Mini Egg Bundt Cake


Easter is almost here and with it comes Spring here in the U.K. Finally, longer  days, more sunshine, bright yellow daffodil blooms in the hedgerows and, an abundance of Easter eggs in the shops. Whether large or small, eggs remind us of new life at this time of year. So, this Mini Egg Bundt Cake is the perfect bake to eat and celebrate, with friends and family this Easter.


Chocolate mini eggs are an extra special treat at Easter. Cadbury’s chocolate is encased in pastel coloured, crisp, vanilla shells, resulting is the most delicious flavour! And so the flavour of the cake sponge takes it’s vanilla notes directly from the shell of the mini eggs, as does the vanilla chocolate drizzle. Resulting in a light, vanilla cake that compliments the mini chocolate eggs that adorn it.

Looking down onto the top of a mini egg topped Bundt cake, surrounded by mini eggs on a white plate.
Beautiful Bundt Cakes

I adore baking with Bundt cake tins. Their beautiful detailing means that, once baked, the cake has a distinct hole in the centre, alongside elegant detailing on the outside of the cake. Here, in the U.K. who make Bundt pans as well as a whole range of kitchen bakeware, own the trademark “Bundt”. Therefore, for a cake to legally be called a Bundt cake, it must be baked in  Nordic Ware Bundt Pan.


And, in my baking, I wouldn’t consider using copies of true Bundt pans, nor would I recommend it. Since Nordic Ware Bundt pans come with a lifetime guarantee. So, I recommend looking after your Bundt pans, as they will give you years of beautiful, baked Bundt cakes. And, should any issues arise, simply contact Nordic Ware. Recently, I had a pan replaced by them, due to an issue that had been present since it’s first use. Finally, I should say that this post is not sponsored by Nordic Ware, I just love their Bundt pans and highly recommend them!


Easter cake catching the early Spring sunshine.


For The Bundt cake:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

4 Large Free Range Eggs

1tbsp Vanilla Bean Paste – I use Vanilla Mart

alternatively substitute vanilla extract (1tbsp)

225g Plain White Flour

1/4tsp Salt – I use Maldon 

2tsp Baking Powder

For The Chocolate Drizzle:

100g/4oz White Chocolate

50mls/2tbsp + 1tsp Double Cream (heavy cream)

1tsp Vanilla Bean Paste

For Cake Decoration:

1 large packet of Cadbury’s Mini Eggs (296g)

Gel food colouring – I use Wilton

To Make This Cake – you will need a 6 cup Bundt pan (the size is embossed on the outside of the pan). Alternatively, for a 10 cup pan increase the ingredients by half again. Also, you will need either cake release spray or, my preferred method  brush melted butter liberally on every part of the inside of the pan and then dust with plain flour, tapping any excess flour out over the sink.


2 images of the Anniversary Bundt pan, one of the outside, the second shows the inside prepared with butter and flour so the cake batter does not stick during baking.
The Anniversary Bundt pan, prepared for use.

Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Making And Baking The Vanilla Bundt Cake Sponge:

  • First of all place the sugar, butter and 1 tablespoon of vanilla extract into a large bowl.
  • Whisk together the ingredients until they pale and creamy.
  • Next, crack all 4 eggs into the same bowl. Sift the flour, baking powder and salt on top of the eggs.
  • Whisk all of the wet and dry ingredients together until you have a smooth batter. Take cake not to over whisk as this can result in a heavy cake.
  • Spoon the cake batter into the prepared Bundt pan, ensuring the batter fills the pan by no more than three quarters full.

Showing the stages of making cake batter and filling a Bundt pan.

  • Place the Bundt pan into the centre of a preheated oven and bake for 55minutes – 1hour. The cake is baked when it is golden in colour and pulling away from the sides of the pan.
  • As soon as the cake is baked remove it from the oven. Place it onto a rack or trivet to cool, in the same position as in the oven.

Baked Bundt cake, in the pan, before and after trimming excess cake, to ensure an even release from the pan.

  • After 15 minutes cooling, use a serrated bread knife, trim any excess cake that covers the central hole. This will allow the cake to release easily when turned out.
  • Turn the Bundt cake out on to a cooling rack and leave to cool completely.

A vanilla Bundt cake using the Anniversary Bundt pan.

Preparing And Using The Chocolate Drizzle

  • Chop up the milk chocolate and place in a heatproof bowl, then add the cream.
  • Pour approximately 5 cm of water into a small saucepan, then place the heatproof bowl on top of the saucepan, ensuring that it does not touch the water.
  • Place the saucepan on a medium heat and stir the chocolate and cream together until all the white chocolate has melted and combined with the cream.
  • Remove the bowl from the saucepan.
  • Add 1 teaspoon of vanilla bean paste to the bowl and stir to mix.
  • Next, use a skewer to dip into the colouring gel. Swirl the skewer into the melted chocolate until you reach your desired colour.
  • Leave the coloured chocolate to cool and thicken slightly.
  • When you are ready to decorate, place the cake on a rack over a baking tray, this is buy far the easiest method which I forgot to do! Alternatively, place the cake on to a serving plate, however, any excess chocolate drizzle will need to be removed with a spoon and some kitchen roll!
  • Start spooning the coloured chocolate on top of the Bundt cake, ensuring that it drips down the sides of the cake. Continue drizzling until the is covered on top, yet still has some uncovered sponge around the sides.
  • Leave for 5-10 minutes to set. During this time, if you have your cake on a plate, clean up any excess drizzle and wipe the plate with kitchen roll.
  • After the drizzle has slightly set move the cake on to a serving plate (for those who used the rack over baking pan method).

