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A pound cake with chocolate Easter eggs sliced

Cake filled with chocolate easter eggs

Andréa
Cake filled with chocolate easter eggs, a recipe with that wonderful Easter feeling. Very easy to make and fun to serve at Easter at tea.
5 of 12 votes
Print Recipe Save recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Cake
Cuisine Dutch
Servings 8 slices
Calories 403 kcal

Equipment

Ingredients
 
 

  • 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

Notes

1. Chocolate eggs - Take the flavor you like: dark, milk, or white chocolate. Don't use chocolate eggs with soft filling.
 
2. Alternatives - 
 
Flour and baking powder - You can substitute flour and baking powder with 1⅔  cups (200 grams) self-rising flour.
 
3. Check if the cake is done - check if the cake is done with a satay pricker. Stick that into the middle of the cake. When it comes out dry and clean the cake is done. Otherwise, bake for another two minutes.
 
4. Oven - If you got a conventional oven then you've got to bake at 410 °F (210 °C).
 
5. Storage -
  • 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.
6. Nutrition - The nutrition facts are per slice of cake.

Instructions
 

  • 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.
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