BEST Easter Bundt Cake
This fun, easy, and moist Easter bundt cake recipe is a homemade sour cream chocolate cake topped with a dripping semi-sweet chocolate ganache and decorated with fun sprinkles and Easter chocolate eggs. It is one of the best cakes you'll ever have!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (or 2 sticks, at room temperature PLUS extra for greasing the cake pan)
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs (at room temperature)
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened NATURAL cocoa powder (Don't use Dutch-processed cocoa powder in this recipe!)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup hot water
- 1 cup sour cream
- 1 ⅓ cups semi-sweet chocolate chips (or 200 grams)
- ¾ cup heavy cream (or 180 ml)
- 16 oz container Betty Crocker Milk Chocolate Frosting (for pipping)
- Rainbow Sprinkles
- 1 large Ferrero Rocher Egg (divided in half lengthwise)
- 2-3 Cadbury Creme Eggs
- 3 Ferrero Rocher Confetteria Rafaello Truffles
- Mini milk chocolate eggs (use as many as you want)
- Hershey's candy-coated chocolate eggs (9 oz bag, pastel color -- but use only a few)
- Cadbury Milk Chocolate Mini Eggs with a Crisp Sugar Shell Candy (80 g bag)
- KitKat minis unwrapped (3.8 oz bag, use only a few drizzled with melted white candy melts)
- Wilton Daisy Icing Decorations
Instructions
- 1
Make the cake: Preheat oven to 350 degrees F (or 180 C). Grease a 10-cup bundt cake pan well with butter.
- 2
In the bowl of a stand mixer with a paddle attachment, add the butter and sugars and beat at medium speed until creamy and pale.
- 3
Add vanilla and the eggs, one at a time, beating just until the mixture is combined and creamy. Do not overmix!
- 4
In a separate bowl, sift flour, cocoa powder, baking powder, and baking soda. Whisk to combine!
- 5
Add these dry ingredients to the wet ingredients in the bowl of the mixer, and then beat at low speed just until combined. Add the hot water (not boiling) and lightly beat to combine.
- 6
Finally, add the sour cream and fold it with a spatula until the mixture is completely combined and smooth. Your Easter bundt cake batter should be very thick!
- 7
Pour sour cream chocolate cake batter into the prepared bundt pan and shake to level the batter. Bake in the middle rack of your oven for about 40-45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- 8
Transfer the pan to a rack and let the cake fully cool.
- 9
Make the ganache: Place the chocolate chips in a medium bowl and reserve. Heat the heavy cream in a mug in the microwave until hot (not boiling), about 45-60 seconds. Pour over the chocolate and let sit for about 2 minutes. Then, stir well until melted and smooth.
- 10
Allow the mixture to thicken slightly. Then pour the chocolate ganache over the top of your cool cake.
- 11
Let the ganache set a little and then decorate the cake with the sprinkles and chocolate eggs. Lastly, pipe the chocolate frosting on the sides and a few on top of the cake. Enjoy!