This easy and moist Easter bundt cake is a homemade sour cream chocolate cake topped with a dripping semisweet chocolate ganache and decorated with fun sprinkles and Easter chocolate eggs. It is one of the best cakes you'll ever have!
Table of Contents
Why you'll love this recipe
- Easy: You can make it easily in a mixer with a paddle attachment. Then make the ganache in the microwave.
- Affordable: Our Easter bundt cake recipe calls for simple ingredients that are available at your local grocery store or you may already have in your pantry and fridge though.
- Fun: My kids love to help me decorate the cake with colorful sprinkles and a variety of Easter eggs of different sizes.
Chocolate Easter Cake
Spring has officially arrived... And Easter is almost here! What I have for you is a decadent, moist Easter Chocolate bundt cake!!! Excited?
In my home country of Brazil, as in many other Christian countries, Easter is about Jesus' resurrection which, as you may know, is symbolized by Easter eggs. Yes, you read that right! Easter eggs symbolize the empty tomb of Jesus, who rose from the grave...
Thus, it was the early Christians of Mesopotamia who initiated the custom of the Easter egg by staining eggs red in memory of the blood of Christ, shed at his crucifixion. This custom was only officially adopted by the Catholic Church in 1610 A.D.
Although traditionally Easter is celebrated with painted or dyed chicken eggs, in modern times chocolate eggs or plastic ones with sweet treats inside have become more common.
Unlike in the US, Brazil has no tradition of plastic eggs filled with jelly beans or Easter egg hunts. It's all about chocolate eggs, which are brought to children by the Easter bunny.
This is why our dessert for Easter this year, an extremely moist Easter bundt cake, is decorated with chocolate eggs...
I hope you enjoy our sour cream chocolate bundt cake as much as my family and I did... And most of all, I wish you and your family a very Happy Easter!
INGREDIENTS & INSTRUCTIONS
To make this Easter bundt cake you will need the following:
Sour Cream Chocolate Bundt Cake
- 1 cup unsalted butter (or 2 sticks), at room temperature (or 230 grams), PLUS extra for greasing the cake pan
- 1 cup granulated sugar (or 200 grams)
- ¾ cup light brown sugar (or 135 grams)
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 ¾ cups all-purpose flour (or 245 grams)
- ¾ cup unsweetened NATURAL cocoa powder (or 60 grams) -- Don't use Dutch-processed cocoa powder in this recipe though!
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup hot water (or 120ml)
- 1 cup sour cream, at room temperature (or 240 ml)
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 semi-sweet chocolate chips (or 200 grams)
- ¾ cup heavy cream (or 180 ml)
To decorate (Optional)
- 16 oz container Betty Crocker Milk Chocolate Frosting, for pipping though
- 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), but use only a few drizzled with melted white candy melts
- Wilton Daisy Icing Decorations
How to make Easter bundt cake
1. Prepare the cake batter: Preheat oven to 350 degrees F (or 180 C). Grease a 10-cup bundt cake pan well with butter though.
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! Add these dry ingredients to the wet ingredients in the bowl of the mixer, and then beat at low speed just until combined.
5. Then, 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. Transfer the pan to a rack and let the cake fully cool.
8. 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.
9. Then pour the chocolate ganache over the top of your cool cake.
10. Let the ganache set a little and then decorate the cake with sprinkles and chocolate eggs. Lastly, pipe the chocolate frosting on the sides and a few on top of the cake. Slice and enjoy!
FAQ'S
What is a Bundt cake?
The name Bundt relates to the type of pan that the cake is baked in. Bundt cake pans have a central funnel or ring shape and are decorative, making great holiday desserts though.
How else can I decorate the cake?
If you prefer, you can replace the dripping chocolate ganache with a semisweet chocolate buttercream frosting or a simple icing sugar glaze with cocoa powder, or chocolate icing (sift 100 g icing sugar with 25 g cocoa powder into a small bowl and then gradually whisk in 1-2 tablespoon warm water until smooth). Make sure to adjust the ingredients to the desired thickness. Drizzle over our easy chocolate Easter cake and leave to set.
How to Serve it?
This chocolate Easter bundt cake is perfect as an Easter teatime treat. Moreover, it makes the best dessert all year round, decorated according to the occasion.
How to Store
Store your leftover Easter bundt cake in a clean (without odors) airtight container or cardboard cake box in the fridge for up to 2-3 days though.
Do not freeze a cake topped with ganache! However, you can make the cake ahead, let it cool, wrap it with parchment paper, and then cling film or plastic wrap. Then freeze it for up to 2 months.
Lastly, let it thaw unwrapped on a platter over the counter and top it with chocolate ganache and decorate your Easter chocolate cake.
Other Chocolate Cake Recipes
- Dairy-free chocolate cake
- Flourless chocolate nut cake
- Death by chocolate cake
- Chocolate lava mug cake
- Chocolate biscuit cake
- Brazilian chocolate cake roll
- Chocolate fudge cake in a mug
- Peanut butter mug cake with chocolate
- Brigadeiro cake
MORE BUNDT cake recipes
also other easter Treat Recipes
- Easter chocolate braid
- Easter cookie bars
- Brazilian carrot cake
- Brazilian carrot cupcakes
- Bird nest cookies
- Oreo trifle
- Coconut bonbons
- Lemon pudding cake
PIN & ENJOY!
Easter Bundt Cake
Equipment
- 1 oven
- 1 bundt cake pan 10-cup
- 1 medium bowl
- 1 spatula
- 1 small bowl
- 1 Mug
Ingredients
Sour Cream Chocolate Bundt Cake
- 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 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 semi-sweet chocolate chips or 200 grams
- ¾ cup heavy cream or 180 ml
To Decorate (Optional)
- 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
- 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!
Recipe Video
Recipe Notes
- Store your leftover Easter bundt cake in a clean (without odors) airtight container or cardboard cake box in the fridge for up to 2-3 days.
- Do not freeze a cake topped with ganache! However, you can make the cake ahead, let it cool, wrap it with parchment paper, and then cling film or plastic wrap. Then freeze it for up to 2 months.
- Let it thaw unwrapped on a platter over the counter and top it with chocolate ganache and decorate your Easter chocolate cake.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
ost was first published on March 25, 2013.
Camila says
Really nice and cute cake, brazilian recipes are amazing!
stefanni says
Yummy!