A soft, buttery bundt cake with pretty swirls of purple marbled batter and pastel icing, this Mini Egg Bundt Cake brings joyful Easter vibes to your table. Moist Greek yoghurt keeps the sponge tender while colourful Mini eggs give extra crunch and festive charm on top.
Whether it’s an Easter centrepiece or a birthday bake with spring colours, it’s fun to make and even more fun to share.
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Mini Egg cake decoration
These are actually micro eggs I have used on this cake rather than Mini Eggs as that was what I had to hand – Tesco does micro mini eggs which are just the same but smaller than the standard mini eggs.
Picking up the colours of the eggs in some vibrant water icing makes this a pastel-lovers dream!
As you can see, I’ve made this cake using a NordicWare elegant heart bundt tin, they make a beautiful shaped cake with lovely detail. See below to order yourself one from Amazon.
What is a bundt cake
If you haven’t come across the term before you might be asking yourself, what on earth is a bundt cake.
A bundt cake is a cake baked in a Bundt pan, these are the decorative type of pan with a hole in the centre typically. They are available in many different decorative shapes like swirls, stars, hearts, but the basic shape is a circle with a hole in the middle.
The cake itself can be all kinds of flavours and you can use all kinds of different recipes. The name just refers to the shape of the baking tin.
Tips for making bundt cakes
While it may seem daunting to make such a large cake, it is really quite simple as you only need to use one tin, there is no splitting the mixture between tins needed, and the tin itself shapes the cake so you don’t need to worry about levelling the cake or anything like that.
I’ve made cakes using this type of tin before and as long as you make sure you have the right quantities to use so that the tin is full enough and doesn’t overflow, you will be fine.
To do this, make sure the recipe you are using for your cake is for the same size tin, otherwise you might need to increase the quantities.
Make a moist bundt cake using yoghurt
I’ve baked in this tin before and in the past have found the cake dry due to the shape of the tin which has some very thin areas (so the mixture can overbake in places), so this time I’ve used my favourite 0% fat Greek yoghurt in the recipe (I loosely followed quantities from and adapted this bundt cake recipe) to keep it moist.
You could use any type of Greek yoghurt, it doesn’t need to be 0% fat, that was just what I had in the fridge. Yoghurt makes cakes lovely and moist, you’ll find several in my archives.
Equipment needed
As for what equipment you need to make this recipe, well a good Nordicware (or other brand) bundt tin is a must, and then a good stand mixer is also useful when making a larger amount of cake batter than normal.
You can check the recipe card below for the bundt tin and mixer I use.
So if you need an Easter recipe that everyone will love and will look great in the middle of your table, you should try my Mini Egg Bundt Cake.
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Recipe
Mini Egg Bundt Cake
Ingredients
- 225 g (1 cup) butter unsalted, softened
- 350 g (1 ¾ cups) caster sugar (superfine sugar) white
- 4 free-range eggs medium
- 350 g (2 cups + 3 tbsp) plain flour (all-purpose flour)
- 250 ml (1 cup) 0% fat Greek yoghurt (1 cup)
- 1 tsp bicarbonate of soda
- pinch of salt
- 1 tsp vanilla bean paste
- purple gel food colour
For the icing:
- 100 g (½ cup + 3 tbsp) icing sugar approx
- water
- purple and yellow gel food colours
Equipment
Instructions
- Grease and flour the cake tin to prevent sticking. Preheat the oven to 170℃ / 340℉.
- In the stand mixer, beat the softened butter until fluffy.225 g butter
- Add the sugar bit by bit and continue to beat until soft.350 g caster sugar (superfine sugar)
- Add the eggs, one at a time, mixing well after each one.4 free-range eggs
- Add the vanilla bean paste and mix well.1 tsp vanilla bean paste
- Measure the dry ingredients (flour, bicarb, pinch of salt) in another bowl. Add half into the mixer bowl. Then add half the yoghurt.350 g plain flour (all-purpose flour), 1 tsp bicarbonate of soda, pinch of salt, 250 ml 0% fat Greek yoghurt
- Repeat and add the remaining flour mixture and yoghurt. Mix gently to ensure it is well blended.
- Take about a third of the cake batter and place in another bowl, then add a small amount of purple gel colour, to your desired shade, and mix well.purple gel food colour
- Spoon the plain and purple cake batter alternately into the tin until all used up. Take a knife or skewer and marble the colours together.
- Bake for 60 minutes or until golden and a skewer comes out clean.
- Allow to cool for 5-10 minutes them remove from the bundt tin and leave to cool fully.
- In a couple of small bowls make the icing: mix approx 1 tsp of water with enough icing sugar to make a paste. Make sure it is not too runny. Colour as desired using the gel food colours. Drizzle over the cooled cake then decorate with Mini Eggs.100 g icing sugar, water, purple and yellow gel food colours
Sammie says
I’m a Bundt tin fan and this cake is so pretty. I’ve used the micro eggs in a couple of bakes and really like them.
Anne says
So sweet of you Lucy to be making this one for your daughter. I know from the looks of this cake they would have devoured it immediately, not only do they find this delicious they would definitely feel the love you put while baking this.
Kat (The Baking Explorer) says
This looks so fun and perfect for Easter!
jenny paulin says
this looks sop pretty and colourful Lucy, such a striking cake. I would be happy to receive this for Easter x