This Easter Bundt Cake is a showstopper! With its fluffy cake and sweet glaze, it’s perfect for spring celebrations. You can even add colorful sprinkles for a festive touch!
Baking this cake always brightens my day. It looks great on the table and tastes even better! Pair it with some fresh fruit, and you’re in for a treat. 🍰🌷
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you need a gluten-free option, try a 1:1 gluten-free baking blend. Just ensure it contains xanthan gum for the right texture!
Sour Cream or Greek Yogurt: These ingredients add moisture and a slight tang. You can replace them with buttermilk or even plain yogurt if you prefer. Both will yield a lovely texture.
Butter: Unsalted butter is my go-to for baking since it lets you control the saltiness. If you’re in a pinch, you can use margarine or any plant-based butter, but the flavor may differ slightly.
Sugar: While granulated sugar is standard, you can use brown sugar for a moister cake with a deeper flavor. Just keep in mind it might affect the color slightly.
How Do I Ensure My Bundt Cake Comes Out Perfectly?
Getting that perfect bundt cake can be tricky! Here’s how to avoid common issues:
- Prepare Your Pan: Grease and flour your bundt pan well. Use a cooking spray with flour or rub it down with shortening and dust with flour to ensure an easy release.
- Mixing: Don’t overmix your batter once you add the flour. Mix until just combined; this keeps your cake light and airy.
- Cooling: Allow the cake to cool in the pan for 15 minutes before inverting it. This helps it set and reduces the chance of breaking apart.
With these tips, you’ll have a beautiful, delicious bundt cake that’s perfect for celebrating Easter!
How to Make an Easter Bundt Cake
Ingredients You’ll Need:
For The Cake:
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
- ½ cup whole milk
For The Icing:
- 2 cups powdered sugar
- 2-4 tbsp milk or lemon juice
- 1 tsp vanilla extract
For Decorations:
- Assorted pastel-colored candy eggs (chocolate or sugar-coated)
- Small candy carrots or fondant carrots
- Green shredded coconut (dyed with green food coloring) or edible green sprinkles
- Edible flowers or small flower-shaped sprinkles
- Small colored sugar pearls or sprinkles
How Much Time Will You Need?
This delightful Easter Bundt Cake will take about 20 minutes to prepare and about 50-60 minutes to bake. After that, you’ll need some time for the cake to cool before icing and decorating. Allow for around 2 hours total, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour your bundt cake pan thoroughly to prevent sticking later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to distribute the leavening agents evenly throughout the cake batter. Set this bowl aside while you work on the wet ingredients.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or a stand mixer to beat the softened butter and granulated sugar together until it’s light and fluffy, which should take about 3-5 minutes. This is important for incorporating air into the batter!
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract for some lovely flavor.
5. Combine Wet and Dry Ingredients:
Now, it’s time to combine! Alternately add the flour mixture and the sour cream (or Greek yogurt) to the butter mixture, starting and ending with the flour mix. Make sure to mix just until everything is combined to keep your cake fluffy.
6. Stir in the Milk:
Gently stir in the milk until the batter is nice and smooth. Take a moment to admire your beautiful cake batter!
7. Pour and Smooth the Batter:
Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth out the top so it bakes evenly.
8. Bake the Cake:
Place the bundt pan in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean when the cake is ready.
9. Cooling Time:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
10. Make the Icing:
While the cake cools, prepare your icing by whisking together the powdered sugar, milk or lemon juice, and vanilla extract. Adjust the liquid to get a nice, thick but pourable consistency.
11. Ice the Cake:
Once the cake is cool, pour the icing over the top, allowing it to drip down the sides for a beautiful finish.
12. Decorate Your Cake:
Now it’s time for the fun part—decorating! Top the iced cake with your pastel candy eggs, small candy or fondant carrots, green shredded coconut or sprinkles, and any edible flowers or sprinkles you like to create a festive Easter look!
13. Let It Set:
Allow the icing to set for a bit before slicing and serving. Enjoy your beautiful and festive Easter Bundt Cake—perfect for sharing with family and friends!
Can I Substitute Greek Yogurt for Sour Cream?
Yes! Greek yogurt works perfectly as a substitute for sour cream in this recipe, providing similar moisture and tang. Just use the same amount—1 cup—when swapping it out.
How Can I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, it’s best to refrigerate it, where it can last about a week.
Can I Use Other Types of Milk?
Absolutely! You can use almond milk, oat milk, or any other milk alternative in place of whole milk. Just make sure it’s unsweetened to avoid altering the cake’s flavor.
What If My Cake Sticks to the Pan?
If your cake does stick, try running a butter knife around the edges to loosen it. If it’s really stubborn, leave it to cool longer or place it in the freezer for about 15 minutes; this can help it release more easily.
