Easter Cross Cake

This impressive Easter Cross Cake adds an elegant touch to your holiday table.


  • 1 (18.25 oz.) white cake mix
  • 1 cup of milk
  • 3 tsp corn starch
  • 1/2 cup of margarine
  • 3/4 cup shortening
  • 1 cup fine white sugar
  • 2 tsp clear vanilla
  • Yellow food coloring


Prepare the cake as directed on the package for a 9x13 pan. (Any flavor cake mix is suitable.) Allow to cool completely on a wire rack.

Frosting instructions:

Cook milk and cornstarch over medium heat until thick.

Remove from heat but continue stirring until the mixture is cool.

Combine margarine, shortening and sugar in a bowl.

Beat until creamy (approximately 7 minutes).

Add vanilla and milk mixture.

Beat until the icing resembles whipped cream (about 4 minutes).

Place 1 1/2 cups of icing in a separate bowl and tint with yellow food coloring to desired shade.

Decorating instructions:

Place the cooled cake on a cutting board.

Cut the cake in half lengthwise.

Slice one of the sides in half, resulting in two shorter pieces.

Center the long section of cake on a piece of cardboard.

Frost this section completely with the white icing.

Place the shorter pieces on either side of the center section about a third of the way from the top to form a cross.

Ice the shorter pieces.

Use a pastry bag to pipe the yellow frosting around the top and bottom edges of the cross to form shell borders.

Serves 12.


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