Celebrate Easter with fabulous baking that tastes every bit as good as it looks. These glazed mini vanilla bundt cakes are just the ticket to dress up your spread and impress guests. For a little extra sweetness, we topped each with chocolate eggs—because a two-in-one dessert is egg-cellent.
Go the extra mile with thoughtful, handmade treats like these and you’ll have everyone eating out of the palm of your hand. These cuties are the perfect addition to an Easter table. We baked them into mini cakes so they’re easier to serve. But you can always double the recipe, use a regular bundt pan and make one showstopper.
- Mini bundt tin (or friand pans)
- Stand mixer
- Digital kitchen scale
- Measuring spoons
- Measuring cups
- Measuring jug
- Citrus juicer
- Silicone spatula
- Mixing bowls
- Cooling rack
- 80g unsalted butter, at room temperature
- 280g caster sugar
- 240g plain flour
- 1 tbsp baking powder
- Pinch of salt
- 240ml whole milk
- 2 egg
- 1/2 tsp vanilla extract
- Oil spray, for greasing
- 2 cups icing sugar
- 2 tbsp milk, plus more if needed
- 1 tsp lemon juice
- ½ teaspoon vanilla extract
- Gel food colouring
- Cadbury Mini Eggs to decorate
- Set the oven to 190C and spray mini bundt tin thoroughly with oil.
- Put the butter and sugar in a stand mixer bowl and beat them until pale. Add the flour, baking powder and salt, and beat on slow speed until everything is combined.
- Gradually pour in half the milk. Beat until the milk is just incorporated.
- Mix the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds. Then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a silicone spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the mini bundt tin until two-thirds full. Bake in the preheated oven for 20 to 25 minutes, or until light golden and the sponge bounces back when touched.
- Allow the cakes to cool completely on a cooling rack or tray.
- Prepare the glaze by mixing the icing sugar, milk, lemon juice and vanilla extract in a bowl until smooth. The glaze should be thick but pourable. Add more icing sugar or milk as needed. Pour into separate small bowls and tint with gel food colouring. Make sure to keep it covered to prevent the glaze from setting.
- Fill the centre of each bundt cake with mini chocolate eggs, the more the better, and top with glaze. Try not to get too much glaze in the centre. Top your vanilla bundt cakes with more eggs.
Looking for more child-friendly Easter desserts? Try making chocolate eggs and bunny-shaped butter cookies wrapped up in treat bags.