner-friendly, ensuring anyone can make a festive cake without stress.
- It’s customizable with your choice of pastel colors and Easter-themed decorations, allowing for a personal touch.
- This cake is incredibly moist and flavorful, promising to be a hit with both kids and adults.
🛒Ingredients
You only need a few simple ingredients to help you make this easter dessert recipe. Gather these ingredients on your next trip to the grocery store and you will have a show-stopping dessert to share with your family and friends.
- white cake mix
- large eggs
- oil
- water
- instant white chocolate pudding mix
- milk
- heavy cream
- powdered sugar
- vanilla
- Assorted food coloring, pink-green-blue-yellow
- Easter sprinkles
See the recipe card below for quantities.
🔪 How to Make Easter Pastel Cake
Making this sweet treat is so simple just follow these step-by-step directions and you will have a simple cake that your family with enjoy in no time at all.
Step 1: Make the cake mix
In a large bowl, combine cake mix, eggs, oil, and water and mix thoroughly for 2 minutes with an electric or stand mixer. Separate the batter into 4 equal parts in small bowls and add 1 drop of food coloring to each bowl to reach the desired color. ‘
Step 2: Add the batter to the baking dish
In a greased, 9×13 pan, scoop small amounts of batter in alternating drops. Once all the batter is in the pan, use a toothpick to swirl gently to slightly combine the colors. Once through is enough, or the colors will become muddied.
Step 3: Bake the cake
Place in the oven and bake for 25-30 minutes, or until a toothpick comes out cleanly. Remove and set aside for a minute.
Step 4: Poke holes in the cake, and fill it with pudding
In a large bowl, combine the instant pudding and milk and whisk until it starts to thicken. Immediately pour over the cake before it starts to set. Place in the refrigerator and allow to cool for up to 3 hours.
Step 5: Make the whipped cream
In a large bowl using an electric mixer, beat the heavy cream until soft peaks start to form. Add the powdered sugar and vanilla and continue to beat until stiff peaks form.
Step 6: Decorate the cake
Spread the whipped cream over the top of the entire cake and decorate as desired with colorful sprinkles. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Cake batter – Instead of using cake mix, you can whip up a batch of your favorite white cake batter.
- Sprinkles – Use any of your favorite Easter candies, or sprinkles to decorate the top of the cake.
- Pudding mix – You can use vanilla pudding mix instead of white chocolate pudding if you prefer.
Are you looking for another simple Easter dessert to make for your family and friends? If so, check out this Easter Layered Jello dessert recipe.
🥄 Equipment
You will need a few simple ingredients to help you make this recipe. Gather these tools so you enjoy this Easter dessert:
- Mixing bowls
- 9×13 cake pan
- Wooden spoon or skewer
- Electric mixer
🥫 Storage
Store poke cake in an airtight container in the refrigerator for up to 3 days.
Serve With
Serve this delicious cake with some fresh fruit or ice cream on the side. It’s also great with a cup of coffee or tea as a sweet treat after Easter dinner. Or, you can also pair it with your favorite meal like this Air Fryer Bang Bang Chicken.
💭 Tips
- Use gel food coloring instead of liquid food coloring for more vibrant colors.
- Don’t overmix when swirling the colors in the cake batter, or the colors will become muddied.
- Poke the holes in the cake while the cake is still warm for easier pudding absorption.
- Allow enough time for the cake to cool before adding whipped cream and decorations. If the cake is still warm, it may cause the whipped cream to melt and slide off.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can freeze the leftover cake, and it’s a great way to extend its shelf life. First, ensure the cake has cooled completely and the whipped cream topping has been set firmly.
The best food coloring to use for this pastel Easter cake is gel food coloring. Gel food coloring is much more concentrated than liquid food coloring, allowing you to achieve vibrant and pastel colors without adding too much moisture to the cake batter.
For this recipe, you’ll need a standard 9×13-inch cake pan.
🍽 More Easter Recipes
Do you enjoy Easter recipes, If so try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pastel Easter Cake
Equipment
- mixing bowls
- 9×13 cake pan
- wooden spoon or skewer
Ingredients
- 15.25 ounces white cake mix
- 3 eggs
- ½ cup oil
- 1 cup water
- 3.3 ounces instant white chocolate pudding mix
- 1 ¾ cups milk
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- Assorted food coloring pink-green-blue-yellow
- Easter sprinkles
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine cake mix, eggs, oil and water and mix thoroughly for 2 minutes with an electric or stand mixer.
- Separate the batter into 4 equal parts in small bowls and add 1 drop of food coloring to each bowl to reach desired color.
- In a greased, 9×13 pan, scoop small amounts of batter in alternating drops. Once all the batter is in the pan, use a toothpick to swirl gently to slightly combine the colors. Once through is enough, or the colors will become muddied.
- Place in the oven and bake for 25-30 minutes, or until a toothpick comes out cleanly. Remove and set aside for a minute.
- In a large bowl, combine the instant pudding and milk and whisk until it starts to thicken.
- Immediately pour over the cake before it starts to set. Place in the refrigerator and allow to cool for up to 3 hours.
- In a large bowl using an electric mixer, beat the heavy cream until soft peaks start to form.
- Add the powdered sugar and vanilla and continue to beat until stiff peaks form.
- Spread the whipped cream over the top of the entire cake and decorate as desired with colorful sprinkles.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
