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5 from 4 votes

Mini Egg Nest Cake

This is the ultimate Easter Cake. Three layers of moist chocolate cake, chocolate buttercream, a chocolate Flake nest and Mini Eggs.
Prep Time20 minutes
Cook Time40 minutes
Decoration Time1 hour
Total Time2 hours
Servings: 16 people
Author: Sarah Mark

Ingredients

For the Cake

  • 425 g Light Brown Sugar
  • 425 g Unsalted Butter or Stork
  • 375 g Self-Raising Flour
  • 50 g Cocoa Powder
  • 8 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 50 ml Whole Milk

For the Buttercream

  • 700 g Icing Sugar
  • 50 g Cocoa Powder
  • 375 g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 3-4 tsp Whole Milk

For the Decoration

  • 300 g Mini Eggs
  • 60 g Flakes (3 individual bars)
  • Sprinkles

Instructions

To Make the Cake

  • Preheat the oven to 170C (150C Fan). Line three 8 ”cake tins with greaseproof paper and leave to one side.
  • In a large bowl, whisk together the sugar and butter until light and fluffy.
  • Add in the flour, cocoa powder, eggs, baking powder, vanilla extract, and milk. Whisk until all combined.
  • Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
  • Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.

To Make the Buttercream

  • Once your cakes have cooled make the chocolate buttercream.
  • In a bowl mix together the icing sugar, cocoa powder, butter and vanilla until combined. The mixture will be quite thick
  • Put your buttercream into a piping bag with a large round nozzle and leave to one side.

To Decorate

  • Place your first cake on your serving plate and pipe the buttercream on top. Smooth using a spatula, don’t worry is any of the buttercream splodges out the side. Repeat until your cake is stacked.
  • Pipe the buttercream onto the top of the cake, again don’t worry if it goes over the edges.
  • Using your cake smoother smooth around the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon.
  • If there are any gaps, pipe buttercream into the gaps and then smooth again using your cake smoother.
  • Once there are no gaps in your cake pop it into the fridge until the buttercream has hardened.
  • Once the buttercream has hardened, pipe the remaining buttercream around the sides of the cake
  • Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl.
  • Because this is a nest cake I didn’t smooth any buttercream on the top of the cake because I liked the jagged edge look but if you want to smooth it use a palette knife and smooth any buttercream into the top of the cake.
  • Break the flakes up into smaller pieces and place around the edge of the cake.
  • Fill the centre with mini eggs and finish with some sprinkles.