• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Cake recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Easter Bundt Cake Recipe

    Jump to Recipe

    This Easter bundt cake looks impressive but it's really simple to make. Learn how to make a perfect chocolate bundt cake and decorate it for the Easter table.

    What I love best about this Easter cake is how adaptable it is - you can add any Easter chocolate you like to the top. Although, I do think the spring pastels of the mini eggs and bold, bright orange in the creme eggs works incredibly well.

    To make the chocolate sponge, you'll beat sugar and baking margarine together, then beat in eggs before folding in self-raising flour and cocoa. A little whole milk completes a perfect chocolate cake batter.

    Now, I know that many people worry about using bundt tins because they can be prone to sticking.

    No one wants to put in all the effort and expense of making and baking a cake, only for it to refuse to leave the tin or worse, split into pieces when it's turned out.

    To avoid any such disasters, I've included a recipe for 'cake goop'; an ingenious little concoction made from flour, oil and vegetable shortening which, when painted onto the inside of your bundt tin, will ensure the cake slips out of the tin with ease.

    With your cake perfectly baked and cooled, you'll drizzle it with a simple chocolate icing made from cocoa, icing sugar and milk. And then, before it sets, you'll pile on your favourite Easter chocolates.

    The result is so pretty and so, so easy to achieve!

    Below is the full Easter bundt cake recipe, complete with measurements, detailed instructions and a photograph for every step. If you have an questions, just drop me a comment. Enjoy!

    Ingredients

    For the cake release ‘goop’

    • 1 tbsp plain white flour (all purpose flour)
    • 1 tbsp vegetable shortening e.g. Trex or Crisco
    • 1 tbsp vegetable oil (canola oil)

    For The Chocolate Cake batter

    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 175 g (1½ sticks) baking margarine
    • 3 medium free range eggs
    • 200 g (1⅓ cup) self-raising white flour (self rising flour)
    • 40 g (⅓ cup) cocoa powder (dutch processed)
    • 60 ml (¼ cup) whole milk

    For the chocolate icing

    • 2 tbsp cocoa powder (dutch processed)
    • 125 g (1 cup) icing sugar (powdered sugar)
    • 35 ml (7 tsp) whole milk
    • 100 g (3.5 oz) chocolate mini eggs
    • 2 creme eggs

    Equipment

    • Weighing scales
    • Measuring spoons
    • 2 Small mixing bowl
    • Silicone spatula
    • Silicone pastry brush
    • Bundt tin 22cm X 8cm (6 cup)
    • Large mixing bowl
    • Electric whisk
    • Sieve
    • Wire cooling rack

    Instructions

    Preheat the oven to 180C (160C Fan, 350F).

    Make the cake release ‘goop’

    Put the flour, vegetable shortening and vegetable oil in a small bowl.

    Mix together into a smooth paste. 

    Use a pastry brush to paint the goops liberally all over the inside of a 22cm X 8cm (6 cup) bundt tin.

    Make the cake batter

    Put the sugar and margarine in a large mixing bowl.

    Whisk until pale and creamy. 

    Add the eggs.

    Whisk into the mixture.

    Sift in the flour and cocoa powder.

    Fold together to give a chocolate sponge cake batter. 

    Add the milk.

    Stir through to loosen the batter.

    Spoon the batter into the cake tin and level off. 

    Bake for 35-40 minutes until risen and set. 

    Stand the bundt tin on a wire rack and allow to cool completely. This could take a couple of hours but is essential to make sure your bundt cake comes out in one piece. 

    Decorate

    When the cake is completely cool, place a serving board on top of the tin and invert both so the cake drops onto the board. 

    Lift the tin off and away.

    Put the icing sugar, milk and cocoa in a small bowl.

    Whisk together until you have a smooth, thick, glossy icing.

    Pour the icing over the bundt cake so that it slides down the sides.

    Top with the mini eggs and halved creme eggs.

    Leave to set before slicing and serving.

    Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

    I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

    Print this Easter bundt cake recipe

    Print Recipe
    5 from 1 vote

    Easter Bundt Cake Recipe

    This Easter bundt cake looks impressive but it's really simple to make. Learn how to make a perfect chocolate bundt cake and decorate it for the Easter table.
    Prep Time20 minutes mins
    Cook Time40 minutes mins
    Cooling Time2 hours hrs
    Total Time1 hour hr
    Course: Dessert, Snack
    Cuisine: American, British
    Diet: Vegetarian
    Servings: 12 slices
    Author: Emily Leary

    Ingredients

    For the cake release ‘goop’

    • 1 tbsp plain white flour (all purpose flour)
    • 1 tbsp vegetable shortening e.g. Trex or Crisco
    • 1 tbsp vegetable oil (canola oil)

    For The Chocolate Cake batter

    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 175 g (1½ sticks) baking margarine
    • 3 medium free range eggs
    • 200 g (1⅓ cup) self-raising white flour (self rising flour)
    • 40 g (⅓ cup) cocoa powder (dutch processed)
    • 60 ml (¼ cup) whole milk

    For the chocolate icing

    • 2 tbsp cocoa powder (dutch processed)
    • 125 g (1 cup) icing sugar (powdered sugar)
    • 35 ml (7 tsp) whole milk
    • 100 g (3.5 oz) chocolate mini eggs
    • 2 creme eggs

    Equipment

    • Weighing scales
    • Measuring spoons
    • 2 Small mixing bowl
    • Silicone spatula
    • Silicone pastry brush
    • Bundt tin 22cm X 8cm (6 cup)
    • Large mixing bowl
    • Electric whisk
    • Sieve
    • Wire cooling rack

    Instructions

    Instructions

    • Preheat the oven to 180C (160C Fan, 350F).

    Make the cake release ‘goop’

    • Put the flour, vegetable shortening and vegetable oil in a small bowl.
    • Mix together into a smooth paste.
    • Use a pastry brush to paint the goops liberally all over the inside of a 22cm X 8cm (6 cup) bundt tin.

    Make the cake batter

    • Put the sugar and margarine in a large mixing bowl. Whisk until pale and creamy. 
    • Add the eggs and whisk into the mixture.
    • Sift in the flour and cocoa powder. Fold together to give a chocolate sponge cake batter. 
    • Add the milk and stir through. This helps loosen the batter.
    • Spoon the batter into the cake tin and level off. 
    • Bake for 35-40 minutes until risen and set. 
    • Stand the bundt tin on a wire rack and allow to cool completely. This could take a couple of hours but is essential to make sure your bundt cake comes out in one piece. 

    Decorate

    • When the cake is completely cool, place a serving board on top of the tin and invert both so the cake drops onto the board.
    • Lift the tin off and away.
    • Put the icing sugar, milk and cocoa in a small bowl. Whisk together until you have a smooth, thick, glossy icing.
    • Pour the icing over the bundt cake so that it slides down the sides.
    • Top with the mini eggs and halved creme eggs.
    • Leave to set before slicing and serving.

    Nutrition

    Calories: 392kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 229mg | Potassium: 115mg | Fiber: 2g | Sugar: 38g | Vitamin A: 595IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    More recipes to try

    Easter Rolls Recipe
    These show stopping Easter rolls are impossibly soft, light and fluffy, concealing a whole creme egg in every portion! Learn how to bake them.
    Get the recipe
    Mini Egg Waffles Recipe
    How do you fancy some delicious Mini Egg waffles with the chocolatey flavour of Easter baked right in?
    Get the recipe
    Easter Blondies Recipe
    With a soft crumb, almost like cookie dough, and a topping of a variety of Easter chocolates (including creme eggs!), this Easter blondies recipe is a real winner.
    Get the recipe
    Easter Chocolate Bark Recipe
    This Easter chocolate bark is so quick and easy to whip up and makes a great Easter gift or party treat.
    Get the recipe
    Chocolate Easter Cookies Recipe
    These gorgeously rich, chunky chocolate Easter cookies have a crisp edge and a soft and decadent centre, dotted with Mini Egg pieces.⠀
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Peanut Butter Easter Egg Recipe
    Easter Bunny Cookies Recipe »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.