Easter Swirl Vanilla Cake is a fun, pastel colored swirled vanilla cake. Itˈs soft, light and tastes absolutely delicious!
Easter is one of my favorite holidays. Easter is time to gather with friends and family and perfect occasion to make some of my favorite recipes.
When is the last time you made something this colorful, happy and absolutely magical?
My new favorite dessert is Easter Swirl Vanilla Cake. Transforming classic vanilla cake into festive dessert is so simple and easy.
How to Make Easter Swirl Vanilla Cake?
• Preheat oven to 350°F degrees. Lightly spray a 9X13-inch baking pan with nonstick cooking spray
• In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scape down the bowl as needed
• Add the sour cream and beat until well combined
• In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt
• Add half the dry ingredients to the batter and then add half of the milk and mix just until the flour starts to incorporate
• Add the remaining dry ingredients and the remaining milk, beat on low speed until all of the ingredients are well combined
• Stir with a spatula to ensure itˈs well mixed
• Divide the batter in three separate bowls and add the food colors to the bowls, coloring one bowl with each color, pink, yellow and green
• Dollop the batter into the prepared cake pan, while alternating colors
• Swirl the colors in the pan and make the surface smooth
• Knock the pan on the counter work surface 2-3 times to remove any air and to even out the cake batter in the pan
• Bake for 25-30 minutes or until cake tester comes out clean
• Remove from oven to cool completely
• To make cream cheese frosting:
• In a medium bowl, using an electric mixer beat together cream cheese, butter, powdered sugar and vanilla until smooth and well combined
• Spread cream cheese frosting with spatula all over the cooled cake and top with rainbow sprinkles, if desired
Ingredients substitutions:
Butter instead of oil: You can use 1/2 cup of melted butter instead of oil, but I don’t think it is nearly as good. You can also use coconut oil instead of vegetable oil.
I prefer oil-based cakes over butter based cakes because oil tends to make cakes moister
It also makes the crumb and texture a bit more tender
Sour cream: This is essential for keeping the cake moist. If you don’t have sour cream. I recommend substituting with non-fat Greek yogurt. The recipe calls for light sour cream, but you can also use full-fat sour cream.
Mistakes to Avoid:
With any baked good, there is a certain level of balance needed when you’re preparing the batter. If you over beat the batter, your cake will be too dense and it will not rise. If you under beat it then it can cause your cake to bake unevenly because the oil and eggs are not well incorporated. To help with this, turn off your mixer when you can’t see any more loose flour on top. Then use a spatula to stir the batter a few times, getting all the stuff that is stuck to the bottom of the bowl and bringing it up to the top.
How to Store Vanilla Cake?
Since the cake frosting is made with a lot of cream cheese you will need to store any cake in the refrigerator.
Just cover with a lid or wrap tightly in aluminum foil. Then store in the fridge for up to 7 days
There is something magical about cakes!
Look at how pretty this cake turned out. If you are looking for an Easter cake, consider this easy vanilla cake recipe! Colorful, creamy, and downright delicious, down to the last crumbs! Enjoy!
Easter Swirl Vanilla Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutes30
minutes50
minutesEaster Swirl Vanilla Cake is a fun, pastel colored swirled vanilla cake. Itˈs soft, light and tastes absolutely delicious!
Ingredients
- For the cake:
2 cups granulated sugar
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
½ cup sour cream
2 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
Pink food coloring, optional
Yellow food coloring, optional
Green food coloring, optional
- For the Cream Cheese frosting:
½ cup butter, room temperature
8 oz cream cheese, softened
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
- For garnish:
Rainbow sprinkles, optional
Directions
- To make cake:
- Preheat oven to 350°F degrees. Lightly spray a 9X13-inch baking pan with nonstick cooking spray
- In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scape down the bowl as needed
- Add the sour cream and beat until well combined
- In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt
- Add half the dry ingredients to the batter and then add half of the milk and mix just until the flour starts to incorporate
- Add the remaining dry ingredients and the remaining milk, beat on low speed until all of the ingredients are well combined
- Stir with a spatula to ensure it is well mixed
- Divide the batter in three separate bowls and add the food colors to the bowls, coloring one bowl with each color, pink, yellow and green
- Dollop the batter into the prepared cake pan, while alternating colors
- Swirl the colors in the pan and make the surface smooth
- Knock the pan on the counter work surface 2-3 times to remove any air and to even out the cake batter in the pan
- Bake for 25-30 minutes or until cake tester comes out clean
- Remove from oven to cool completely
- To make cream cheese frosting:
- In a medium bowl, using an electric mixer beat together cream cheese, butter, powdered sugar and vanilla until smooth and well combined
- Spread cream cheese frosting with spatula all over the cooled cake and top with rainbow sprinkles, if desired
- Serve
