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Have you started planning your Easter desserts yet? This chocolate Easter Bundt cake with bunnies deserves a spot on your shortlist! It’s rich, moist, and full of cozy vanilla and coffee flavors—basically a chocolate lover’s dream. Topped with the cutest little Easter bunnies and eggs, it’s festive and fun (and totally irresistible). Not making it for Easter? Just swap the decorations and enjoy this beauty any time of year.
Chocolate Easter Bundt cake is moist and sweet, offering wonderful chocolate and vanilla flavors in every bite. It makes a pretty Easter table centerpiece.
You might also like Nutter Butter chick cookies, Italian Easter cake or Italian Easter cookies. And this bunny tissue box Easter basket is a sweet idea too.
Why You’ll Love It
Perfect for Easter: Whether you whip this up to be your Easter table centerpiece or you’re expecting guests (with a sweet tooth!) over for your Easter celebrations, this cake is perfect.
So delicious: The cake has chocolate and vanilla flavors, a silky smooth buttercream frosting and only the cutest toppings and decorations.
Looks professional: Bundt cakes look really pretty with their fluted, tubular shape and it’s also pretty easy to frost and decorate this cake, giving you a bakery-quality dessert.
Chocolate Easter Bundt Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Flour: All-purpose flour is the main ingredient in the cake.
Sugar: For sweetness.
Cocoa powder: I recommend Dutch-process cocoa powder for it’s rich, smooth taste.
Espresso powder: This enhances the chocolate flavor. I use only ½ teaspoon for a subtle coffee flavor.
Baking powder and baking soda: To achieve an airy, light texture.
Vanilla extract: Adds a subtle vanilla flavor to the cake.
Cream and milk: Helps to keep the cake moist.
Eggs: These bind the cake batter.
How to Make a Chocolate Bunny Easter Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the chocolate cream topping: Heat the heavy cream and then mix in chocolate. Stir it while it melts then let it cool. You need to leave it in the refrigerator overnight or for a minimum of 3 hours because it needs to get really cold.
Make the cake batter: Sift the flour with the cocoa powder, espresso powder (if using), baking powder, and baking soda. Whisk in the salt and sugar. Now you can fold in the cream, milk, oil, eggs, and vanilla with a spatula. After that, pour the batter into a greased Bundt pan.
Bake the cake: Cook the Lindt gold bunny inspired cake for about 45 minutes or until done then let it cool in the pan. Turn the cake on to a serving dish.
Frost the cake: Whip the chocolate cream frosting and pipe it around the top of the cake. Add Lindt gold bunny and mini egg decorations. Serve and enjoy!
Substitutes and Variations
Vanilla extract: Feel free to use another flavor extract such as lemon extract or hazelnut extract.
Cake shape: Although Bundt cakes are pretty, you could also make the cake in a plain square or round pan.
Milk chocolate: You can use semisweet, white or dark chocolate instead for the frosting.
Serving Suggestions
Appetizers: Begin your Easter meal with deviled egg chicks. Melon proscuitto salad is also delicious.
Main dishes: Enjoy honey glazed ham with garlic butter fondant potatoes and a shaved Brussels sprouts slaw.
Desserts: Enjoy a slice of your chocolate Easter Bundt cake with a cottontail margarita.
How to Store Bundt Cake
Store: Keep leftovers refrigerated and eat within 3 days. After that the cake will begin to get stale.
Freeze: You can freeze slices of this cake for up to 3 months. I recommend wrapping the cake slices in plastic wrap first and then foil and then in an airtight container or freezer-safe Ziploc bag.
Thaw: Defrost in the refrigerator overnight.
Top Tips
Bundt cake pan: I used an aluminum 6-cup Bundt cake pan with an 8-inch diameter. This cake tin is also called a giant donut cake pan, a savarin mold, or a ring cake pan.
Buy enough bunnies: The cake is decorated with 5 bunnies. If you serve this cake to children, buy extra bunnies so you can have a chocolate bunny for each slice.
Make all the whipped cream: You will probably have extra whipped cream left over, but a smaller quantity would be difficult to whip up.
Chill the bowl: When making the chocolate frosting, it’s best to chill the bowl and beaters first so everything is cold. This makes it quicker and easier to whip.
Whip the frosting: You can use a stand mixer or an electric mixer to make the chocolate frosting.
Piping bag tip: I recommend a Wilton 6B open star tip or similar.
Bundt Cake for Easter FAQs
Yes, you can bake this Easter chocolate cake a day ahead if you like. Wrap it and let it sit on the countertop. If you want, you can prepare the cream a day ahead too but don’t decorate the cake with bunnies or the chocolate cream until just before serving.
