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Easter mini egg chocolate cake.

Mini Egg Cake - Chocolate Easter Cake

Course: Dessert
Cuisine: British
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 402kcal
The EASIEST Easter Chocolate cake ever! This Mini Egg Cake is super easy, made in one bowl with basic ingredients and SO delicious.
Print Recipe


  • 1 8-inch cake tin


Dry ingredients:

  • 175 g all-purpose flour
  • 140 g brown sugar
  • 2 tablespoon cocoa powder
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda optional

Wet ingredients:

  • 2 large eggs lightly beaten
  • 120 ml olive oil or vegetable oil
  • 150 ml semi-skimmed milk

Frosting and decoration:

  • 250 g mascarpone cheese
  • 1 teaspoon orange zest
  • 100 g powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 160 g Cadbury mini eggs


  • Preheat oven to 170°C/340°F and arrange the baking rack onto the middle shelf.
  • Measure all the dry ingredients first, then sift them directly into a bowl.
  • Make a well in the center, and and add the beaten eggs, olive oil, and milk into the dry ingredients. Gently mix with a hand mixer for 5-10 seconds, until you have a smooth batter.
  • Grease and line an 8-inch cake tin, pour the batter, and bake for 25-30 minutes until risen and firm to the touch. Remove the chocolate cake from the oven, let it cool slightly then remove it from the tin and transfer it on a cooling rack to cool completely.
  • In a bowl, add the mascarpone cheese, orange zest, powdered sugar and cocoa powder. Mix with a hand mixer or a whisk until all the ingredients are combined. Spread the frosting over the cake, decorate with mini eggs, and serve.


  • This batter bakes up beautifully in an 8-inch round cake pan. It also works well as a 9x13-inch cake.
  • To make a 2-layer or 3-layer cake (as pictured) you'll need to adjust the quantities, and double or triple the ingredients.
  • To give your cake some extra mini egg flavor and texture, add 3-4 tablespoons of crushed mini eggs to the frosting.
  • Serve: You can leave your mini egg chocolate cake at room temperature for up to 2 hours. 
  • Fridge: Cut the cake into slices and transfer them to a Ziplock bag or another airtight container to store in the fridge. They will keep well in the refrigerator for 2-3 days. 
  • Freeze: Slice the leftover cake, store in freezer-friendly containers and freeze for up to 1 month. When you’re ready to serve, let it thaw in the fridge. Let it rest at room temperature for 20 minutes before serving.


Calories: 402kcal | Carbohydrates: 41g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 80mg | Fiber: 1g | Sugar: 28g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg