This Easter Bundt Cake is nothing short of a chocolate celebration! A chocolate bundt cake, with a rich chocolate sauce, filled with chocolate Easter eggs – this cake deserves a spot on your Easter menu!
Although this cake may look intimidating, I assure you it’s easy to make and perfect for the novice baker! This recipe is for a simple bundt Easter cake that is kept extra moist with the help of two sauces and it is the perfect low-fuss bake for an Easter celebration.
If you love easy desserts and are looking for some inspiration for this Easter holiday, try out this recipe for Cheesecake Easter Eggs, this recipe for Carrot Cake Minis with Cream Cheese Frosting, or this recipe for Chocolate Easter Cupcakes.
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Ingredients
To make this festive Easter dessert you will need the simple ingredients listed below. Be sure always to use fresh room temperature ingredients when baking.
- Granulated white sugar
- Cake flour
- Salt
- Baking powder
- Extra-large eggs, separated
- Cocoa powder
- Boiling water
- Sunflower oil
- Evaporated milk
- Milk chocolate
- Easter chocolate eggs
Cake flour – for this recipe you will be using cake flour or all purpose flour.
Sunflower oil – this cake recipe uses oil instead of butter for extra moistness! Use neutral-tasting vegetable oil for this recipe like sunflower or canola oil.
Extra-large eggs – out of their shell, the eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
Milk chocolate – this will be used for the chocolate sauce, be sure you are choosing a quality and great-tasting milk chocolate bar or chocolate chips for this recipe.
Easter eggs – these are used to fill up the center of the bundt cake, choose your favorites like hollow eggs of different sizes, candy eggs, filled mini eggs, or speckled eggs. The center of the cake could also be filled with a chocolate Easter bunny if you'd like, let this cake be the perfect way for you to use a variety of Easter eggs.
See the recipe card for quantities.
Instructions
To make this delicious dessert you will need to follow the detailed instructions below. First, you will be making the chocolate cake, then the sauces, and then decorating. See the recipe card for the full recipe.
Instructions for cake
STEP 1: Prepare tins. Preheat the oven to 180C (350F) and prepare a bundt cake pan with melted butter and a dusting of flour.
STEP 2: Sift dry ingredients. In a large mixing bowl, sift together the flour, salt, sugar, and baking powder.
STEP 3: Mix cocoa and water. In a small jug, combine the boiling water and cocoa powder. Stir until the cocoa powder has dissolved. Set aside to cool.
STEP 4: Combine oil and egg yolks. In a large bowl, add the oil and the egg yolks. Stir to combine using a rubber spatula. Add the cooled cocoa mixture and stir again.
STEP 5: Add the dry ingredients. Add the sifted dry ingredients to the yolk and cocoa mixture, and use a spatula to combine everything until a thick batter forms.
STEP 6: Beat egg whites. Add the egg whites to a bowl of an electric mixer fitted with a whisk attachment. Beat at low speed, to begin with, and then at medium-high speed until stiff peaks form.
STEP 7: Add whites to the cake batter. Use a large spoon to add a quarter of the whisked whites to the cake batter, and fold this in until the batter has loosened and the mixture is well combined. Add the remaining whites and fold this through the cake batter mixture.
STEP 8: Bake. Pour the bundt cake batter into the prepared cake tin and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 10 minutes before turning it onto a cake plate.
Instructions for sauce
STEP 1: Heat sugar and evaporated milk. In a small saucepan set over medium heat, add the sugar and evaporated milk, and heat until the sugar has dissolved.
STEP 2: Pour over the cake. Use a large skewer to poke holes all over the surface of the cake, and pour the sauce slowly over the cake allowing the sauce to seep into the cake. Allow the cake to cool to room temperature before making the final chocolate sauce.
Instructions for chocolate sauce
STEP 1: Melt chocolate. Add the chopped milk chocolate and the remaining evaporated milk to a small saucepan set over medium heat, and allow the chocolate to melt slowly while stirring occasionally.
STEP 2: Pour the sauce over the cake. Once the sauce has melted pour the melted chocolate sauce over the top of the cake, allowing it to drip down the sides of the cake.
STEP 3: Decorate. Fill the center of the bundt cake with Easter eggs. Serve and enjoy!
Hint: the first sauce needs to be poured over the cake as soon as it's out of its tin, while the chocolate sauce must be added only after the cake is cooled so that it doesn’t run down the sides of the cake.
