Description
This Easter Bundt Cake is a moist and tender vanilla-flavored cake baked to perfection in a bundt pan and topped with a luscious cream cheese glaze. Perfect for festive gatherings, it combines a soft crumb with a sweet, creamy frosting, decorated with seasonal sprinkles and chocolate candies for a delightful holiday treat.
Ingredients
Vanilla Bundt Cake
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (2.5 g) 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)
- Easter themed sprinkles and chocolate candies for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Prepare your bundt pan by greasing and flouring it if it’s not a non-stick pan.
- Mix Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with a handheld electric mixer until the mixture is light and fluffy, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and set aside.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate Mixing: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined, avoiding overmixing. Scrape down the sides of the bowl with a spatula.
- Fill Bundt Pan: Use an ice cream scoop to evenly distribute the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake Cake: Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare Cream Cheese Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and mix well. Stir in vanilla extract.
- Adjust Glaze Consistency: Add milk one tablespoon at a time, mixing until the glaze reaches a thick yet pourable consistency.
- Assemble and Garnish: Once the cake is completely cool, pour the cream cheese glaze over the top. Decorate with Easter-themed sprinkles and chocolate candies.
- Serve: Slice the cake and serve with coffee for a delightful treat.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Be careful not to overmix the batter to keep the cake tender.
- Check the cake after 45 minutes to avoid overbaking.
- The glaze can be made ahead and stored in the refrigerator; bring to room temperature and stir before using.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives and use a non-dairy milk for the glaze.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
