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.

slice of pastel easter cake on a small plate.

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.

uncut cake topped with sprinkles in a casserole dish.

❤️ 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

cake mix, milk, cream, powdered sugar, vanilla, water, eggs, sprinkles, oil, food coloring, pudding, on the counter.

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.

small bowls of yellow, pink, purple and green cake batter on a counter.

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. ‘

green, yellow, pink and purple batter in a casserole dish ready for the oven.

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.

holes being punched into a cake in a baking dish.

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.

sprinkles being added on top of a cake.

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.

Can I freeze leftover cake?

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.

What is the best food coloring to use?

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.

What size cane pan do I need?

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.

slice of pastel easter cake on a small plate.

Pastel Easter Cake

This Pastel Easter Cake is a moist white cake that is full of beautiful pastel colors, a creamy white chocolate pudding, and then topped with homemade whipped cream.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 12 Slices
Calories: 424kcal

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

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Slice | Calories: 424kcal | Carbohydrates: 41g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 593mg | Potassium: 129mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 156mg | Iron: 1mg
5 from 1 vote (1 rating without comment)

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