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Easter Egg Hunt Cake

Easter Egg Hunt Cake

By OcadoLife
Published on 18 April 2022
More is more in this Easter Egg Hunt Cake from recipe developer Jenny White – so don’t hold back on the choc-tastic decorations! From cute Easter characters to colourful Mini Eggs and classic chocolate eggs, customise the cake with your favourite confectionery. We’ve gone for a garden theme, adding leaves made from icing, crumbly Oreo ‘soil’ and ready-made carrot cake toppers too. To make the Easter-themed chocolate shards, see Jenny’s Swirly Whirly Chocolate Bark recipe. Looking for more Easter bakes? Look no further.
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Time and servings

1 hr 10 minsTotal time
14Servings
30 minsPrep time
40 minsCooking time

Ingredients

  • 200 g of unsalted butter, softened, plus extra for the tin
  • 375 g of golden caster sugar
  • 3 large eggs
  • 1 tsp of baking powder
  • 1 tsp of bicarbonate of soda
  • 3 tbsp of cocoa powder
  • 284 ml of buttermilk
  • 1 tsp of vanilla extract
  • 1 tbsp of white wine vinegar
  • 50 g of ready-to-roll green icing
  • 4 oreo cookies
  • 800 betty crocker tempting chocolate icing
  • 350 g of plain flour

Method

  • Step 1

    Preheat the oven to 170°C/150°C fan/gas 3. Grease 2 x 20cm cake tins with butter and line the bases with baking paper.

  • Step 2

    In a mixing bowl, beat the butter and sugar with an electric whisk for 1 min. Add the eggs, one at a time, beating well after each addition.

  • Step 3

    Sift the dry ingredients into a bowl. Add half to the egg mixture and whisk until combined, followed by half the buttermilk. Repeat, then whisk in the vanilla and vinegar. Spoon the mixture into the prepared cake tins and bake for 40 mins, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely in the tins.

  • Step 4

    Meanwhile, roll out the green icing between 2 sheets of baking paper until 2-3mm thick, then use a leaf-shaped cutter to stamp out as many leaves as you like (or ‘draw’ and cut out the shapes using a knife). Set aside for 30 mins to harden slightly

  • Step 5

    Gently separate the Oreo cookies; scrape off the white filling and discard, then put the biscuits in a food bag and crush with a rolling pin to make ‘soil’.

  • Step 6

    To assemble, spread about a quarter of the chocolate icing onto one cake with a palette knife, then sandwich with the second sponge. Use the rest of the icing to completely cover the top and sides of the cake. For an extra smooth finish, dunk your palette knife in a cup of hot water as you ice.

  • Step 7

    To decorate, scatter the Oreo biscuit ‘soil’ onto the cake and press shards of chocolate bark into the top (if using). Arrange the leaves over the cake and arrange your selection of Easter confectionery in and around them. The cake can be stored in an airtight container for 4-5 days.