If you’re looking for the perfect Easter desserts recipe, this Easter Bundt Cake is the ideal treat to brighten your holiday table. With its moist and fluffy texture, colorful decorations, and simple preparation, this Easter Basket Cake is both fun to make and delightful to eat.
Bundt cakes are known for their elegant shape and easy baking process, making them a fantastic choice for festive occasions. Whether you’re hosting an Easter gathering, preparing Easter snacks for family, or simply want a spring dessert to enjoy, this bundt cake recipe is a must-try.
Let’s dive into this cake recipe easy that will impress guests and add a touch of sweetness to your Easter celebration.
Table of Contents
Why You’ll Love This Easter Bundt Cake
✔ Easy to Make – A simple bundt cake recipe that even beginners can follow.
✔ Moist and Flavorful – Buttermilk and sour cream keep it soft and tender.
✔ Festive and Beautiful – Colorful decorations make it perfect for Easter sweets.
✔ Great for Any Occasion – Ideal for Easter desserts recipes, spring birthdays, or brunch.
✔ Customizable – Choose your favorite cake flavor and frosting for a personal touch.
Ingredients You’ll Need
For the Bundt Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240ml) buttermilk
- ½ cup (120ml) sour cream
For the Glaze:
- 1 ½ cups (180g) powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- Food coloring (pastel colors: pink, yellow, blue, green)
For the Easter Decorations:
- 1 cup shredded coconut
- 2 drops green food coloring (for a grass effect)
- ½ cup chocolate mini eggs or jelly beans
- ½ cup Peeps marshmallow bunnies or chicks
- 1 tablespoon sprinkles (optional)
Kitchen Equipment Needed
✔ Bundt cake pan (10-12 cup capacity) – Essential for the signature cake shape.
✔ Mixing bowls – For preparing the batter and glaze.
✔ Electric mixer – Helps create a smooth cake batter.
✔ Whisk or spatula – For mixing ingredients evenly.
✔ Wire rack – To cool the cake properly.
How to Make Easter Bundt Cake
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a Bundt cake pan generously with butter or non-stick spray, ensuring every crevice is coated to prevent sticking. Lightly dust with flour and shake out any excess.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes).
Step 4: Add the Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla extract for added flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and sour cream. Mix just until combined—avoid overmixing to keep the cake light.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
Step 8: Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Divide into separate bowls and tint each with different pastel food coloring.
Step 9: Decorate the Cake
Drizzle the colored glazes over the cooled cake for a festive Easter look. To create an Easter basket effect, mix shredded coconut with green food coloring and sprinkle it around the top of the cake. Arrange chocolate mini eggs, Peeps, and sprinkles on top.
Step 10: Serve and Enjoy!
Let the glaze set for 10 minutes, then slice and serve your stunning Easter Bundt Cake!
Expert Tips for the Best Bundt Cake
✔ Use Room Temperature Ingredients – Ensures smooth blending and even baking.
✔ Grease the Bundt Pan Properly – Prevents sticking and makes for easy removal.
✔ Don’t Overmix the Batter – Keeps the cake light and tender.
✔ Let the Cake Cool Before Glazing – Prevents the glaze from melting too quickly.
Common Mistakes to Avoid
🚫 Using Cold Ingredients – Can make the batter dense and uneven.
🚫 Overbaking the Cake – Check for doneness at 45 minutes to avoid dryness.
🚫 Not Greasing the Pan Well – Bundt cakes can stick if not properly prepared.
Variations and Substitutions
✔ Lemon or Orange Flavor – Add citrus zest for a fresh spring twist.
✔ Chocolate Easter Bundt Cake – Use cocoa powder for a rich chocolate version.
✔ Gluten-Free Option – Substitute with a 1:1 gluten-free flour blend.
✔ Carrot Cake Version – Add shredded carrots and warm spices for an Easter-inspired variation.
How to Store and Make Ahead
Storage:
- Keep the cake at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
Make-Ahead Tips:
- Bake the cake a day in advance and decorate before serving.
- Store the undecorated cake at room temperature and add the glaze and toppings when ready to serve.
Serving and Presentation Ideas
🐰 Serve on a Decorative Cake Stand – Elevates the festive look.
🌸 Add Edible Flowers – A beautiful way to enhance the spring theme.
🍓 Pair with Fresh Berries – Complements the sweetness of the cake.
🎀 Wrap with a Ribbon – Adds a charming touch to the Easter basket theme.
Frequently Asked Questions (FAQs)
1. Can I use a boxed cake mix?
Yes! Substitute with a vanilla or funfetti boxed mix for a quicker version.
2. What’s the best glaze for this cake?
A powdered sugar glaze is classic, but cream cheese frosting also works well!
3. Can I freeze this cake?
Yes! Freeze the unglazed cake for up to 2 months, then thaw and decorate before serving.
Conclusion & Call to Action
This Easter Bundt Cake is a festive and delicious Easter desserts recipe that’s perfect for celebrating the season. Whether you’re making it for brunch, a family gathering, or as a fun Easter sweets project, it’s sure to impress!
Try this recipe today and let us know how it turned out! Don’t forget to share this recipe with your friends and subscribe for more easy Bundt cake recipes!
PrintEaster Bundt Cake : Easy Spring Dessert
If you’re looking for the perfect Easter desserts recipe, this Easter Bundt Cake is the ideal treat to brighten your holiday table.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Category: Dessert
- Cuisine: American
Ingredients
For the Bundt Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240ml) buttermilk
- ½ cup (120ml) sour cream
For the Glaze:
- 1 ½ cups (180g) powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- Food coloring (pastel colors: pink, yellow, blue, green)
For the Easter Decorations:
- 1 cup shredded coconut
- 2 drops green food coloring (for a grass effect)
- ½ cup chocolate mini eggs or jelly beans
- ½ cup Peeps marshmallow bunnies or chicks
- 1 tablespoon sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a Bundt cake pan generously with butter or non-stick spray, ensuring every crevice is coated to prevent sticking. Lightly dust with flour and shake out any excess.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract for added flavor.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and sour cream. Mix just until combined—avoid overmixing to keep the cake light.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Divide into separate bowls and tint each with different pastel food coloring.
Drizzle the colored glazes over the cooled cake for a festive Easter look. To create an Easter basket effect, mix shredded coconut with green food coloring and sprinkle it around the top of the cake. Arrange chocolate mini eggs, Peeps, and sprinkles on top.
Let the glaze set for 10 minutes, then slice and serve your stunning Easter Bundt Cake!
Notes
✔ Use Room Temperature Ingredients – Ensures smooth blending and even baking.
✔ Grease the Bundt Pan Properly – Prevents sticking and makes for easy removal.
✔ Don’t Overmix the Batter – Keeps the cake light and tender.
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 8g
- Fat: 40g
- Carbohydrates: 35g
Keywords: Easter Bundt Cake