The Ultimate Chocolate Mini Egg Cake Recipe
By waitrose
Published on April 3rd, 2025
Intermediate
Easter celebrations are always better with delicious desserts, and nothing says festive quite like a Chocolate mini egg cake. This easy chocolate mini egg cake recipe is sure to impress your family and friends with its delightful taste and charming decoration. Here at LemonSalt, we've put together the best chocolate mini egg cake to make your Easter memorable.
Why You'll Love This Easy Chocolate Mini Egg Cake
This chocolate mini egg cake with cocoa powder is a classic treat that combines rich cocoa flavours with sweet, creamy vanilla icing and crunchy mini eggs. It's simple enough for beginner bakers but impressive enough for special occasions, especially Easter gatherings.
Ingredients (Serves 8 to 10)
- 175g unsalted butter (softened, plus extra for greasing)
- 165g self-raising flour
- 30g cocoa powder
- 175g caster sugar
- 1 tsp baking powder
- ½ tsp fine salt
- 3 free-range eggs (lightly beaten)
- 3 tbsp whole milk
- 600g ready-made Madagascan vanilla icing (store-bought for convenience)
- 80g Cadbury Mini Eggs
Instructions
- Start by preheating your oven to 180°C (gas mark 4). Grease two 18cm loose-bottomed round cake tins and line the bases with baking parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside. In a large mixing bowl, cream butter and sugar together using an electric mixer for approximately 2-3 minutes, until it becomes light and fluffy. Gradually beat in the eggs, adding them in two batches. Once fully combined, gently fold in your dry ingredients, being careful not to overmix. Finally, fold in the milk to achieve a smooth batter.
- Divide the batter evenly between the prepared tins, smoothing the tops with a spatula. Bake for 20-25 minutes, or until the cakes rise well, and a skewer inserted in the centre comes out clean. Once baked, remove the cakes from the oven and allow them to cool briefly in the tins. After 5 minutes, carefully transfer them to a wire rack to cool completely.
- For effortless decoration, place the Madagascan vanilla icing into a bowl and stir it gently to loosen its consistency. Transfer the icing into a piping bag and cut a 1.5cm opening at the tip. Position one of the cooled cake layers on your serving plate or cake stand. Pipe small dots of icing across the surface, creating an even pattern. Carefully place the second cake layer on top and repeat the process with more icing dots. Finish off by arranging Cadbury Mini Eggs decoratively over the top.
Why This Recipe is a Crowd-Pleaser
This Chocolate mini egg cake recipe is the ideal balance of ease and elegance, making it a fantastic choice for Easter brunches, family gatherings, or simply a delightful weekend treat. The fluffy cocoa-rich cake layers perfectly complement the sweet Madagascan vanilla icing and crunchy chocolate mini eggs, creating a mouth-watering dessert that's visually stunning too.
Whether you're a seasoned baker or just starting out, this easy chocolate mini egg cake is designed to guarantee delicious results every time. Delight your guests with a show-stopping cake that captures the spirit of Easter in the most delicious way.
Final Thoughts
Explore more delightful and seasonal recipes at LemonSalt.co.uk, where every dessert tells a delicious story. Our Chocolate mini egg cake recipe will surely become a family favourite, bringing joy and indulgence to your Easter table year after year.
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