Colourful Broken Easter Egg Cake Recipe

I don't know if Easter cakes are a thing, but I do know that home-bakers will take any excuse to make a cake. 

And if you ask me, Easter is a darn good excuse! 

This brightly-coloured Easter Egg Cake is pretty easy, very fun and definitely a crowd-pleaser. You can go with the minimalist approach I took to the decorations, or you can make a whole bunch of eggs and pile them onto the top with a few 'broken' ones here and there. Do whatever you want but be sure to show me the finished cake so I can see how much better a baker you are than me! 

Happy Easter, honey pies!

Colourful Broken Easter Egg Cake Supplies

  • Rectangular 30x20cm baking pan
  • Baking paper
  • Electric mixer
  • 3 hallow chocolate Easter eggs
  • ½ cup sprinkles
  • 1 canned apricot half 

Easter Egg Cake Ingredients

  • 2 cups sugar
  • 2 cups self-rising flour
  • 1¼ cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ cup vegetable oil

Easter Egg Cake Instructions

1. Preheat oven to 160C/320F

2. Grease a 30x20cm rectangular baking pan very well with cooking spray or butter then line the bottom with a rectangle of baking paper, cut to size

3. Combine all ingredients in a bowl and beat until smooth

4. Pour into prepared pan and bake in preheated oven for app. 30 minutes (when it's done, top middle of cake will spring back when you poke it)

5. Allow to cool, then carefully turn out onto a cooling rack (this is a pretty sticky cake, so you might need to run a knife along the edge of the cake to separate it from the pan before turning it out)

6. Cut the cake into three rectangles, each will measure 20x10cm

Icing Ingredients
(to create sprinkle-covered Easter egg and egg whites)

  • 1½ cups icing sugar
  • 40g butter
  • 1 teaspoon milk

Icing Instructions

1. Beat together the butter and icing sugar until it’s smooth and somewhat solid like a paste or a dough

2. Remove about ¼ cup of the doughy paste from the bowl and set it aside

3. Add the milk to the rest of the doughy frosting left in the bowl and mix well - it should end up smooth and a bit runny

4. Carefully break one of the chocolate eggs in half – you can try your luck with a break or you can use a small, very sharp knife to create the break you want

5. Brush the two halves of the broken egg and the two whole eggs with the runny icing

6. Pour the sprinkles into a small bowl and carefully roll the eggs one at a time in the sprinkles, covering completely and leave aside to set

7. Grab the ¼ cup of doughy paste you reserved, break half of it off and roll each half into a ball

8. Place one of the balls on a sheet of baking paper and place another sheet of baking paper on top of it

9. Use a rolling pin to roll it out to about half a centimetre thickness

10. Carefully peel the top sheet of baking paper off and use your fingers to shape the paste to look like a spread-out egg might look

11. Set it aside

Blue Buttercream Frosting Ingredients

  • 4 cups icing sugar (powder sugar)
  • 225g butter (1 cup) at room temperature
  • 2 teaspoon vanilla
  • 2 tablespoons milk
  • 1/8th teaspoon blue food colouring

Blue Buttercream Frosting Instructions

1. Beat butter and icing sugar in an electric stand mixer or with a hand mixer until smooth, very fluffy and almost white in colour (should take a good 3-4 minutes)

2. Add vanilla, milk and the food colouring and keep beating it until it’s all combined

Colourful Broken Easter Egg Cake Assembly

1. Place one of the cake rectangles onto your serving plate

2. Spread about 1/3 cup of blue buttercream frosting onto the top of it

3. Place a second cake rectangle on top of the frosted first then spread about 1/3 cup blue buttercream frosting on top of the second rectangle

4. Place the third cake rectangle on top of the other two then spread the rest of the frosting evenly over the entire surface of the cake stack

5. Get your 'spread-out egg' and gently slide a spatula under it to make sure it's not sticking to the baking paper

6. Very carefully flip it over into your hand and place it on the cake - you want half of it to be on top of the cake and the other half to be hanging down the side of the cake like it's running off the top

7. Gently press the egg into the blue buttercream frosting so it'll stay put

8. Get your canned apricot half, dab it dry with a paper towel then place it on the spread-out egg (just place it where the yolk would logically sit if it were a real egg), then press it down into the egg white so it'll stay

9. Arrange your sprinkle-covered broken chocolate Easter egg on the egg white

10. Use a fork to make a cross-hatch pattern in the blue buttercream frosting (like in the picture)

11. Arrange the other two sprinkle-covered chocolate Easter egg and, if you like, some plain chocolate Easter eggs around the cake and YOU ARE DONE!

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