Mini Egg Traybake

3/4 view of square of mini egg cake topped with pink and purple icing and mini eggs. Other slices on chopping board blurred in the background

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.

Course Sweets

Cuisine British

Keyword easter cake, mini egg buttercream, mini egg cake

Prep Time 15

Cook Time 15

Total Time 30

Servings 12 Squares

Calories 503kcal

Author Donna

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.