According to the Lindt website, a master chocolatier saw his daughter watching a rabbit and started to cry as it hopped away. This inspired him to design the Lindt gold bunny which of course can’t hop away anywhere! This red ribbon-wrapped, gold foil-wrapped chocolate treat is perfect for this chocolate Easter Bundt cake with bunnies. And you should buy extra too since they’re so delicious! These bunnies come in different sizes too and the smallest size works best on this Easter cake.
Easy Easter Bundt Cake with Bunnies Recipe
Chocolate Easter Bundt Cake
Equipment
- Saucepan Medium
- Bundt Pan 6-Cup
- Electric Mixer or Stand Mixer
- Pastry Bag with Open Star Tip (Wilton 6B or Similar)
Ingredients
For the Cake Batter:
- 1 1/4 Cups all-purpose flour
- 1/3 Cups cocoa powder, Dutch-process
- 1/2 Teaspoon espresso powder
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Cup granulated sugar
- 1/2 Cup heavy cream
- 1/3 Cup milk
- 1/3 Cup vegetable oil
- 1 Teaspoon vanilla extract
- 3 eggs, lightly beaten
For the Chocolate Whipped Cream:
- ½ cup whipping cream , plus 3 tablespoons
- 2/3 Cup milk chocolate
Toppings:
- 5 or 10 Lindt mini gold bunnies, depending if you want one bunny per cake slice or not
- chocolate mini eggs
Instructions
Make the Chocolate Whipped Cream:
- Over a double boiler, in a heat-proof bowl, heat the heavy whipping cream without letting it boil.
- Add the chopped chocolate. Let it sit for 2 to 3 minutes. Then, with a spatula, gently stir until the chocolate is fully melted and no lump remains. Don't use a whisk as we don’t want to incorporate air at this stage.
- Remove from the heat, cover with plastic wrap, and set aside to cool. Place in the fridge as soon as it’s cooled enough. Set aside for 3 to 4 hours or overnight.
Make the Cake:
- Preheat the oven to 325°F. Position a rack in the center.
- Mist a 6-cup Bundt pan with baking spray. Set aside.
- In a large bowl, sift the flour, cocoa powder, espresso powder, baking powder, and baking soda. Add in the salt and sugar and whisk until combined.
- Add the wet ingredients: heavy cream, milk, oil, vanilla extract, and lightly beaten eggs. Start to fold with a spatula and once the batter is almost mixed, continue to mix with the whisk without over-whisking.
- Pour the batter into the prepared cake tin.
Bake the Cake:
- Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. It took me 50 minutes with a cake strip around the cake pan.
- Remove the cake pan from the oven and let the cake cool completely in the pan. Then, invert the cake into a serving dish. Do it only once the cake is completely cool
Whip the Cream:
- Place a bowl and whisk attachment in the freezer for 15 minutes. The cold helps to whip. Once the chocolate cream is completely cooled, whip it on low speed by using an electric hand mixer or a stand mixer fitted with the whisk attachment.
- After 1 minute, gradually increase the speed (at 30-second intervals) until you reach the highest speed and whip until stiff peaks form. It will take 5 to 8 minutes. Note: The batch is small so a small stand mixer will work, otherwise an electric hand mixer.
Frost and Decorate the Cake:
- Transfer the frosting to a piping bag fitted with an open star tip (Wilton 6B) and pipe blobs around the cake.
- Decorate with chocolate bunnies and mini eggs.
Notes
Buy enough bunnies: The cake is decorated with 5 bunnies. If you serve this cake to children, buy extra bunnies so you can have a chocolate bunny for each slice.
Make all the whipped cream: You will probably have extra whipped cream left over, but a smaller quantity would be difficult to whip up.
Chill the bowl: When making the chocolate frosting, it’s best to chill the bowl and beaters first so everything is cold. This makes it quicker and easier to whip.
Whip the frosting: You can use a stand mixer or an electric mixer to make the chocolate frosting.
Piping bag tip: I recommend a Wilton 6B open star tip or similar.
Nutrition
This chocolate Easter bundt cake with bunnies isn’t hard to make and it’s super-cute! This is such a fun and easy Easter cake decorating idea. I bet the whole family will be thrilled with this cake decorated with chocolate Easter bunnies.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
My family loved this! So rich, chocolatey, and festive! I am excited to make this for Easter.
I love this idea for the holidays! That cake looks so moist and delicious too!
Not only is this cake so good and moist, but the presentation is also just adorable! A win, win for the Easter holiday.
What a cute idea for a bundt cake, even if you don’t cook you could decorate a store bought one and claim it, on the day as a fantastic recipe hack, LOL!
Ohhh this is sooo cute! I dont think I need Easter to have this! Gotta have this soon!
What a fun and adorable cake! My 3 boys would love this. Your food photography is just beautiful.
This is so cute! Going to give this a try this year