Why Make This Recipe
Easter Bundt Cake is the perfect treat to celebrate the joyful spirit of Easter. With its light and fluffy texture, paired with a sweet glaze and bursts of chocolate from the Mini Cadbury Eggs, this cake brings a festive touch to any gathering. It’s also visually appealing and makes for a delightful centerpiece. Your family and friends will love the combination of flavors and the fun surprise of chocolate eggs throughout!
How to Make Easter Bundt Cake
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup salted butter (softened at room temperature)
- 2 cups granulated sugar
- 1/4 cup vegetable or canola oil
- 1 tablespoon vanilla extract or vanilla bean paste
- 4 large eggs
- 1 cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh lemon juice or extract
- Zest of 1 lemon
- 1 cup Mini Cadbury Chocolate Eggs (chopped)
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 2 tablespoons melted butter (cooled)
- 1 teaspoon fresh lemon juice
Directions:
- Preheat your oven to 350 degrees F. Generously grease a bundt pan with non-stick cooking spray and lightly coat it with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a large mixing bowl, use an electric hand mixer or a stand mixer fitted with a paddle attachment to cream together the softened butter and granulated sugar until it becomes light, fluffy, and pale.
- Add the oil, vanilla extract, lemon juice, and lemon zest. Mix until fully combined and smooth.
- Add the eggs one at a time, mixing until fully incorporated each time.
- Gradually add the buttermilk and flour mixture in three increments. Be careful not to over-mix; the batter should be combined but still a bit lumpy.
- Pour the cake batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Let the cake cool on a cooling rack for about 30 minutes. Allow the cake to remain in the pan for an additional 10 minutes, then flip it onto the cooling rack. Tap the sides gently to ensure it releases easily.
- To make the glaze, whisk together the powdered sugar, milk, melted butter, and lemon juice until smooth.
How to Serve Easter Bundt Cake
This lovely Easter Bundt Cake can be served as a dessert or a sweet brunch treat. Drizzle the glaze over the cooled cake just before serving to keep it fresh and appealing. For an extra festive touch, consider garnishing with some chopped fresh fruit or additional Mini Cadbury Eggs on top of the glaze.
How to Store Easter Bundt Cake
To keep your Easter Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you’d like it to last longer, you can refrigerate it for up to a week. Just remember to let it come to room temperature before serving for the best taste.
Tips to Make Easter Bundt Cake
- Ensure your butter is softened but not melted for the best creaming results.
- Measure your flour accurately using the spoon and level method to avoid a dense cake.
- Don’t skip the lemon juice and zest—they add a wonderful brightness to the cake.
- Make sure to let the cake cool adequately in the pan before transferring it to avoid breakage.
Variation
You can easily switch up this recipe by using different candies instead of Mini Cadbury Eggs. Chopped dark chocolate or chopped dried fruit like cranberries or cherries can give you a unique twist.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, all-purpose flour works well for this recipe. Just be sure to measure it correctly.
Q: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Q: Can I freeze Easter Bundt Cake?
A: Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Just thaw it in the refrigerator before serving.
Easter Bundt Cake
Ingredients
For the cake
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup salted butter (softened at room temperature)
- 2 cups granulated sugar
- 1/4 cup vegetable or canola oil
- 1 tablespoon vanilla extract or vanilla bean paste
- 4 large eggs
- 1 cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh lemon juice or extract
- Zest of 1 lemon
- 1 cup Mini Cadbury Chocolate Eggs (chopped)
For the glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk Add more for thinner consistency.
- 2 tablespoons melted butter (cooled)
- 1 teaspoon fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350 degrees F. Generously grease a bundt pan with non-stick cooking spray and lightly coat it with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a large mixing bowl, use an electric hand mixer or a stand mixer fitted with a paddle attachment to cream together the softened butter and granulated sugar until it becomes light, fluffy, and pale.
- Add the oil, vanilla extract, lemon juice, and lemon zest. Mix until fully combined and smooth.
- Add the eggs one at a time, mixing until fully incorporated each time.
- Gradually add the buttermilk and flour mixture in three increments. Be careful not to over-mix; the batter should be combined but still a bit lumpy.
Baking
- Pour the cake batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Let the cake cool on a cooling rack for about 30 minutes. Allow the cake to remain in the pan for an additional 10 minutes, then flip it onto the cooling rack. Tap the sides gently to ensure it releases easily.
Making the glaze
- To make the glaze, whisk together the powdered sugar, milk, melted butter, and lemon juice until smooth.
Serving
- Drizzle the glaze over the cooled cake just before serving to keep it fresh and appealing. Consider garnishing with some chopped fresh fruit or additional Mini Cadbury Eggs on top of the glaze.