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
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.
And once you've given the 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
Easter Bundt Cake Recipe
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
- Bundt tin 22cm X 8cm (6 cup)
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
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