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Easy Vanilla Cake Recipe for Easter

  • 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 Reynolds Kitchens® Dessert Pan for non-stick, no mess baking.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Bake this cake in a Reynolds Kitchens® Dessert Pan so that it comes out with ease.


  • 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
  • 1 Reynolds Kitchens® 13x9 Dessert Pan 
  • 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
  • sprinkles
  • white icing


Step 1

PREHEAT the oven to 350°.

Step 2

CREAM together in a standing mixer with the paddle attachment the butter and sugar until light and fluffy.

Step 3

ADD in the vanilla and then 1 egg at a time until mixed into the butter-sugar mixture.

Step 4

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.

Step 5

POUR the cake batter into the Reynolds Kitchens® 13x9 Dessert Pan.

Step 6

BAKE the cake in the oven on 350° for 40 minutes or until golden brown and firm in the center.

Step 7

COOL the cake on a cooling rack for 10 to 15 minutes.

Step 8

WHIP the butter and cream cheese in a standing mixer with the paddle attachment until light and fluffy.

Step 9

ADD in the vanilla and powdered sugar until completely mixed in.

Step 10

WHISK in red food coloring drops until a light pink color has been achieved.

Step 11

FROST the cooled vanilla cake with the pink frosting and sprinkle on sprinkles and use the white icing to make cross diagonal lines.

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