This is a great sweet bake for Easter. An Easter Bundt Cake with chocolate is SUPER fun and tasty. A cake to serve around coffee (or tea) time. Chocolate eggs are hidden in the bundt cake, and I don't know anyone who doesn't want to find a chocolate egg in a slice! The cake is creamy and fluffy. A delicious treat that is easy to make. And it is so much fun to make!
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.
How do you make an Easter Vanilla Chocolate Bundt Cake
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
Step 1 - Prepare the Bundt cake tin
- 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.
- 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
- Add the butter and sugar to the bowl and mix at high speed for three minutes.
- Add the eggs. Put the next egg into the bowl as the previous one is incorporated into the batter.
- Add the vanilla extract.
- Mix for one minute at high speed.
Step 3 - Sieve the dry ingredients
- Put the flour into the sieve.
- Add the baking powder.
- Sieve the dry ingredients on top of the batter. That way you won't get any lumps.
- Mix everything at low speed until the flour is just incorporated into the batter.
Step 4: Put the batter into the form and bake
- Put the batter into the baking tin and flatten the top.
- Spread the chocolate eggs on the batter.
- Bake the bundt cake for 50 minutes in the middle of the oven.
- 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.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- Bundt Cake Pan
- Pastry brush
- Silicon spatula
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Grease the tin
- 2 tablespoons butter
- 2 tablespoons flour
Easter turban with chocolate
- 1⅓ stick butter unsalted, room temperature
- ¾ cups sugar
- ⅙ teaspoon salt
- 3 eggs size M
- 1 teaspoon vanilla extract
- 1¼ cups flour
- 2 teaspoons baking powder
- 8 chocolate eggs without foil
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 320 °F (160 °C).
- Brush the bundt cake tin with butter and then dust with flour. You do this by scooping two tablespoons of flour into the tin and then turning that around and beating, so that the flour is everywhere. Then you tap the remaining flour out of the form.2 tablespoons butter, 2 tablespoons flour
Preparing the batter
- Mix the butter with the sugar and salt for three minutes on high speed.1⅓ stick butter, ¾ cups sugar, ⅙ teaspoon salt
- Add in the eggs one by one while mixing. Only add the next egg when the previous one is incorporated.3 eggs
- Add the vanilla extract1 teaspoon vanilla extract
- Mix for one more minute at high speed.
- Sift the flour and baking powder over the batter. Mix on low speed until the flour is just incorporated into the batter.1¼ cups flour, 2 teaspoons baking powder
- Spoon the batter into the turban shape and smooth the top.
- Spread the chocolate Easter eggs on top of the batter.8 chocolate eggs
- Place the turban tin in the oven and bake for 60 minutes.
- Remove from the oven and let it cool slightly for 5 minutes.
- Then remove the cake from the tin and let it cool further on a rack.
- TIP: For an even more Easter decoration, fill the inside of the cake with chocolate eggs.
- Flour and baking powder - You can substitute flour and baking powder with 1 ¼ cups (150 grams) self-rising flour.
- Room Temperature - Wrap the cake in aluminum foil and store three days at room temperature.
- Freezer - You can freeze this turban cake. First, wrap it in aluminum foil and then put it in a sack or airtight container. Freeze. Let it defrost at room temperature.
- Don't - Don't store the cake in the refrigerator, because the structure of the cake will change.