It’s that time of year again, a time for bunnies, flowers, and chocolates… Easter is almost here! This is the perfect occasion to do a really pretty cake. I have a lovely cake for you, today, which is beautiful for Easter, but it is so easy and delightful that you could make it (minus the chocolate eggs and flowers, as decoration) for any occasion you like.
Vanilla Bean Bundt Cake is one of my favourite cake recipes. Its wonderfully rich vanilla flavouring comes from vanilla bean paste. You can use vanilla beans or vanilla extract, if you’d prefer, but I’m a huge fan of vanilla bean paste, so that’s what I’ve used for this cake. Both the bundt cake and the glaze which is drizzled on top contain vanilla bean paste, so you get double the vanilla goodness!
As you can see, for Easter, I’ve decorated the cake with candy-coated chocolate eggs on top and flowers, which were from my garden’s pink trumpet vine, around the bottom edge. Feel free to decorate the cake any way you want to–or not at all. I can imagine a few tiny chocolate bunnies on top of the cake, along with the chocolate eggs, or maybe a few sprigs of very small flowers (either real ones or sugar flowers, like forget-me-nots) circling the top. Get creative! This is an occasion for celebration and beauty.
I wish you could see how gorgeous the inside of the cake was. I didn’t get any photos of the inside of this cake, because I was too busy serving it to our guests, at last year’s Easter lunch. The crumb of this cake is very tender, and the flavour is just wonderful. As simple as vanilla may seem, it can be very satisfying. This cake totally gets it right. Those adorable chocolate eggs are delicious, too! (I could eat them by the handful, if I let myself!)
Happy Easter, everybody! I hope your holiday will be beautiful.
Enjoy the recipe…
Easter Vanilla Bean Bundt Cake
This cake is beautiful for Easter, but it is so easy and delightful that you could make it for any occasion you like. Vanilla Bean Bundt Cake is one of my favourite cake recipes. Its wonderfully rich vanilla flavouring comes from vanilla bean paste.
This recipe was adapted from Sweetapolita.
For the Cake:
- 3 cups (375g) all-purpose flour, sifted
- 1 teaspoon (4g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (4g) salt
- 1 cup + 2 tablespoons (2-1/4 sticks or 255 g) unsalted butter, softened
- 1-3/4 cups (350g) granulated sugar
- 2 tablespoons (30 ml) vanilla bean paste or 2 tsp vanilla extract or 2 vanilla beans, halved lengthwise
- 4 large eggs, at room temperature
- 1 cup (240 ml) 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
- 30-40 mini candy-coated chocolate eggs (I used Cadbury’s eggs)
- A handful of fresh flowers (They must be organic/ not treated with chemicals of any kind, to be near food.)
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.
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.
This recipe was created by Kim Sequoia for a delicious moment.
All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.