Chocolate and Vanilla Easter Cake

I baked an Easter themed chocolate and vanilla marble cake! The colourful eggs and frosting means its both pretty and yummy – perfect for a Spring themed party or Easter weekend treat! Here’s the recipe…

Ingredients
For the sponge:
225g Butter
225g Caster Sugar
4 Large Eggs
250g Self-Raising Flour
1 Tablespoon Baking Powder
1 Teaspoon Vanilla Extract
25g Cocoa Powder

For the buttercream:
200g Butter
400g Icing Sugar
2 Tablespoons of Milk
1 Teaspoon Vanilla Extract
A few drops of Yellow Food Gel
A few drops of Pink Food Gel

Mini eggs to decorate!


Preheat the oven to 180°C.

First, line two 20cm cake tins and measure out the ingredients.

Cream together the butter, sugar and eggs until smooth.

Add the flour and baking powder using a sieve to make sure there are no lumps.

Once the flour and baking powder is thoroughly mixed in, divide the mixture between two bowls. In one bowl, stir in the vanilla extract. In the other, stir in the cocoa powder.

To make the cakes marbled, I used a tablespoon to add spots of vanilla and spots of chocolate mixture into each cake tin. Once the base of the tins are covered in mixture, I used a knife to gently swirl the mixture together. Here’s a quick photo from my Instagram stories so that you can get an idea…

Pop the tins in the oven for 20 minutes until the sponge is golden, springy and coming away from the edges of the tin.

Whilst the cakes were cooling, I prepared the buttercream frosting by creaming together the butter, vanilla extract, milk and icing sugar. I split the frosting between 2 bowls – putting 1 third of the frosting in the first bowl, 2 thirds in the second. In the first bowl, I added the pink food gel. In the second, I added the yellow.

Once the sponge had cooled, I sandwiched the cakes together using some of the yellow frosting.

This was my first attempt at ombre frosting. I spread the pink frosting around the bottom layer of the cake. I spread the yellow frosting over the top and down the sides, meeting the pink frosting in the middle.

Holding a palette knife vertically, placed flat against the edge of the cake, I dragged it round the outside of the sponge, smoothing the two colours of frosting together.

To decorate, I added lots of Cadbury’s mini eggs!


9 thoughts on “Chocolate and Vanilla Easter Cake”

    1. Thank you so much! I applied it with the pallet knife and then to make it easier to blur the line between the two colours, I held the pallet knife flat against the cake and spun the cake stand round as I smoothed it out!

      Liked by 1 person

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