Mini Egg Bundt Cake
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4.67 from 3 votes

Mini Egg Cake

A colourful Easter bundt cake perfect for your celebrations, with Mini Eggs and decorated with colourful frosting
Course Baking
Cuisine British
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 637kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 637kcal | Carbohydrates: 94g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 400mg | Potassium: 112mg | Fiber: 1g | Sugar: 60g | Vitamin A: 820IU | Calcium: 26mg | Iron: 2.4mg