Easter Bundt Cake

This pretty bundt cake is a moist, marble-swirled masterpiece drizzled with pastel-colored frosting and topped with chocolate shavings and mini eggs to look like a spring ‘nest.’

Prep Time1 30

Cook Time1

Total Time2 30

Course: dessert

Cuisine: american

Keyword: easter bundt cake, easter bundt cake ideas, easter bundt cake recipe, easter bundt cake recipes, easter cake recipe, easter cake recipes, easter cake with mini eggs, easy cake for easter, easy easter bundt cake, mini egg cake

Servings:

Calories: 479kcal

Equipment

Ingredients

Cake base:

1 cup unsalted butter room temperature
2 cups sugar
3 tsp vanilla extract
zest of 2 lemons
6 large eggs
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups sour cream
food coloring pink and yellow
cooking spray

Buttercream:

125 g cream cheese room temperature
¾ cup unsalted butter room temperature
1 tsp vanilla extract
1 ½ cups powdered sugar
food coloring pink, yellow and purple

Decoration:

½ cup chocolate shavings
½ cup mini eggs

Instructions

Bake the cake:

Beat the butter and sugar with an electric mixer until pale and smooth. Add the lemon zest, vanilla extract, and eggs one at a time, mixing with each addition.
In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream. Divide the batter into 2 bowls. Dye one bowl yellow and one bowl pale pink.
Place alternating dollops of both the yellow and pink batter into a greased and floured bundt pan. Gently swirl the batter with a butter knife to create a marble effect. Bake at 350F for 45-60 minutes, or until a skewer inserted into the cake comes out clean. Cool completely.

Make the frosting:

Place the cream cheese and butter in a bowl and beat with an electric mixer until light and fluffy. Add the vanilla extract and mix until combined.
Add the powdered sugar ½ cup at a time, then beat for 2-3 minutes, until smooth.
Note: When shooting this recipe, I added some milk to thin out the frosting a little and it made it look slightly grainy, so I omitted the milk from the recipe. You can see the graininess in the photos, but the recipe has been adjusted so that your frosting will look much silkier!
Divide the frosting into 3 bowls. Dye it pale pink, pale yellow and pale purple. Place the frosting into piping bags and snip off the ends of the bags to create a small/medium hole.

Assembly:

Place the cake on your work surface and, if desired, slice the bottom off the cake to create a flat, stable surface.
Drizzle all colors of the frosting onto the cake.
Gently spoon the chocolate shavings on the top of the cake. This will look like a nest. Decorate the nest with the mini eggs. Then slice and enjoy!

Notes

Tips for Making Perfect Bundt Cake

Don’t overmix when you swirl your colors or they’ll start to blend together and won’t be distinct anymore.
Make sure you butter and flour your cake well. Bundt cakes can easily stick in the pan, and this will give your cake a much better chance of coming out of the pan cleanly. You can also use cooking spray, but I think butter and flour works better on a bundt pan.
To bring your butter and cream cheese to room temperature, just set them on the counter about 30 minutes before you want to start baking. If you cut them into smaller chunks, they’ll warm up even faster.

Storage Directions

At room temperature - You can store this cake at room temperature covered tightly with a cake lid or plastic wrap. It should stay fresh for 2-3 days. If your kitchen tends to be hot, I recommend keeping this in the fridge instead.

In the refrigerator - Covered in the fridge, your cake should stay fresh for 5-6 days. The frosting might start to turn a bit watery, so eat it up as quickly as you can!

In the freezer - You can store this cake in a freezer bag or airtight container for a month or two. The frosting might thaw with a bit of a different texture, but it should still taste ok! You can always make a bit more frosting to add to it after you let it thaw.

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