A Fun & Festive Easter Treat
The idea for these Surprise Inside Mini Easter Bundt Cakes came from my daughter’s love of hidden treats in desserts. She always gets excited about piñata-style sweets, and I wanted to create something just as magical for Easter. That’s when I thought—why not take a soft, buttery mini Bundt cake and fill it with colorful chocolate eggs for a fun surprise?
The result? A moist, golden cake with a hollow center packed with pastel candy, all finished with a drizzle of pastel glaze that makes them look as beautiful as they taste. When you slice into one, the mini eggs spill out, making them a perfect Easter dessert that’s as fun to eat as it is to make.
These little cakes are perfect for Easter brunch, spring parties, or even as edible gifts. My daughter loves decorating them with different colored glazes and sprinkles, and my husband can never resist sneaking a second one!
If you’re looking for a festive, easy-to-make treat that will delight both kids and adults, these Surprise Inside Mini Easter Bundt Cakes are a must-try. Let’s get baking!
Why You’ll Love This surprise inside Mini Easter Bundt Cakes
Perfect for Easter and Spring Celebrations
These mini Bundt cakes are as festive as they are delicious. Their delicate pastel glazes and fun toppings make them a standout dessert for Easter brunch, baby showers, or any springtime gathering.
Individually Sized for Easy Serving
No slicing, no fuss—just grab a cake and enjoy. The mini size makes them perfect for kids, parties, or gifting to friends and family
Soft, Buttery, and Perfectly Sweet
These cakes have a light, tender crumb with a rich buttery flavor, balanced by a sweet vanilla or almond glaze that adds just the right amount of indulgence.
A Fun and Creative Decorating Project
Half the fun of this recipe is decorating the cakes! Whether you keep it simple with a powdered sugar dusting or go all out with pastel glazes, sprinkles, and mini chocolate eggs, these cakes are as fun to make as they are to eat.
Easy to Customize with Different Flavors
Love lemon? Add some zest and a squeeze of fresh juice. Want something nutty? Swap vanilla for almond extract. These cakes are versatile enough to make year-round with endless variations.
How to make these surprise inside Mini Easter Bundt Cakes
Ingredients
The exact ingredient amounts are listed below in the recipe card, but here’s what makes these Mini Easter Bundt Cakes so special.
Butter
Good butter makes all the difference here. It adds richness and moisture, giving the cakes their soft, tender crumb. Go for unsalted butter so you can control the salt level, but if salted butter is what you have, just reduce the added salt slightly.
Sugar
Just the right amount to sweeten without overpowering. Granulated sugar works best here, keeping the cakes light and fluffy, while also helping them achieve a beautiful golden color as they bake.
Eggs
Eggs bring structure and richness to these cakes. For the best texture, make sure they’re at room temperature before mixing—cold eggs can cause the batter to curdle.
Flour & Baking Powder
All-purpose flour gives the cakes a delicate but sturdy base, while baking powder ensures they rise just enough to create that classic mini Bundt shape.
Milk
A little milk keeps the batter smooth and easy to mix, while also adding a touch of creaminess. Whole milk is ideal for richness, but 2% works well too.
Vanilla or Almond Extract
Vanilla brings a warm, classic sweetness, while almond extract adds a nutty, slightly floral flavor that pairs beautifully with the glaze. Use one or a combination of both!
Powdered Sugar & Milk (for the Glaze)
A simple powdered sugar glaze is all these cakes need. It’s sweet, smooth, and sets beautifully, making the cakes look extra festive. A few drops of pastel food coloring take it to the next level.
Mini Chocolate Eggs & Sprinkles
These cakes were made for decorating! Mini chocolate eggs add crunch and color, while pastel sprinkles bring the perfect Easter touch. Want to go all out? Try edible flowers or a drizzle of white chocolate for a bakery-worthy finish.
Step-by-Step Instructions
1. Prep the Mini Bundt Pans
Preheat your oven to 350°F. While it heats up, grease your mini Bundt pans thoroughly—getting into every groove is key to preventing sticking. If you want extra insurance, dust them lightly with flour after greasing.
2. Make the Cake Batter
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—this step helps create a tender cake. Crack in the eggs, one at a time, mixing well after each addition. Pour in the vanilla (or almond) extract, then gradually add the flour and baking powder, alternating with the milk to keep the batter smooth. Stir until just combined—don’t overmix or the cakes may turn dense.
