A Mini Egg Traybake Cake is the perfect easy easter bake. A simple chocolate traybake sponge topped with mini egg-inspired white chocolate buttercream and whole mini eggs.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I love it when we get to March – April (February at a push!) time and you can start putting mini eggs on everything.
I adore mini eggs, they are probably my favourite Easter chocolate.
They are also perfect for adding to all of your favourite sweet treats and bakes.
This mini egg traybake recipe is basically a super simple chocolate traybake cake with mini egg-inspired white chocolate buttercream, topped with mini eggs.
It’s a really easy recipe, with a cool easter theme. Perfect for baking with kids or serving at an Easter gathering.
Ingredients for a Mini Egg Traybake
I love to keep my cakes as easy as possible. This Chocolate Cake with Mini Eggs is no different.
When I make my Mini Egg Traybake Cake I use:
Margarine – Something like Stork, or a supermarket’s own version is ideal for cake.
Caster Sugar
Eggs
Self Raising Flour – If you don’t have self-raising use plain flour and add a teaspoon of baking powder.
Cocoa Powder
Milk Chocolate
Mini Egg Inspired Buttercream
The icing that I use for my Easy Mini Egg Traybake Recipe is Mini egg inspired buttercream in the sense that I use pastel colours so that it looks cool and springy. It’s actually just a white chocolate buttercream with food colouring.
I use:
Butter – Not margarine
Icing Sugar
White Chocolate – You can skip this, and add a few drops of vanilla extract for flavour, but I’m obsessed with white chocolate buttercream
Food Colouring – I split my icing into 3 bowls and add a tiny bit of purple to one, pink to another and yellow to the third to get cute pastel shades, like mini eggs. I recommend a paste or gel colouring like these, but you will only need a tiny tiny spot. (affiliate link)
How to Make a Chocolate Traybake Cake
It’s such a simple bake. To make my Easy Mini Egg Cake I follow a simple chocolate sponge recipe, and bake for 15 minutes.
Then, I leave the Mini egg easter cake to cool fully in the tin before turning it out onto a chopping board and peeling off the reusable baking paper.
I leave the cake upside down. The bottom is always flatter and smoother, and it saves the faff of flipping it back over.
Then, I cut into 12 even (ish) squares before icing.
Decorating a Mini Egg Traybake
To decorate my Mini Egg Cake I mix three different colours of icing and use piping bags to pipe a swirl of each onto every square. I use different nozzles for each colour, just because it’s easier than swapping one over all of the time.
Another great option would be putting all of the colours in one bag to create an ombre type effect, like this.
Then I top with a few Cadbury’s Mini Eggs to complete the easter vibe.
Everything You Need to Make a Mini Egg Cake
I use a brownie tin to make this Mini egg cake recipe. You could use any fairly small, deep baking tray though.
I line the tin with reusable baking paper, and then just use an electric hand whisk to mix the ingredients, and piping bags and nozzles to decorate.
Other Easter Recipes
If you are looking for more fun easter recipes you might like:
- Crème Egg Loaf Cake
- Crème Egg Cookies
- Crème Egg Scotch Eggs
- Mini Egg Rocky Road
- Mini Egg Cookies
- Crème Egg Shortbread
Mini Egg Traybake
Ingredients
For the Chocolate Traybake:
- 150 g Margarine
- 150 g Caster Sugar
- 3 Medium Eggs
- 130 g Self-Raising Flour
- 20 g Cocoa Powder
- 100 g Milk Chocolate (Broken into squares)
For the Mini Egg Inspired Buttercream:
- 150 g Unsalted Butter (Not margarine, at room temperature)
- 150 g Icing Sugar
- 100 g White Chocolate (Broken into squares)
- 3 Food Colouring Colours
- 160 g Mini Eggs
Instructions
- Preheat the oven to 180 degrees C (fan-assisted) and grease or line a brownie tin or deep baking tray.
- Carefully melt the milk chocolate and leave it to one side to cool. I do this in a small pan, but you could use a bain-marie or microwave.
- Whisk together the butter and sugar until smooth.
- Add the eggs and whisk.
- Sift in the flour and cocoa and whisk until the mixture is even.
- Pour in the melted chocolate and mix well.
- Tip into the baking tray and spread until even.
- Bake for 15-20 minutes, checking the centre with a skewer to make sure it’s cooked.
- Leave to cool completely in the tin.
- When cool, tip onto a chopping board and peel off the paper.
- Cut into 12 even squares.
- Melt the white chocolate over a bain-marie (I find white chocolate seizes if I do it directly in a pan).
- Leave to one side to cool.
- Cut the butter into small blocks and beat until soft.
- Add the icing sugar and beat until it’s all mixed in.
- Pour in the cooled white chocolate and fold until combined.
- Split the mixture evenly into 3 bowls.
- Add a tiny bit of food colour to each (I use purple, pink and yellow) and mix well, adding more until you get the shade that you like.
- Pipe a swirl of each colour onto every pre-cut square.
- Top with mini eggs.
Notes
- You can skip the white chocolate in the frosting if you prefer. Add a few drops of vanilla instead for flavour.
- My brownie tin is around 20cm x 30cm x 4cm, if yours is bigger or smaller, adjust your bake time to compensate.
- Change the colours, or just use one colour if you prefer.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
