Easter Jelly Bean Cake

I made this recipe up many years ago, I thought of it as I was noshing on some jelly beans. This is a very simple recipe to throw together for a lovely Easter dessert.

The day or two before buy a 11.25 Ounce bag of Brach’s fruit flavored jelly beans, take out the black licorice beans, these are too strong of a flavor.  Lay the beans on a tray or rectangle pan and freeze for at least 24 hours.  Why freeze them?  Because we are going to pulse them in a food processor. Take a handful at a time and give them a good couple of minutes whirl in your food processor (cuisinart) this is the most time consuming step.  This will be rather loud, don’t be alarmed it will not break your blade.

Pour the jelly bean powder, you will still have some pieces of the beans, into a fine mesh strainer, continue with the rest of the frozen beaners. Sift out the jelly bean powder, this is what we will use in the frosting.

Easy Easter Cake

  • 2 boxes of White Cake Mix, prepared as directed
  • 3 teaspoons Orange Extract
  • 2 teaspoons Orange Zest

Mix together. Pour half of the batter evenly into four greased 9″ springform pans, or cake pans. With the other half of the batter, divide it into 3 small bowls and using food coloring gel, dye them some pretty spring colors.  I used violet, orange and pink. This is what I had in the cupboard. Now using a soup spoon dollop each color over your white cake batter, I used three spoonfuls of each color.It is looking like a Picasso!  Now take a knife and cut through the colors to swirl them together, looks like Easter egg dye!  Make sure to swirl the colors almost to the bottom of the cake pans.Bake as directed on the cake box mix. Let cool until lukewarm, if you don’t have a cooling rack remember to use an extra oven rack, make sure it’s not a hot one. Invert cakes onto wax paper, it will make it easier to stack when we put it together. At this point you can wrap and freeze the layers if you like then pull them out when you want to assemble the cake.

“Jelly Bean Dust” Whipped Cream Frosting

  • 1  16 ounce Cool Whip (thawed)
  • 1 8 ounce Cool Whip (thawed)
  • 1 Cup Jelly Bean Powder (aka Jelly Bean Dust)
  • 2 teaspoons Orange Extract

Fold all the ingredients together. How easy is this! The frosting will be soft, if you would like it a little thicker just put it into the freezer for about 15 minutes.  Place one cake layer onto a cake board or cake plate, use about 1/4 cup of frosting between each layer and proceed with the other three layers of cake.  Now ice top and sides of cake.  I used a plain cut disposable pastry bag for decorating the top and bottom border.  I like the spike look, kind of looks like meringue. Decorate with Jelly Beans and marshmallow peeps.  

This cake must be refrigerated because of the whipped cream, very fruity, light and you will be amazed how the Cool Whip tastes just like jelly beans.

When you cut the cake the colors will have your guests oohing and aahing at the Easter table. You can add more colors if you like, this seems to be a trend to color your cake batter I think it does make a great presentation. Happy Easter!

4 thoughts on “Easter Jelly Bean Cake

  1. This cake was fantastic, moist, colorful and so adorable. I highly recommend anyone to make this for Easter holiday, or Pastry Jane could make it for you and her prices are so reasonable. I will recommend this to anyone who is in need of a different holiday treat. Most people give up sweets for Lent so make it worth the wait when you can indulge in this cake at Easter dinner…..I did share with my friends and they were totally amazed and ate every last crumb.

  2. Hi Jane: Please make two cakes for me for Easter. One for my neighbor and one for our family Easter dinner. You can deliver them on Saturday, the day before Easter, when you come to our home.
    Please let me know if you received this order. Thank You!

  3. I’m the granddaughter of the above commenter, and I just enjoyed this cake for Easter dessert! it was delicious & beautifully decorated, just wanted to let you know!! Thank you very much! 🙂

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