3. Fill the Bundt Pans
Spoon the batter into the prepared mini Bundt pans, filling each about ¾ full—this gives them room to rise without spilling over. Smooth the tops with a spoon or spatula for even baking.
4. Bake Until Golden
Place the pans on the middle rack and bake for 18-22 minutes, or until the cakes are lightly golden and spring back when gently pressed. If you’re unsure, insert a toothpick—it should come out clean or with just a few crumbs attached.
5. Cool and Release the Cakes
Let the cakes cool in the pans for 5-10 minutes before carefully flipping them onto a wire rack. If they don’t slide out immediately, tap the pans gently or run a knife around the edges to help release them. Let them cool completely before glazing.
5. Make the Glaze
In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. If using multiple colors, divide the glaze into separate bowls and add a drop of pastel food coloring to each.
6. Decorate and Serve
Drizzle the glaze over the cakes, letting it naturally flow down the sides. Be careful to partially cover the center to keep the surprise hidden. Before the glaze sets, top each cake with extra mini eggs, pastel sprinkles, or edible flowers for a festive touch.
When ready to serve, slice into a cake and watch as the colorful chocolate eggs spill out—a fun surprise for any Easter celebration!
Mini Easter Bundt Cakes Tips
Grease Every Crevice of the Pan
Mini Bundt pans have lots of beautiful details, but those details can trap cake batter if you’re not careful. Use butter or nonstick spray and get into every nook and cranny. For extra security, dust with flour—it makes all the difference when it’s time to release the cakes.
Don’t Overmix the Batter
For cakes that are light and fluffy, not dense, mix just until combined. Overmixing develops the gluten in the flour, which can make your cakes a little too firm. A few streaks of flour in the batter? That’s okay—it will all come together when baking.
Let the Cakes Cool Before Removing
As tempting as it is to pop them out right away, patience is key. Let the cakes rest in the pan for about 5–10 minutes before flipping them onto a wire rack. If they’re sticking, gently tap the pan or run a knife along the edges to help release them.
Use Pastel Food Coloring for a Festive Glaze
A simple powdered sugar glaze turns these cakes into a springtime masterpiece. Divide the glaze into separate bowls and stir in a drop of pastel food coloring—think soft pink, pale blue, or lemon yellow. It’s an easy way to make them pop on your Easter dessert table.
Get Creative with Toppings
These cakes are a blank canvas for decorating! Try:
- Mini chocolate eggs for a classic Easter touch.
- Pastel sprinkles to add a little crunch.
- White chocolate drizzle for an elegant finish.
- Edible flowers to make them look bakery-worthy.
Make Them Ahead for Stress-Free Hosting
Hosting Easter brunch? These cakes stay moist for up to 3 days when stored in an airtight container. Bake them a day ahead, glaze before serving, and enjoy a beautiful, stress-free dessert.o option, layer the dessert into individual cups instead of a big dish. It’s just as delicious, and guests will love having their own perfectly portioned serving.
Perfect Pairings and When to Serve
When to Serve These surprise inside Mini Easter Bundt Cakes
These adorable cakes are perfect for any spring gathering, but they truly shine as an Easter dessert. Since they’re individually sized, they’re great for parties, brunches, and gifting—no slicing required!
- Easter brunch or dessert table – Their festive decorations make them a holiday showstopper.
- Spring birthdays and baby showers – The pastel colors and elegant glaze fit any spring celebration.
- Afternoon tea or coffee break – A sweet, buttery treat that pairs beautifully with a warm drink.
- Make-ahead desserts for easy hosting – They stay fresh for days, making them perfect for preparing in advance.
Best Pairings for Mini Easter Bundt Cakes
Since these cakes are light, buttery, and sweet, they pair well with drinks and treats that balance their richness.
Drinks
- Vanilla chai latte – A warm, spiced contrast to the delicate sweetness of the cakes.
- Iced citrus green tea – Light, refreshing, and a perfect complement to the buttery crumb.
- Strawberry lemonade – Bright, tart, and just sweet enough to enhance the vanilla glaze.
Other Easter Desserts to Serve Alongside
- Lemon bars – A tangy, citrusy contrast to the soft, buttery cakes.
- Chocolate Easter nests – A crunchy, chocolatey option for variety on the dessert table.
- Sugar cookies with royal icing – A classic that pairs beautifully with the mini Bundts.
