At the Saturday Easter fair in Verona Park, tables overflowed with colored eggs, hand-painted candles, and pastries layered with years of family history. One corner smelled especially inviting floral vanilla with a whisper of warm sugar.
A group of neighbors, led by Signora Rossi in her lavender apron, were baking Italian Easter Cake in the open-air kitchen, surrounded by laughter and curious kids. Marta, the youngest, stood on a milk crate whisking glaze while her older brother Luca tried to sneak sprinkles from the bowl. That scent pulled everyone closer.
Back at my home kitchen the next morning, I tried a version inspired by their setup. The batter came together easily, with that familiar golden hue you only get from eggs and love. As the cake baked, my windows steamed up and the neighbors could probably smell it too.
I didn’t have anyone to steal my sprinkles, but I added them generously, anyway. This wasn’t just dessert it was a bit of celebration you could slice. No fancy steps, just pure softness tucked under sweet glaze.
The beauty of Italian Easter Cake lies in its simplicity. In a park kitchen, a family home, or wherever you bake, it fits right in. With its light crumb, easy ingredients, and nostalgic finish, this is a recipe you’ll find yourself reaching for as the season warms.
Short Description
Italian Easter Cake is a soft, lightly sweetened bundt cake made with simple ingredients, glazed with a smooth icing, and topped with festive sprinkles. It’s the perfect spring dessert for Easter brunch or gifting.
Key Ingredients
- 1 ¼ cups granulated sugar (305 grams)
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup canola or vegetable oil (110 grams)
- 1 cup milk (250 grams)
- ½ cup cornstarch or potato starch (60 grams)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 ½ cups all-purpose flour (350 grams)
For the Glaze:
- 2 cups powdered sugar (215 grams)
- 3 tablespoons milk
- Sprinkles for decorating
Tools Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Standard bundt cake pan
- Whisk
- Wire cooling rack
Cooking Instructions
Step 1: Prep Your Pan and Oven
Preheat the oven to 350°F. Position your rack in the center of the oven. Generously grease a bundt cake pan with nonstick spray, ensuring every corner is coated.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together the sugar, eggs, and vanilla with an electric mixer for about 1 minute until light and fluffy. Add in the oil and milk, mixing until smooth.
Step 3: Add the Dry Ingredients
Mix in the cornstarch, baking powder, and salt until well combined. Then add the flour gradually and mix just until the batter comes together. Scrape down the bowl to make sure everything is well incorporated.
Step 4: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake on the center rack for 35–40 minutes. Check doneness by inserting a toothpick—it should come out clean. The top should be lightly golden.
Step 5: Cool the Cake
Let the cake rest in the pan on a wire rack for 10 minutes. Carefully invert onto the rack and allow to cool completely before glazing.
Step 6: Glaze and Decorate
In a small bowl, whisk powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake and top with colorful sprinkles. Let it set before serving.
Why You’ll Love This Recipe
Soft, tender texture with beautiful height
Festive glaze and sprinkles make it visually appealing
Simple pantry ingredients
Perfect for Easter gatherings or gifting
Easy to make with kids or beginners
Light enough to enjoy any time of day
Mistakes to Avoid & Solutions
Not greasing the bundt pan thoroughly
This can cause the cake to stick and break apart.
Solution: Use a baking spray with flour or grease thoroughly with butter and dust with flour.
Overmixing the batter
Can lead to a dense texture.
Solution: Mix only until combined, then stop.
Pouring glaze on a warm cake
Will melt the glaze and make it run off.
Solution: Allow the cake to cool completely before glazing.
Using cold ingredients
May cause the batter to seize or not combine evenly.
Solution: Let eggs and milk come to room temperature before starting.
Opening the oven too early
Can make the cake sink in the center.
Solution: Wait at least 30 minutes before checking doneness.
Serving and Pairing Suggestions
Serve with fruit salad and coffee at brunch
Pair with herbal teas or a light dessert wine
Present on a cake stand for Easter centerpiece
Slice and pack in spring-themed gift boxes
Great addition to a potluck or picnic dessert spread
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days
For longer storage, wrap slices and freeze for up to 2 months
Thaw frozen slices at room temperature or microwave for 10–15 seconds
Avoid refrigerating unless your kitchen is very warm
Keep glaze intact by storing in a single layer
FAQs
1. Can I make Italian Easter Cake a day in advance?
Yes, it stays moist for a couple of days. Glaze it the day you plan to serve for best texture.
2. Can I use almond milk instead of dairy milk?
Yes, unsweetened almond milk works well without altering the texture.
3. My glaze is too runny—what should I do?
Add more powdered sugar, 1 tablespoon at a time, until it thickens.
4. What if I don’t have cornstarch?
Potato starch works as a substitute. It keeps the crumb light and airy.
5. Can I bake it in a regular round pan?
You can use two 8-inch round pans or a 9×13 pan, but the bake time will vary (around 30–35 minutes).
Tips & Tricks
Always sift powdered sugar before making glaze for smoothness
Add a teaspoon of citrus zest for a flavor twist
Don’t overfill the bundt pan—leave 1 inch of space at the top
For an Easter brunch, use pastel-colored sprinkles
Use a serrated knife to slice cleanly once the glaze is set
Recipe Variations
Lemon-Vanilla Easter Cake
Add 1 tablespoon lemon zest to the batter and substitute 1 tablespoon of milk in the glaze with fresh lemon juice. This gives a bright, citrusy edge that pairs well with spring flavors.
Chocolate Chip Italian Easter Cake
Fold ½ cup mini chocolate chips into the batter just before pouring into the pan. Dust with cocoa powder before glazing for a deeper flavor profile.
Mini Easter Cakes
Divide the batter into greased muffin tins. Bake at 350°F for 20–25 minutes. Glaze each individually and decorate with sprinkles for a party-ready treat.
Almond Glaze Twist
Add ½ teaspoon almond extract to the glaze. Sprinkle toasted sliced almonds on top for extra crunch and depth.
Whole Wheat Easter Cake
Use half whole wheat flour and half all-purpose flour. Add an extra tablespoon of milk to keep the batter soft.
Final Thoughts
Bringing the Italian Easter Cake to life in my kitchen added color to more than just the countertop. It felt like the recipe carried the sound of those spring celebrations kids laughing, hands mixing, sprinkles flying. The joy in each bite came from how effortless it was to make and how easily it filled a table with something tender and festive.
Even if you’re baking it on a quiet morning, this cake brings celebration into the room. It rises beautifully, holds the glaze like a crown, and makes you feel ready to pass around seconds before you’ve even finished your first slice. From Verona’s park kitchens to your own oven, it’s a keeper worth revisiting each spring.
Moist Italian Easter Cake
Ingredients
- 1 ¼ cups granulated sugar 305 grams
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup canola or vegetable oil 110 grams
- 1 cup milk 250 grams
- ½ cup cornstarch or potato starch 60 grams
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 ½ cups all-purpose flour 350 grams
For the Glaze:
- 2 cups powdered sugar 215 grams
- 3 tablespoons milk
- Sprinkles for decorating
Instructions
- Preheat oven to 350°F, grease a bundt pan thoroughly, and place rack in the center.
- Beat sugar, eggs, and vanilla until fluffy; mix in oil and milk until smooth.
- Add cornstarch, baking powder, salt, then gradually mix in flour just until combined.
- Pour batter into pan, smooth top, and bake for 35–40 minutes until a toothpick comes out clean.
- Let cake rest 10 minutes, then invert onto a rack and cool completely.
- Whisk powdered sugar and milk, drizzle over cooled cake, and decorate with sprinkles.
