50+ Delightful Easter Traditional Bundt Cake Recipes to Try This Year

Easter is a time of renewal, reflection, and of course, delicious food. As the season ushers in fresh blooms and longer days, it’s the perfect opportunity to gather with family and friends and indulge in sweet treats that celebrate the spirit of the holiday.

One of the most beloved and versatile desserts for Easter is the Bundt cake.

Whether you prefer classic flavors like carrot or lemon, or are excited to try something new with tropical or nutty infusions, Bundt cakes offer a range of flavors, textures, and decorations that make them ideal for any Easter celebration.

In this article, we’ve rounded up over 50 traditional Easter Bundt cake recipes that combine time-honored techniques with seasonal ingredients.

From rich, spiced carrot cakes to zesty lemon creations, these Bundt cakes are perfect for Easter brunches, dinners, or simply as a sweet treat to enjoy with loved ones.

Not only are Bundt cakes a visual centerpiece at any gathering, but they also offer the opportunity to play with a variety of flavors, fillings, and glazes that will have your guests asking for seconds.

Whether you’re a baking enthusiast or a beginner, these 50+ recipes are sure to inspire you to create something special this Easter.

Let’s dive into the wonderful world of Bundt cakes and find the perfect recipe for your celebration.

50+ Delightful Easter Traditional Bundt Cake Recipes to Try This Year

Easter is the perfect time to celebrate with family, friends, and the delicious aromas of freshly baked desserts.

Traditional Bundt cakes offer both nostalgia and variety, bringing a sense of comfort and joy to the table.

With over 50 different recipes to choose from, you’re bound to find the ideal cake that fits your personal taste and Easter traditions.

From the classic richness of carrot cake to the refreshing notes of lemon and berry, these Bundt cakes are a delightful addition to your holiday spread.

So, this Easter, why not try something a little different by baking a Bundt cake?

With its effortless beauty and irresistible flavor, a Bundt cake can be the centerpiece of your celebration, leaving everyone with sweet memories and full stomachs.

Classic Easter Lemon Bundt Cake

This classic Easter lemon bundt cake is the perfect balance of sweet and tangy, making it an ideal choice for your holiday dessert table. With its light, airy texture and zesty lemon flavor, it’s guaranteed to brighten up your celebration. The addition of a simple glaze drizzled over the cake gives it an extra touch of sweetness without overpowering the fresh citrus notes.

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest
• 1 cup sour cream
• ¼ cup fresh lemon juice
• 1 cup powdered sugar (for glaze)
• 2 tablespoons fresh lemon juice (for glaze)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the lemon juice.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar and lemon juice. Drizzle over the cooled cake before serving.

This lemon bundt cake is wonderfully refreshing, making it a standout at any Easter gathering. The sour cream in the batter ensures the cake remains moist, while the glaze adds a burst of citrus to each bite. This cake also pairs perfectly with a hot cup of tea, making it an excellent choice for an afternoon celebration.

Carrot Bundt Cake with Cream Cheese Frosting

This carrot bundt cake, topped with a rich cream cheese frosting, is a true Easter favorite. The moist and spiced cake is loaded with grated carrots, giving it a tender crumb, while the cream cheese frosting adds the perfect amount of sweetness to complement the spices. It’s not only a crowd-pleaser, but also a festive way to incorporate one of Easter’s iconic ingredients—carrots!

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 ¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• ½ cup chopped walnuts (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Fold in the grated carrots and walnuts (if using).
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
9. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, and beat until fluffy.
10. Once the cake is completely cooled, spread the cream cheese frosting over the top.

This carrot bundt cake is both comforting and elegant, making it a great centerpiece for any Easter celebration. The blend of warm spices, along with the smooth cream cheese frosting, creates a truly indulgent dessert that’s sure to impress your guests. The addition of walnuts provides a satisfying crunch, but they are optional if you prefer a nut-free version.

