Need an Easter cake that looks amazing but takes almost no effort? This White Chocolate Easter Cake is the ultimate shortcut - decorate a store-bought cake and you're done. It's my go-to easy win, just like this Chocolate Overload Easter Cake and Easter Chocolate Ripple Cake.
A Quick Look At The Recipe
✅ Recipe Name: White Chocolate Easter Cake
🕒 Ready In: 15 minutes
👪 Serves: 16 serves
🍽 Calories: 287 per serve
🥣 Main Ingredients: white chocolate mud cake, frosting, sprinkles, Easter eggs and chocolate bunny
📖 Dietary Info: vegetarian
⭐ Why You'll Love It: This no-bake Easter cake is quick, easy and perfect for busy families - a simple decorated cake that looks impressive with almost no effort.
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This is my kind of baking - minimal effort, maximum wow factor. Just frost, decorate and serve, and you've got a fun Easter centrepiece, just like my Chocolate Easter Bark and Chocolate Easter Nests.
Why You're Going To Love This Recipe
- Ready to serve in just 15 minutes - perfect for last-minute Easter entertaining.
- No baking required - ideal for beginner bakers or busy mums.
- Kid-friendly decorating - let the kids pile on the eggs and sprinkles.
- Budget-friendly - uses simple supermarket ingredients.
- A real Easter showstopper - looks impressive on the Easter table.
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Easter Cake Ingredients
To make our fun little Easter cake hack, all you'll need is:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- White chocolate mud cake - A store-bought mud cake keeps this recipe incredibly quick and easy while still being rich and delicious.
- White chocolate frosting - A tub of store-bought vanilla frosting adds a creamy sweetness and helps the decorations stick to the cake.
- Mini Easter eggs - Cadbury Mini Eggs or any pastel-coloured chocolate eggs work perfectly for decorating the sides of the cake.
- White chocolate bunny - This creates a beautiful centrepiece and instantly makes the cake look Easter-ready.
Variations
This cake is incredibly easy to customise.
- Gluten-Free Option - Simply use a gluten-free store-bought mud cake.
- Chocolate Lover's Version - Use chocolate frosting instead of white chocolate frosting for a richer flavour.
- Mini Egg Explosion Cake - Add extra chocolate mini Easter eggs on top of the frosting before decorating.
How To Make A White Chocolate Easter Cake
This cake is so easy it barely needs instructions!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Place the white chocolate mud cake onto a serving plate or cake stand.
- Spread the frosting evenly over the top and sides of the cake.
- Sprinkle the top generously with sprinkles or 100s and 1000s.
- Carefully place the white chocolate bunny in the centre of the cake.
- Press the mini Easter eggs around the sides of the cake.
- Scatter a few extra eggs around the base of the bunny for decoration. Slice and serve immediately.
Recipe Tips
- Use a chilled cake - frosting spreads more easily on a cold mud cake.
- Don't over-frost - you only need a thin layer for the decorations to stick.
- Press eggs gently into the frosting so they stay in place.
- Decorate just before serving for the freshest look.
- Let the kids decorate - it's a great Easter holiday activity.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate in warm weather so the frosting doesn't melt.
- Freeze leftover slices wrapped tightly for up to 1 month.
White Chocolate Easter Cake FAQs
A white chocolate mud cake works perfectly, but a butter cake also work well.
Yes, store-bought frosting is so convenient when time is precious, but if you prefer, you can make your own buttercream or white chocolate frosting instead.
Stored in an airtight container, it will keep for 2-3 days. Refrigerate in warm weather so the frosting doesn't melt.
More No-Bake Easter Recipes
Here are a few more no-bake Easter treats that are fun to make and perfect for sharing with family and friends over the holidays.
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White Chocolate Easter Cake
Ingredients
- 1 store-bought white chocolate mud cake
- 450 g tub white chocolate frosting (or vanilla) you will have some leftover
- sprinkles or 100s and 1000s to decorate
- 360 g packets of Cadbury mini eggs or any pastel Easter eggs
- 1 large white chocolate bunny I used a Lindt bunny
Instructions
- Place the white chocolate mud cake onto a serving dish.
- Cover the top and sides with frosting.
- Cover the top of the cake with sprinkles and carefully place the bunny into the centre.
- Place the mini eggs all around the sides of the cake.
- Add a couple of mini eggs to the base of the bunny.
Notes
- Use a chilled cake - frosting spreads more easily on a cold mud cake.
- Don't over-frost - you only need a thin layer for the decorations to stick.
- Press eggs gently into the frosting so they stay in place.
- Decorate just before serving for the freshest look.
- Let the kids decorate - it's a great Easter holiday activity.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate in warm weather so the frosting doesn't melt.
- Freeze leftover slices wrapped tightly for up to 1 month.
Nutrition
Ainslie says
I’m looking at the size of the large Lindt bunny I bought to decorate this Easter cake and it seems too big.
I have the 200g bunny is this what’s you used?
I know icing the cakes will plump it up but I wanted to check what size bunny (in grams) you used.
Thanks
Lucy Mathieson says
Hi Ainslie, I believe the one in this photo is the 100g one (but you could definitely use the 200g too!). xx
Ainslie says
Thanks for getting back to me.
I may just decorate a bigger cake to compensate
Lucy Mathieson says
Hehehe I like your thinking!