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close up of an Easter bundt cake amde with sour cream and chocolate, topped with chocolate ganache, and decorated with Easter eggs.
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5 from 5 votes

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 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories545.2 kcal
Cost $ 1.00 per slice


  • 1 oven
  • 1 Stand mixer
  • 1 bundt cake pan 10-cup
  • 1 medium bowl
  • 1 spatula
  • 1 small bowl
  • 1 Mug


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


  • 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

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. 
  • 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.


Calories: 545.2kcal | Carbohydrates: 60g | Protein: 7g | Fat: 32.7g | Saturated Fat: 21.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7g | Trans Fat: 0.6g | Cholesterol: 109.9mg | Sodium: 146.6mg | Potassium: 338.9mg | Fiber: 3.2g | Sugar: 38.2g | Vitamin A: 872.2IU | Vitamin C: 0.4mg | Calcium: 136.5mg | Iron: 2.2mg

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