Variations
You can choose to get creative with the chocolate you use for the sauce and the decorating of this simple bundt cake. You could choose white chocolate instead of milk and use white chocolate Easter eggs. Or you could choose milk chocolate with nuts or even mint pieces.
You can also choose to bake this recipe into mini bundt cakes, just be sure to adjust the baking time based on the size of your mini cakes.
Equipment
For this recipe, you will need a bundt pan and a stand mixer or electric handheld mixer.
Storage
Store any leftover cake in an airtight container at room temperature for up to 4 days. If it is very hot, choose to store the cake in the fridge. This is one recipe where the cake tastes great straight from the fridge!
This cake can be frozen. Do this by slicing the cake and wrapping each piece of cake in cling film and placing them in the freezer. Store for up to three months, and defrost before consuming.
Top tips
For the best results, follow the tips below to make sure your Easter Bundt Cake comes out perfectly!
- Regardless of the tin you have, always make sure you brush it with melted butter then dust it with flour so that the cake releases easily.
- Use an oven thermometer to test the true temperature of your oven.
- Turn your bunt cake out onto a cake plate 10 minutes after it has finished baking, if it sits too long in the tin it can get stuck.
FAQ
Regardless of what the cake pan's instructions say, use melted butter and flour to prepare the tin. Do this with an oil brush to make sure you get into all the grooves, I prefer using this over nonstick cooking spray. If your cake does get stuck, try to use a butter knife to help release it.
If you don’t have extra large eggs, calculate how many eggs you will need by cracking and weighing them. My eggs weigh 56 grams each out of their shell.
If your cake isn’t at room temperature or if the sauce is too hot this can happen. Rather let your cake cool completely and if the sauce is too runny allow the sauce to stand a little until it thickens up.
This Easter bundt cake recipe is the perfect treat to make for your family on Easter Sunday. And a great way to include all types of chocolate for those chocolate lovers.
This Easter egg cake is also great served with vanilla ice cream or with extra chocolate sauce.
If you have made this recipe, I would love to hear your thoughts in the comments below – please also leave a star review, and don't forget to follow along for new recipes @with_love_kitty
Happy Baking
With Love,
Kitty
📖 Recipe
Easter Bundt Cake
Equipment
- 1x Bundt cake pan
Ingredients
Chocolate Cake
- 300 g sugar white
- 250 g cake flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 160 ml sunflower oil
- 150 ml water boiling
- 40 g cocoa powder
- 6 eggs extra-large, seperated
Sauce
- 60 g sugar white
- ½ tin evaporated milk
Chocolate Sauce
- ½ tin evaporated milk
- 300 g milk chocolate
Instructions
Chocolate Cake
- Preheat the oven to 180°C (350°F) and prepare a bundt cake pan with melted butter and a dusting of flour.
- In a large mixing bowl, sift together the flour, salt, sugar, and baking powder.
- In a small jug, combine the boiling water and cocoa powder. Stir until the cocoa powder has dissolved. Set aside to cool.
- In a large bowl, add the oil and the egg yolks. Stir to combine using a rubber spatula. Add the cooled cocoa mixture and stir again.
- Add the sifted dry ingredients to the yolk and cocoa mixture, and use a spatula to combine everything until a thick batter forms.
- Add the egg whites to a bowl of an electric mixer fitted with a whisk attachment. Beat at low speed, to begin with, and then at medium-high speed until stiff peaks form.
- Use a large spoon to add a quarter of the whisked whites to the cake batter, and fold this in until the batter has loosened and the mixture is well combined. Add the remaining whites and fold this through the cake batter mixture.
- Pour the bundt cake batter into the prepared cake tin and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 10 minutes before turning it onto a cake plate.
Sauce
- Heat sugar and evaporated milk. In a small saucepan set over medium heat, add the sugar and evaporated milk, and heat until the sugar has dissolved.
- Use a large skewer to poke holes all over the surface of the cake, and pour the sauce slowly over the cake allowing the sauce to seep into the cake. Allow the cake to cool to room temperature before making the final chocolate sauce.
Chocolate Sauce
- Add the chopped milk chocolate and the remaining evaporated milk to a small saucepan set over medium heat, and allow the chocolate to melt slowly while stirring occasionally.
- Once the sauce has melted pour the melted chocolate sauce over the top of the cake, allowing it to drip down the sides of the cake.
- Fill the center of the bundt cake with Easter eggs. Serve and enjoy!
Theresa says
Absolutely divine!!! Will definitely bake it again
withlovekitty2020 says
Thank you so much Theresa, I am so glad you liked this recipe! x