For a beautiful spring dessert spread, serve these Mini Easter Bundt Cakes alongside a mix of fresh fruit, pastel-colored candies, and light pastries to create a picture-perfect Easter celebration!f flavors and textures.
Kitchen Tools You’ll Need
1. Food Processor or Rolling Pin
To get the perfect cookie crust, a food processor will quickly crush the chocolate sandwich cookies into fine crumbs. No food processor? A rolling pin and a zip-top bag work just as well—just crush until you get an even, sandy texture.
2. Electric Hand Mixer or Stand Mixer
For a smooth and creamy cream cheese layer, an electric hand mixer is the way to go. It helps blend the cream cheese and powdered sugar effortlessly, preventing lumps. If you have a stand mixer, use the paddle attachment for the best results.
Frequently Asked Questions
Can I make these Mini Easter Bundt Cakes ahead of time?
Yes! These cakes stay moist and delicious for up to 3 days when stored in an airtight container at room temperature. If you’re making them ahead, wait to glaze and decorate until just before serving for the freshest look.
How do I prevent my mini Bundt cakes from sticking?
The key is to grease every nook and cranny of the Bundt pan. Use butter or nonstick spray, then dust with a light coating of flour. Let the cakes cool for a few minutes before flipping them out—this helps them release more easily.
Can I change the flavor of these cakes?
Absolutely! Swap the vanilla for almond, lemon, or orange extract for a fresh twist. You can also add lemon zest, cinnamon, or even a bit of cocoa powder to customize the flavor.
What’s the best way to glaze the cakes?
For a smooth, picture-perfect glaze, make sure the cakes are completely cool before drizzling. If the glaze is too thick, add a tiny bit of milk; if it’s too thin, mix in more powdered sugar. For an extra festive touch, divide the glaze into bowls and add pastel food coloring.
Can I bake these in a regular Bundt pan instead of mini pans?
Yes! You can use a standard Bundt pan instead of mini molds. Just increase the baking time to 40–45 minutes and check with a toothpick—if it comes out clean, the cake is ready!
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surprise inside Mini Easter Bundt Cakes
- Total Time: 35 minutes
- Yield: 12 mini Bundt cakes
- Diet: Vegetarian
Description
These Mini Easter Bundt Cakes are soft, buttery, and topped with a pastel-colored glaze and festive decorations. Their individually sized portions make them perfect for Easter brunch, spring gatherings, or as adorable edible gifts. The cakes are light and fluffy, with a hint of vanilla or almond, and pair beautifully with tea or coffee. Easy to make and even more fun to decorate, they’re a must-have for your Easter dessert table!
Ingredients
For the Mini Bundt Cakes:
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
1 tablespoon vanilla or almond extract
For the Glaze & Decorations:
2 cups powdered sugar
3–4 tablespoons milk
½ teaspoon vanilla extract
Food coloring (pastel pink, yellow, blue, or green)
Mini chocolate eggs, pastel sprinkles, or edible flowers for garnish
1 cup of mini chocolate eggs (or any small colorful candies for the filling)
Instructions
Preheat your oven to 350°F (175°C). Grease your mini Bundt pans thoroughly with butter or nonstick spray, making sure to coat every crevice. Dust lightly with flour to prevent sticking.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla (or almond) extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined—don’t overmix!
Spoon the batter into the mini Bundt pans, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 5–10 minutes, then gently flip them onto a wire rack to cool completely. If needed, tap the pan lightly to help release them.
In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. If using multiple colors, divide the glaze into separate bowls and add a drop of pastel food coloring to each.
Drizzle the glaze over the cakes, letting it naturally flow down the sides. Be careful to partially cover the center to keep the surprise hidden. Before the glaze sets, top each cake with extra mini eggs, pastel sprinkles, or edible flowers for a festive touch.
When ready to serve, slice into a cake and watch as the colorful chocolate eggs spill out—a fun surprise for any Easter celebration!
Notes
- For a citrusy twist, add lemon or orange zest to the batter.
- To make ahead, bake the cakes a day in advance and glaze them just before serving.
- No mini Bundt pan? Use a muffin tin instead and adjust baking time to 15–18 minutes.
- For a richer flavor, swap out ½ cup of the milk for buttermilk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Surprise Inside Mini Easter Bundt Cakes, Easter Bundt cakes, hidden candy cakes, mini Bundt cakes, Easter dessert, spring Bundt cakes, pastel Bundt cakes, Easter brunch treat, festive mini cakes, easy Easter baking.
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