The Bundt cake originated in Central Europe, inspired by the traditional Gugelhupf cake. Its iconic ring shape makes it perfect for celebrations, and over time, it has become a favorite dessert for Easter gatherings worldwide.
This is a aromatic Easter Bundt Cake with a taste that wins you over from the first bite. During Easter, it’s a tradition to prepare a sweet cake with colorful eggs placed in the center—making it both a dessert and a festive table decoration.
Moist, fragrant, and full of candied fruit, this Easter Bundt cake is perfect for everything from cozy family gatherings to formal celebrations. The recipe is simple and ideal for the Easter holidays.
Unlike many traditional Bundt cakes, this recipe incorporates rosehip jam for a subtle tang and hazelnuts for a delightful crunch. The zesty lemon glaze adds a refreshing finish that’s perfect for springtime.
Ingredients:
- 3 large eggs
- 7 tablespoons (100g) unsalted butter, softened
- 3 ½ tablespoons (50ml) vegetable oil
- 1 ⅔ cups (200g) all-purpose flour
- ⅔ cup (130g) granulated sugar
- ½ cup (100g) mixed candied fruit (blueberries, pineapple, papaya, raisins, cranberries)
- ¾ cup (200ml) whole milk
- 1 tablespoon rosehip jam (or another mild marmalade)
- 1 tablespoon baking powder
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 1 ½ lemons (zest and juice divided)
- ⅔ cup (80g) powdered sugar
- ⅓ cup (50g) hazelnuts
Instructions:
- In a mixing bowl, beat the butter, egg yolks, granulated sugar, and vanilla sugar until creamy.
- Add the milk, oil, juice and zest of one lemon, candied fruit, marmalade, and mix until well combined.
- Toast the hazelnuts in a dry pan, chop finely, and add to the batter.
- In a separate bowl, sift together the flour and baking powder, then gently fold into the batter.
- Whip the egg whites into stiff peaks and carefully fold them in last.
- Grease and flour a 9-inch (22 cm) bundt pan. Pour in the batter and smooth the top.
- Bake in a preheated oven at 350°F (180°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then carefully turn it out onto a serving plate.
- For the glaze, mix the powdered sugar with the juice of half a lemon and drizzle over the cooled cake. Decorate with chocolate bunnies, candy eggs, toasted hazelnuts, and fresh or dried blueberries as desired.
Tips:
- Ensure all ingredients are at room temperature for a smoother batter.
- Grease your Bundt pan thoroughly with butter and a dusting of flour to prevent sticking.
- Don’t overmix the batter; this can result in a dense cake.
- Use a toothpick or cake tester to check for doneness—insert it into the center, and if it comes out clean, the cake is ready.
Store the Easter Bundt Cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it for up to a week or freeze slices wrapped in plastic wrap for up to three months.