Easter Coconut Bundt Cake

This coconut bundt cake is a tropical twist on a classic Easter dessert. The cake itself is infused with coconut flavor, and it’s topped with a decadent coconut glaze that gives it an extra layer of richness. The combination of coconut and vanilla is a festive and indulgent treat that’s perfect for springtime celebrations.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup shredded coconut, sweetened

For the coconut glaze:

• 1 cup powdered sugar
• 2 tablespoons coconut milk
• ½ cup shredded coconut, toasted

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
6. Stir in the shredded coconut.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar and coconut milk until smooth.
11. Drizzle the glaze over the cooled cake and top with toasted shredded coconut.

This coconut bundt cake is a delightful treat that captures the essence of Easter and spring. The combination of coconut milk in the cake and the sweet glaze creates a moist and flavorful dessert that will have your guests coming back for more. The toasted coconut on top adds a crunchy texture that complements the softness of the cake, making each bite a perfect balance of flavors and textures.

Easter Pistachio Bundt Cake

This Easter pistachio bundt cake is a rich and elegant dessert with a unique flavor. The subtle, nutty taste of pistachios pairs beautifully with the light and fluffy cake, making it an excellent choice for a special Easter celebration. The cake is complemented with a light glaze, giving it a delicate sweetness that perfectly balances the pistachio’s earthy flavor.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup shelled pistachios, finely ground
• ½ cup milk
• ¼ teaspoon almond extract (optional)

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ¼ teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
6. Fold in the ground pistachios.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
11. Drizzle the glaze over the cooled cake before serving.

This pistachio bundt cake is a unique addition to any Easter dessert spread. Its subtle nutty flavor and rich texture make it a perfect choice for those looking to try something a little different this holiday. The glaze adds just the right amount of sweetness, allowing the pistachio flavor to shine through without being overpowering.

Easter Strawberry Bundt Cake

A fresh and fruity strawberry bundt cake is an ideal choice for Easter, offering a light and spring-inspired dessert. This cake features fresh strawberries both in the batter and as a topping, creating a visually appealing and deliciously fragrant treat. The moist, tender cake is complemented by a simple powdered sugar glaze, enhancing the fresh berry flavor.

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, finely chopped
• ½ cup sour cream
• 1 tablespoon fresh lemon juice

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ¼ teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Mix until just combined.
6. Gently fold in the chopped strawberries.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
11. Drizzle the glaze over the cooled cake and top with additional fresh strawberries.

The strawberry bundt cake brings the flavors of spring to your Easter celebration with its fresh, fruity taste. The tender crumb combined with the sweetness of the strawberries creates a light, refreshing dessert. The simple glaze enhances the cake’s flavor without overpowering the natural sweetness of the strawberries, making it a perfect way to usher in the spring season.

Easter Chocolate Bundt Cake

For chocolate lovers, this rich and decadent chocolate bundt cake is the perfect Easter treat. Moist, dense, and full of deep chocolate flavor, it’s a guaranteed crowd-pleaser at any holiday gathering. Topped with a silky chocolate ganache, this cake offers a comforting, indulgent dessert that’s sure to delight.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup hot water

For the ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
6. Add the hot water, mixing until the batter is smooth (it will be thin).
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Stir until smooth and glossy.
11. Drizzle the ganache over the cooled cake before serving.

This chocolate bundt cake is a decadent and satisfying dessert that’s sure to be the highlight of your Easter feast. The rich, moist cake combined with the creamy ganache creates a perfect balance of flavors, making it a luxurious treat for chocolate lovers. It’s a great choice for those who want to indulge while still keeping the celebration festive and special.

Easter Honey Almond Bundt Cake

This honey almond bundt cake is a light yet rich dessert perfect for the spring season. The combination of sweet honey and toasted almonds gives it a delicate flavor, while the moist crumb adds a satisfying texture. It’s a refined and elegant choice for an Easter dessert, offering a wonderful balance of sweetness and nuttiness, with a soft, buttery finish.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• ½ cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup sliced almonds, toasted

For the glaze:

• ½ cup powdered sugar
• 2 tablespoons honey
• 2 teaspoons milk

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the honey and eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
6. Gently fold in the toasted almonds.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, honey, and milk until smooth.
11. Drizzle the glaze over the cooled cake before serving.

