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Easter Nest Cakes Recipe

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3.9 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 servings

Description

Delight in these charming Easter Nest Cakes, featuring mini chocolate bundt cakes filled with creamy chocolate buttercream and topped with festive Easter chocolates for a perfect springtime treat.

Ingredients

For the Mini Chocolate Bundt Cakes

  • 1 tablespoon melted butter (or cooking spray)
  • 1 tablespoon plain flour (or cocoa powder)
  • 130 grams self-raising flour
  • 20 grams cocoa powder
  • 150 millilitres vegetable oil (or sunflower oil)
  • 2 medium eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 150 grams light brown sugar
  • 50 millilitres milk

For the Chocolate Buttercream

  • 150 grams salted butter
  • 250 grams icing sugar
  • 50 grams cocoa powder
  • 2 tablespoons milk
  • 2 teaspoons boiling water

For Decoration

  • 1 Cadbury Chocolate Flake
  • 12 Mini Lindt Bunnies
  • 12 Cadbury Mini Eggs

Instructions

  1. Prepare the mini bundt tin: Preheat your oven to 160°C fan / 180°C conventional. Brush the melted butter inside the holes of the mini bundt tin, making sure to coat all grooves and edges. Sprinkle flour or cocoa powder inside each hole and tilt the tin to lightly coat. Tap out any excess flour by turning the tin upside down.
  2. Mix dry ingredients: In a large bowl, whisk together the self-raising flour, cocoa powder, and light brown sugar to ensure no lumps remain. Create a well in the center for the wet ingredients.
  3. Mix wet ingredients: In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and milk until well combined.
  4. Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and whisk thoroughly until the batter is smooth and uniform.
  5. Fill bundt tin: Transfer the batter to a large piping bag and snip off the end. Pipe the batter into each bundt hole in a circular motion, filling just over halfway. Alternatively, use spoons to fill the tin, although piping is easier and quicker.
  6. Bake the cakes: Place the tin in the preheated oven and bake for 18-20 minutes until the cakes have risen and turned golden brown.
  7. Cool cakes: Let the cakes cool in the tin for 20 minutes. Then, carefully loosen the edges of each cake with a knife, gently wiggle them free, and place on a wire rack to cool completely.
  8. Make the chocolate buttercream: Beat the salted butter until soft and fluffy. Gradually add in the icing sugar, cocoa powder, and milk, mixing to a smooth consistency. Stir in boiling water to achieve a creamy and glossy finish.
  9. Prepare for decorating: Spoon the buttercream into a piping bag fitted with a large round nozzle.
  10. Fill and shape nests: Starting from the middle of each cooled cake, pipe a mound of buttercream and use the back of a spoon to smooth it into a nest shape.
  11. Add chocolate decorations: Crumble Cadbury Chocolate Flake over the buttercream nest, then place Mini Lindt Bunnies and Cadbury Mini Eggs on top to finish.
  12. Serve and enjoy: Your Easter Nest Cakes are now ready to serve as a festive, delicious treat.

Notes

  • Ensure eggs are at room temperature to help create a smooth batter.
  • Coating the bundt tin with butter and flour prevents sticking and helps cakes release easily.
  • Using a piping bag to fill the tin results in less mess and more even portions.
  • Boiling water added to buttercream enhances its creaminess and shine.
  • Decorate with your favorite Easter chocolates for a personalized touch.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://sarabaking.com/easter-nest-cakes-recipe/