Mini Egg Bundt Cake Recipe

Mini Egg Bundt Cake Recipe

With my children’s birthdays in February and March I get the chance to make big birthday cakes, and this year for my oldest daughter I made this Mini Egg Bundt Cake.

It is decorated very simply with mini eggs on top plus purple and yellow icing, and also has purple swirls marbled inside, so is really easy to finish off once the cake is baked. It would make a great Easter centrepiece as well as being ideal for birthdays around Easter time!

Mini Egg Bundt Cake

These are actually micro eggs 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.

Mini Egg Bundt Cake

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 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.

Mini Egg Bundt Cake

What Equipment Do I Need to Make This Cake?

As for what equipment you need to make this recipe, well a good Nordicware bundt tin is a must, and then a good mixer is also useful when making a larger amount of cake batter than normal.

These are what I used (note that these are affiliate links and I make a few pennies if you buy using the links, at no extra cost to you):

Mini Egg Bundt Cake

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.

More Easter Recipes To Try

If you are looking for more sweet Easter recipe ideas, you might also like:

Make sure you pin my Mini Egg Bundt Cake to make this Easter –>


Easter Bundt Cake with Mini Eggs

Mini Egg Bundt Cake

Mini Egg Bundt Cake

A colourful Easter cake perfect for your celebrations, with Mini Eggs and decorated with colourful frosting
4.67 from 3 votes
Print Pin Rate
Course: Baking
Cuisine: British
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 637kcal


  • 225 g butter unsalted, softened
  • 350 g caster sugar white
  • 4 free-range eggs medium
  • 350 g plain flour
  • 250 ml 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 icing sugar approx
  • water
  • purple and yellow gel food colours


  • Grease and flour the cake tin to prevent sticking. Preheat the oven to 170 degrees C.
  • In the stand mixer, beat the softened butter until fluffy.
  • Add the sugar bit by bit and continue to beat until soft.
  • Add the eggs, one at a time, mixing well after each one.
  • Add the vanilla bean paste and mix well.
  • Measure the dry ingredients (flour, bicarb, pinch of salt) in another bowl. Add half into the mixer bowl. Then add half the 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.
  • 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.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!


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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.


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.

This looks so fun and perfect for Easter!

this looks sop pretty and colourful Lucy, such a striking cake. I would be happy to receive this for Easter x