Easter Bundt Cake Recipe
There's something so sweet about the Easter holiday, and we're not just talking about those decadent chocolate bunnies. Easter Sunday calls for special, spring-themed treats, and we can't think of anything more on-theme than this Easter bundt cake. Adorably adorned with little Cadbury candy eggs, this bundt cake is the perfect dessert for your Easter dinner, as it both tastes good and looks beautiful.
"The texture of the Bundt cake sponge is wonderful, it's really light and moist, so delicious," recipe developer Jennine Bryant says about this dessert. "It's also really simple to make, but it looks pretty." And, while this cake clearly has an Easter theme thanks to the addition of those little pastel eggs, Bryant notes that this recipe is not limited to a single holiday. "Although this is decorated as an Easter bundt cake, the recipe can be used and adapted all year round for a delicious cake whatever the occasion," she says, adding that simply making a cake in a bundt pan gives it a wonderfully "dramatic" look. The beauty of this cake will speak for itself — all you have to do is the baking!
Gather the ingredients for Easter bundt cake
For this recipe, you'll need butter, sugar, eggs, a vanilla bean pod, flour, baking powder, salt, milk, white chocolate, and Cadbury Mini Eggs. Bryant notes that, while this recipe makes a vanilla cake, you could switch up the flavor and make strawberry, lemon, or whatever flavor sounds best to you. And, in case you aren't able to source a vanilla bean pod: "You could definitely switch out the vanilla pod for vanilla extract," Bryant says. "The vanilla pod gives more of a depth of flavor but both work just fine!"
Grease the bundt cake tin
Preheat the oven to 350 F and grab your 9-inch bundt cake tin. Melt a teaspoon of butter, then use a pastry brush to grease the inside of the cake tin — and be generous with it. Be sure to get in every little crevice, as you want your cake to come out nice and clean.
Start making the cake batter
In a large, clean bowl, beat together the remaining 1 cup butter and the sugar, until it gets nice and fluffy and lighter in color. Beat in the eggs one at a time, ensuring to mix well between each addition. Now, use a sharp knife to open the vanilla bean pod and scrape it lengthwise, removing the vanilla bean seeds. Add the vanilla to the bowl and mix everything once more.
Mix the and combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Now, add this dry mixture to the wet ingredients, mixing very slowly, and being careful not to overmix.
Bake the cake
With your batter ready to go, pour or scoop it into the greased cake tin. Be sure to smooth out the top so that it's nice and even. Now, place the cake into the oven and allow it to bake for 40 minutes. You'll know it's done when a skewer, toothpick, or knife inserted in the cake comes out clean. Allow the cake to cool in the tin for 15 minutes, then turn it out onto a cooling rack and leave it for an hour to finish cooling.
Decorate your Easter bundt cake and serve
As your cake finishes cooling, melt the white chocolate. Then, pour the melted white chocolate over the top of the cake, so that it slightly drizzles down the sides. Finish off the decoration with an adornment of mini eggs. Just like that, you have a beautiful, Easter-themed treat!
"I think this cake would be delicious with some whipped cream and fresh strawberries on the side, or a strawberry sauce," Bryant suggests for potential pairing options. "It's such a light cake it would go really well with a cup of coffee or tea, but could also pair well with prosecco or white wine, for more of an occasion."
- 1 cup + 1 teaspoon butter, divided
- 1 cup sugar
- 4 large eggs, room temperature
- 1 vanilla bean pod
- 1 ½ cups plain flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon milk
- ⅓ cup white chocolate, melted
- ½ cup mini Easter eggs
- Preheat the oven to 350 F and prepare a 9-inch bundt pan by melting 1 teaspoon butter and using a pastry brush to liberally grease the inside of the cake pan. Make sure to get butter into all the corners, so that the cake can be removed from the pan after baking.
- In a clean bowl, beat the remaining 1 cup butter with the sugar, until the mixture is fluffy and light in color.
- Beat in the eggs 1 at a time, mixing thoroughly after each addition.
- Using a sharp knife, slice open the vanilla pod lengthways and use the knife to scrape out the vanilla seeds. Add them to the cake batter, mixing again.
- In a separate bowl, combine the plain flour, baking powder, and salt. Add this to the cake batter and mix very slowly until the flour is just combined with the rest of the ingredients. Try not to over-mix the batter.
- Scoop the batter into the prepared bundt pan and smooth down the top before placing the cake into the center of the oven to bake for 40 minutes.
- After 40 minutes, check that the cake is cooked through by inserting a skewer through the sponge — if it comes out clean, the cake is ready.
- Remove the cake from the oven and let it sit for 15 minutes before turning the cake out onto a cooling rack. Leave the cake for an hour to cool completely.
- When the cake has cooled, pour the melted white chocolate over the top and decorate it with the mini eggs.
- Slice the cake, serve, and enjoy.
| Calories per Serving | 391 |
| Total Fat | 23.9 g |
| Saturated Fat | 14.1 g |
| Trans Fat | 0.8 g |
| Cholesterol | 170.8 mg |
| Total Carbohydrates | 38.2 g |
| Dietary Fiber | 0.5 g |
| Total Sugars | 23.6 g |
| Sodium | 167.2 mg |
| Protein | 6.6 g |
