Easter Vanilla Cake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Servings: 12 to 15
- Course: Dessert
Make this Easter extra sweet with this easy vanilla cake recipe. Bake it in a Bakeware Cake Pan for non-stick, no mess baking.
- For the Cake:
- 3 cups flour
- 1 1/4 tablespoon of baking powder
- pinch of salt
- 1 1/2 cups of unsalted butter
- 1 3/4 cups sugar
- 1 1/2 tablespoons of vanilla
- 4 eggs
- 1 cup of milk
- For the Frosting:
- 6 ounces of softened cream cheese
- 1/2 pound of softened unsalted butter
- 1 tablespoon of vanilla
- 1 pound of sifted powdered sugar
- red food coloring
- white icing
PREHEAT the oven to 350°.
CREAM together in a standing mixer with the paddle attachment the butter and sugar until light and fluffy.
ADD in the vanilla and then 1 egg at a time until mixed into the butter-sugar mixture.
MIX the flour, baking powder and salt together in a bowl and add it into the creamed butter-sugar mixture while alternating with the milk but beginning and ending with the dry ingredients. Be sure to stop and scrape the sides of the bowl often.
POUR the cake batter into a Reynolds® 13x9 Bakeware pan.
BAKE the cake in the oven on 350° for 40 minutes or until golden brown and firm in the center.
COOL the cake on a cooling rack for 10 to 15 minutes.
WHIP the butter and cream cheese in a standing mixer with the paddle attachment until light and fluffy.
ADD in the vanilla and powdered sugar until completely mixed in.
WHISK in red food coloring drops until a light pink color has been achieved.
FROST the cooled vanilla cake with the pink frosting and sprinkle on sprinkles and use the white icing to make cross diagonal lines.