White Chocolate Easter Cake
This show stopping White Chocolate Easter Cake looks AMAZING but is the simplest recipe ever!!! A store-bought white chocolate mud cake heaped with pretty sprinkles, decorated with pastel Easter eggs and a white chocolate bunny... the ultimate instant Easter cake hack!
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Servings: 16 serves
Calories: 287kcal
Cost: $10
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.
Video
Notes
RECIPE NOTES & 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.
Nutrition
Calories: 287kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 170mg | Potassium: 28mg | Fiber: 1g | Sugar: 37g | Vitamin A: 85IU | Vitamin C: 0.7mg | Calcium: 60mg | Iron: 0.8mg
