Get ready to indulge in a mouthwatering treat with this Mini Speckled Egg Traybake Cake! A delectable sweet Easter treat with a perfectly soft and textured sponge cake packed with the irresistible crunch of crushed mini sugar-coated eggs. It's then topped with a luscious layer of icing, adorned with even more crushed speckled eggs, and finished with a tempting drizzle of creamy white chocolate.
This is a child friendly recipe allowing young ones to explore their decorating skills. For the grown ups, try these Easy Hot Cross Buns Recipe spread with delicious butter.
This was inspired by my Quick and Easy Lemon Drizzle Traybake and pairs well with this Spelt Shortbread. Add a few cookies to the mix like these Melting Moments (Butter Biscuits) that children can also make, and you have a delicious afternoon tea treat.
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Ingredients and Substitutions
This is just an overview of the ingredients I used with possible alternatives and why I may have used them. See the recipe card below for a complete list of ingredients and quantities or click the 'Jump to Recipe' button at the top.
For the Traybake Cake
- Self Raising Flour - This contains a raising agent so no need to add any baking powder. If using Plain flour, add one level teaspoon of baking powder and sieve together before using.
- Mini Speckled Chocolate Eggs - These are sugar coated mini chocolate eggs.
- Caster Sugar - Granulated sugar is fine, but you will need to beat it a little longer with the butter because of the larger granules.
- Vanilla Extract - For added flavour
- Unsalted butter - Block Margarine is fine, but the flavour will differ.
- Eggs - Medium in size, free range and organic if you can.
For the Topping
- Mini Speckled Chocolate Eggs - as above
- Icing sugar - This is the same as confectioners sugar.
- White Chocolate - Although white chocolate is prettier, Dark or Milk chocolate is fine.
Step By Step Instructions
To make this Mini Speckled Egg Traybake Cake, first Preheat the oven to 180 deg fan assisted. Grease and line a 10 inch (25cm) x 8 inch (20cm) tray bake tin with baking parchment or greaseproof paper.
Step 1: Using an electric mixer, beat together the butter and sugar until light and fluffy. Scraping down the sides of the bowl as you go along.
Step2: Gradually add the beaten eggs, along with the Vanilla Extract, adding a little flour into the mixture to help prevent curdling. Mix until well combined.
Step 3: Add the remaining flour and mix until well combined.
Step 4: Add the crushed Speckled eggs and mix until well combined.
Step 5: Pour the cake mixture evenly into the prepared baking tin.
Step 6: Bake in the centre of the oven for 25 mins, or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave the cake to cool while you make the Icing topping and melt the chocolate
Step 7: In a small bowl, gradually mix the icing sugar with enough water or lemon juice if you have a spare lemon in the fridge, (approx 3 teaspoons) until you have a thick smooth spreading consistency. Melt the white chocolate in a heat proof bowl over a pan of simmering water. Take off the heat and place the chocolate into a piping bag with a small nozzle or opening.
Step 8: When the cake has cooled completely, spread the icing over the whole of the cake. Before the icing sets, scatter the crushed Mini Specked eggs on top.
Step 9: Drizzle or pipe the melted chocolate over the whole of the cake. If you have any chocolate left over, save it to drizzle over these White Chocolate Muffins with Buttercream.
Leave the icing and chocolate to set before slicing the Speckled Eggs Traybake into portions.
Storage
Keep in an airtight container, for up to a couple of days or freeze the baked traybake sponge without any toppings. Bring back to room temperate and complete the decorating part of the recipe with the icing and crushed mini speckled eggs topping.
Baker's Tips
Tip 1: Beating the eggs and sugar until light and fluffy creates a lighter soft textured sponge.
Tip 2: Adding too many large chunks of crushed mini speckled eggs to the cake batter, will cause them to sink to the bottom of the cake during baking.
FAQ
Using a different sized Traybake Tin will affect the baking times. A smaller deep sided tin will need extra baking time, while a larger shallower tin will need less baking time.
Tray Bake Cake Recipes
Looking for other Traybake recipes like this? Try these:
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients. Subscribe to my Newsletter - Let's stay connected.
Recipe
Mini Speckled Egg Traybake Cake
Ingredients
- 225 g caster sugar
- 225 g butter softened
- 4 medium eggs lightly beaten
- 1 Teaspoon Vanilla Extract
- 225 g Self raising flour
- 80 g Mini Speckled Chocolate Eggs crushed
Topping
- 100 g Icing sugar sieved
- 80 g Mini Speckled Chocolate Eggs Crushed
- 50 g White chocolate
Instructions
- Preheat the oven to 180 deg fan assisted. Grease and line a 10 inch (25cm) x 8 inch (20cm) tray bake tin with baking parchment or greaseproof paper.
- Using an electric mixer, beat together the butter and sugar until light and fluffy. Scraping down the sides of the bowl as you go along.225 g caster sugar, 225 g butter softened
- Gradually add the beaten eggs, along with the Vanilla Extract adding a little flour into the mixture to help prevent curdling. Mix until well combined.4 medium eggs, 1 Teaspoon Vanilla Extract
- Add the remaining flour, and mix until well combined Then add the crushed Speckled eggs and mix until well combined. Pour the cake mixture evenly into the prepared baking tin.225 g Self raising flour, 80 g Mini Speckled Chocolate Eggs
- Bake in the centre of the oven for 25 mins, or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave the cake to cool while you make the Icing topping and melt the chocolate
- In a small bowl, gradually mix the icing sugar with enough water or lemon juice if you have a spare lemon in the fridge, (approx 3 teaspoons) until you have a thick smooth spreading consistency.100 g Icing sugar
- Melt the white chocolate in a heat proof bowl over a pan of simmering water. Take off the heat and place the chocolate into a piping bag with small nozzle or opening.50 g White chocolate
- When the cake has cooled completely, spread the icing over the whole of the cake. Before the icing sets, scatter the crushed Mini Specked eggs on top. Drizzle or pipe the melted chocolate over the whole of the cake. Leave the icing and chocolate to set before slicing the traybake into portions.80 g Mini Speckled Chocolate Eggs
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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