Easter Bundt Cake Recipe

There's something so sweet about the Easter holiday, and we're not just talking about those decadent chocolate bunnies. Easter Sunday calls for special, spring-themed treats, and we can't think of anything more on-theme than this Easter bundt cake. Adorably adorned with little Cadbury candy eggs, this bundt cake is the perfect dessert for your Easter dinner, as it both tastes good and looks beautiful. 

"The texture of the Bundt cake sponge is wonderful, it's really light and moist, so delicious," recipe developer Jennine Bryant says about this dessert. "It's also really simple to make, but it looks pretty." And, while this cake clearly has an Easter theme thanks to the addition of those little pastel eggs, Bryant notes that this recipe is not limited to a single holiday. "Although this is decorated as an Easter bundt cake, the recipe can be used and adapted all year round for a delicious cake whatever the occasion," she says, adding that simply making a cake in a bundt pan gives it a wonderfully "dramatic" look. The beauty of this cake will speak for itself — all you have to do is the baking!

For this recipe, you'll need butter, sugar, eggs, a vanilla bean pod, flour, baking powder, salt, milk, white chocolate, and Cadbury Mini Eggs. Bryant notes that, while this recipe makes a vanilla cake, you could switch up the flavor and make strawberry, lemon, or whatever flavor sounds best to you. And, in case you aren't able to source a vanilla bean pod: "You could definitely switch out the vanilla pod for vanilla extract," Bryant says. "The vanilla pod gives more of a depth of flavor but both work just fine!"

Preheat the oven to 350 F and grab your 9-inch bundt cake tin. Melt a teaspoon of butter, then use a pastry brush to grease the inside of the cake tin — and be generous with it. Be sure to get in every little crevice, as you want your cake to come out nice and clean.

In a large, clean bowl, beat together the remaining 1 cup butter and the sugar, until it gets nice and fluffy and lighter in color. Beat in the eggs one at a time, ensuring to mix well between each addition. Now, use a sharp knife to open the vanilla bean pod and scrape it lengthwise, removing the vanilla bean seeds. Add the vanilla to the bowl and mix everything once more.

In a separate bowl, whisk together the flour, baking powder, and salt. Now, add this dry mixture to the wet ingredients, mixing very slowly, and being careful not to overmix.

With your batter ready to go, pour or scoop it into the greased cake tin. Be sure to smooth out the top so that it's nice and even. Now, place the cake into the oven and allow it to bake for 40 minutes. You'll know it's done when a skewer, toothpick, or knife inserted in the cake comes out clean. Allow the cake to cool in the tin for 15 minutes, then turn it out onto a cooling rack and leave it for an hour to finish cooling.

As your cake finishes cooling, melt the white chocolate. Then, pour the melted white chocolate over the top of the cake, so that it slightly drizzles down the sides. Finish off the decoration with an adornment of mini eggs. Just like that, you have a beautiful, Easter-themed treat! 

"I think this cake would be delicious with some whipped cream and fresh strawberries on the side, or a strawberry sauce," Bryant suggests for potential pairing options. "It's such a light cake it would go really well with a cup of coffee or tea, but could also pair well with prosecco or white wine, for more of an occasion."