Cake filled with chocolate easter eggs
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  1. Preheat the oven to 190 degrees Celsius (top and bottom heat) or 180 degrees (convection oven)
  2. Grease the cake tin with butter and dust with flour. Make sure you shake the excess flour from the cake tin.
  3. Put the butter and sugar in a bowl and mix on high speed for 3 minutes, so that it becomes pale and fluffy.
  4. Add the vanilla extract and eggs one by one, while continuing to mix at high speed.
  5. Turn the mixer off and sift the flour, salt and baking powder over the bowl.
  6. Mix everything on low heat until it is just combined.
  7. Then mix with a spatula the chocolate eggs through the batter.
  8. Pour everything into the cake tin and put it in the oven.
  9. Bake for 50 minutes and check if the cake is done with a skewer.
  10. Leave the cake to rest for 5 minutes and then remove the pan.
  11. Place the cake on a wire rack and allow to cool further.


  • cake tin 15 cm

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