This lovely Easter Bundt Cake is moist, fluffy, and perfect for your spring celebrations! Topped with pastel icing and sprinkles, it has a delightful festive look.
Making it is a breeze—just mix your favorite cake batter and let it bake! It’s great to share or enjoy as a sweet treat while hopping around the house. 🐰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our cake, giving it structure. If you need a gluten-free option, a 1-to-1 gluten-free flour blend works well.
Butter: Unsalted butter is used here to control the salt level. If you’re dairy-free, use coconut oil or a plant-based butter substitute for similar results.
Sour Cream or Greek Yogurt: Both add moisture and tanginess. If you want a lighter option, use low-fat yogurt or buttermilk. You can even try applesauce for a healthier twist!
Powdered Sugar: For icing, it’s essential because it mixes easily. If you’re out, you can make your own by blending granulated sugar until it’s fine.
How Can I Get My Cake to Bake Evenly in a Bundt Pan?
Baking in a bundt pan can be tricky, but there are a few tips to help. First, ensure your pan is properly greased and floured. This prevents sticking. Here’s how to do it right:
- Use a liberal amount of butter or oil, then sprinkle flour inside, shaking to coat.
- Don’t skip the resting time after baking; allowing it to cool for 15 minutes helps the cake settle, making it easier to remove.
- Check for doneness with a toothpick in the middle. If it comes out clean, it’s ready to cool!
With these steps, you should have a lovely, evenly baked bundt cake every time!
Easter Bundt Cake Recipe
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
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
- ½ cup milk
For the Icing:
- 2 cups powdered sugar
- 2-3 tbsp milk (adjust for desired consistency)
- 1 tsp vanilla extract
For Decoration:
- Assorted pastel-colored candy eggs or mini Easter eggs
- Colorful sprinkles
How Much Time Will You Need?
This Easter Bundt Cake will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, it needs to cool for about 15 minutes in the pan and then completely on a wire rack. Total time is roughly 1.5 to 2 hours before it’s ready to serve, but it’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven warms up, take a bundt pan and grease it well with butter or cooking spray, then dust it lightly with flour to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure everything is evenly distributed. Set this bowl aside for later use.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
4. Add Eggs:
Add the eggs to the butter-sugar mixture one at a time. Make sure to beat well after each egg to fully incorporate them. This will help to create a nice texture in the cake.
5. Add Vanilla:
Next, stir in the vanilla extract. This will add a wonderful flavor to your cake!
6. Combine Wet and Dry Ingredients:
It’s time to mix in the dry ingredients! Add the flour mixture alternately with the sour cream (or yogurt) and milk to the butter mixture. Start with the flour mixture and finish with it. Mix just until everything is combined, being careful not to overmix.
7. Pour into Bundt Pan:
Carefully pour the batter into the prepared bundt pan, making sure to spread it evenly. This will help the cake bake evenly.
8. Bake the Cake:
Place the bundt pan in your preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center of the cake; it should come out clean when the cake is ready.
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. Then gently invert it onto a wire rack to cool completely. This helps keep it from getting soggy!
10. Prepare the Icing:
While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a bowl. Aim for a smooth, pourable consistency but not too runny. Adjust with more milk if needed.
11. Drizzle and Decorate:
Once the cake is completely cool, drizzle the icing over the top, allowing it to drip down the sides. For the finishing touch, sprinkle on the pastel candy eggs and colorful sprinkles right after icing so they stick.
12. Serve and Enjoy:
Let the icing set for a little while before slicing up your beautiful Easter Bundt Cake. Gather your friends and family to enjoy this festive treat. Happy Easter!
Can I Use Different Types of Flour?
Yes! While all-purpose flour is recommended for structure, you can substitute with a 1-to-1 gluten-free flour blend if needed. Just be aware the texture may vary slightly.
Can I Replace Sour Cream with Something Else?
Absolutely! Plain Greek yogurt works as a great substitute and even adds extra protein. For a lighter option, you could use buttermilk or applesauce, but it may change the cake’s moisture somewhat.
What Should I Do If My Cake Sticks to the Pan?
If your cake sticks, gently run a butter knife around the edges of the pan to loosen it. You can also place the pan upside-down and tap it gently on a cutting board to help release it. Make sure to grease and flour the pan thoroughly next time to prevent sticking!
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week. If you want to keep it longer, freeze slices wrapped in plastic wrap and foil for up to 3 months. Just thaw before serving!
