Easter Egg Bundt Cake with Ganache Icing

It will be Easter in less than a month so it’s time to share some delicious and very chocolatey recipes I love baking and making at this time of year! Today I’m sharing this brilliant Easter egg cake. It’s fun and great to make with the kids in the kitchen over the Easter break. Light and fluffy vanilla bean buttermilk cake drizzled with delicious double chocolate ganache icing and then covered with lots of Easter chocolate.

Easter bundt cake

Easter cake with mini eggs

easter eggs


Vanilla Bean Cake –

375g plain flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon of salt

255g unsalted butter, softened

350g caster sugar

Seeds from one large vanilla pod

1 teaspoon vanilla extract

4 large free-range eggs, at room temperature

240ml Buttermilk

Chocolate Ganache Icing – 

200g chocolate – I use 100g of milk and 100g of dark

300ml double cream

2 tablespoons golden syrup


1. To make the cake: Preheat your oven to 160 degrees fan/180°C/350°F. Grease a large bundt tin with a little butter and dust with some flour – being sure to shake off all the excess. Set aside.

2. Whisk all the dry ingredients (flour, baking powder, bicarbonate of soda and the salt) in a bowl together and set aside.

3. In a stand mixer cream the butter, sugar and vanilla together for 5 minutes until really super creamy and fluffy. Then add the eggs one by one- beating in incorporate fully before adding the next. Now add the butter and mix though.

4. Finally, add the flour and mix fully. Spoon the light vanilla cake batter into the prepared tin. Bake for an hour or until a cake tester comes out clean. Leave to cool in the cake tin for an hour, then remove gently from pan and allow to cool for another hour.

5. To make the ganache icing: In a small saucepan, on a gently heat stir the chocolate with the cream and syrup, stir until you have a thick and glossy sauce. Drizzle over a few tablespoons of the ganache sauce over the cake. Then cool the remaining ganache to room temp, then place in the fridge for about an hour to harden and set up a little.

6. Finish by spreading the ganache over the top of the cake. Decorate with your favourite Easter chocolates. The cake will keep for up to 4 days in an airtight cake container.

Easter bundt cake recipe



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74 thoughts on “Easter Egg Bundt Cake with Ganache Icing

  1. Oh my gosh… this is CRAZY!! You should probably know that yellow cake with chocolate frosting is my most favorite. I mean, I want it ALL the time. ….And….you should know that my most favorite chocolate is Cadbury’s. This is my most favorite post EVER!! Love this. 🙂 LOVE!!!

    • Thank you! You’re so right a basic vanilla cake with chocolate icing is always a good combination! Glad you also like Cadbury’s- an all time favourite!🙂 Have a great weekend!

  2. Ooh … this looks fabulous, Jessica! I LOVE Cadbury’s cream eggs and am very unhappy that I can’t get them over here in Greece. Boo! This would make such a wonderful Easter table centrepiece … love it!!

  3. Wow, Jess, this cake is just perfect (I have a weakness for vanilla bean & buttermilk cakes) and not only as an Easter treat but also whenever one has a craving for a great and moist cake with a good deal of chocolate involved.
    Nice pictures and presentation; can’t wait to see the rest of the plates. This one’s a winner.
    Enjoy your week🙂

  4. Oh, you just reminded me how close easter is. I have to start making easter foods very soon.
    This cakes looks absolutely amazing. So Pretty! And I love that little side plate!

  5. Love your cake, Jessica! It just screams spring! When I was a kid, I would bite open Cadbury eggs, lick the middle, then throw away the chocolate. I used to hate chocolate and sweets when I was little. I like to say I’m making up for lost time now!😛

  6. This is such a pretty cake! I love the golden butter cake + milk chocolate combo, and I can’t disagree with you, Cadbury milk chocolate is so smooth and rich! 😀

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