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Moist Italian Easter Cake

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.
Calories:
Author: Sandra Myers

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.