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A three-layer Mini Egg chocolate cake with pastel vanilla buttercream frosting and Mini Eggs! Perfect Easter showstopper!

Mini Egg chocolate cake

Oh, heyyyyy the most winning Easter cake ever – my Mini Egg chocolate cake! That is a bit of a lie, I love all of my Easter showstopper cakes equally, and this one even though it is new is already one of my favourites. It just looks so pretty and tastes wonderful. 

I thought I would post another Easter beauty this year, as I had a craving to do a layer cake with different pastel-like colours, and matching the Mini Egg colours seemed ideal! The buttercream colours contrast so nicely with the chocolate sponge, and it ends up looking quite spectacular! 

Easter recipes

Last year I posted my Easter piñata cake, and I adore it still. Who doesn’t love a cake full of Chocolate. Last year I also posted my Easter chocolate fudge cake, and I realise I have an issue with posting probably too many chocolate themed Easter cakes, but I just want to post more.

In 2016, I posted my Mini Egg cake, which has stayed as one of my all-time favourites, because it has an Easter egg poking out of the top, and I don’t think you can really ever beat that to be fair. HOWEVER. I am all for this new recipe, because just look at it. It’s simple, its delicious, and it’s going to please EVERYONE. 

Prefer vanilla?

If however, you don’t like chocolate, then yeah you won’t be a massive fan of it. But, there are notes in the recipe on how to make it a vanilla cake instead of chocolate if you preferred! I realise that Easter can be quite chocolate heavy for some, so you might want to change it to vanilla cake instead. 

Food colouring

I use Rainbow Dust Progel Colours for this cake, as they are such good food colours. You really only need to use a tiny amount, and you get the perfect shade. I really ~desperately~ hate supermarket own liquid food colourings, as they just don’t have the pigmentation you need. Also, they can often make buttercreams split as you need to add so much. 


Just like all my other Easter bakes, you can easily swap out the mini eggs for other Easter chocolate treats. I just use Mini Eggs as they seem to be the most popular on my blog, and I always buy so many. As soon as they’re in supermarkets, I spam purchase endless amounts, that I always think will I ever get through?! But I do…


You can bake this into one sponge and split them if you prefer, I just prefer to keep it as three separate sponges to make my life easier. Also, I have a large capacity oven, so they all fit on the same shelf at the same time. If you wanted to bake one instead, you’d have to lower the baking temperature to 140C, and bake for longer!

Worth the extra work!

I do realise that this recipe basically means a lot more washing up that normal, as you will have three cake tins, multiple bowls, spoons and spatulas, but its all worth it. I tend to just chuck everything into my dishwasher and hope it gets everything off! 

This recipe is inspired by my Mini Egg cupcakes that I posted the other day, and yeah you can see some crushed M&M eggs in there, but I’d ran out of Mini Eggs as I kept eating them… so my bad. Shows how easily you can switch it all around! 

Honestly, I adore this recipe so much, so I hope you all love this recipe too! Enjoy! x

Mini Egg Chocolate Cake!

A three-layer Mini Egg chocolate cake with pastel vanilla buttercream frosting and Mini Eggs! Perfect Easter showstopper!
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Category: Cake
Type: Cakes
Keyword: Easter
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 15 Slices
Author: Jane's Patisserie


For the Cake

  • 400 g unsalted butter
  • 400 g light brown sugar
  • 340 g self raising flour
  • 60 g cocoa powder
  • 8 medium eggs
  • 1 tsp baking powder

For the Buttercream

  • 350 g unsalted butter (not stork)
  • 700 g icing sugar
  • 2 tsp vanilla extract
  • Purple and pink food colourings


  • Mini Eggs
  • Sprinkles


For the Cake

  • Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper. 
  • Beat your butter and sugar together for a couple of minutes until light and fluffy!
  • Add in your flour, cocoa powder, baking powder and eggs and beat again until a delicious cake mixture is formed. 
  • Split evenly between your cake tins, and bake in the oven for about 25-30 minutes. Can take less or more time, depending on your oven. 
  • Check the cakes are cooled with a skewer! Leave to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully. 

