Every Easter, this Mini Egg pound cake goes in the oven first, before the ham, before the egg hunt, before anyone's even dressed. It's a plain pound cake batter with a handful of chocolate Mini Eggs folded straight in, so there's no piping, no layering, no fondant.

Just one bowl, one tin, and a cake that still looks like it took effort.

Readers have rated it 5 out of 13 votes on the card below, and it's stayed one of our go-to Easter bakes for a reason: it's hard to mess up.

diagonally a pound cake with two slices. A cup of 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):

Ingredients Easter pound cake with chocolate eggs

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.

My one rule with this cake: skip the soft-filled eggs, even if they're cheaper. It's the one substitution I won't make.

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.

the following ingredients for the pound cake batter

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).

Swirl the chocolate eggs to the batter and bake the cake

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.

Frequently Asked Questions

Can I bake this in a bundt or round pan instead of a loaf tin? Yes, here you can find an Easter bundt cake recipe with chocolate mini eggs.
Why did some of my eggs sink to the bottom? Heavier or larger eggs will sink if the batter is too thin when you fold them in. Make sure the batter is fully mixed and slightly thick before adding them, and toss the eggs lightly in a spoonful of flour first if you want extra insurance.
Can I make this ahead? Yes, it keeps well wrapped at room temperature for three days (see the storage notes below), so it's a good one to bake the day before Easter.