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Easter Egg Cake on a white platter
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Easter Egg Cake

This Easter Egg Cake is made with a cake mix using a fun egg-shaped cake pan, and canned frosting tinted with food coloring.
Prep Time45 minutes
Cook Time30 minutes
Cooling Time1 hour
Total Time2 hours 15 minutes
Course: Spring
Cuisine: American
Keyword: Easter Egg Cake
Servings: 20
Calories: 79kcal
Author: Lois

Ingredients

  • 1 15.25 ounce box white cake mix, plus ingredients listed on the back of the box to prepare.
  • 1 16 ounce container cream cheese frosting
  • food coloring - red yellow, blue

Instructions

  • Prepare the cake as directed on the package in an egg shaped pan that has been prepared with baking spray.
  • Allow the cake to cool completely before decorating.
  • Add the cream cheese frosting to 3 separate bowls.
  • Slowly add the food coloring to each bowl to achieve the colors you desire.
  • Add the frosting to piping bags fitted with a star decorating tip.
  • Hold the bag perpendicular to the cake and start squeezing the bag to release the frosting.
  • Store the cake in the refrigerator until ready to serve.

Notes

    • Don't have an egg shaped pan? Bake in a 9x13 pan and use a template made of parchment paper to cut out the egg shape. Make sure the cake is completely cooled before cutting.
    • Transfer the cooled cake to the serving platter before you start decorating.

Nutrition

Serving: 1g | Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 26mg | Sugar: 2g