Easter Egg Cakes

You’ll never scream "I’m bored" again with these cool, fun, Easter egg cakes. No need for fancy tins as these cakes are cook inside the egg shell. Crazy, I know!!!


What You'll Need

  • 60g caster sugar
  • 60g butter – very soft
  • 6 large eggs
  • 60g self-raising flour
  • 1 tablespoon cocoa powder
  • 150g white chocolate
  • 100g desiccated coconut
  • Food colouring – optional
  • 3 tablespoons margarine or butter


  • Thumb tack, pin, corkscrew
  • Small scissors
  • Bowls
  • Electric mixer
  • Baking tray
  • Cupcake tin – optional
  • Freezer bag
  • Bamboo stick
  • Spoons
  • Fork

How to Do It

Prepare the Egg Shells

  1. Preheat the oven to 180oc.
  2. Using a small sccissors cut a small hole ( about the size of  a small coin) at the very top of the egg.
  3. Over a bowl turn the egg upside down and start to shake it until all the egg white and egg yolk comes out.  Keep this  first egg to make the cake. Then repeat this step for the remaining 5 eggs but pour them into a separate bowl. (The left over eggs can be used to make omelettes or scrambled eggs).
  4. Place a skewer or bamboo stick inside the egg shell and gently piece the bottom. This is to remove the air pocket at the bottom.
  5. Melt the margarine until it is completely runny and pour inside the egg shell on at a time. Cover the hole at the top of the egg with your thumb and shake it a few times. Then pour out an excess margarine.
  6. Put the egg shells into the egg box
  7. To be Super Safe:  You can fill a large bowl with warm water and a teaspoon of salt. Place the egg shells into the water and leave for 30 minutes. Then rinse under cold water.  Place the eggs hole side down on a t-towel or a few sheets of kitchen paper to dry out.

Now to make the cake mixture

  1. In a large bowl put the caster sugar, butter, 1 egg, self raising flour and cocoa powder. Use an electric mixer and whisk the mixture for 1 minutes until all the mixture is smooth and fluffy.
  2. Fill a zip lock plastic freezer bag with the cake mixture. Push it down into one corner. Cut the end of the corner with a scissors and fill each egg ¾ way up with cake mixture.
  3. Place the egg box or cupcake tin onto a baking tray.
  4. Bake for 30 minutes. Remove from the oven and allow to cool completely.
  5. Carefully peel away the egg shell to reveal an egg shaped cake.

Top Tip Easter Egg cakesNow for the Decorating

  1. Put the Easter egg cakes into the freezer for 30 minutes.
  2. Put the  desiccated coconut into a bowl. Add a few drops of food colouring and rub together until the coconut has changed colour!
  3. Break the chocolate into small pieces. Place into a heat proof glass bowl  and melt the chocolate over a saucepan of warm water.


  1. Remove the cake from the freezer, stick a fork into the cake and spoon the melted chocolate over it.
  2. Allow the excess chocolate to drip off then roll it into the coconut.

Top Tips

  • If your baking in it in a gas oven place the egg shells into a cupcake tray instead. Get a cupcake tray and place a scrunched up piece of tinfoil into six holes then put the greased egg shells in the middle of the tinfoil.
  • The chocolate can also be melted in the microwave. Place it in a microwavable bowl and melt in on the lowest setting for 1 minute. Stir and repeat that step until the chocolate is completely melted.

2 comments on “Easter Egg Cakes

  1. Lynne on

    I can’t wait to try the egg filled cake with my Granddaughter, Freya. I aim to write a cookery book for her and I’ll definitely be adding your receipe.

    • Aisling Larkin on

      Hi Lynne, We wish you and Freya many happy baking moments in the kitchen together. Please send us in a picture of you too in the kitchen – we would love to see your creations.


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