This honey almond bundt cake offers a perfect blend of sweet and nutty flavors, with the honey adding a natural sweetness that is complemented by the almonds’ rich, toasty flavor. The glaze adds a final touch of sweetness without overpowering the delicate cake. It’s an excellent choice for a more sophisticated Easter dessert that will still be loved by all guests.

Easter Orange and Poppy Seed Bundt Cake

This orange and poppy seed bundt cake is a zesty, refreshing option for your Easter celebration. The vibrant orange flavor and the slight crunch from the poppy seeds make it a perfect springtime treat. The light, airy texture and citrus glaze give it a fresh and uplifting taste, perfect for welcoming the season.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons orange zest
• 1 cup fresh orange juice
• ½ cup sour cream

For the glaze:

• 1 cup powdered sugar
• 3 tablespoons fresh orange juice
• 1 teaspoon orange zest

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
5. Gradually add the dry ingredients to the butter mixture, alternating with orange juice and sour cream. Mix until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth.
10. Drizzle the glaze over the cooled cake before serving.

The combination of fresh orange and poppy seeds creates a vibrant, citrus-forward bundt cake that is perfect for springtime and Easter gatherings. The cake’s fresh, tangy flavor is complemented by the sweetness of the glaze, giving it a delightful finish. This dessert provides a refreshing break from richer options and offers a bright, uplifting flavor that will leave a lasting impression on your guests.

Easter Raspberry Coconut Bundt Cake

This raspberry coconut bundt cake is a combination of sweet and tart flavors, making it an exciting option for Easter. The juicy raspberries provide a fresh, fruity burst, while the coconut adds a tropical twist. The cake is wonderfully moist and light, and the addition of a coconut glaze makes it even more indulgent. This is a cake that will have your guests asking for seconds!

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh raspberries
• 1 cup shredded coconut

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons coconut milk
• 1 teaspoon coconut extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined.
6. Gently fold in the raspberries and shredded coconut.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, coconut milk, and coconut extract until smooth.
11. Drizzle the glaze over the cooled cake before serving.

The raspberry coconut bundt cake offers a beautiful balance of sweet and tangy flavors, with the raspberries adding a burst of freshness and the coconut bringing a tropical flair. The glaze is creamy and subtly sweet, making the cake even more irresistible. This is a festive and unique dessert that is sure to be a hit at your Easter celebration.

Easter Lemon Blueberry Bundt Cake

This lemon blueberry bundt cake is a fresh and fruity dessert perfect for Easter celebrations. The zesty lemon flavor and juicy blueberries create a bright and refreshing taste, while the moist cake has a light, airy texture. Topped with a simple lemon glaze, it’s an easy-to-make yet elegant treat that will add a pop of color and flavor to your Easter table.

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1 cup fresh blueberries
• ½ cup sour cream
• ¼ cup fresh lemon juice

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream and lemon juice. Mix until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
11. Drizzle the glaze over the cooled cake before serving.

This lemon blueberry bundt cake combines the tartness of fresh lemon and the sweetness of blueberries in a perfectly balanced dessert. The addition of sour cream ensures a moist and tender crumb, and the lemon glaze adds an extra burst of citrus flavor. This cake is light and refreshing, making it a great choice for a springtime Easter treat.

Easter Carrot Cake Bundt Cake

A classic carrot cake bundt cake, rich with spices, shredded carrots, and a decadent cream cheese glaze, is an Easter favorite. The addition of walnuts gives it a nice crunch, and the cake itself is incredibly moist and flavorful. Topped with a silky cream cheese glaze, this cake offers a sweet and satisfying end to your Easter meal.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts (optional)
• ½ cup sour cream

For the glaze:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined.
6. Fold in the grated carrots and walnuts (if using).
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth.
11. Drizzle the glaze over the cooled cake before serving.

This carrot cake bundt cake is a rich, comforting dessert that will make your Easter celebration feel extra special. The warm spices paired with the sweetness of the carrots create a flavor profile that is perfect for spring. The creamy glaze adds a touch of indulgence, making this cake a beloved classic for Easter.

