Easter Vanilla Bean Bundt Cake Recipe

Easter is almost here! This is the perfect occasion to do a really pretty cake; here is the perfect recipe to add to your cooking and baking menu and timetable for the Easter holiday.

Ingredients of Easter Vanilla Bean Bundt Cake Recipe

For the Cake:

• 3 cups (375g) all-purpose flour, sifted
• 1 teaspoon (4g) baking powder
• 1/2 teaspoon (2g) baking soda1/2 teaspoon (4g) salt
• 1 cup + 2 tablespoons (2-1/4 sticks or 255g) unsalted butter, softened
• 1-3/4 cups (350g) granulated sugar
• 2 tablespoons (30ml) vanilla bean paste or 2 tsp vanilla extract or 2 vanilla beans, halved lengthwise
• 4 large eggs, at room temperature
• 1 cup (240ml) buttermilk, at room temperature

For the Glaze:

• 1 tablespoon vanilla bean paste or vanilla extract
• 1-3 tablespoons whole milk (use less milk if you use vanilla extract)
• About 1 cup confectioners' sugar/soft icing mixture

To Decorate:

• 30-40 mini candy-coated chocolate eggs (e.g., Cadbury's eggs)
• A handful of fresh flowers (organic/untreated with chemicals)

Directions of Easter Vanilla Bean Bundt Cake Recipe

For the Cake:

• Preheat oven to 350°F/ 180°C/ 160°C fan-forced with rack in middle. Generously butter pan or spray with canola oil, and dust with flour, knocking out excess flour.
• In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
• Cream butter and sugar together with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, or add vanilla bean paste or vanilla extract, and beat until well combined, about 1 minute.
• Add eggs, one at a time, to creamed butter and sugar, beating well after each addition. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
• Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles. Bake until the tip of a skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan for 1 hour, covered with a clean tea towel. Then invert cake onto a rack and cool completely, for about 1 hour.

For the Glaze:

Put confectioners’ sugar/ soft icing mixture and vanilla bean paste or vanilla extract in Pyrex measuring cup. Add milk 1 tsp at a time, whisking constantly, until you get desired consistency. The glaze should be thick yet pourable.

You want to make sure that it’s not too runny, or it won’t dry white on the cake, and will run off too quickly. It should take a few seconds to whisk it, and it will feel too thick at first–keep whisking until you get desired thickness. If too thick, add a teaspoon or so of the milk. If glaze is too thin, add more confectioners’ sugar/ soft icing sugar 1 tsp at a time.

Once the cake has cooled, drizzle glaze over top.

To Decorate:

While the glaze is still moist, gently press candy-coated chocolate eggs into the glaze on the top of the cake. Arrange fresh flowers around the bottom edge of the cake.

Conclusion

Indulge in the delightful flavors of this Easter Vanilla Bean Bundt Cake, a true celebration of the season's finest ingredients.

Moist and decadent, with the aromatic essence of vanilla beans, this cake is a luxurious treat that will delight your senses and make your Easter celebration truly memorable.