If you’re searching for a showstopping centerpiece for your spring table, look no further than this Swirled Easter Cake. It’s a moist, buttery bundt cake that’s as delightful to look at as it is to eat, with pastel ribbons running through every slice and a glossy glaze showered in cheerful sprinkles. Whether you’re hosting brunch or simply want to brighten someone’s day, this cake is a guaranteed conversation starter and a joy to bake, decorate, and devour.
Ingredients You’ll Need
The beauty of Swirled Easter Cake lies in its simple, reliable ingredients. Each element is chosen to build rich flavor, vibrant color, and that tender crumb everyone loves. Let’s break down what you’ll need and why it matters.
- All-purpose flour: The sturdy backbone that gives our cake its structure and light texture.
- Baking powder: This leavening agent helps the cake rise tall and fluffy.
- Salt: Just a touch to balance and enhance the sweetness.
- Unsalted butter (softened): Adds rich flavor and a soft, moist crumb—let it come to room temperature for easy creaming.
- Granulated sugar: Sweetens every bite and creates that golden crust.
- Large eggs: Key for structure and richness; add them one at a time for a smooth, glossy batter.
- Vanilla extract: Brings warm, aromatic notes that round out the flavor.
- Whole milk: Keeps the cake moist while providing a creamy taste—don’t substitute with skim for best results.
- Gel food coloring (pink, yellow, purple, blue): The secret to those dreamy pastel swirls; gel coloring gives vibrant color without thinning the batter.
- Powdered sugar: Forms the base of our sweet, pourable glaze.
- Milk (for glaze): Loosens the glaze to the perfect drizzling consistency.
- Vanilla extract (for glaze): Adds a subtle, fragrant finish to the topping.
- Pastel sprinkles for decoration: The final flourish—a shower of color and crunch that makes the cake extra festive.
How to Make Swirled Easter Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, making sure to cover every nook and cranny. This step is vital for easy cake release and those gorgeous, defined bundt edges. Don’t rush through it—take your time to get an even coating!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed and prevents any bitter pockets in the finished cake. Setting up your dry mix now makes assembly a breeze later.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is more than mixing—it’s aerating the batter, laying the foundation for a tender, airy crumb. Don’t skip the full 2–3 minutes of mixing!
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, letting each incorporate fully before adding the next. This prevents curdling and keeps the batter smooth. Finally, mix in the vanilla extract for that classic, sweet aroma.
Step 5: Combine Wet and Dry Ingredients
Alternately add the flour mixture and the whole milk to the butter mixture, beginning and ending with the flour. Use gentle strokes and mix just until combined—overmixing can toughen your cake. A few streaks of flour are perfectly fine at this stage.
Step 6: Color and Swirl the Batter (Swirled Easter Cake Magic!)
Divide your batter evenly into four bowls. Tint each with a different pastel gel food coloring (pink, yellow, purple, blue), stirring until the colors are vivid but not overmixed. Spoon dollops of each colored batter randomly into the prepared bundt pan, layering and swirling gently with a butter knife. Go easy on the swirling—too much, and your colors will muddy instead of pop!
Step 7: Bake and Cool
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The aroma will be irresistible! Cool the cake in the pan for 15 minutes before carefully turning it out onto a wire rack. Let it cool completely before glazing to ensure that glossy drizzle stays put.
Step 8: Make and Apply the Glaze
Whisk together the powdered sugar, vanilla, and 2–3 tablespoons of milk until smooth and pourable. Drizzle the glaze over your cooled Swirled Easter Cake, letting it cascade down the sides. Finish with a generous shower of pastel sprinkles for that perfect touch of Easter whimsy.
How to Serve Swirled Easter Cake
Garnishes
For a classic finish, top your Swirled Easter Cake with a scatter of pastel sprinkles. Feeling fancy? Add edible flowers or a few curls of colored white chocolate for a lush, springtime look. Each slice reveals a unique swirl pattern, so let that beauty shine!
