Vanilla Easter Cake

Name: Vanilla Easter Cake
Ingredients: 1 bagPamela’s Classic Vanilla Cake Mix; 3 eggs, large; ½ cup melted butter; 2/3 cup water; 2 cups cream cheese, softened; 6 to 8 cups powdered sugar; 1 tsp Organic Blue Spirulina Powder; Toasted coconut; Cadbury Easter eggs

on Apr 30 2023

Ingredients

1 bagPamela’s Classic Vanilla Cake Mix
3 eggs, large
½ cup melted butter
2/3 cup water
2 cups cream cheese, softened
6 to 8 cups powdered sugar
1 tsp Organic Blue Spirulina Powder
Toasted coconut
Cadbury Easter eggs

Directions

I follow the directions on the packaging. Preheat the oven to 325F. Whisk eggs, oil, and water, until well incorporated. Add the dry mix and beat by hand or on medium/low for 2 minutes. The batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pans. If desired, dust pans with rice flour to keep them from sticking.
Bake for 18 to 23 minutes. I used three 8” molds. Use a toothpick to make sure they are completely cooked. Let the cakes cool down completely on a rack.
While the cake is cooling down you can prepare the frosting. Using a hand mixer on medium cream the cream cheese until it’s well mixed and there’s no lumps. Add the powdered sugar 1 cup at a time mix well and scrape the sides. And the blue spirulina and mix until it’s all incorporated.
Place the first cake on a plate. First, add about 1/3 of the frosting, spread it and make sure that the edges are higher than the center. Add another cake and repeat until you get to the last piece of cake. For the top of the cake spread the frosting around. You can go around the cake with a knife to even the frosting, so it looks flatter on the side.
I used toasted coconut and Cadbury eggs, but you can pretty much add whatever you want. Place it in the fridge until you are ready to serve.

Back to blog

Ingredients

Directions

Leave a comment

Other Recipes You'll Love

Pamela's Best Sellers