Easter Bundt Cake with Chocolate Eggs

Hunting Easter eggs

When the children were small it was a party in itself. And every year it was a surprise what the weather was going to be like. Because Easter can fall very early in March but also a month later.

So we've hidden Easter eggs in the pouring rain with a cold temperature. Soaking wet we came into the house. It was so cold that day.

What a fun Easter egg hunting in your slice of cake.

Easter Bundt Cake

And whether it's dry, cold, or warm weather, you want something sweet with your coffee or tea. And this Easter Bundt Cake a simple but very tasty recipe is the answer.

This easy-to-prepare vanilla bundt cake has got a surprising filling. There are some creamy chocolate eggs hidden in the cake. Because the Easter cake has been baked in the oven, the eggs become wonderfully soft and therefore you won't break your teeth.

The creamy soft chocolate and moist and tender vanilla cake is a real treat. In the recipe, I used milk chocolate eggs, but you can vary on your own taste. Consider caramel sea salt eggs, white chocolate, or hazelnut. I am curious what filling you will use!

What do you need for an Easter Surprise Bundt Cake

For the preparation of this Easter Egg Bundt Cake you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):

• Flour, butter, sugar, and eggs - The ingredients you always use when baking a cake. Make sure everything is at room temperature. That way you'll get a smooth and moist cake.

• Baking powder - To get more airiness in your cake. You can substitute the flour and baking powder with 1 cup and 1 tablespoon (150 grams) of self-rising flour.

• Vanilla extract - To give your cupcake a hint of vanilla. If you don't have vanilla extract? Substitute it with two teaspoons vanilla sugar.

• Chocolate eggs - You need 14 chocolate eggs for this recipe. And of course, you can use the flavor you like: white, milk, dark, or hazelnuts. Don't use chocolate eggs with a soft filling.

Step 1 - Prepare the Bundt cake tin

1. Preheat the oven to 340 °F (170 °C). Brush the turban tin with butter. Make sure to brush every corner, so the cake will come out of the tin more easily after baking.
2. Put two tablespoons of flour into your tin and turn it around so the whole tin is covered in flour. Turn the tin upside down and knock out the excess flour.

Step 2 - Mix the first ingredients

1. Add the butter and sugar to the bowl and mix at high speed for three minutes.
2. Add the eggs. Put the next egg into the bowl as the previous one is incorporated into the batter.
3. Add the vanilla extract.
4. Mix for one minute at high speed.

Step 3 - Sieve the dry ingredients

1. Put the flour into the sieve.
2. Add the baking powder.
3. Sieve the dry ingredients on top of the batter. That way you won't get any lumps.
4. Mix everything at low speed until the flour is just incorporated into the batter.

Step 4: Put the batter into the form and bake

1. Put the batter into the baking tin and flatten the top.
2. Spread the chocolate eggs on the batter.
3. Bake the bundt cake for 50 minutes in the middle of the oven.
4. Take it out of the oven and let it stand for five minutes. Then take the cake out of the tin and let it cool down on a rack to room temperature.