This Easter pound cake is filled with delicious chocolate eggs. An easy recipe with that wonderful Eater feeling. Simple to make and fun to serve as an Easter cake with a cup of tea or coffee.
Easter egg hunt, my children are busy with the search all morning. Not that I make it so hard for them to hide, no that something I wouldn't do. But they always hide them again and again.
First, the oldest hides them away, and the other two search. And then the next one will hide and the others will search. A great fun game hides and seek with Easter eggs.
In the meantime, I like to bake something sweet for Easter at tea time. For the kids, they don't really need something sweet because they will totally fill themselves with chocolate Easter eggs, but as adults, we don't overeat ourselves with chocolate eggs.
And so I make a pound cake for us like, for example, this cake filled with chocolate easter eggs. Delicious festive Easter feeling. You can do this of course with only white chocolate eggs or even milk or dark variant.
But it looks much nicer if you have all those flavors mixed in your slice of cake. And that's my tip: for the best cake mix them up.
A filled Easter table
I like to serve a sweet treat during our Easter brunch. This way we can enjoy Easter all day.
A full list of ingredients can be found at the bottom of this post in the recipe card.
- Flour, butter, sugar, and eggs - The ingredients you always use when baking a (cup)cake. Make sure everything is at room temperature. That way you'll get a smooth and moist cake.
- Baking powder - To get more airiness in your cake. You can substitute the flour and baking powder with 1 ⅔ cups (200 grams) of self-rising flour.
- Vanilla extract - To give your cupcake a hint of vanilla. If you don't have vanilla extract? Substitute it with two teaspoons vanilla sugar.
- Chocolate eggs - You need 14 chocolate eggs for this recipe. And of course, you can use the flavor you like: white, milk, dark, or hazelnuts. Don't use chocolate eggs with a soft filling.
A recipe that can be printed can be found at the bottom of this blog in the recipe card.
Step 1 - Butter the tin and beat the sugar and butter
- Preheat the oven to 355 °F (180 °C). Brush butter to the tin. Make sure you brush in all corners.
- Take two tablespoons of flour and swirl the tin so the flour covers the whole tin. Turn the tin upside down and tap the back of the tin a few times. Then the excess flour gets out.
- Put butter in a bowl. Make sure it's at room temperature so it mixes well.
- Add the sugar and mix on high speed for three minutes.
Step 2 - Add the first ingredients to the batter
- Mix the eggs with the batter. Add the next egg when the previous one is incorporated.
- Mix the vanilla extract through the batter. Mix one minute on high speed.
Step 3 - Add the remaining ingredients and mix on low speed
- Put a sieve about the batter and add the flour.
- Spoon the baking powder on top.
- Sieve these ingredients on the batter (this way you won't get lumps).
- Mix the batter with a mixer on low speed, until the flour is just incorporated (about one minute).
Step 4 - Add the eggs to the batter and bake the cake in the oven
- Put the chocolate eggs to the bowl with batter.
- Mix everything with a spatula.
- Put the cake into the tin and flatten the top. Bake in the oven for 50 minutes. Check if the cake is done by pricking a satay stick into the middle of the cake. When the stick comes out dry and clean the cake is done. Otherwise bake the cake for another two minutes and check again.
- Place the cake on a rack. Let it stand for five minutes. Then release the cake from the form. Let it cool down to room temperature.
🥘 Other delicious recipes
Do you like this Easter pound cake? Then I've got a few more delicious recipes for you!
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Cake filled with chocolate easter eggs
- 1⅔ stick butter room temperature, unsalted
- 1 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs size M
- 1⅔ cups flour
- ⅛ teaspoon salt
- 2 teaspoons baking powder
- 14 chocolate eggs choose at your own taste, but make sure to take of the foil
- Preheat the oven to 355 °F (190 °C).
- Grease the cake tin with butter and dust with flour. Make sure you tap the excess flour from the cake tin.
- Put the butter and sugar in a bowl and mix at high speed for three minutes, so that it becomes pale and fluffy.
- Add the vanilla extract and eggs one by one, while continuing to mix at high speed. Mix for another minute.
- Turn the mixer off and sift the flour, salt and baking powder over the bowl.
- Mix everything at low speed until it is just combined.
- Then mix with a spatula the chocolate eggs through the batter.
- Pour everything into the cake tin and flatten the top. Put it in the oven.
- Bake for 50 minutes and check if the cake is done with a skewer.
- Leave the cake to rest for five minutes and then remove the tin.
- Place the cake on a wire rack and allow to cool further.
- Wrap the cake in aluminum foil and store three days at room temperature.
- You can freeze this cake. First, wrap it in aluminum foil and then put it in a sack or airtight container. Freeze. Let it defrost at room temperature.
- Don't store the cake in the refrigerator, because the structure of the cake will change.