Desserts & Baking

Easter-egg studded cake

6 - 8
15 minutes
60 minutes

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  • 3 x 620 g boxes Woolworths Easy to Bake vanilla cake mix
  • 9 large free-range eggs
  • 2 1/4 cups sunflower oil
  • 3 cups full-cream milk
  • 2 x 350 g jars Nutella
  • 3 x 12 pack Woolworths candy-coated milk chocolate eggs
  • 1 x 400 g bag Woolworths multi-coloured Easter eggs

1. Bake the vanilla cakes according to package instructions in 3 evenly sized, 22cm  springform cake tins.
2. Allow to cool, then slice the tops off each cake to make 3 even layers. Assemble on a cake stand, spreading Nutella between each layer as icing.
3. Warm the remaining Nutella slightly in a bowl of warm water so it spreads easily and ice the top of the cake.
4. Using a hot knife, carefully cut the candy-coated white milk chocolate eggs in half lengthways. Just before serving, push each halved egg into the sides of the cake to cover it completely. Top with the multi-coloured eggs.

Find more Easter recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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