Easter-egg studded cake

Easter-egg studded cake

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  • 6 - 8
  • Easy
  • 15 minutes
  • 60 minutes


  • 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

Cooking Instructions

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.

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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