For the Buttercream

  • Make sure your butter is at room temperature, and beat on its own for about 5 minutes to really loosen it. 
  • Add in the icing sugar roughly 1/3 at a time, and beat fully. 
  • Add in your vanilla and beat until smooth - I will beat it for about 3-4 minutes to really fluff it up. 
  • Split the mixture evenly between three bowls - make one purple, one pink and leave the last as it is for yellow/white. 

For the Decoration

  • Get your first sponge, and spread/pipe over your first colour. Sprinkle on some crushed mini eggs if you like! 
  • Get your second sponge and repeat until you have your top sponge!
  • Add on your last colour, and decorate how you like - use any leftover buttercream, or whatever you fancy and add on as many Mini Eggs as you prefer with some cute sprinkles! 


  • I use this purple food colouring and this pink food colouring!
  • I recommend using these large piping bags as they're perfect for the job!
  • And if you want to pipe the blobs of buttercream on, you can use this amazing round piping nozzle
  • Supermarket wise, the Dr Oetker extra strong gels can work for this, you might just need quite a bit of it! 
  • This cake will last for 3-4 days at room temperature!
  • I used probably 300-400g of mini eggs in this, but you can use more or less as you please!
  • If you want it to be not chocolate flavoured, take out the cocoa powder and replace with more self raising flour. 


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Annie on April 5, 2024 at 1:42 pm

    5 stars
    Hello 😊 I made this delicious cake for Easter! I weighed my medium eggs still in their shells and found that only 7 eggs weighed 411g so I used only 7 and matched the other ingredients to 411g. But I did find the cake was quite dry. It also domed and cracked. It was my first time baking in new gas oven, do you think it was just that my oven temp was too high? Or do you think the missing egg played a part too? At 25 mins the cakes weren’t domed really but the skewer came out wet, then after another 5 mins they were cooked but cracked and domed.

    • Jane's Patisserie on April 11, 2024 at 12:16 pm

      Hey! Yes, this does sound likely that it’s slightly over baked or the oven temp was too high – especially because of the domed and crack top. It’s work baking at a lower temperature for longer to prevent this! The eggs won’t be a problem if it all weighed the same x

  2. Anne on April 4, 2024 at 5:21 am

    Will this cake dry out sitting out without icing covering all the cake sides?

    • Jane's Patisserie on April 4, 2024 at 3:25 pm

      It depends how long you intend to leave it out? The cake lasts for 3+ days at room temp x

  3. Hayley Stocks on March 16, 2023 at 1:27 pm

    Hi, I’m looking to make this cake for my works Easter Bake Off competition next week 🙂 I know the mixture should be split equally between the 3 cake tins but can you tell me how many grams should be in each?

    Thanks 🙂

    • Jane's Patisserie on March 17, 2023 at 11:10 am

      Hiya! Just weigh the final mix and divide it by 3. Hope this helps! x

  4. Jennie on February 2, 2023 at 9:03 pm

    4 stars
    Hi!!! How would I convert this recipe for a 2 tier square cake please in 18x18cm tins please xxx

  5. Natasha Hopkins on January 11, 2022 at 9:12 pm

    Hi could I use the same quantities but use 2 8×4 tins and split the cakes so I have 4 layers but same cake quantity overall?

    Many thanks

    • Jane's Patisserie on January 13, 2022 at 11:46 am

      Hiya! Yes this should be fine! Just keep an eye on the baking time! Hope this helps! x

  6. Saira Y on April 1, 2021 at 1:42 pm

    Hi Jane!
    I was Planning on making this tommorow but had no eggs so my mum went to get some and came back with large eggs. would i still use 8 eggs or should i decrease the amount of eggs?