Colouring white chocolate ganache and using it to drizzle over a Bundt cake.
Decorating The Bundt Cake With Mini Eggs:

  • First of all, remove appropriately half of the mini eggs from the bag and place into a bowl.
  • Next, ensure the top of the mini egg bag is securely closed, hit the bag with a rolling pin a few times to break up the remaining eggs.
  • Start decorating the top of the cake with mini eggs. The chocolate drizzle should be slightly tacky and act like a glue, adhering the eggs to the cake. Because the chocolate is not fully set hold each egg in place for a few seconds, before moving on to the next mini egg. Including cracked eggs as you decorate enhances the finished cake.
  • Rotating the cake will ensure an even distribution of whole and cracked eggs on the top.
  • Finally, place the remaining eggs around the base of the cake, adding a few eggs to the hollow centre. See the photos below for guidance.

The different stages of decorating a Bundt cake with mini eggs.

  • As soon as the cake decoration is complete, carefully transfer the cake to a fridge to fully set. Depending on the time of year, it should take between 2 and 4 hours, or overnight, to set.

Easter Bundt Cake decorated with Cadbury’s mini eggs.

Serving The Mini Egg Bundt Cake

To serve, remove the cake from the fridge and allow to come up to room temperature. Alternatively, if it’s a very hot day, remove from the fridge, slice and serve immediately.

A slice cut from an Easter cake with both shown.

If You Have Enjoyed This Easter Recipe For A Mini Egg Bundt Cake, You may Also Like These:

Lemon Blueberry Bundt Cake

Lemon blueberry Bundt cake covered in a yellow lemon glaze and decorated with white flowers.
Lemon Blueberry Bundt Cake, baked in the Blossom Bundt pan.

Chocolate Mini Egg Brownies

Brownies topped with bright, colourful mini eggs and a white chocolate drizzle.
Chocolate Mini Egg Brownies

Vanilla Mini Egg Nest Cupcakes

Cupcakes with chocolate piped nests filled with mini eggs.
Vanilla Mini Egg Nest Cupcakes


Easter is a time when we come together with family and friends, however for Christians it is also a time when we celebrate the resurrection of Jesus Christ from the dead. While eggs symbolise new life, so does the resurrection of Christ. His love for us is beyond measure, which He shows by sacrificing His life, on our behalf, dying on the cross. If you would like to know more about Jesus, please see my post Important Stuff. Because the real truth of Easter is so much more than chocolate!

Whatever you are making, baking and creating this Easter, I hope that you have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.


Mini Egg decorated Bundt cake with descriptive graphics.




Chocolate Mini Egg Sponge Cake


My Easter Chocolate Mini Egg Sponge Cake is a spectacular, yet easy to make cake that is the perfect centrepiece for Easter feasting and celebration. Rich chocolate sponge sandwiched together with whipped chocolate ganache and decorated with speckled Cadbury’s mini eggs. An Easter celebration cake.

FF Chocolate Mini Egg Sponge Cake

Since Easter is only a week away it is impossible to miss the sheer quantity of chocolate and variety of eggs available in the shops. And having spotted the mini, micro eggs in Sainsbury’s last year which were used in these Chocolate Biscuit Base Mini Egg Brownies, I was delighted to see them in stock again this year for Easter baking! While Cadbury’s mini eggs are both beautiful and cute, the micro eggs are like their smaller cousins. Also, they are small enough to be used as the filling in a sponge layer cake.

FF Chocolate Mini Egg Sponge Cake
Easter Chocolate Mini Egg Sponge Cake

While this cake certainly has plenty of sweetness from the chocolate eggs, I decided to keep the frosting less sweet. Since chocolate ganache is simply chocolate and cream melted together and then cooled, it provides the perfect balance to the sweet vanilla coated, milk chocolate mini eggs. Also, it has the advantage of being whipped when cool. Resulting in a spreadable frosting that is also ideal for attaching eggs to the cake.

FF Chocolate Mini Egg Sponge Cake
Chocolate Mini Egg Sponge Cake glowing like a halo in the March sunshine.

Futhermore, adding 6 whole, large eggs to the cake batter ensures a rich, moist chocolate sponge. Once filled and decorated this cake provides a real wow factor. So it is perfect for feasting, sharing and celebrating Easter.

