Why Make This Recipe
Easter Bundt Cake is a delightful way to celebrate the spring season and the Easter holiday. With its tender crumb and sweet glaze, this cake offers a perfect blend of flavors that excite your taste buds. The addition of Mini Cadbury Chocolate Eggs brings a festive touch, making it a fun dessert for gatherings with family and friends. It’s easy to make and can be enjoyed on its own or served with a scoop of ice cream.
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 the oven to 350 degrees F. Generously grease a bundt pan with nonstick 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 with a paddle attachment to cream together the softened butter and sugar until it’s light, fluffy, and pale, which will take a few minutes.
- Add the oil, vanilla extract, lemon juice, and lemon zest to the butter mixture. Mix until it’s fully combined and smooth.
- Add the eggs one at a time, making sure each is incorporated before adding the next.
- Gradually add the buttermilk and the flour mixture in three increments. Mix until just combined; do not over-mix.
- Pour the cake batter into the prepared bundt pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
- Let the cake cool on a cooling rack for about 30 minutes in the pan. Afterward, tap the sides of the pan gently, flip the cake onto the cooling rack, and let it cool completely.
How to Serve Easter Bundt Cake
Once the cake is fully cooled, drizzle the glaze over the top for a lovely finish. You can also sprinkle some extra chopped Mini Cadbury Chocolate Eggs on top for decoration. This cake is perfect for Easter brunch or as a sweet treat for dessert.
How to Store Easter Bundt Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best taste.
Tips to Make Easter Bundt Cake
- Make sure all your ingredients are at room temperature before you start. This helps with mixing and texture.
- Do not over-mix the batter to keep the cake light and airy.
- Tapping the pan before cooling helps release air bubbles, preventing the cake from sticking.
Variation
You can customize the cake by using other types of chocolate candies instead of the Mini Cadbury Chocolate Eggs, such as chopped chocolate bars or even sprinkles for color and fun.
FAQs
-
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter; just add a pinch of salt to maintain flavor balance. -
Can I freeze Easter Bundt Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to two months. -
What can I do if I don’t have buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5-10 minutes.
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
- 1 each zest of 1 lemon
- 1 cup Mini Cadbury Chocolate Eggs (chopped)
For the glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 2 tablespoons melted butter (cooled)
- 1 teaspoon fresh lemon juice
Instructions
Preparation
- Preheat the oven to 350 degrees F. Generously grease a bundt pan with nonstick 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 with a paddle attachment to cream together the softened butter and sugar until it’s light, fluffy, and pale.
- Add the oil, vanilla extract, lemon juice, and lemon zest to the butter mixture. Mix until it’s fully combined and smooth.
- Add the eggs one at a time, making sure each is incorporated before adding the next.
- Gradually add the buttermilk and the flour mixture in three increments, mixing until just combined; do not over-mix.
Baking
- Pour the cake batter into the prepared bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
- Let the cake cool on a cooling rack for about 30 minutes in the pan. Afterward, tap the sides of the pan gently, flip the cake onto the cooling rack, and let it cool completely.
Serving
- Once the cake is fully cooled, drizzle the glaze over the top for a lovely finish.
- Sprinkle some extra chopped Mini Cadbury Chocolate Eggs on top for decoration.