This gorgeous Easter egg cake combines three layers of white cake, vanilla frosting, and a fun Easter egg surprise inside. It’s the most colorful and fun Easter cake you’ll ever make!
Line 4 9" cake pans with parchment paper and spaying with baking spray. Preheat the over to 350°F.
Combine the cake mix, eggs, milk, water, vegetable oil, yogurt, and lemon juice in a large mixing bowl. Mix until all ingredients are well incorporated into a smooth batter.
2 boxes white cake mix, 6 egg whites, 1 cup milk, 1 cup vegetable oil, 1/3 cup yogurt, 2 TBS lemon juice
Pour the batter evenly between the four prepared cake pans. Place in oven and bake for about 22 minutes, or until a toothpick inserted in the center comes out clean. Remove pans from the oven and place on racks to cool.
After the cakes have cooled completely, remove from the pans and cut a 3" - 4" circle out of the center of 2 of the cakes. Use a sharp knife with a parchment circle as a guide or use a large circle cookie cutter.
To assemble and frost the cake, take one cake without a hole in it and place it as the bottom layer on your cake stand and frost the top with white frosting.
Place one of the cakes with a hole in it and place it on top of the base layer, frost the top with white, then add the second cake with the hole in it and frost the top of it with white as well.
Fill the hole with mini robin eggs, sprinkles, and mini pastel baking chips then add the final cake to the top then frost the top and sides of all four layers with the remaining white frosting.
1 cup mini robin eggs, 1 cup sprinkles, 1 cup mini pastel baking chips
Once the entire cake is frosted in white, place dollops of about 2-3 teaspoons of alternating pastel colored frosting all over the sides of the cake.
Using an offset spatula or bench knife, smooth the frosting dollops around the sides of the cake in a marble-like pattern. Only smooth it enough to pull the color around. Don't smooth too much or the frosting will blend into one color.
Place any remaining colored frosting into a piping bag fitted with an open star tip and pipe stars around the top edge of the cake, top with Cadbury Mini Creme Eggs.
mini Cadbury Creme eggs
Frosting
To make the frosting, first cream the butter, vanilla, and salt together in a stand mixer until light and fluffy. Next slowly add the powdered sugar a little bit at a time until desired consistency.
Place 1 cup of frosting in each of three bowls. Add a drop or two of pink food coloring to one bowl, yellow to the second bowl and green to the third bowl. Mix until each color is uniform and the shade desired. Leave the remaining frosting white to use later.
pink, yellow, and green food coloring
Notes
Store cake in an airtight container (or under a cake cover) at room temperature for up to three days.Do not over mix the cake batter, just mix until the cake mix has become incorporated into the other ingredients. Over mixing can cause the cake to become rubbery and crumbly, not soft and moist like you want.Use cake strips to get the cakes to rise as evenly as possible with a flat surface. If you end up with a round surface, you can use a bread knife to cut off the rounded portions.Ingredient Substitution Notes:
Milk – whole milk will give you the best flavor but you can use any milk or water if necessary.
Yogurt – I recommend a plain Greek yogurt but if you don’t have plain, vanilla works as well. Or you can always use sour cream in a pinch as well.
Cake mix – any white cake mix will work, just choose your favorite brand.
Lemon juice – this is optional but gives the cake just a bit more flavor. If you don’t have lemon, you could also substitute lime or just leave it out altogether.
Vegetable oil – you can use either this or canola oil (or even avocado oil if you want the more expensive route), just make sure not to use something like olive oil or coconut oil that will change the flavor of the cake.
Nutrition Notes - these nutrition facts are calculated assuming that you are eating all of the candies, sprinkles, chips on the inside of the cake and the ones on the outside. Since this is likely not the case, the nutrition facts for this recipe are slightly skewed.