Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- Food coloring (pastel colors)
- 1 package cream cheese (8 oz)
- 2 cups whipped cream
- 1 cup powdered sugar
- Pastel Easter candies for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- Cream together the unsalted butter and granulated sugar until light and fluffy, about 4 minutes.
- Beat in the eggs, one at a time, mixing thoroughly after each addition, followed by the vanilla extract and milk.
- Whisk together the flour and baking powder in a separate bowl before gradually adding it to the wet mixture.
- Divide the batter into four bowls and add food coloring to each.
- Drop the colored batters randomly into the prepared pan and swirl with a knife.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes before poking holes all over the warm cake with a skewer.
- Mix together cream cheese, powdered sugar, and whipped cream, then drizzle into the holes of the cake.
- Chill in the refrigerator for at least 2 hours.
- Top with additional whipped cream or frosting and sprinkle with candies before serving.
Notes
Ensure to poke the cake while it’s still warm for better absorption of the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian