This is a great sweet bake for Easter. An Easter turban with chocolate is SUPER fun and tasty. A cake to serve around coffee (or tea) time. Chocolate eggs are hidden in the bundt cake, and I don't know anyone who doesn't want to find a chocolate egg in a slice! The cake is creamy and fluffy. A delicious treat that is easy to make.
Hunting Easter eggs
When the children were small it was a party in itself. And every year it was a surprise what the weather was going to be like. Because Easter can fall very early in March but also a month later.
So we've hidden Easter eggs in the pouring rain with a cold temperature. Soaking wet we came into the house. It was so cold that day.
And I also can remember that we had an Easter egg hunt with friends and their children. It was lovely weather and we sat on the terrace while the children were going to hunt.
The eggs were, of course, not put down too easily, because then the kids would be back very quickly. So an hour before all guests arrived, the Easter Bunny hide them all. But if you can sit on the terrace in the sun, like on that day, then that also has an effect on the chocolate Easter eggs.
The kids returned with a basket of chocolate fondue instead of recognizable eggs. And the chocolate was everywhere. On hands, faces, and clothes. But what a wonderful day we had. We'll talk about it now and again.
What a fun Easter egg hunting in your slice of cake.
Easter egg turban cake
And whether you're sitting on the terrace or drying up by the stove, you want something sweet with your coffee or tea. This simple but very tasty recipe is the answer.
A turban cake in which you hide chocolate eggs. Because they have been baked in the oven, they become wonderfully soft and therefore you won't break your teeth on the chocolate.
Together with the moist and tender vanilla cake it’s a real treat. In the recipe, I used milk chocolate eggs, but you can vary on your own taste. Consider caramel sea salt eggs, white chocolate, or hazelnut. I am curious what filling you will use!
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 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 cup and 1 tablespoon (150 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 - Prepare the turban tin
- Preheat the oven to 340 °F (170 °C). Brush the turban tin with butter. Make sure to brush every corner, so the cake will come out of the tin more easily after baking.
- Put two tablespoons of flour into your tin and turn it around so the whole tin is covered in flour. Turn the tin upside down and knock out the excess flour.
Step 2 - Mix the first ingredients
- Add the butter and sugar to the bowl and mix at high speed for three minutes.
- Add the eggs. Put the next egg into the bowl as the previous one is incorporated into the batter.
- Add the vanilla extract.
- Mix for one minute at high speed.
Step 3 - Sieve the dry ingredients
- Put the flour into the sieve.
- Add the baking powder.
- Sieve the dry ingredients on top of the batter. That way you won't get any lumps.
- Mix everything at low speed until the flour is just incorporated into the batter.
Step 4: Put the batter into the form and bake
- Put the batter into the baking tin and flatten the top.
- Spread the chocolate eggs on the batter.
- Bake the turban cake for 50 minutes in the middle of the oven.
- Take it out of the oven and let it stand for five minutes. Then take the cake out of the tin and let it cool down on a rack to room temperature.
🥘 Other delicious recipes
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Easter turban with chocolate
Grease the tin
- 2 tablespoons butter
- 2 tablespoons flour
Easter turban with chocolate
- 1⅓ stick butter unsalted, room temperature
- ¾ cups sugar
- ⅙ teaspoon salt
- 3 eggs size M
- 1¼ cups flour
- 8 chocolate eggs without foil
- Preheat the oven to 340 °F (150 °C).
- Brush the turban shape with butter and then dust with flour. You do this by scooping two tablespoons of flour into the tin and then turning that around and beating, so that the flour is everywhere. Then you tap the remaining flour out of the form.
Preparing the batter
- Mix the butter with the sugar and salt for three minutes on high speed.
- Add in the eggs one by one while mixing. Only add the next egg when the previous one is incorporated.
- Add the vanilla extract
- Mix for one more minute on high speed.
- Sift the flour and baking powder over the batter. Mix on low speed until the flour is just incorporated into the batter.
- Spoon the batter into the turban shape and smooth the top.
- Spread the Easter eggs on top of the batter.
- Place the turban tin in the oven and bake for 55 minutes.
- Remove from the oven and let it cool slightly for 5 minutes.
- Then remove the cake from the tin and let it cool further on a rack.
- TIP: For an even more Easter decoration, fill the inside of the cake with chocolate eggs.
- Wrap the cake in aluminum foil and store three days at room temperature.
- 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 store the cake in the refrigerator, because the structure of the cake will change.