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Classic Easy Easter Cake – Easy!

This lovely traditional Classic Easy Easter Cake is so simple it’s crazy – but it looks so lovely as a centre piece.

The kids and big kids LOVE it! (and this particular one raised a fair bit for Farleigh Hospice) You can also adapt it to a Birthday Cake just use any sweets you fancy!

Go on have a go and show me your pics

Big Love Cx


If you have a favourite chocolate cake  – 2 x 20cm cakes

Or use mine (think it was originally Mary Berry’s with a few tweaks)


  • 3 large Eggs, free-range
  • 175g (6 oz) Self-Raising Flour
  • 175g (6 oz) Caster Sugar
  • 175g (6 oz) Softened Butter
  • 1½ level tsp Baking Powder
  • 40g (1½ oz) Cocoa Powder
  • 4 tbsp Boiling Water


Butter Icing

  • 200g Softened Butter
  • 400g Icing Sugar, sieved
  • 2-4 Tablespoons Milk
  • 18 x 2 finger Kit Kats
  • 4 x 100g bags Chocolate Mini Eggs
  • Ribbon
  • Easter chick (s)

Preparation Method


  1. Preheat the oven to 180C, gas 4.
  2. Grease and line 2 x 8″ or 20cm sandwich cake tins (7″ would also do)
  3. In a large mixing bowl beat together the eggs, flour, caster sugar, butter and baking powder until smooth.
  4. Put the cocoa in separate mixing bowl and add the water a little at a time to make a stiff paste.
  5. Add this paste to the cake mixture and combine
  6. Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
  7. Leave to cool in the tin, then turn on to a wire rack to become completely cold

Butter icing

  1. Cream the softened butter with the sieved icing sugar until smooth (I do it with an electric stand mixer – or electric hand mixer. Or you can do it by hand (think of those toned arms :-) )
  2. Finally add the milk to slacked off – helps to soften which means icing the cake is easier


  1. Place your first cake on a plate or on a cake board, whatever you will ultimately serve it on
  2. Add approx. 1/3 of your butter cream and spread evenly across the cake
  3. Pop the next cake on top
  4. Roughly cover the whole cake in the remaining butter cream – don’t be too worried about it being perfect – it should be just a thin layer and it will be covered up!
  5. Next  break your KitKats into 1 finger and start placing around the outside of your cake – they will stick to the buttercream (don’t eat the KitKats :-) )
  6. When the outside is totally covered in KitKats – place your ribbon around and tie in a bow (also helps to secure the KitKats)
  7. Then empty your mini eggs on top and pop on a Easter chick or two
  8. Now just enjoy!!!!


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Sarah says:
Love mini eggs. Your cake sounds delish! #recipeoftheweek
Sarah | Digital Motherhood says:
Looks yum! I am awful at baking so this probably wouldn't quite turn out as pretty as yours!
Jane says:
Made this it was fantastic and super easy, I'm a novice. I did it in an 8" tin and needed more kitkats. 16 in total.
Anonymous says:
Wow that looks like chocolate haven X #brillant
Mummy here and there says:
Wow, that looks like chocolate heaven X #brillantblogposts
Caroline says:
This looks amazing and perfect for Easter! I'm sure that my son would like to join in with the decorating too. #brilliantblogposts
Mrs Mummy Harris says:
oh wow that cake sounds amaaaaazzzzzing! I doubt my presentation would be that good either haha #brilliantblogposts
Alana - Burnished Chaos says:
Love this, so simple but very effective. I think even I could manage this! #Brillblogposts
Honest Mum says: