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Easter Bundt Cake : Easy Spring Dessert

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If you’re looking for the perfect Easter desserts recipe, this Easter Bundt Cake is the ideal treat to brighten your holiday table.

Ingredients

Scale

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

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!

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

Keywords: Easter Bundt Cake

Find it online: https://lyndyskitchen.com/easter-bundt-cake-easy-spring-dessert/