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Naked Mini-Egg Easter Cake


Do you need an impressive dessert this easter?  While I can’t say that this is the best cake ever, I can  say that 18 hungry university students utterly devoured it and asked for seconds.  Make of it what you will.

If you’re wondering, I conduct a choir and I need somebody to offload my blog baking onto.

Anyway, back to cake.  This cake starts with a basic white cake recipe that we colour with food colouring.  I chose to make pink, yellow, blue and green to match the colour of mini-eggs.  I don’t know about you, but it isn’t Easter until I’ve consumed an inordinate amount of mini-eggs.

You can use any cake recipe you like, just add about 5 drops of food colouring for these colours.  (Yellow will likely need nine, the rest will be fine with five.)

Cut your cake level once it is cool to the touch.  Bonus, you now get to make a sample for yourself with the leftovers!!

Frosting the cake is way easier that it looks.  I used a piping bag with the cupcake-sized round tip (Wilton 2 D) to evenly distribute the icing.  You could skip this step and apply with a knife, but you will probably get more crumbs in your icing and it will be more difficult.

When you’re done stacking, take a spatula and spread out the icing on the top.  Once the top is finished, smooth the icing around the sides and you’re done!


I used two small, unwrapped Lindor bunnies surrounded by mini-eggs to decorate my cake.  I filled in the cracks with sweetened coconut and put a little around the eggs to make a nest.

Naked Mini-Egg Easter Cake

A colourful mini-egg inspired naked cake, perfect for Easter.

Serves 16
4 cups flour,
2 1/2 cups white sugar,
1/2 cup oil,
1 tbsp baking powder,
2 tsp baking soda,
4 eggs,
4 cups milk or water,
1 tbsp vanilla
red, yellow, green, and blue food colouring

2 cups butter,
1 bag icing sugar approximately 8 cups,
1 tbsp vanilla,
water to desired consistency,

2 small packages of mini-eggs,
1/4 cup sweetened coconut
2 lindor chocolate bunnies


Mix all cake ingredients in a large bowl. Separate the batter into four smaller bowls and add 5 drops of food colouring to each. Transfer to 4 9 inch circular pans and bake at 350 degrees for approximately 20 minutes, or until an inserted toothpick comes out clean. (If you do not have 4 cake pans, just bake them in shifts.) Cool cakes completely and cut off the tops to make them level. Mix icing ingredients to make buttercream icing. Put icing into a piping bag and apply to just the top of the bottom layer of cake. Stack the next layer and repeat the process with the remaining three layers. Spread the icing evenly with a spatula. To decorate, add Lindor bunnies, mini eggs, and sweetened coconut.

naked mini egg easter cake

What do you think?  Would you make this cake for Easter?

Kristen Raney

Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

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Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

P.S. First time gardener? You'll want to download the quick start gardening guide below!