  7. Lulu on February 24, 2021 at 12:55 pm

    5 stars
    Can i half this recipe or if i wanted it to be two tiers how much of the ingredients would need to be taken off xx

    • Jane's Patisserie on February 25, 2021 at 3:17 pm

      You can do a 250g/5 egg mixture instead and bake two sponges for about the same time! x

  8. Freya on October 31, 2020 at 6:59 pm

    5 stars
    I made this cake recipe earlier today- as a halloween cake so I definitely altered it. I made 2 chocolate layers and one vanilla, coated the cake in icing and then did a dark chocolate drip, orange piping swirls and made some little ghosts out of white chocolate! I know I completely changed the decoration, but I wanted to write something on here to say I absolutely love your recipes, they are some of the only recipes I use, I enjoy making because they aren’t complicated and I understand them! I love the notes at the end about altering the flavours and the different ingredients and find it so helpful, so thankyou so much for this blog!! Xxx

  9. Jemima Christmas on October 20, 2020 at 8:47 pm

    Hey Jane. Happy Birthday!

    How could I convert this sponge into a 3 layer, 10 inch cake?

    Thankyou x

  10. Cheryl Wilson on October 7, 2020 at 9:19 pm

    Hiya Jane, I love this recipe have used so many times, what would the recipe be for a 6” round 3inch deep 2x tins and cut the sponges into two please thank you xxx

    • Jane's Patisserie on October 9, 2020 at 10:20 am

      Hey! So typically I say a 6″ is 2/3 of an 8″ recipe – and they should still cut into two! x

  11. Barbara Dismore on September 22, 2020 at 10:27 pm

    Hi. How deep are your cake tins please?
    Thank you 😊

    • Jane's Patisserie on September 23, 2020 at 7:59 am

      All my cake tins are 2.5″ or deeper for cheesecakes/sponges x

  12. Jade on July 22, 2020 at 3:58 pm

    Hi Jane!
    Would you say this chocolate sponge recipe be able to withstand being covered in extra buttercream and fondant too?
    Many thanks

  13. Lucy Hinton on July 8, 2020 at 11:51 am

    5 stars
    I’d like to make this chocolate cake but with a chocolate ganache on top and chocolate buttercream in between the layers. Do you think that would be too much? Should I chose either ganache or buttercream?
    Is ganache just 1:1 ratio of dark choc to double cream?
    Thanks for your help, I love your recipes!!

    • Jane's Patisserie on July 8, 2020 at 7:07 pm

      Hey! No it wouldn’t be too much – have a look at my Biscoff Drip Cake for inspiration (but yes dark chocolate is 1:1) x

  14. Stacey Tatham on July 6, 2020 at 10:26 am

    5 stars
    Brilliant recipe!

  15. JJ on June 28, 2020 at 10:49 pm

    5 stars
    Hi Jane
    I recently made your Eton mess cake for a birthday and it was such a success, it is a 6 egg recipe for 3 tier cake and was the perfect size for the number of people
    Could I make this cake as a 6 egg recipe, still keeping the 3 tiers or do you advise sticking with 8 eggs for a specific reason e.g does the chocolate cake rise a bit less?
    Hope that makes sense and sorry for all the questions, I’m new at baking and your recipes are the only ones I am having success with and feel confident using xxx

    • Jane's Patisserie on June 29, 2020 at 8:35 am

      Hey! So as the Eton mess one has strawberries in, the weight isn’t as little in comparison (if that makes sense) but also chocolate cakes like this do tend to rise a little less! You could make it thinner, but personally I find the sponges too thin with a 6 egg mix in three tins! Maybe a 7 egg mix would be better? xx

  16. Jodie ward on June 22, 2020 at 11:07 am

    5 stars
    Hi Jane,
    Can I ask what coco powder you use please? I use bornville and the sponge doesn’t come out very dark in colour like this one
    Thank you!

