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
Scale
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
