EASTER BUNDT CAKE
Easter bundt cake is a delightful and festive cake decorated with creamy cream cheese glaze and variety of spring themed colourful sprinkles and famous chocolate eggies. This eye-catching dessert is the perfect centrepiece for your Easter celebration.
Servings: 12 slices
Calories: 395kcal
Equipment
- Mosaic Non-Stick Fluted Cake Pan
- Mosaic Silicone Spatula
- Mosaic Whisk
- Marble & Wood Cake Stand
Ingredients
Vanilla Bundt Cake
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (2.5 g) teaspoon baking soda
- 1/2 teaspoon (2.5 g) salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (250 ml) buttermilk
Cream Cheese Glaze
- 4 ounces (115 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 3-4 tablespoons (45-60 ml) whole milk (adjust for desired consistency)
Instructions
Vanilla Bundt Cake
- Preheat your oven to 350°F (175°C), middle rack position. If you are using a Mosaic Non-Stick Bundt Pan, no need to grease the pan. Otherwise, grease and flour a standard bundt pan.
- In a large mixing bowl, with a handheld electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix. Scrape down all the excess batter with spatula.
- Using an ice cream scoop, scoop the batter evenly into the prepared Mosaic Non-Stick Bundt Pan and spread it evenly with a spatula.
- Bake in the preheated oven 350F (175 °C) for 45–55 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Cream Cheese Glaze
- In a medium bowl, with a handheld mixer, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract.
- Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. It should be thick, yet pourable consistency.
Assembly
- Once the cake has cooled completely, pour the cream cheese glaze over the top of the bundt cake.
- Garnish with Easter themed sprinkles and place chocolate candies (eggies) on top of the cream cheese glaze.
- Slice and serve with coffee.