This Easter Bundt Cake is a fun and colorful treat that’s perfect for the holiday! With a moist vanilla cake and a sweet glaze, it’s sure to make everyone smile.
I love how easy it is to decorate with sprinkles or candy for a festive touch. Plus, it looks amazing on the table. Who doesn’t love a cake that brings holiday cheer? 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cake its structure. If you’re gluten-free, consider a 1:1 gluten-free baking mix. Personally, I’ve had great results with almond flour in some recipes, but it might change the texture.
Unsalted Butter: Butter adds moisture and flavor. If you need a dairy-free option, use coconut oil or a plant-based butter. I often prefer salted butter for its rich taste; just reduce the salt in the recipe.
Sour Cream or Greek Yogurt: Both add moisture and tanginess. If unavailable, buttermilk is a good substitute. When using Greek yogurt, it can give a slightly denser cake, which I enjoy for a richer bite.
Granulated Sugar: This sweetens and helps with moisture retention. You could use coconut sugar or honey, but it might change the cake’s texture. Always watch the quantity if substituting with a liquid sweetener.
How Can You Achieve a Perfectly Moist Bundt Cake?
The trick to a moist Bundt cake lies in the mixing method and ingredients. Combining wet and dry ingredients properly is key!
- Start by creaming butter and sugar until fluffy; this helps incorporate air for a lighter cake.
- Add eggs one at a time, ensuring thorough mixing after each for even texture.
- When alternating the flour and wet ingredients, mix just until combined to avoid a tough cake.
Taking care during these steps will ensure a tender and flavorful cake every time. Don’t rush; enjoy the process!
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 tbsp vanilla extract
- 1 cup sour cream or Greek yogurt
- ½ cup whole milk
- Zest of 1 lemon (optional for freshness)
For the Icing:
- 2 cups powdered sugar
- 3-4 tbsp milk or lemon juice
- 1 tsp vanilla extract
For Decoration:
- Pastel-colored candy eggs
- Small candy carrots or fondant carrots
- Colorful sprinkles and confetti
How Much Time Will You Need?
This delightful Easter Bundt Cake will take about 20 minutes to prepare, plus around 60 minutes to bake, followed by a cool-down time of about 30 minutes. So, plan for a total of about 1 hour and 50 minutes from start to enjoying your cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While the oven warms up, grease and flour your bundt pan thoroughly to ensure the cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set this bowl aside for now.
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, about 3-5 minutes. This step is essential for a fluffy cake!
4. Add Eggs and Flavorings:
Now, add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract and lemon zest if you’re using it for a fresh touch.
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to your butter mixture in three parts, alternating with the sour cream and milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix. This will keep your cake tender and perfect!
6. Pour and Smooth:
Next, pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top. This will help your cake bake evenly.
7. Bake:
Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool the Cake:
When the cake is done baking, allow it to cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely. This step is crucial for getting that beautiful bundt shape!
9. Make the Icing:
While the cake is cooling, prepare the icing. In a bowl, mix the powdered sugar, vanilla extract, and enough milk or lemon juice to achieve a thick but pourable consistency. Adjust to your liking!
10. Drizzle the Icing:
Once the cake has cooled, generously drizzle the icing over the top of the bundt cake, allowing it to drip down the sides for that beautiful finish.
11. Decorate:
While the icing is still wet, decorate your cake with pastel candy eggs, small candy carrots, and colorful sprinkles for a festive touch. Get creative here!
12. Let It Set:
Allow the icing to set before slicing and serving. Now you’re ready to enjoy your wonderful, festive Easter Bundt Cake!
Happy baking and enjoy your delicious celebration treat!
Can I Use Low-Fat Ingredients for This Recipe?
Yes, you can substitute low-fat sour cream or Greek yogurt, and reduced-fat butter. Just keep in mind that while it will lower the calorie content, it may slightly affect the cake’s moisture and flavor.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a mashed ripe banana per egg. Alternatively, you can use a commercial egg replacer mixed according to package directions, which works well in baked goods!
How Do I Store Leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze the cake; wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Can I Add Different Flavors or Mix-Ins?
Absolutely! Feel free to mix in chocolate chips, nuts, or dried fruits for added texture and flavor. You can also experiment with different extracts like almond or coconut for a unique twist!
