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Chocolate mini egg vertical cake recipe

44 ratings

This epic vertical cake is sure to steal this show this Easter. Fluffy chocolate sponges are sandwiched together with vanilla frosting then decorated with colourful mini eggs. Try using ready-made buttercream to save time! See method

Serves 12
Takes 40 mins, plus cooling and chilling
556 calories / serving
Vegetarian

Ingredients

oil or butter, for greasing
6 eggs
150g granulated or caster sugar, plus 2 tbsp
150g plain flour
50g cocoa powder
2 x 400g tubs vanilla flavour frosting
3 x 80g bags chocolate mini eggs

Each serving contains

Energy
2340kj
556kcal 28%
Fat
21g 31%
Saturates
11g 53%
Sugars
72g 80%
Salt
0.6g 10%

of the reference intake
Carbohydrate 82.6g Protein 6.8g Fibre 2.5g

Method

Preheat the oven to gas 7, 220°C, fan 200°C and grease and line two 22 x 32cm Swiss roll tins with baking paper. Cut two extra pieces of baking paper a bit larger than the tins; set aside.
Put the eggs and 150g sugar in a large mixing bowl and use an electric whisk to beat for 5 mins or until pale and thick. Sift in the flour and cocoa powder with a pinch of salt, then fold in using a spatula until no streaks remain. Divide between the prepared tins, level the tops, then bake for 7-9 mins until springy to the touch.
Sprinkle each of the extra sheets of baking paper with 1 tbsp sugar. As soon as the sponges are baked, carefully invert onto the sugared paper, removing the tins and lining paper. With a short edge facing you, score a horizontal line 2cm from the bottom of each sponge (picture 1). Gently roll up from this end, enclosing the sugared paper within. Set aside to cool completely.
Spoon 1 tub of frosting into a bowl and stir to loosen. Very gently unroll the cold sponges, discarding the paper. With a short edge facing you, cut each sponge in half vertically to give 4 long, narrow sponges about 9cm wide (picture 2). Divide the frosting between the sponges, taking it right to the edges.
Roll up one spiral with the frosting inside, then stand upright. Take a second sponge and, starting where the upright spiral ends, wrap it around (picture 3). Repeat with the remaining sponges (don’t worry if they crack a bit).
Spoon the remaining frosting into a bowl and stir as before. Spread thinly over the top and sides of the cake to cover, then transfer to the fridge for 20 mins to firm up. Once firm, use a palette knife to cover with the remaining frosting.
Tip all the mini eggs into a bowl, then use to cover the top of the cake in concentric circles. Put the remaining mini eggs in a freezer bag and bash into small pieces with a rolling pin, then press into the frosting around the bottom of the cake.

See more Easter baking recipes

We recommend this recipe for a special occasion or treat, as part of a balanced diet