Recipe: Easter Chocolate Mini Egg Sponge Cake serves 10-12

For the cake:

300g/10.5oz Unsalted Butter softened at room temperature plus extra for greasing tins

1/2tsp Sea Salt (halve if using free flowing) – I use Maldon

175g/6oz Dark Brown Muscavado Sugar – I use Billingtons

125g/4.5oz White Caster Sugar

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

200g/7oz Plain White Flour

100g/4oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

For the icing and decoration:

250ml/9fl oz Double Cream (heavy cream)

250g/9oz Good Quality Dark Chocolate minimum 70% Cocoa Solids

2 x 328g Cadbury’s Mini Eggs or similar – this quantity is sufficient to fill and top the cake if needed

1 x 100g Mini Chocolate Micro Eggs available from Sainsbury’s

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

For this recipe you will need 2 x 20cm (8in) sandwich tins at least 5cm (2in) deep.

Making the chocolate cake sponges

  • First of all grease both sandwich tins and line the base with baking parchment.
  • Into a large bowl add the butter, salt and both types of sugar.
  • Whisk together until the mixture is uniform in colour. Whisking time approximately 5 minutes.
  • Add the vanilla extract and whisk to combine.
  • Crack 6 large eggs into the bowl.
  • Sieve the flour, cocoa powder and baking powder into the bowl.
  • Whisk all the ingredients together. Scrape the side and base of the bowl with a spatula and continue whisking until thoroughly combined.
FF Chocolate Mini Egg Sponge Cake
Making the chocolate sponge batter.
  • Divide the cake batter evenly between 2 tins, smoothing the surface.
  • Place the cake tins in the centre and lower part of the oven and bake for 50 minutes – 1 hour.
  • The cakes are baked when pressed they spring back from a light touch. Also an inserted skewer comes out clean.
  • As soon as the cakes are baked remove from the oven and allow to cool for 15 minutes in the tin.
  • Turn the cake out of the tin, carefully peel away the baking parchment. Leave to completely cool on a cooling rack.
FF Chocolate Mini Egg Sponge Cake
Filling the sandwich tins and baking the chocolate sponge cake.
  • While the cakes are cooling make the chocolate ganache.

Creating the chocolate ganache

  • Place a small saucepan containing 2.5cm/1” of water over a low heat. Allow the water to come up to a very gentle simmer over low heat.
  • Use a heatproof bowl and place on top of the saucepan ensuring the base does not touch the water.
  • Add the cream and chocolate to the bowl and stir.
  • As soon as the chocolate has completely melted remove the bowl and set to one side to cool. Placing on a windowsill with the window slightly open will help the ganache cool more quickly.
  • When cooled whisk the ganache until thickened to spreading consistency.

Filling and decorating the Easter cake

  • Place a cooled chocolate sponge, flat side down, on to a plate or board.
  • Spoon half of the chocolate ganache on to the cake and spread to cover to the cake edge.

Four images showing the process of making chocolate ganache and using it to decorate a chocolate cake.

  • Use micro eggs (alternatively use Cadbury’s mini eggs) and place around the edge of the cake, pressing into the ganache to secure them.
  • Fill in the surface of the cake with the remaining eggs.
  • Place the second sponge, flat side down, on top of the decorated bottom sponge.

Four images showing how to decorate an Easter cake.

  • Spoon the remaining ganache on to the top of the cake. Spread the ganache so that it covers evenly.
  • Cover the top of the cake with Cadbury’s mini eggs. Let your creative juices flow! Most of all ensure the eggs are pressed firmly into the ganache to secure.
FF Chocolate Mini Egg Sponge Cake
Topping and decorating the finished cake with Cadbury’s mini eggs.
  • Place the cake into a fridge for an hour to firm up the ganache.
FF Chocolate Mini Egg Sponge Cake
A slice of Easter Chocolate Mini Egg Sponge Cake

Slicing the cake is easier once it has been chilled.

FF Chocolate Mini Egg Sponge Cake
Easter Chocolate Mini Egg Sponge Cake

Slice with a sharp knife dipped in a jug of hot water and wiped dry after each cut. Doing so creates cleanly cut slices of cake, ready to be served.

Store any remaining cake wrapped well in cling film and refrigerated. Eat within 3 days.

The cakes can be made a day ahead and stored wrapped in baking parchment in an airtight container.

If you have enjoyed this recipe for Easter Chocolate Mini Egg Sponge Cake you may also like these:

Mini Egg Millionaires Shortbread 

Mini egg millionaires shortbread squares with a marbled chocolate top and shimmering mini eggs
Mini Egg Millionaires Shortbread


Golden Egg Chocolate Sponge Cake

FF Chocolate Mini Egg Sponge Cake
Golden Egg Chocolate Sponge Cake

Mini Egg Marbled Traybake 

An Easter marbled traybake bake decorated with Cadbury’s mini eggs.
Mini Egg Marbled Traybake


Easter Sunday, for me is about remembering and celebrating the resurrection of Jesus Christ, following His death on the previous Friday. If you would like to know more about this see Important Stuff .Although creating a cake that looks like a celebration is not that difficult to do. Yet, using pretty mini eggs with their speckled shells on top of this Easter Chocolate Mini Egg Sponge Cake makes decorating so easy. Especially as the eggs themselves represent new life. Both in the natural world of new birth in Springtime and through the love freely given to us in Jesus Christ.

So, whatever you are making, baking and creating this Easter, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Sweet Easter dessert bake.