Easter Bundt Cake

Easter Bundt cake is a delightful and festive cake decorated with creamy cream cheese glaze, and a variety of spring-themed colourful sprinkles and chocolate eggs. This eye-catching dessert is the perfect centerpiece for your Easter celebration.

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 12 slices

Why you'll love making this Easter bundt cake.

1. Festive Celebration - Easter is a time for the joyous celebration of spring. And what better way to mark the occasion than with this colourful vanilla bundt cake? Decorating the cake with cream cheese glaze and colourful chocolate eggs adds a festive touch.

2. Delightful Indulgence - The moist and fluffy vanilla cake, enriched with buttermilk, offers a delicate sweetness that pairs perfectly with the tangy cream cheese frosting. The addition of chocolate eggs on top of the bundt cake not only adds joyful pastel colours but also provides chocolatey goodness with every bite!

Essential baking tools used in this recipe for Easter bundt cake

Using high-quality tools like Home Hardware Mosaic Non-Stick Fluted Cake Pan ensures effortless cake release, preserving the intricate details of your bundt cake design. I can assure you that all Mosaic Non-Stick Bakeware does deliver the promise of non-stick cakes.

Variations

1. Lemon Bundt Cake with Raspberry Glaze and Chocolate Eggs - Substitute lemon zest and lemon juice for vanilla extract in the cake batter for a refreshing citrus flavour. Top the cake with cream cheese raspberry glaze made by adding 1 teaspoon of raspberry powder for a vibrant pink colour and fruity taste. Decorate with classic chocolate eggs.

2. Orange Chocolate Chip Bundt Cake with Orange Cream Cheese Glaze - Incorporate orange zest and orange extract (instead of vanilla extract) into the cake batter for a bright and citrusy flavour. Make a cream cheese glaze with cream cheese, powdered sugar, and orange extract for a tangy and zesty topping. Garnish the cake with mini chocolate eggs and grate some orange zest on top of the glaze.

3. Carrot Cake Bundt Cake with Cream Cheese Glaze - Prepare acarrot cake batter by adding grated carrots, and chopped walnuts to the vanilla bundt cake batter. Top the cake with a classic cream cheese glaze for a rich and creamy finish. Use store-bought marzipan carrot-shaped candies as decorations.

4. Coconut Bundt Cake with Coconut Glaze - Add 1 cup of shredded coconut & coconut extract to the cake batter for a tropical twist. Prepare the same cream cheese glaze, but substitute coconut milk for regular milk, and coconut extract for vanilla extract for coconut-flavoured topping. Sprinkle the glaze with shredded coconut and decorate with classic chocolate eggs.

Directions:

Vanilla Bundt Cake

1. Preheat your oven to 350°F (175°C), middle rack position. If you are using a Mosaic Non-Stick Bundt Pan, no need to grease the pan. Otherwise, grease and flour a standard bundt pan.

2. In a large mixing bowl, with a handheld electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. Set aside.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix. Scrape down all the excess batter with a spatula.

6. Using an ice cream scoop, scoop the batter evenly into the prepared Mosaic Non-Stick Bundt Pan and spread it evenly with a spatula.

7. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Cream Cheese Glaze

1. In a medium bowl, with a handheld mixer, beat together the softened cream cheese and butter until smooth and creamy.

2. Gradually add the powdered sugar, mixing until well combined.

3. Stir in the vanilla extract.

4. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. It should be thick, yet a pourable consistency.

Assembly

1. Once the cake has cooled completely, pour the cream cheese glaze over the top of the bundt cake.

2. Garnish with Easter-themed sprinkles and place chocolate candies on top of the cream cheese glaze.

3. Slice and serve!

Expert Tips

• Use room temperature ingredients: Bring the butter, eggs, and buttermilk to room temperature before starting the recipe. Room temperature ingredients blend more easily, resulting in a smoother batter and a more evenly baked cake.

• Measure ingredients accurately: Use a kitchen scale to accurately measure the ingredients, especially the flour. This recipe is provided in US customary and metric measurements. Too much flour can result in a dense and dry cake, while too little can cause the cake to collapse. Precise measurements are key to achieving the perfect texture.

• Do not overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can develop the gluten in the flour, resulting in a dense and tough cake. Mix until there are no visible streaks of flour, but avoid overmixing to ensure a tender crumb.

• Cool the cake properly: Allow the cake to cool in the bundt pan for about 10–15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake properly helps it retain moisture and prevents it from collapsing.

• Prepare the glaze consistency: For the cream cheese glaze, adjust the amount of milk to achieve a pourable consistency. If the glaze is too thick, add a little more milk. If it's too thin, add more powdered sugar. The glaze should be smooth and pourable, but not too runny.

• Chill the cake for a firm glaze: If the room temperature is warm, consider chilling the cake in the refrigerator for a short time after glazing to allow the cream cheese frosting to set and firm up. This will prevent the glaze from sliding off the cake when serving.