Impress your family this Easter with our easy Easter Egg Cake, fluffy sponge, creamy buttercream, and colourful mini Easter eggs. The perfect centrepiece!
Recipe
Easy Easter Egg Cake Recipe
Rated 5.0 stars by 1 users
Author:
Tate & Lyle Sugars
Servings
8-10
Prep Time
1 hour 30 minutes
Cook Time
25 minutes
Celebrate Easter with this show-stopping Easter Egg Cake! With its light, fluffy sponge, creamy buttercream, and topped with mini speckled egg chocolates, this cake is the perfect centrepiece for your Easter table. Sweet, festive, and fun to make, it’s a treat the whole family will love.
Ingredients
For the Sponge
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200g Butter (Plus Extra for Greasing)
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200g Fairtrade Tate & Lyle Golden Caster Sugar
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3 Eggs, Large
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1 Tsp Vanilla Extract
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200g Self-Raising Flour
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Pinch of Salt
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3 Tbsp Milk
For the Icing
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200g Butter
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400g Tate & Lyle Icing Sugar
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1 tsp Vanilla Extract
Topping
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Raspberry Jam
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Mini Speckled Easter Eggs
Directions
Preheat your oven to 180°C (Fan 160°C, Gas Mark 4). Lightly grease three 18cm sandwich tins and line the bases with baking paper.
In a large bowl, beat the Butter and Golden Caster Sugar together until pale and fluffy. Gradually add the Eggs, one at a time, beating well after each addition. Mix in the Vanilla Extract.
Sift the Self-Raising Flour and Salt into the bowl. Gently fold the dry ingredients into the wet mixture using a large metal spoon. Stir in the Milk to create a smooth batter.
Divide the batter evenly between the prepared tins and level the tops. Bake for 20-25 minutes, or until the cakes are golden brown and spring back when lightly pressed. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Beat the Butter until soft and creamy. Gradually sift in the Icing Sugar, beating until light and fluffy. Add the Vanilla Extract and mix well.
Spread a layer of Buttercream over the tops of two cakes. Add a layer of Raspberry Jam on top of the buttercream. Stack the cakes, finishing with the plain sponge on top.
Use the remaining Buttercream to cover the top and sides of the cake, smoothing it with a palette knife.
Starting from the base, arrange Mini Easter Eggs in rows around the cake, creating a stepped pattern. Cover the top of the cake with more Mini Easter Eggs in concentric circles. (see image for reference)
Keep the cake in a cool place until ready to serve. Slice and enjoy this festive masterpiece!
Recipe Note
Tips & Tricks
- Even Layers: Use a kitchen scale to evenly divide the batter between the tins for perfectly even layers.
- Chill the Buttercream: If the buttercream becomes too soft, chill it for 10 minutes before spreading.
- Creative Decorations: Swap mini eggs for other Easter-themed sweets or add edible flowers for a cute twist.