Easter Desserts: Easy Easter Cake

Easter Desserts: Easy Easter Cake

By | 2018-03-20T15:18:02-08:00 March 20th, 2018|Categories: Blog|Tags: , , , |0 Comments


Sometimes you don’t have time to do it all from scratch. Sometimes someone shows up that you didn’t expect. Sometimes nothing is going right and you just need to pull it off.

This Easter Cake from The Gunny Sack isn’t particularly innovative, but it is pretty, and simple to pull off.

  • 2 white cake mixes I used Pillsbury Moist Supreme Classic White Cake Mix
  • 1 1/2 cups vanilla yogurt
  • 1 cup water
  • 8 egg whites
  • 1/2 cup oil

Preheat the oven to 325 degrees.
Generously grease and flour three 9 inch cake pans. Line them with parchment circles.
Mix together cake mixes, vanilla yogurt, water, egg whites and oil for about 30 seconds, until moistened.
Beat for two minutes. Batter will be thick.
Put three cups of batter in three separate bowls (3 cups of batter in each bowl).
Tint the batter the colors you want.
Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times.
Bake at 325 degrees for 35-45 minutes, until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 30 minutes on a wire rack.
Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
First prepare the Fluffy Vanilla Bean Frosting below.
Once the cakes the cooled, level the cakes by using a serrated knife to cut off the rounded tops. Set the cake tops aside for later.
Place the first cake layer on a cardboard cake round on a rotating cake stand or place it directly on your cake platter. Spread one cup of the frosting on the first layer and repeat with the two remaining layers.
Use the remaining frosting to cover the top and sides of the cake.
Then, use an offset spatula to make rustic ruffles around the sides and the top.
Sprinkle with top of the cake with cake crumbs from the leftover cake tops.
Store in the fridge until ready to serve.