Easter Celebration Cake Recipe

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serves: 16 - 20
Skill: easy
Prep: 25 min
Cooking: 45 min

For a great Easter recipe choice that the whole family will love, give this delicious celebration cake a go. It’s an Easter cake recipe that tastes as good as it looks! Whether you’re entertaining or just want to treat the kids, it’s a great go to spring dessert recipe.



  • 350g (12oz) unsalted butter, at room temperature
  • 350g (12oz) golden caster sugar
  • 6 large free-range eggs, beaten
  • 400g (14oz) self-raising flour, sifted
  • 100g (4oz) ground almonds
  • juice and grated zest 2 oranges
  • for the chocolate fudge filling
  • 250g (9oz) plain dark chocolate
  • 100g (4oz) butter
  • juice 1 orange
  • 3 free-range egg yolks
  • 250g (9oz) icing sugar
  • for the topping
  • 300ml (½pt) double cream
  • 3tbsp caster sugar
  • 200g (7oz) dark chocolate, finely chopped
  • chocolate eggs, to decorate
  • you will need:
  • 2 x 23cm (9in) round cake tins, lightly oiled and bottom-lined with baking parchment


  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar together, until pale; mix in the eggs, then fold in the flour, almonds, orange zest and juice.

  • Spoon the mixture into the cake tins and bake for 45 minutes, until risen and firm. Remove from tins and cool on a wire rack. 

  • Meanwhile, make the fudge filling. Melt the chocolate and butter, and mix with the orange juice. Cool for 5 minutes, then whisk in the egg yolks and icing sugar in batches.

  • For the topping, heat the cream and sugar in a pan until steaming. Pour over the chopped chocolate in a bowl, and stir to combine. Cool for 10 to 15 minutes.

  • When the cakes are cool, cut both in half horizontally. Spread one cake layer with a third of the filling, top with another layer of cake and spread with a second third of the mixture. Add a third layer, spread with the rest of the filling, and top with the final layer.

  • When the topping is cool, apply it to the cake with a palette knife. Pile the chocolate eggs in the middle and serve. The cake will keep for up to 3 days in the fridge.

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(43 ratings)
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