Easter egg cake

Easter egg cake

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  • 18
  • Easy
  • 30 minutes
  • Nuy Red Muscadel 2012


  • 3 Woolworths red velvet layer cakes
  • 90 Woolworths small hollow milk chocolate Easter eggs
  • 1 Woolworths Hugo bunny Easter egg
  • For the icing:
  • 375 g butter, at room temperature
  • 650 g icing sugar
  • 80 g cocoa
  • salt, a pinch
  • 1⁄4 cup milk

Cooking Instructions

1 To make the icing, cream the butter and icing sugar using an electric hand-mixer, slowly at first, gradually increasing the speed, until the mixture becomes light in colour and increases in volume, at least 5 minutes.
2 Slowly add the cocoa while beating. Once all the cocoa has been added, add the salt and milk, a little at a time.
3 Beat until the icing resembles the texture of chocolate mousse. Add a little more milk at a time if necessary.
4 To assemble the cake, stack the red velvet layer cakes on top of each other, sandwiching them with a little of the icing. Use the remaining icing to liberally cover the outside and top of the cake stack. Gently press the chocolate Easter eggs into the icing, starting from the base of the cake and working your way up. Top with Hugo bunny.
Cook’s note: You can use any Easter eggs to decorate this cake – let your imagination go wild!

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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