If you're looking for the ultimate Easter mini egg traybake, this easy bake ticks every box. With a soft vanilla sponge packed with crunchy chocolate eggs and topped with silky buttercream, this mini egg cake recipe is guaranteed to impress (just like my mini egg tiffin!).
Perfect for sharing, it's ideal for family gatherings, Easter bake sales, or an easy springtime treat.
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Quick Summary - Easter Mini Egg Cake Recipe
I love how easy this mini egg Easter cake is to make. No complicated steps, no fancy equipment - just a simple mix, bake, and decorate. It's the kind of recipe you can whip up on a lazy weekend or make with kids during the Easter holidays.
- Beth (Effortless Foodie)
🕒 Ready In: 50 minutes
👪 Serves: 16
🍽 Calories: 504 per slice
🥣 Main Ingredients:
Butter, sugar, eggs, vanilla extract, self-rising flour, Mini Eggs, icing sugar, milk
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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Every Easter, I find myself buying far too many bags of mini eggs - and this Easter mini egg traybake cake has become my favourite way to use them up.
There's something so nostalgic about a soft vanilla traybake topped with buttercream. It reminds me of classic school cake, but with a fun Easter twist thanks to those colourful chocolate eggs.
Love mini eggs as much as I do? Try my easy mini egg rice krispie squares and mini egg millionaires shortbread next.
Jump to:
- Quick Summary - Easter Mini Egg Cake Recipe
- ✔️ Why you'll love this Easter mini egg traybake!
- 🛒 Key Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 How to make mini egg tray bake cake
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Frequently asked questions
- Troubleshooting Guide
- 😋 More mini egg recipes
- More Easter recipes
- Recipe
- 💬 Comments
✔️ Why you'll love this Easter mini egg traybake!
- Easy Easter tray bake cake.
- Uses a family size (296g) bag of Cadbury mini eggs.
- Perfect for an Easter tea-time treat.
- The mini egg sponge cake is freezer-friendly.
🛒 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
For the mini egg sponge cake:
Butter - unsalted butter that has been softened.
Sugar - a mixture of caster sugar (superfine) and light brown sugar.
Eggs - 4 large eggs, at room temperature.
Vanilla - good quality vanilla extract.
Flour - Self-raising flour to help the cake rise and become light and fluffy.
Cadbury Mini Eggs - crushed finely for the sponge cake.
For the mini egg buttercream frosting:
Icing Sugar (powdered sugar) - sieved.
Butter - salted butter that has been softened.
Milk - use semi skimmed or whole milk.
Vanilla Extract - for flavour.
Mini Eggs - to decorate. Chop half and keep half whole.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Switch the chocolate - Swap Cadbury Mini Eggs for other chocolate eggs, M&M's, or chocolate chips.
- Chocolate sponge - Replace 25g of the flour with cocoa powder for a rich chocolate mini egg sponge cake.
- Chocolate buttercream - Swap the vanilla frosting for chocolate buttercream for a more indulgent Easter tray bake.
- Biscoff crunch - Sprinkle crushed Biscoff biscuits over the top for added texture and flavour.
- Cream cheese frosting - Use cream cheese icing instead of buttercream for a tangy contrast.
- Extra Easter toppings - Decorate with other Easter chocolates or sweets for a colourful finish.
🔪 How to make mini egg tray bake cake
Prep: Preheat the oven to 180°C (160°F/350°F/Gas 4) and line a 20 x 30cm traybake tin with baking paper.
One: Cream together the softened butter and sugars until light and fluffy. You can use a wooden spoon or an electric mixer.
Two: Beat in the eggs one at a time and mix in the vanilla extract.
Three: Fold in the flour and crushed mini eggs. Make sure the mini eggs are crushed into very small pieces, otherwise they will sink to the bottom of the cake.
Four: Spoon the cake batter into the prepared tin and bake for 30-35 minutes until golden brown. Set aside to cool.
Five: To make the buttercream frosting, mix together the icing sugar, softened butter, vanilla extract, and milk with an electric whisk until smooth and creamy. If the mixture is still a bit stiff, add a touch more milk.
Six: Remove the cooled cake from the tin then spread the top of the cake with the smooth vanilla buttercream. I use a palette knife.
Seven: Sprinkle the top with the crushed mini eggs before cutting it into slices.
