Easy Easter Bundt Cake
I am thrilled to share my excitement about the Easy Easter Bundt Cake recipe!
This delightful dessert is not only visually stunning but also irresistibly delicious.
Looking for a delicious, quick, and easy Easter cake recipe without yeast?
Look no further! My simple recipe will guide you step by step in preparing a mouthwatering delicacy that is light and fluffy.
Topped with aromatic candied fruits and a sugar icing, this cake is sure to become a favorite.
Once you try it, you’ll want to make it again and again. It’s a real pleasure!
The moist and tender cake is infused with vibrant flavor of fragrant vanilla, making every bite a burst of sweet indulgence.
Easter cakes offer endless possibilities for creativity.
You can add a variety of tasty ingredients to the dough, such as candied fruits, peanuts, nuts, coconut flakes, raisins, and dried fruits.
Each cake is then beautifully adorned with a sugar icing, and I have handpicked five excellent options for white icing made with powdered sugar.
Each one has its own magical taste and aroma!
Not only are this Easy Easter Bundt Cake quick to make, but it is also incredibly versatile.
Even beginners can easily make them, and they can be shaped into any form you desire.
Plus, they stay fresh for a long time.
Silicone pans in various shapes are perfect for Easter baking.
You can choose to bake one large cake or several smaller ones, and then decorate them with colorful sprinkles, candied fruits, and chocolate eggs.
Can you believe that you can mix the dough for an Easter cake in just one minute, without any hassle?
It’s absolutely possible!
Give this amazing yeast-free Easter cake with milk a try.
You’ll be amazed at how quickly and effortlessly you can make these fluffy pastries for Easter.
No yeast or rising time required!
Simply mix all the ingredients in one minute and pop the cakes in the oven.
It’s that easy!
So, why wait? Get ready to impress your family and friends with this tasty Easter treat. Happy baking!
Easy Easter Bundt Cake
Ingredients:
- Flour – 2 cups (320 g)
- Baking powder – 1 tsp. (5 g)
- Salt – 1/2 tsp. (3 g)
- Eggs – 2 pcs. (100 g)
- Milk – 2/3 cup (165 g)
- Softened butter – 2/3 cup (160 g)
- Sugar – 3/4 cup (150 g)
- Vanilla sugar – 1 sachet (10 g)
- Candied pineapple – 1/2 cup (90 g)
- Coarsely chopped peanuts – 1/4 cup (38 g)
for the icing
- Powdered sugar – 1/2 cup (100 g)
- Milk – 1 tbsp. (15 g)
additionally
- Colorful sprinkles
- Sugar coated peanuts
Cooking steps:
- Add flour, baking powder and salt to a medium bowl and stir.
- Place softened butter in a large bowl, add sugar and vanilla sugar, beat with a mixer at medium speed until creamy. Add eggs one at a time, mixing thoroughly after each addition.
- Add part of the flour mixture to the egg-butter mixture, then pour in the milk. Add the remaining flour mixture, mix with a mixer at low speed until smooth. Add candied pineapples and chopped peanuts, mix thoroughly.
- Place the dough in three pre-greased and floured 12cm round bundt pans. Smooth the top with a spatula.
- Bake the cakes in an oven preheated to 180⁰C (350⁰F) for 40-45 minutes. Leave the finished cakes in the pans for 5 minutes. Remove from pans and let cool completely on a wire rack.
Icing
- Pour powdered sugar into a small bowl, add water, mix thoroughly until smooth.
- Apply the icing to the prepared Easter cakes and sprinkle with colorful sprinkles. Garnish with sugar coated peanuts.