Easter egg studded cake recipe

16th February 2026

Packed with chunks of your favourite Easter eggs and baked to a golden, tender crumb, it’s the perfect centrepiece for your holiday table or a joyful treat to share with family and friends. Light, festive and full of nostalgic flavour, this cake brings together simple ingredients and a big dose of fun.

Ingredients

• 2 x boxes Ina Paarman’s Baking Mix Cake (choose from carrot cake, vanilla, chocolate or red velvet!)
• 6 large eggs
• 1 1/2 cups sunflower oil
• 2 cups full-cream milk
• a jar of frosting
• 3 x packs bantam eggs or 4 x packs mallow eggs to decorate
• 1 x bag multi-coloured Easter eggs

Method

1. Bake the Ina Paarman cakes according to package instructions in 4 evenly sized, 22cm springform cake tins.
   
2. Allow to cool, then slice the tops off each cake to make 4 even layers. Assemble on a cake stand, spreading your preferred frosting between each layer.
3. Warm the remaining frosting 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.