Top Tips
- Make sure all your ingredients (especially the butter and eggs) are at room temperature before you start the recipe.
- Test the mini egg sponge to see if it is done with a skewer or tooth pick. If there is wet batter sticking to the skewer it needs a bit more time in the oven. When it's ready it should come out clean with a few crumbs attached.
- Crush the mini eggs for the cake batter really finely to prevent them from sinking to the bottom of the cake.
🍴 Serving suggestions
Serve the mini egg cake at Easter parties with Easter rocky road, creme egg tiffin, and simnel cake muffins.
It's also great as an Easter dessert with a scoop of mini egg ice cream.
Storage
Store - The iced cake can be stored in an airtight container or cake tin for up to 3 days.
Freeze - It's best to freeze the cake uniced. Wrap the mini egg sponge cake in clingfilm (plastic wrap) and foil and freeze for up to 3 months. Defrost at room temperature before icing it.
❓ Frequently asked questions
Yes, you can make this cake gluten-free by using a gluten-free self-raising flour in place of the regular self-raising flour.
Yes, you can use a different type of frosting if you prefer, such as cream cheese frosting or a white icing glaze instead of the vanilla buttercream frosting.
Troubleshooting Guide
Dry cake - Overbaked or oven too hot; check early and use an oven thermometer
Sunk middle - Opened oven too soon or underbaked; keep the door closed until set
Mini eggs sinking - Pieces too large; crush finely before adding
Dense sponge - Overmixed or ingredients too cold; mix gently and use room temp ingredients
Runny buttercream - Butter too soft or too much milk; add icing sugar or chill briefly
Stiff buttercream - Too much icing sugar; add milk a little at a time
Cake sticking to tin - Tin not lined or removed too hot; line well and cool before removing
Uneven bake - Oven hot spots or uneven batter; level batter and rotate tin if needed
😋 More mini egg recipes
More Easter recipes
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easter Mini Egg Traybake Cake
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Equipment
- Wooden Spoon or electric mixer
Ingredients
For the sponge cake
- 225 g Unsalted Butter softened
- 200 g Caster Sugar (superfine)
- 25 g Light Brown Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 225 g Self Raising Flour
- 100 g Mini Eggs crushed finely with a rolling pin
For the frosting
- 200 g Salted Butter softened
- 400 g Icing Sugar (powdered sugar)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Milk
- 196 g Mini Eggs some left whole and some crushed
Instructions
- Preheat the oven to 180°C (160° fan/ 350℉/ Gas 4) and line a 20 x 30cm (9x13-inch) traybake tin with baking paper.
- Cream together the softened butter and sugars until light and fluffy. You can use a wooden spoon or an electric mixer.225 g Unsalted Butter, 200 g Caster Sugar (superfine), 25 g Light Brown Sugar
- Beat in the eggs one at a time and mix in the vanilla extract.4 Large Eggs, 1 teaspoon Vanilla Extract
- Fold in the flour and crushed mini eggs. Make sure the mini eggs are crushed into very small pieces otherwise they will sink to the bottom of the cake.225 g Self Raising Flour, 100 g Mini Eggs
- Spoon the cake batter into the prepared tin and bake for 30-35 minutes until golden brown. Set aside to cool.
- To make the buttercream frosting, mix together the sieved icing sugar, softened butter, vanilla extract, and milk with an electric whisk until smooth and creamy. If the mixture is still a bit stiff, add a touch more milk.200 g Salted Butter, 400 g Icing Sugar (powdered sugar), 1 teaspoon Vanilla Extract, 1 tablespoon Milk
- Remove the cooled cake from the tin then spread the top of the cake with the smooth vanilla buttercream. I use a palette knife.
- Sprinkle the top with the mini eggs before cutting it into slices.196 g Mini Eggs
Notes
- Crush the mini eggs finely to stop them sinking in the sponge
- Use room temperature ingredients for a smooth batter and even bake
- Don't overmix the batter or the sponge may become dense
- Check the cake a few minutes early to avoid overbaking and dryness
- Let the sponge cool completely before adding buttercream
- If buttercream is too soft, add more icing sugar or chill briefly
- Store in an airtight container for up to 3 days, or freeze the un-iced sponge for up to 3 months
Fiona says
I made this for our school Easter bake sale. It was a hit, will be making again soon!