Easter chocolate egg bundt cake

Name: Easter chocolate egg bundt cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Type 00 flour 2 ¾ cups; Sugar 1 cup; Milk Chocolate from the Easter egg 7.1 oz; Eggs 4; Sunflower seed oil &frac13; cup; Whole milk 0.8 oz; Vanilla extract 1 tsp; Baking powder 1.1 tbsp; Fine salt to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

Easter chocolate egg bundt cake is a total hit on Italian tables, especially right after the holiday. It's the perfect way to turn leftover chocolate into something fresh and moist every time. Across Italy, you'll find a ton of chocolate lying around post-Easter. And here's the thing—this Easter cake recipe makes great use of those colorful chocolate eggs. Milk, dark, white—whatever you've got—fold it into a soft ciambellone that’s fragrant and just sweet enough. The ring shape? It feels both special and familiar, which is great. And the aroma—seriously good—fills your kitchen with that classic homestyle vibe.

Kids get super, super excited seeing their leftover chocolate transformed into something new. Adults? They love how easy it is to make. No fancy tricks, just simple comfort food that works for breakfast, snack time, or even as a low-key dessert. Pretty much, it is an Italian staple. It's flexible too. Toss in bits of crispy chocolate shell for some texture, or go all in with chunks of smooth, tender chocolate that melt into the batter. Easter chocolate egg bundt cake is popular for a reason. Doesn't matter what chocolate you use; you'll get something golden and inviting.

Honestly, this isn't just one of those holiday cake recipes people forget post-Easter. It’s a crowd-pleaser. If you love easy, homemade treats, you cannot go wrong. Add some Easter egg cake decorating for extra festivity—maybe a dusting of powdered sugar or extra chocolate bits. For real, if you're on the hunt for Easter dessert ideas or need an excuse to use leftover sweets, this Italian delight covers all the bases. Flavor and fun—it's a tasty way to keep the holiday spirit alive, making sure nothing goes to waste. Really, it's a treat everyone can enjoy.

How to prepare Easter chocolate egg bundt cake

To prepare the Easter chocolate egg bundt cake, first crack the eggs into a bowl and beat them quickly. Add the vanilla extract 1, the sugar 2, and work with the electric whisk for about 5 minutes until you get an airy mixture 3.

While continuing to beat, pour in the vegetable oil 4 and the milk 5 gradually. Now add the sifted flour 6.

Also add the sifted baking powder 7, a pinch of salt, and incorporate the powders with a spatula, mixing gently from bottom to top. Lastly, coarsely chop the Easter egg chocolate 8 and mix it in the same way to blend evenly 9.

Butter and flour a fluted pan with a diameter of 9.5 inches at the top and 8 inches at the base, pour in the mixture 10 and level the surface 11. Bake in a static oven at 356°F for about 45 minutes. Before removing from the oven, check the baking with a toothpick, then let it cool in the pan. After unmolding, your Easter chocolate egg bundt cake is ready to be served 12, perhaps with a dusting of powdered sugar!

Storage

The Easter chocolate egg bundt cake can be stored at room temperature, under a glass dome or well covered with plastic wrap, for about 3-4 days.

Tip

If you like, you can flavor the batter with cinnamon, orange zest, or lemon zest. You can also enrich it with chopped nuts, like walnuts, almonds, or hazelnuts.

For an even more indulgent version, you can glaze the Easter egg bundt cake with melted chocolate and decorate it with colorful sprinkles!

For the translation of some texts, artificial intelligence tools may have been used.