Hosting a Mardi Gras-themed party or celebration? My Mardi Gras birthday cake is colorful, festive, and surprisingly easy to make. I bake this gold, purple, and green cake using boxed cake mix for convenience, then layer it with a smooth vanilla buttercream flavored with a touch of lemon. Each slice shows off vibrant layers, making it a showstopping centerpiece. Whether you’re celebrating Fat Tuesday or a birthday during carnival season, this cake always gets people excited!
Gold, Purple, and Green Cake for Mardi Gras
My Mardi Gras birthday cake is all about bold color and classic flavor. I use white cake mix and egg whites only so the purple, green, and yellow layers bake up bright and clean. A simple lemon-enhanced buttercream ties everything together without overpowering the cake.
Because this Mardi Gras layer cake is sturdy and moist, it stacks easily and holds up well for decorating, transporting, and serving at parties. It’s a reliable recipe I reach for when I want something festive that still tastes homemade.
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Recipe Tip!
I use egg whites only so the cake layers stay bright and vibrant. Egg yolks can tint the batter yellow, which dulls the purple and green colors. If you have leftover yolks, adding a thin layer of lemon curd between the cake and frosting is a great way to use them up and boost the citrus flavor.
Mardi Gras Birthday Cake Recipe
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
- Piping Tip Set (optional)
Ingredients
For the Cake
- 30.5 ounces white cake mix (2 (15.25-ounce) boxes)
- 6 large egg whites room temperature
- 2 cups water
- 1 cup unsalted butter melted (2 sticks)
- ⅓ cup sour cream room temperature
- 3.4 ounces vanilla pudding mix (1 box)
- 2 teaspoons lemon extract
- Food coloring purple, green, and yellow*
For the Frosting
- 5 cups powdered sugar
- 2 cups unsalted butter room temperature (4 sticks)
- 1 teaspoon lemon extract
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Instructions
For the Cakes
- Preheat oven to 350°F. Line the bottom of three 9-inch round cake pans with parchment paper and spray with nonstick spray. Set aside.
- In a large bowl, whisk together all of the cake ingredients except for the food coloring.30.5 ounces white cake mix, 6 large egg whites, 2 cups water, 1 cup unsalted butter , ⅓ cup sour cream, 3.4 ounces vanilla pudding mix, 2 teaspoons lemon extract
- Divide the cake batter into 3 separate bowls (about 636 grams per bowl). Add purple food coloring to one bowl, green to another, and yellow to the last bowl. Mix until the batter is evenly colored.Food coloring
- Pour the batter into the prepared cake pans, keeping the batter colors separate.
- Place the pans into the oven to bake for 24 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- Place the cakes onto a cooling rack to cool completely.
For the Frosting
- While the cakes are cooling, make the frosting: Place all of the ingredients into the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat together on high speed for 2-3 minutes, or until a smooth and fluffy frosting has formed.5 cups powdered sugar, 2 cups unsalted butter, 1 teaspoon lemon extract, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
For Assembly
- Once the cakes have cooled, place the green cake layer onto a cake stand or serving platter.
- Use an offset or rubber spatula to spread about ⅔-cup of frosting over the surface of the cake.
- Place the yellow cake layer on top of the green layer, ensuring that the edges meet and that one side does not hang off.
- Frost the top with ⅔-cup frosting before placing the purple cake layer on top. Spread the remaining frosting on top and around the sides of the cake.
- To frost the top and sides with colorful frosting, make an additional ¼ recipe of frosting. Once it is made, divide it into 3 separate bowls. Color each bowl with food coloring.
- Spoon the frosting into separate piping bags fitted with piping tips of your choice, then pipe the frosting on top and around the bottom edges of the cake in the pattern of your choice.
Notes
- Room-temperature ingredients blend more smoothly, especially for the frosting.
- It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
- Don’t overmix after adding the food coloring, or the cake layers can turn dense.
- A baby figure is traditionally baked into king cake as a surprise. Whoever gets the piece with the baby is said to be blessed with luck and prosperity, and they get to be king or queen for the day. If adding, insert it after baking and wrap it in plastic to keep it food-safe, and always warn your guests!
