Easy Easter Layer Cake with Cake Mix
This Easter Layer Cake i features beautiful pastel colors, moist cake mix layers and creamy vanilla butter cream frosting all topped off with fun candy-coated eggs. It's the perfect treat to brighten up your Easter table and impress your guests!
Ingredients
Cake Layers
- 1 (15.25 ounce) box of white cake mix
- 2 large eggs
- 2 large egg whites
- 1 cup buttermilk
- 1/2 cup canola oil
- 1/4 cup sour cream
- blue, pink and yellow food coloring
Buttercream Frosting
- 1 1/2 cups unsalted butter room temperature
- 5 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2-4 teaspoons milk if needed
- candy Eggs for garnish
Instructions
- Preheat the oven to 350 degrees F. Line three 6-inch cake pans with parchment paper and grease the sides.
- Combine the cake mix, buttermilk, oil, sour cream, eggs and egg whites in a large bowl and beat with an electric mixer for 2 minutes on medium speed.
- Divide the cake mix into three even portions in separate bowls. Add a few drops of blue food coloring to one bowl and mix until well combined. Repeat the process with the remaining batter with the pink and yellow food coloring.
- Pour the batter into the prepared cake pans (one color per pan) and bake for 22-27 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 10 minutes before turning out onto a wire rack to finish cooling.
- Once the cakes have cooled completely, prepare the buttercream. In a large bowl, beat the butter with a hand or stand mixer until smooth and creamy.
- Add the vanilla, salt and powdered sugar 1 cup at a time, beating well after each addition until smooth and creamy. If needed, add milk 1 teaspoon at a time until the desired consistency is reached.
- Level the cakes with a cake leveler or serrated knife. Place one cake on a cake stand and spread 1/2 cup of frosting over top. Add a second cake layer and top with another 1/2 cup of frosting. Add the third layer of cake and apply a thin crumb coat of frosting to the top and sides of the cake. Freeze the cake for 30 minutes or until the crumb coat is firm.
- Add 3/4 cup of butter cream to a piping bag fitting with a large star piping tip of your choice and set aside.
- Frosting the top and sides of the cake with the remaining butter cream. Pipe rosettes on top of the cake and place a candy coated egg on top of each rosette.
- Slice and enjoy!
Notes
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. If the cake has been refrigerated, allow it to come to room temperature for 30 minutes before serving.
- The cakes can be made up to two days in advanced. Wrap the completely cooled cakes individually in plastic wrap and place in a resealable bag to store.
- The unfrosted cakes can be frozen for up to three months. Allow the cakes to cool completely before wrapping each layer in plastic wrap and placing in an freezer bag for storage. Allow the cakes to thaw at room temperature before frosting them.
- The butter cream frosting can be made up to two days in advanced and stored in an airtight container in the refrigerator. Beat the buttercream with an electric mix for a minute or two before frosting the cake.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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