Why Make This Recipe
Easter Bundt Cake is perfect for celebrating the holiday with family and friends. This cake is not only beautiful but also delicious, making it a centerpiece for your Easter gathering. With its moist texture and the sweet surprise of Mini Cadbury Chocolate Eggs, it’s sure to be a hit with both kids and adults. Plus, it’s simple enough to make that you can involve the little ones in the kitchen, creating memories as you bake together.
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. 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 mixer or stand mixer to cream the butter and sugar until the mixture becomes light, fluffy, and pale. This takes a few minutes.
- Add in the oil, vanilla extract, fresh lemon juice, and lemon zest. Mix everything until it’s well combined and smooth.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Alternate adding the buttermilk and the flour mixture in three increments. Combine the batter well, but be careful not to over-mix.
- Pour the 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 a light golden brown.
- Let the cake cool on a cooling rack for about 30 minutes. After that, cool it in the pan on a wire rack for an additional 10 minutes. Gently tap the sides of the pan to help release the cake, then flip it onto the cooling rack to cool completely.
- To make the glaze, mix the powdered sugar, 2-4 tablespoons of milk, melted butter, and fresh lemon juice until smooth. Drizzle it over the cooled cake.
How to Serve Easter Bundt Cake
Serve the Easter Bundt Cake on a beautiful platter. You can slice it into generous pieces and offer it alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a festive touch, decoratively place additional Mini Cadbury Chocolate Eggs around the cake.
How to Store Easter Bundt Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, wrap the cake tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for later. Just make sure to wrap them well, and they’ll last for up to three months in the freezer.
Tips to Make Easter Bundt Cake
- Ensure your ingredients are at room temperature for better mixing and a fluffier cake.
- Don’t skip greasing and flouring the bundt pan—this helps the cake come out easily.
- For a fun twist, you can mix in different types of chocolate eggs or even colorful sprinkles into the batter.
Variation
Try adding shredded coconut or dried fruits for a different flavor and texture. You can also use almond extract instead of vanilla for a unique taste.
FAQs
1. Can I use a different type of cake pan instead of a bundt pan?
Yes, you can use a different type of pan, but keep in mind that the baking time may vary.
2. Can I skip the buttermilk?
Yes, you can substitute buttermilk with milk mixed with a teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour.
3. How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean, and the top should be lightly golden brown. If it’s still wet, give it more baking time.
Easter Bundt Cake
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 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
Mix-ins
- 1 cup Mini Cadbury Chocolate Eggs (chopped)
Glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 2 tablespoons melted butter (cooled)
- 1 teaspoon fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350 degrees F. 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.
Battering
- In a large mixing bowl, use an electric mixer or stand mixer to cream the butter and sugar until the mixture becomes light, fluffy, and pale.
- Add in the oil, vanilla extract, fresh lemon juice, and lemon zest. Mix until well combined and smooth.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Alternate adding the buttermilk and the flour mixture in three increments, combining well but being careful not to over-mix.
Baking
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a cooling rack for about 30 minutes, and then cool it in the pan on a wire rack for an additional 10 minutes.
- Gently tap the sides of the pan to help release the cake, then flip it onto the cooling rack to cool completely.
Glazing
- To make the glaze, mix the powdered sugar, 2-4 tablespoons of milk, melted butter, and fresh lemon juice until smooth. Drizzle it over the cooled cake.