    • Jane's Patisserie on June 22, 2020 at 9:21 pm

      I use cacao Barry which is 100% cocoa content so quite dark! x

  17. Vicki on May 3, 2020 at 8:07 pm

    Hi Jane, I’m going to make this as a vanilla version per your notes. When replacing the cocoa powder with flour do I replace for exactly the same weight, so 400g flour instead or 340g? Thanks 😊

    • Jane's Patisserie on May 3, 2020 at 8:10 pm

      Yes! So you want the total flour, to be the weight of the flour + cocoa powder! X

  18. Rosie on April 20, 2020 at 1:03 am

    Hi Jane, I’m making this cake for my daughter for her birthday next week, I love your recipes, however she’s requesting a cake that looks like this with mini eggs but taste of chocolate orange between the layers. Is there a way I could do this? Thanks X

    • Jane's Patisserie on April 20, 2020 at 11:43 am

      The best bet would be to follow this recipe as it is, but add in 1-2tsp orange extract in the sponge, or the zest of an orange!

  19. Sol on April 18, 2020 at 1:52 am

    5 stars
    Hi Jane, this looks lovely!
    I’ve tried a few of your recipes before and loved them, and hoping to do a bit of baking with some leftover Easter goodies, possibly including this one.
    I’m having problems sourcing light brown sugar in a supermarket at the moment for a few of the recipes, due to having home deliveries only(amongst every other ingredient that you have to hope you can get hold of these days!) ; is there anything that can be substituted, as I know you get that lovely caramel flavour/smell from the brown sugar but not sure if you have any recommendations? Thank you!

    • Jane's Patisserie on April 18, 2020 at 9:17 am

      You can use either caster sugar, or golden caster sugar, or dark brown soft sugar!

  20. Sienna Golarits on April 11, 2020 at 11:08 am

    Hellooo I’m going to make this for Easter but could I make it into a two layer cake? I don’t get all the 1/3s or 2/3s off the recipe though😂😂 I hate maths! Xx

    • Jane's Patisserie on April 11, 2020 at 1:45 pm

      Yes you can use 250g butter, sugar, 200g flour, 50g cocoa, 5 eggs and split between two tins!

  21. Kim on April 10, 2020 at 2:50 pm

    I can’t wait to do this cake but would love it if you could do a youtube video of it!

    • Jane's Patisserie on April 10, 2020 at 3:21 pm

      Hiya – I have a video of my mini egg drip cake which is similar so I’d watch that one! Unfortunately I won’t be able to film this one, this year.

  22. Kelly on April 28, 2019 at 2:10 pm

    5 stars
    Great crowd pleaser – I didn’t use mini eggs between the layers but that’s just personal preference (and I kept eating the mini eggs). Topped the cake with mini eggs and a happy Easter cake topper – using several bowls to colour the icing is so worth the effort.

  23. Emma Porter on April 6, 2019 at 1:15 pm


    I only have 9”/23cm tins, how much should I increase the quantities by?

  24. Maya on April 3, 2019 at 10:26 pm

    5 stars
    Hi Jane this looks stunning and can’t wait to make it for my boyfriend for Easter! I made your Easter recipe last year too and it was such a hit with everyone!! In fact I only use your recipes now. Can I use plain flour for this? Do you have a general rule of thumb regarding how many tsp of baking powder for a 400g sponge cake if using plain flour or would it vary from recipe to recipe?

    • Jane's Patisserie on April 4, 2019 at 2:18 pm

      Hiya! Thank you so much! It varies from recipe to recipe – cocoa powder makes a cake dense more naturally, so it’ll be different to a vanilla cake. I would maybe use 2tsps total in this cake – but in general I MUCH prefer self raising flour for cakes. x

  25. Ranjan on April 3, 2019 at 2:00 pm

    5 stars
    Nice Specially Kids gonna love it. we will definitely try this at our Bakery, Thank you for Sharing

  26. Helen Brown on April 3, 2019 at 1:31 pm

    What nozzle do you use for piping the buttercream on this cake please?

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