Recipe details
Ingredients
For the Nest:
- 100g chocolate (milk, dark, blonde or a mix)
- 30g unsalted butter
- 30g golden syrup
- 3 Shredded Wheat or 75g toasted Kadayif (toast in air fryer at 180ºC for 8 mins, stirring a few times)
For the Cake:
- 4 eggs
- 100g golden caster sugar
- 2 tsp vanilla bean paste
- 80g plain flour
- 1/2 tsp baking powder
- Pinch of salt
To Decorate:
- 100g Black Milk Hazelnut Cream (or Nutella, Pistachio Cream, etc), warmed
- Mini eggs, chocolate chicks
Instructions
To make the Nest:
- Crush or chop your Shredded Wheat or Kadayif and place in a mixing bowl. If using the Kadayif toast in air fryer at 180ºC for 8 mins, stirring a few times
- In a small saucepan, melt the butter and golden syrup together over low heat. Once melted, remove from the heat and stir through the chopped chocolate until smooth and fully melted.
- Pour over your cereal and stir until everything is evenly coated.
- Press into a clingfilm-lined bowl to shape your nest and chill until firm.
To make the Cake:
- Preheat your oven to 170°C (150°C fan). Grease your tin – I used the Nordicware Charlotte Pan.
- Beat the eggs and sugar for 3–4 minutes until thick and pale.
- Fold in vanilla, then the flour, baking powder and salt.
- Pour into your tin and bake for 18–20 minutes.
- Leave to cool slightly, then turn out onto a wire rack and cool completely.
Time to Decorate:
Once the sponge is cool and the nest is set, pour over the warmed hazelnut spread and place the chocolate nest right in the centre. Fill it with mini eggs, truffles, or any festive treats you love.
A No-Fuss Easter Cake That Looks Like a Showstopper!
If you’re short on time but still want a beautiful, festive bake, this easy Easter cake is your new go-to. Ready in around an hour, it features a soft vanilla sponge, a rich drizzle of hazelnut cream, and a homemade chocolate nest piled high with mini eggs and Easter treats.
It’s the kind of cake that looks impressive but couldn’t be easier to pull together — perfect for Easter brunch, spring celebrations, or as a weekend baking project with kids.
Why You’ll Love This Easter Cake Recipe
- Ready in about an hour
- No fancy decorating skills required
- Fun, customisable nest topping
- Light sponge that cools quickly
- Ideal for entertaining or gifting
Tips & Variations
- Use Cornflakes instead of Shredded Wheat for a more kid-friendly crunch
- Swap hazelnut cream for lemon curd or white chocolate spread
- Add edible flowers for a springtime finish
The Perfect Easter Showstopper – Without the Fuss
This one-hour Easter cake is proof that simple bakes can still steal the show. Whether you're hosting a spring gathering or just want something fun to make over the weekend, this mini egg cake is bound to impress.