Easter Coconut Lime Bundt Cake

This coconut lime bundt cake is a tropical-inspired treat that brings a refreshing citrus flavor balanced with the richness of coconut. The cake is incredibly moist and fragrant, with a subtle lime zing that pairs perfectly with the sweet coconut. Topped with a lime glaze and extra shredded coconut, this cake is a beautiful and flavorful choice for Easter.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 2 tablespoons lime zest
• ½ cup fresh lime juice
• 1 cup sour cream

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lime zest.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream and lime juice. Mix until just combined.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, lime juice, and lime zest until smooth.
11. Drizzle the glaze over the cooled cake and sprinkle with additional shredded coconut before serving.

This coconut lime bundt cake is a tropical delight with the perfect balance of tart and sweet. The lime glaze provides a burst of citrus that complements the rich coconut flavor in the cake. It’s an exciting, refreshing dessert that’s perfect for a springtime Easter celebration, bringing a bit of sunshine to your table.

Easter Strawberry Shortcake Bundt Cake

This strawberry shortcake bundt cake combines the sweet, juicy taste of fresh strawberries with a tender, light cake that’s perfect for Easter. The cake is flavored with vanilla and topped with a fresh strawberry glaze, making it a show-stopping dessert for spring. It’s a unique twist on the classic strawberry shortcake, with a fluffy texture and a fruity, summery flavor.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh strawberries, pureed
• ½ cup chopped strawberries (for folding in the batter)

For the glaze:

• 1 cup powdered sugar
• 3 tablespoons strawberry puree
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream and strawberry puree. Mix until just combined.
6. Gently fold in the chopped fresh strawberries.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, strawberry puree, and vanilla extract until smooth.
11. Drizzle the glaze over the cooled cake before serving.

This strawberry shortcake bundt cake brings the freshness of spring strawberries into a moist, tender bundt cake that’s both flavorful and light. The strawberry glaze adds the perfect finishing touch, making this cake a delightful, fruity option for Easter. It’s a beautiful, seasonal dessert that’s sure to impress your guests.

Easter Pistachio Rose Bundt Cake

This pistachio rose bundt cake combines the nutty flavor of pistachios with the subtle floral notes of rose water. The cake itself is rich and flavorful, while the addition of ground pistachios gives it a slight crunch. Topped with a rosewater glaze, this dessert has a luxurious feel that’s perfect for special occasions like Easter.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup ground pistachios
• 1 ½ teaspoons rose water
• 1 cup sour cream

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons rose water
• 1 tablespoon milk

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and rose water.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined.
6. Fold in the ground pistachios.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, rose water, and milk until smooth.
11. Drizzle the glaze over the cooled cake before serving.

The pistachio rose bundt cake offers a beautiful blend of nutty and floral flavors, creating an elegant dessert that stands out at any Easter celebration. The pistachios provide a lovely texture, while the rosewater glaze brings a fragrant, delicate sweetness to the cake. It’s a refined and unique dessert that will add sophistication to your Easter gathering.

Easter Maple Pecan Bundt Cake

This maple pecan bundt cake is a warm, comforting dessert with the rich, deep flavors of maple syrup and toasted pecans. The cake is moist and tender, with a beautiful balance of sweet and nutty flavors. The maple glaze on top adds an extra layer of sweetness, making this a perfect dessert for Easter brunch or dinner.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup maple syrup
• 1 cup sour cream
• 1 cup toasted pecans, chopped

For the glaze:

• ½ cup maple syrup
• ½ cup powdered sugar
• 1 tablespoon butter

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and brown sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and maple syrup.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined.
6. Gently fold in the toasted pecans.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. For the glaze, combine maple syrup, powdered sugar, and butter in a small saucepan over medium heat. Stir until smooth and heated through.
11. Drizzle the glaze over the cooled cake before serving.

The maple pecan bundt cake brings together the earthy, nutty flavor of pecans with the rich sweetness of maple syrup. The addition of toasted pecans adds a satisfying crunch, while the maple glaze provides a luscious finish. This cake is perfect for Easter celebrations, offering a warm, comforting, and indulgent treat that everyone will love.

Note: More recipes​ are coming soon!