This Easter Bundt Cake is a festive treat that’s easy to make and looks beautiful! It’s fluffy, sweet, and usually decorated with colorful icing or sprinkles—perfect for any table.
Honestly, who can resist a cake that brings a splash of color? I love cutting into it and seeing all the fun layers—it’s like a surprise in every slice! 🐰🌸
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your cake. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. It works well in most baking recipes.
Butter: Unsalted butter is best, as it gives you control over the saltiness. However, if you’re out, you could use margarine or coconut oil for a dairy-free alternative.
Sour cream or yogurt: These add moisture and tang. For a lighter option, you could use Greek yogurt. If dairy is a concern, coconut yogurt is a great substitute.
Granulated sugar: This adds sweetness and helps with texture. You might swap it with brown sugar for a warmer flavor or use honey, though this can alter the cake’s structure.
How Do I Make Sure My Bundt Cake Comes Out Perfectly?
Getting a Bundt cake to turn out flawlessly can be tricky, but these tips can help! First, ensure to grease and flour the pan thoroughly. This extra step prevents sticking, which can ruin your cake’s shape.
- Use a pastry brush to butter the pan and sprinkle flour evenly, tapping out excess.
- Let the cake cool in the pan for 15 minutes to set slightly. Loosening the edges gently with a knife can help.
- Inverting onto a wire rack should be done carefully to maintain the cake’s structure.
How to Make 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
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- ½ cup whole milk
For The Icing:
- 2 cups powdered sugar
- 3-4 tbsp milk or lemon juice
- 1 tsp vanilla extract
For Decorations:
- Assorted pastel-colored sprinkles
- Small pastel-colored candy eggs or jelly beans
How Much Time Will You Need?
This Easter Bundt Cake takes about 20 minutes to prepare and anywhere from 50 to 60 minutes to bake, plus an additional time for cooling and icing. You’ll be enjoying a delightful cake in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (177°C). Don’t forget to grease and flour your Bundt pan thoroughly. This will help your cake come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps, then set it aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3-5 minutes.
4. Add Eggs and Vanilla:
Add the eggs to the butter mixture, one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract until everything is smooth and combined.
5. Combine Ingredients:
Now it’s time to bring everything together! Alternately add the dry ingredients and the sour cream (or yogurt) to the butter mixture—start and end with the dry ingredients. Mix gently until just combined; we don’t want to over-mix!
6. Add Milk:
Stir in the milk to get a smooth batter. This will add moisture to your cake.
7. Bake Your Cake:
Pour your batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely.
9. Make the Icing:
While the cake cools, you can prepare the icing! In a bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until it’s smooth and pourable but not too runny.
10. Drizzle and Decorate:
Once the Bundt cake is cool, drizzle the icing generously over the top, letting it cascade down the sides. Immediately sprinkle with pastel-colored sprinkles and add small candy eggs or jelly beans for that festive Easter look!
11. Enjoy Your Cake:
Let the icing set for a bit before you slice into your beautiful and delicious Easter Bundt Cake. Enjoy this festive treat with family and friends!
Can I Use a Different Pan Besides a Bundt Pan?
Yes, you can use a standard cake pan or even muffin tins for cupcakes! Just keep in mind that baking times will vary: smaller cakes like cupcakes may take about 15-20 minutes, while a larger pan might take a bit longer than the Bundt suggested time.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt is a great alternative. For a dairy-free option, you could use coconut yogurt. Just make sure it’s plain without added flavors!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze slices tightly wrapped in plastic wrap for up to 3 months for a fresh treat later!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and keep it covered at room temperature. Just wait to add the icing until you’re ready to serve for the best presentation!
