Easter Nest Vanilla Bundt Cake

The Vanilla Bundt Cake is perfect for every occasions as it can be decorated to fit the occasion. Try this delicious and pretty recipe for Easter!

Ingredients

For the Cake:

  • Cooking spray for the pan
  • 1 1/2 cups (3 sticks) butter, softened
  • 2 cups granulated sugar
  • large eggs
  • 2 tablespoons vanilla extract or 2 vanilla beans
  • 3 cups all-purpose flour
  • 6 tablespoon cornstarch
  • 2 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 c. whole milk

For the Glaze:

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

To Decorate:

  • Candy-coated chocolate eggs 
  • Pastel colored sprinkles

Directions

For the Cake:

  1. Preheat oven to 350°. Grease a 12-cup bundt pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
  2. In another large bowl, whisk together flour, cornstarch, baking powder, and salt.  Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined. 
  3. Pour batter into greased bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely. 

For the Glaze:

Put confectioners’ sugar/ soft icing mixture and vanilla in glass 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, add sprinkles and fill the hole of the bundt cake with chocolate eggs.