- Rotate the pans halfway through baking if your oven has hot spots to ensure even layers.
- Top this cake with colorful frosting rosettes and Mardi Gras-themed sprinkles (pictured). Or split all of the remaining frosting (not used in the crumb coat) between 3 bowls; color purple, yellow, and green; and place dollops of frosting around the cake. Use a knife or decorating spatula to swirl the colors together around the cake for a tie-dye look.
- Chill the cakes thoroughly for the most even frosting application.
- If the frosting feels too soft, chill it for 10-15 minutes before decorating. If it feels too thick, add 1-2 teaspoons of milk or cream at a time until spreadable.
- To create a solid base for decorating, place a bit of frosting onto the cake board/stand to secure the bottom layer of cake.
- Be sure to level the cakes by cutting off any domed parts to ensure that the cakes will stack evenly.
- Crumb-coat the cake before frosting to catch any crumbs for a smoother appearance.
- Use an offset spatula dipped in warm water for smoother sides.
- Pipe decorations after chilling the crumb coat for cleaner lines.
- Insert a few wooden dowels or straws if transporting the cake to prevent shifting.
How to Make Mardi Gras Birthday Cake Step-by-Step
Prep: Gather up all of the ingredients needed to make this Mardi Gras cake recipe. Bring the egg whites, sour cream, and butter to room temperature for about 30 minutes before beginning so they mix more easily. Preheat your oven to 350°F, line the bottom of 3 (9-inch) round cake pans with parchment paper, spray with nonstick spray, and set aside.
Mix the Batter: In a large bowl, whisk together 30.5 ounces (2 boxes) of white cake mix, 6 large, room-temperature egg whites, 2 cups of water, 1 cup of melted unsalted butter, ⅓ cup of room-temperature sour cream, 3.4 ounces (1 box) of vanilla pudding mix, and 2 teaspoons of lemon extract. Adding pudding mix makes the cake extra moist with a sturdier, bakery-style crumb, which helps the layers stack and frost cleanly without drying out.
Color the Batter: Divide the cake batter into 3 separate bowls (about 636 grams per bowl). Add purple food coloring to one bowl, green to another, and yellow to the last bowl. Mix until the batter is evenly colored, taking care not to overmix, or your layers will turn out dense.
Bake the Cakes: Pour the batter into the prepared cake pans, keeping the batter colors separate. Place the pans into the preheated oven to bake for 24 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Rotate the pans halfway through baking if your oven has hot spots, so they bake through evenly. Then, place the baked cakes onto a cooling rack to cool completely.
Make the Frosting: Place 5 cups of powdered sugar, 2 cups of room-temperature unsalted butter, 1 teaspoon of lemon extract, 1 teaspoon of vanilla extract, and ¼ teaspoon of kosher salt into the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat together on high speed for 2-3 minutes, or until a smooth and fluffy frosting has formed.
Secure the Cake: Once the cakes have cooled, place the green cake layer onto a cake stand or serving platter.
Frost the Cake: Use an offset or rubber spatula to spread about ⅔-cup of frosting over the surface of the cake.
Layer the Cake: Place the yellow cake layer on top of the green layer, ensuring that the edges meet and that one side does not hang off. If you’re planning to add a plastic baby to the cake, I recommend adding it to this middle layer so it doesn’t get lost!
Crumb-Coat the Cake: Frost the top with ⅔-cup frosting before placing the purple cake layer on top. Spread the remaining frosting on top and around the sides of the cake.
Decorate the Cake: To frost the top and sides with colorful frosting, make an additional ¼ recipe of frosting. Once it is made, divide it into 3 separate bowls. Color each bowl with food coloring. Spoon the frosting into separate piping bags fitted with piping tips of your choice, then pipe the frosting on top and around the bottom edges of the cake in the pattern of your choice.
How to Store and Freeze
This Mardi Gras birthday cake stores well, making it a great make-ahead dessert for parties. Keep it covered at room temperature for up to 3 days or refrigerate for up to 5 days. For best texture and flavor, let refrigerated slices sit at room temperature before serving.
Freeze the cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
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