Easy Layered Easter Cake

For a festive Easter cake this year, try your hand at this Easter Confetti Cake. Made with a doctored box cake mix and homemade buttercream frosting, this cake is easy to make and delicious to eat.

Confetti Cake – 1 box White Cake Mix  – 1 cup All-Purpose Flour – 1 cup Granulated Sugar – 3/4 tsp Salt – 1 box (3.4oz) Vanilla Flavored Instant Pudding Mix  – 4 large Egg Whites  – 2 large Egg Yolks  – 1 cup Sour Cream  – 1/2 cup Vegetable Oil  – 1 cup Milk  – 1 Tbsp Vanilla Extract  – 1/2 cup Rainbow Jimmie Sprinkles Vanilla Filling – 1 box Vanilla Cook and Serve Pudding  – 2 cups Milk  Vanilla Buttercream Frosting (can be halved) – 9 cups Powdered Sugar  – 6 sticks Butter, Room Temp  – 3 tsp Vanilla Extract  – 6-8 tbsp Milk  – Food Coloring in Desired Colors Optional Seasonal Decorations – Peeps – Sprinkles – Easter Egg Candies – Toasted Shredded Coconut

– Preheat the oven to 350 degrees F.



– Spray the inside of 3 8-inch round cake pans with nonstick cooking spray and cut a circle of parchment paper to fit at the bottom of the pan. The spray will hold the paper in place, and the paper will prevent the cake from sticking.

– Place your dry cake mix, dry pudding mix, flour, salt, and sugar in a large mixing bowl.

– Whisk together until well blended.

– In another mixing bowl, add your sour cream, milk, vanilla, oil, and eggs.

– Whisk together until well blended.

– Add the wet mixture to the bowl with the dry mixture.

– Whisk together until the cake batter comes together, and no flour streaks remain. Do not overmix.

– Add your rainbow colored sprinkles to the cake batter.

– Mix well until evenly distributed.

– Divide the cake batter between your prepared cake pans.

– Bake in the oven for 25-30 minutes or until a toothpick can be inserted into the center and come out clean.

– Let the cake rest in the pan for 10 minutes before flipping onto a wire rack and removing the pan and parchment.

– Allow to rest until fully cooled. You can place the cakes into the freezer for faster prep if needed.

– I recommend freezing the cake layers after they've cooled a bit. They'll be much easier to handle if fully or partially frozen. You can freeze them while you make the filling and have it chill, and then remove the cake from the freezer after you've prepared the buttercream.

– Make your cook and serve pudding according to the package directions. Let cool completely before using.

– If desired, you can make the filling lighter in texture and more mousse like, by folding in an 8 ounce tub of thawed cool whip.

– In a large mixing bowl, cream together 3 sticks of softened butter and 4.5 cups of powdered sugar.

– Add in 1.5 teaspoons of vanilla extract and 3-4 tablespoons of milk. Beat again until incorporated.

– Place some or most of the buttercream into a piping bag and snip a large corner off of the end. You won't need a fitted tip for this part.

– Place a layer of cake onto your cake board or display surface

– Pipe a round rim around the top of the layer of cake. This will work like a dam to prevent the filling from leaking out. Go over the rim twice if needed.

– Spoon your filling into the center and gently spread it out to the edges.

– Add a layer of cake on top. Try to position it evenly centered above the other layer.

– Repeat the frosting rim and filling as you did before.

– Add the final cake layer on top. Center it well.

– If it's slippery, you can use plastic straws or wooden dowels in the center of the cake to help give it support. You can also freeze the cake at this point for an hour to make it easier to handle.

– Add your frosting around the edges and the top of the cake.

– Spread the frosting around until smooth. There should be just enough frosting to coat the cake without embellishments.

– Place the cake into the freezer to chill for an hour.

– Repeat the buttercream frosting instructions and make a second batch of frosting.

– Take out about (4) 1/4 cup portions of buttercream into separate bowls.

– Add a little food coloring to each bowl, a different color per bowl. I chose pink, blue, yellow, and purple. Mix well until the color is evenly distributed.

– Spoon a little bit of differently colored frosting around the sides of the cake. Scatter them around so that they don't look uniform.

– Spread the frosting around the sides using a cake scraper or frosting spreader. As you go around the colors will fade together and create a fun design.

– Continue to spread the frosting around until you're happy with the results.

– Place your remaining white frosting into a piping ba with a large fitted tip (I like 1M).

– Pipe a boarder or peaks around the top of the cake.

– Line some bunny peeps along the bottom edge of the cake. If they won't stick to the frosting, pipe a small dollop of frosting on the back to help them adhere.

– Decorate the cake with shredded coconut, Easter egg candies, and more peeps if desired.

– Place your cake into the fridge and allow to chill until ready to serve.

Serve and Enjoy!

Serve and Enjoy!