Side Dishes
This cake truly shines alongside light, fresh accompaniments. Serve with bowls of mixed berries, a dollop of softly whipped cream, or even a scoop of lemon sorbet for a refreshing contrast. It’s also perfect with a cup of floral tea or a mug of creamy coffee.
Creative Ways to Present
Wrap individual slices in parchment and pastel ribbon for festive party favors, or arrange the Swirled Easter Cake on a cake stand surrounded by mini chocolate eggs for an eye-catching Easter brunch display. For extra flair, nestle the cake on a bed of edible grass or tuck in a few spring blossoms.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store them in an airtight container at room temperature for up to three days. The glaze helps lock in moisture, so each slice stays tender and delicious for days after baking.
Freezing
Swirled Easter Cake freezes beautifully. Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to three months. When ready to serve, thaw at room temperature, glaze, and decorate as usual for a just-baked taste and texture.
Reheating
If you’d like to warm individual slices, pop them in the microwave for 10–15 seconds. The crumb stays moist, and the glaze softens for a melt-in-your-mouth treat—perfect for a cozy afternoon pick-me-up.
FAQs
Can I use regular liquid food coloring instead of gel?
Gel food coloring is highly recommended because it delivers vibrant color without altering the consistency of your batter. Liquid coloring can make the batter too runny and dilute the hues, resulting in less striking swirls.
What if I don’t have a bundt pan?
No worries! You can bake the Swirled Easter Cake in two standard loaf pans or a tube pan, adjusting the bake time as needed. Just keep an eye on the doneness with a toothpick test.
Can I make Swirled Easter Cake dairy free?
Yes! Swap the butter for your favorite dairy-free margarine, and use a non-dairy milk like almond or oat. The texture may change slightly, but you’ll still get lovely pastel swirls and a delicious crumb.
How do I avoid overmixing the batter when swirling?
Gently drag a butter knife through the colored batter just a couple of times—less is more! This keeps the colors distinct and prevents them from blending into a single shade.
Can I prepare the cake and glaze in advance?
Absolutely. Bake and cool your cake a day ahead, then glaze and decorate the day you plan to serve. This keeps the glaze fresh and the presentation at its best.
Final Thoughts
Bringing a Swirled Easter Cake to your table is a joyful way to celebrate the season. With its playful colors, tender crumb, and sweet glaze, it’s a treat that delights both the eyes and the taste buds. Gather your loved ones, share a slice, and make some beautiful spring memories—one swirl at a time!
Print
Swirled Easter Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate Easter with this delightful Swirled Easter Cake featuring beautiful pastel swirls and a sweet vanilla glaze. This moist, tender bundt cake is perfect for holiday gatherings, combining classic vanilla flavors with festive colors that bring joy to any occasion.
Ingredients
Cake Batter
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- Gel food coloring (pink, yellow, purple, blue)
Glaze
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Pastel sprinkles for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, creamy, and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, followed by the vanilla extract, ensuring a smooth and homogenous batter.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix gently just until combined to avoid overworking the batter which can lead to a dense cake.
- Color the Batter: Divide the batter evenly into four separate bowls. Tint each bowl with a different pastel gel food coloring such as pink, yellow, purple, and blue, mixing gently to incorporate the colors evenly.
- Layer and Swirl: Spoon dollops of each colored batter randomly into the prepared bundt pan in layers. Using a butter knife, gently swirl the layers together to create a marbled, colorful pattern without overmixing.
- Bake: Place the bundt pan in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully invert it onto a wire rack and cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2–3 tablespoons of milk until the glaze is smooth and pourable. Adjust the milk quantity to achieve desired consistency.
- Glaze and Decorate: Drizzle the glaze evenly over the cooled cake. Immediately sprinkle with pastel sprinkles for a festive finish that complements the colorful swirls.
Notes
- Avoid overmixing the batter after adding the flour to keep textures light and the color swirls distinct.
- Feel free to experiment with your favorite pastel gel food color combinations to tailor the cake to your Easter theme or personal preferences.
- Use a bundt pan with a non-stick surface or ensure thorough greasing for easy cake removal.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- For an extra flavor boost, consider adding a teaspoon of almond extract along with the vanilla.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
