BEST Easter Bundt Cake
User Reviews
5
12 reviews
Excellent
BEST Easter Bundt Cake
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The BEST Easter Bundt Cake is a rich sour cream chocolate cake baked in a bundt pan and optionally decorated with chocolate ganache and festive toppings. The batter combines butter, sugars, cocoa, hot water, and sour cream to create a dense, moist crumb with deep chocolate flavor. This cake suits celebratory occasions and can be adorned with various confectionery decorations.
Description
This Easter Bundt Cake uses a chocolate batter made by creaming butter and sugars, then combining with eggs and vanilla. Dry ingredients including cocoa powder (natural, not Dutch-processed), baking powder, and baking soda are sifted and added with hot water to infuse moisture and activate leaveners. Finally, sour cream is folded in for richness and a tender crumb. The thick batter is spread evenly in a greased bundt pan to bake for about 40-45 minutes, with doneness tested by toothpick.
Chocolate ganache made from semi-sweet chocolate chips and heavy cream can be poured over the cooled cake. Optional decorative elements include milk chocolate frosting piping, chocolate and candy eggs, sprinkles, and mini chocolate bars to create a festive Easter-themed appearance.
For storage, the cake keeps 2-3 days refrigerated in an airtight container but ganache-topped cakes should not be frozen. The cake can be made ahead and frozen un-iced, then thawed and decorated before serving.
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Ingredients
Sour Cream Chocolate Bundt Cake
- 1 cup butter or 2 sticks, at room temperature PLUS extra for greasing the cake pan, unsalted
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract pure
- 3 egg at room temperature, large
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder Don't use Dutch-processed cocoa powder in this recipe!, natural
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup water hot
- 1 cup sour cream at room temperature -- NOTE: If you are in a hurry, you can use a dark chocolate cake mix instead of making the cake batter from scratch.
Chocolate Ganache
- 1 ⅓ cups chocolate chips or 200 grams, semi-sweet
- ¾ cup heavy cream or 180 ml
To Decorate (Optional)
- 16 oz milk chocolate frosting for pipping, Betty Crocker brand, container
- Rainbow sprinkles
- 1 Ferrero Rocher Egg divided in half lengthwise, large
- 2-3 Cadbury Creme Eggs
- 3 Ferrero Rocher Rafaello Truffles Confetteria brand
- Milk Chocolate Eggs use as many as you want, mini
- chocolate eggs 9 oz bag, pastel color -- but use only a few, Hershey’s candy-coated
- milk chocolate mini eggs 80 g bag, Cadbury brand with a crisp sugar shell candy coating
- KitKat minis 3.8 oz bag, use only a few drizzled with melted white candy melts
- icing decorations Wilton Daisy brand
Instructions
- Make the cake: Preheat oven to 350 degrees F (or 180 C). Grease a 10-cup bundt cake pan well with butter.
- 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.
- Add vanilla and the eggs, one at a time, beating just until the mixture is combined and creamy. Do not overmix!
- In a separate bowl, sift flour, cocoa powder, baking powder, and baking soda. Whisk to combine!
- 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.
- 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!
- 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.
- Transfer the pan to a rack and let the cake fully cool.
- 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.
- Allow the mixture to thicken slightly. Then pour the chocolate ganache over the top of your cool cake.
- 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!
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 2-3 days.
- Do not freeze the cake once it has been topped with ganache to preserve texture and flavor.
- To make ahead, bake and cool the cake, wrap well with parchment then plastic wrap, and freeze for up to two months.
- Thaw frozen cake unwrapped at room temperature before adding ganache and decorations.
Nutrition Information
Show Details
Calories
545.2kcal
(27%)
Carbohydrates
60g
(20%)
Protein
7g
(14%)
Fat
32.7g
(50%)
Saturated Fat
21.7g
(109%)
Polyunsaturated Fat
1.3g
(8%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.6g
(30%)
Cholesterol
109.9mg
(37%)
Sodium
146.6mg
(6%)
Potassium
338.9mg
(7%)
Fiber
3.2g
(13%)
Sugar
38.2g
(76%)
Vitamin A
872.2IU
(17%)
Vitamin C
0.4mg
(0%)
Calcium
136.5mg
(14%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 5452 kcal
% Daily Value*
| Calories | 545.2kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 32.7g | 50% |
| Saturated Fat | 21.7g | 109% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.6g | 30% |
| Cholesterol | 109.9mg | 37% |
| Sodium | 146.6mg | 6% |
| Potassium | 338.9mg | 7% |
| Fiber | 3.2g | 13% |
| Sugar | 38.2g | 76% |
| Vitamin A | 872.2IU | 17% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 136.5mg | 14% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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