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Easter Pastel Cake Layer Trifle with Mini Chocolate Eggs Recipe

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★★★★

3.8 from 80 reviews

This vibrant Easter Trifle Dessert features pastel-colored cake layers, creamy vanilla pudding, and fluffy whipped topping, beautifully layered and garnished with mini chocolate eggs, pastel sprinkles, and edible flowers for a festive holiday treat. It’s a delightful combination of colors, textures, and flavors perfect for sharing during spring celebrations.

Ingredients

Scale

Cake Layers

  • 1 box white or yellow cake mix (about 15.25 oz)
  • Ingredients listed on cake mix box (typically eggs, oil, and water)
  • Pink food coloring
  • Yellow food coloring
  • Green food coloring
  • Blue food coloring

Pudding Mixture

  • 2 boxes instant vanilla or white chocolate pudding mix (3.4 oz each)
  • 4 cups cold milk

Topping and Decoration

  • 16 oz whipped topping (thawed)
  • 1 cup mini chocolate eggs
  • 2 tbsp pastel sprinkles
  • Edible flowers for decoration (optional)

Instructions

  1. Preheat and Prepare Batter: Preheat the oven according to the cake mix package directions and prepare the cake batter as directed on the box.
  2. Color the Batter: Divide the cake batter evenly into 4 bowls and tint each portion a different pastel color using pink, yellow, green, and blue food coloring, stirring until the colors are uniform.
  3. Bake Layers: Pour each colored batter into separate greased baking pans or bake in batches using the same pan, spreading into thin, even layers.
  4. Check Doneness: Bake each colored cake layer according to package directions, or until a toothpick inserted in the center comes out clean.
  5. Cool and Cube Layers: Allow all cake layers to cool completely on wire racks, then remove from pans and cut into 1-inch cubes.
  6. Prepare Pudding: In a large mixing bowl, add the instant pudding mixes and cold milk, then whisk for about 2 minutes until thick and smooth with no lumps.
  7. Chill Pudding: Refrigerate the pudding for at least 10 minutes to firm up slightly while you prepare to assemble the trifle.
  8. Prepare Whipped Topping: Gently stir the whipped topping to loosen it so it is smooth and easy to spread without deflating too much.
  9. First Layer – Cake: In a large clear trifle dish, add an even layer of pastel cake cubes to cover the bottom.
  10. Second Layer – Pudding: Spoon a layer of pudding over the cake cubes and spread it into an even layer, making sure to reach the edges of the dish.
  11. Third Layer – Whipped Topping: Add a layer of whipped topping over the pudding, spreading gently to avoid mixing the layers.
  12. Repeat Layers: Repeat the layers of cake cubes, pudding, and whipped topping until the trifle dish is filled, ending with a smooth layer of whipped topping on top.
  13. Decorate: Decorate the top with mini chocolate eggs, pastel sprinkles, and edible flowers if using, arranging them evenly for a festive look.
  14. Chill Before Serving: Cover the trifle and refrigerate for at least 1 hour before serving to allow the layers to set and the flavors to blend.

Notes

  • Use gel food coloring for more vibrant pastel colors without thinning the batter.
  • If you don’t have multiple pans, bake each colored layer separately in the same pan, cleaning and greasing between batches.
  • For a dairy-free version, substitute with plant-based milk and dairy-free whipped topping.
  • The trifle can be prepared a day ahead; just cover and refrigerate to enhance flavor melding.
  • Edible flowers add a beautiful touch but are optional for decoration.

Keywords: Easter dessert, trifle, pastel cake, layered dessert, pudding, whipped topping, festive dessert, spring dessert

Find it online: https://epicrecipebox.com/easter-pastel-cake-layer-trifle-with-mini-chocolate-eggs-recipe/