Preheat your oven to 325°F (163°C) and prepare three 9-inch cake pans by greasing them with vegetable oil and dusting with flour.

In a large mixing bowl, combine the white cake mixes, vanilla yogurt, water, egg whites, and vegetable oil. Blend using an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes until thick and smooth.

Divide the batter into three bowls, adding food coloring to each and mixing until desired pastel shades are achieved. Spread the batter into the prepared cake pans.

Bake in the preheated oven for 35 to 45 minutes, or until golden brown and a toothpick comes out clean.

Remove the cakes from the oven and let them cool in the pans for 30 minutes. Then transfer to a wire rack to cool completely.

Once cooled, level the tops of each cake layer with a serrated knife for even stacking.

Beat the softened cream cheese in a mixing bowl until smooth. Gradually add powdered sugar, marshmallow cream, and vanilla bean paste until fully combined.

Place one leveled cake layer on a serving plate and spread frosting on top. Add a second layer and repeat, then cover the cake with remaining frosting.

Sprinkle reserved cake crumbs on top for decoration. Your cake is now ready to be served!

Slice and serve your Easter Cake chilled for a refreshing dessert.