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 Pound Cake
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 those chocolate treats.
And for us adults, I also make something sweet, for example, this Easter egg cake. Very festive at Easter. A creamy vanilla cake where you add chocolate to the batter. You can of course make these with only white chocolate eggs or the milk or dark version.
But it still looks much nicer when you mix all those flavors in the Easter cake. And that's my tip: if you like all three types, mix it up and use them all together.
A filled Easter table
And not only this pound cake is one of our favorites during Easter. Most of the time I bake an Easter turban with chocolate and these delicious Easter cupcakes for the kids.
I like to serve a sweet treat during our Easter brunch. This way we can enjoy Easter all day.
What do you need for a Pound Cake with Easter Eggs
For the preparation of this Easter Pound Cake you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- 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.
How to preapre an Easter Egg Cake
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
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 Easter 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.
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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
- ⅛ teaspoon salt
- 2 teaspoons baking powder
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 350 °F (180 °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.1⅔ stick butter, 1 cups sugar
- Add the vanilla extract and eggs one by one, while continuing to mix at high speed. Mix for another minute.1 teaspoon vanilla extract, 4 eggs
- Turn the mixer off and sift the flour, salt, and baking powder over the bowl.1⅔ cups flour, ⅛ teaspoon salt, 2 teaspoons baking powder
- Mix everything at low speed until it is just combined.
- Then mix with a spatula the chocolate eggs through the batter.14 chocolate eggs
- 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 (see tips).
- 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.
- Flour and baking powder - You can substitute flour and baking powder with 1⅔ cups (200 grams) self-rising flour.
- Room Temperature - Wrap the cake in aluminum foil and store three days at room temperature.
- Freezer - You can freeze this turban 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 - Don't store the cake in the refrigerator, because the structure of the cake will change.
Indication Nutritional Value (Per Person / Portion):
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