Mini Egg Cake

4.60 from 5 votes

A colourful Easter bundt cake perfect for your celebrations, with Mini Eggs and decorated with colourful frosting

Course Baking

Cuisine British

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 637kcal

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