Description
A festive Easter Bundt Cake, perfect for your holiday celebration. This cake is moist, flavorful, and decorated with colorful sprinkles and a sweet glaze.
Ingredients
Scale
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 1/2 cup Milk
- 2 cups Powdered sugar (for glaze)
- 3–4 tablespoons Milk (for glaze)
- 1/2 teaspoon Vanilla extract (for glaze)
- as needed Easter sprinkles (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the sour cream and milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Beat until just combined.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, in a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Pour the glaze over the cooled cake and immediately sprinkle with Easter sprinkles.
- Let the glaze set before serving.
Notes
- For a lemon flavor, add 1 tablespoon of lemon zest to the batter. Store leftover cake in an airtight container at room temperature.
- Prep Time: 20
- Cook Time: 45
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 75
Keywords: easter bundt cake, bundt cake, easter cake, holiday dessert, spring dessert