Festive & Seasonal Desserts & Baking

Chocolate Mini Egg Easter Traybake

A moist chocolate sponge topped with smooth cream cheese frosting and colourful mini eggs. Perfect Easter traybake using straightforward creaming method. Easy to slice and serve for any occasion.

5 (1 review)
By Ricky Robinson Updated April 20, 2025

This chocolate traybake is perfect for Easter. It is a straightforward bake that brings together a moist chocolate sponge with a smooth cream cheese frosting, all topped with those colourful mini eggs that appear on shop shelves this time of year.

The cake itself is not complicated. It uses your standard creaming method where butter and sugar get mixed until fluffy before adding eggs and dry ingredients. What makes it work so well is the balance between the rich cocoa sponge and the not-too-sweet cream cheese topping.

The mini eggs add both colour and a nice bit of crunch against the soft cake.

I often make this one. It is handy because you can slice it into as many pieces as you need, small squares for the children or more generous portions for the adults.

Chocolate Mini Egg Easter Traybake recipe image
Chocolate Mini Egg Easter Traybake

The whole thing takes about an hour from start to finish, though you will need to factor in cooling time before you add the frosting. Otherwise, you will end up with a melted mess, and nobody wants that. You can adjust the cocoa amount if you fancy a darker chocolate flavour, and if mini eggs are not your thing, any chocolate bits will do the job.

It keeps well in an airtight container for a few days, though in our house it rarely lasts that long. The first day it is at its best, the sponge is tender and the frosting still has that perfect consistency before the mini eggs start to soften into the top. Give it a go when you need something simple but a bit special for your next tea time or bake sale around Easter.

Chocolate Mini Egg Easter Traybake

Chocolate Mini eggs
Total Time 1 hr 55 min
Servings 12 slices
Calories 420 cal
Protein 5g

Ingredients

Equipment Needed

  • Sieve
  • Wire Rack
  • Electric Mixer
  • 9"x12" Baking Tin
  • Mixing Bowl
  • Oven

Instructions

  1. 1
    Preheat oven to 180°C. Line a 9"×12" baking tin with greaseproof paper.
  2. 2
    In a large mixing bowl, cream together the 280g softened butter and caster sugar until light and fluffy.
  3. 3
    Add eggs one at a time, mixing well between each addition.
  4. 4
    Sift the self-raising flour and cocoa powder into the mixture. Gently fold until fully combined.
  5. 5
    Pour batter into the prepared tin, spreading evenly.
  6. 6
    Bake for 30-40 minutes until a skewer inserted into the centre comes out clean.
  7. 7
    Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. 8
    For the frosting: In a large bowl, beat the cream cheese and 84g softened butter together until smooth and creamy.
  9. 9
    Add the vanilla extract and mix until combined.
  10. 10
    Gradually add the icing sugar, one tablespoon at a time, beating on low speed until incorporated.
  11. 11
    Once all the sugar is added, increase the speed to high and beat until light and fluffy.
  12. 12
    When the cake is completely cool, spread the cream cheese frosting evenly over the top.
  13. 13
    Decorate with mini chocolate eggs, gently pressing them into the frosting.
  14. 14
    Slice into squares and serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The mini eggs may soften slightly over time.

Variations

For a darker chocolate flavour, increase cocoa powder to 40g. Substitute mini eggs with chopped chocolate bars, Maltesers, or any seasonal sweets you prefer.

Chocolate Mini Egg Easter Traybake

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5 • 1 review

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