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    Home » Recipes » Easter

    Easy Mini Egg Traybake Cake

    Published: Feb 13, 2023 · Modified: Jan 26, 2025 by Beth Sachs · Leave a Comment · This post may contain affiliate links.

    Jump to Recipe
    Mini egg tray bake cake pin image for Pinterest.

    A delectable Cadbury mini egg traybake cake topped with vanilla buttercream frosting!

    The light and fluffy vanilla sponge cake is speckled with crushed chocolate mini eggs and baked until golden. It's then spread with smooth and creamy vanilla buttercream and sprinkled with more mini eggs, making it the perfect choice for Easter Sunday tea!

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    Traybakes are incredibly easy to make, and this easy Easter tray bake cake is no different!

    The moist tender crumb of the sponge contrasts beautifully with the smooth buttercream and crunchy chocolate mini eggs. It's a match made in heaven, and I guarantee you won't be able to stop at one slice.

    👩‍🍳 Love mini eggs? Try my easy mini egg rice krispie squares next.

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 How to make mini egg tray bake cake
    • Top Tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More mini egg recipes
    • More Easter recipes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    1. Easy Easter tray bake cake.
    2. Uses a family size (296g) bag of Cadbury mini eggs.
    3. Perfect for an Easter tea-time treat.
    4. The sponge cake is freezer-friendly.

    🛒 Ingredient notes

    Ingredients for mini egg cake.

    For the cake:

    Butter - unsalted butter that has been softened.

    Sugar - a mixture of caster sugar 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.

    Mini Eggs - crushed finely for the sponge cake.

    For the frosting:

    Icing Sugar - sieved.

    Butter - salted butter that has been softened.

    Milk - use semi skimmed or whole milk.

    Vanilla - for flavour.

    Mini Eggs - to decorate. Chop half and keep half whole.

    🔪 How to make mini egg tray bake cake

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    Preheat the oven to 180°C (160°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.

    Mini egg cake batter in a mixing bowl.

    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.

    Icing the mini egg traybake with vanilla frosting.

    Top Tips

    • Make sure all your ingredients (especially the butter and eggs) are at room temperature before you start the recipe.
    • Test the 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 bars 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.

    Easter mini egg cake on a wooden cake board.

    📖 Variations

    • Swap the Cadbury mini eggs for other chocolate mini eggs or candy such as M&M's. Chocolate chips would work too.
    • Swap out 25g of flour with cocoa powder for a chocolate flavoured sponge cake.
    • Make a chocolate buttercream icing instead of vanilla.
    • Add some crushed Biscoff biscuits to the topping for crunch and texture.

    🥡 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 sponge cake in clingfilm and foil and freeze for up to 3 months. Defrost at room temperature before icing it.

    Cadbury mini egg traybake cake on a wooden cake board.

    ❓ Frequently asked questions

    Can I make this cake gluten-free?

    Yes, you can make this cake gluten-free by using a gluten-free self-raising flour in place of the regular self-raising flour.

    Can I use a different type of frosting for this cake?

    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.

    What are Cadbury Mini Eggs made of?

    Cadbury Mini Eggs are made of a hard candy shell filled with a sweet, creamy chocolate centre.

    Are Cadbury Mini Eggs suitable for vegans?

    No, Cadbury Mini Eggs are not suitable for vegans as they contain milk and other animal-derived ingredients.

    😋 More mini egg recipes

    • Mini Egg Brownies
    • Mini Egg Cookie Bars
    • Air Fryer Mini Egg Dessert Pots
    • Mini Egg Tiffin

    More Easter recipes

    • Air fryer mini egg dessert pots with a scoop of ice cream on top.
      Air Fryer Mini Egg Dessert Pots
    • Easter Rocky Road.
      Easy Easter Rocky Road Recipe
    • Air fryer creme egg croissant on a plate with raspberries and blueberries and a glass of milk in the background.
      Air Fryer Creme Egg Croissant Recipe
    • Mini egg mars bar slices.
      Mini Egg Mars Bar Slice
    A slice of Easter mini egg traybake cake on a blue and white plate.

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    Recipe

    Mini egg tryabke cake with a vanilla buttercream frosting.
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    5 from 3 votes

    Easter Mini Egg Traybake Cake

    An easy Easter mini egg traybake cake with a golden moist sponge, topped with a creamy vanilla buttercream and Cadbury mini eggs.
    Course Baking, Cake
    Cuisine British
    Prep Time 15 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 50 minutes minutes
    Servings 16
    Calories 504kcal
    Author Beth Sachs
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    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Mixing Bowl
    • 30 x 20 cm Baking Tin
    • Baking Paper
    • Wooden Spoon or electric mixer

    Ingredients

    Metric - US Customary

    For the sponge cake

    • 225 g Unsalted Butter softened
    • 200 g Caster Sugar
    • 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
    • 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/ Gas 4) and line a 20 x 30cm 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, 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, 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

    Variations:
    • Swap the Cadbury mini eggs for other chocolate mini eggs or candy such as M&M's. Chocolate chips would work too.
    • Swap out 25g of flour with cocoa powder for a chocolate flavoured sponge cake.
    • Make a chocolate buttercream icing instead of vanilla.
    • Add some crushed Biscoff biscuits to the topping for crunch and texture.
     
    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 un-iced. Wrap the sponge cake in clingfilm and foil and freeze for up to 3 months. Defrost at room temperature before icing it.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
     
    Nutrition Facts
    Easter Mini Egg Traybake Cake
    Amount per Serving
    Calories
    504
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    18
    g
    113
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    98
    mg
    33
    %
    Sodium
     
    102
    mg
    4
    %
    Potassium
     
    94
    mg
    3
    %
    Carbohydrates
     
    61
    g
    20
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    48
    g
    53
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    725
    IU
    15
    %
    Calcium
     
    22
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Easter Recipes

    • No Bake Mini Egg Millionaire's Bars
    • A stack of mini egg shortbread squares.
      Air Fryer Mini Egg Shortbread Recipe
    • A stack of mini egg rice krispie treats.
      Easy Mini Egg Rice Krispie Squares Recipe
    • Creme egg tiffin cut into bars.
      The Best Cadbury Creme Egg Tiffin Recipe

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    Hi, I'm Beth!

    Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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