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–+ servings
A square picture of an easter egg turban cake

Easter turban with chocolate

Andréa
This is a great sweet bake for Easter. An Easter turban 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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Sweets and Sweet Baking
Cuisine Other
Servings 8 slices
Calories 344 kcal

Ingredients
 

Grease the tin

  • 2 tablespoons butter
  • 2 tablespoons all-purpose 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 all-purpose flour
  • 2 teaspoons baking powder
  • 8 chocolate eggs without foil

Ingredients you need per step are listed below the step in Italic

Instructions
 

Preparation

  • Preheat the oven to 340 °F or 300 °F.
  • 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 all-purpose 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 extract
    1 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 all-purpose 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

Baking

  • 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 Easter decoration, fill the inside of the cake with chocolate eggs.

NOTES

1. Chocolate eggs: Take the flavor you like dark, milk, or white chocolate. Don't use chocolate eggs with soft filling.
 
2. Substitute
  • Flour and baking powder: You can substitute flour and baking powder with 1 ¼ cups (150 grams) self-rising flour.
 
3. Check if the cake is done: Check if the cake is done with a satay pricker. Stick that into the middle of the cake. When it comes out dry and clean, the cake is done. Otherwise, bake for another two minutes.
4. Storage 
  • Room Temperature: Wrap the cake in aluminum foil and store for 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.
  • Fridge: Don't store the cake in the refrigerator because the structure of the cake will change.

Nutrition

Calories: 344kcal | Carbohydrates: 37g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 219mg | Fiber: 1g | Sugar: 20g | Vitamin A: 651IU | Vitamin C: 0.03mg | Iron: 1mg
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