EASTER BUNDT CAKE with chocolate eggs and Nutella, easy and quick, breakfast cake, great for Sunday with simple yogurt ingredients.
Delicious and quick to prepare, the Easter bundt cake with chocolate eggs and Nutella is perfect if you’re looking for a dessert for Easter Sunday, great both for breakfast and to serve after lunch.
It takes just a few minutes to prepare, it’s butter-free with yogurt in the dough, the simple Easter bundt cake will surely become your favorite dessert, loved by children too, and it’s perfect for using leftover chocolate.
Join me in the kitchen today, here’s the Easter bundt cake.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 2 eggs
- 1/3 cup sugar
- Half packet baking powder
- 3 1/2 tbsps extra virgin olive oil (or seed oil)
- 1/3 cup water
- 1/3 cup yogurt
- 1 pinch salt
- Nutella®
- 8 milk chocolate eggs
Steps
Beat the eggs with the sugar using an electric mixer.
Gradually add the flour with the baking powder, alternating with water and oil, then add salt, a flavor of your choice if you prefer, and the yogurt while continuing to mix with the beaters.
Pour the mixture into a greased and floured bundt pan, add chocolate eggs and teaspoons of Nutella, bake at 350°F for 25 minutes, do a toothpick test before removing from the oven.
Remove from the pan and dust with powdered sugar.
Bon appétit
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EASTER BUNDT CAKE with chocolate eggs and Nutella
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FAQ (Frequently Asked Questions) EASTER BUNDT CAKE with chocolate eggs and Nutella
Can I make the Easter bundt cake with any type of chocolate?
Of course! Use whatever you prefer or have at home.
Can I use butter?
Absolutely yes, if you prefer you can use butter, half the amount compared to oil.
How long does it last?
It lasts for 4-5 days.
