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  • Jessica’s Delicacies

Mini egg nest cakes!

Updated: Apr 7

Ingredients -

64g plain flour

70g granulated sugar

15g cocoa powder

3 tbsp buttermilk

3 tbsp vegetable oil

1 large egg

1 tsp vanilla extract


3 tbs unsalted butter, room temp.

90g icing sugar

1 tsp vanilla extract

100g Cadbury chocolate spread

100g Cadbury chocolate

Chocolate curls

4 mini eggs

Equipment needed:

4 ramekins: I use these


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Directions -

  1. Preheat your oven to 170 degrees fan and grease your four ramekins with a bit of oil.

  2. In a bowl, combine all of your ingredients until a smooth cake batter forms.

  3. Pour the cake batter evenly between the four ramekins and bake in the oven for 15-18 minutes or until a knife comes out clean when inserted.

  4. Whilst you wait, make the buttercream. Beat together your butter, icing sugar and vanilla extract until smooth.

  5. Once baked, leave to cool for a few minutes before placing in the freezer for 10 minutes.

  6. Take out of the freezer and cut carefully into three segments. Spread the buttercream onto each segment and then carefully place back together. Repeat for all the cakes.

  7. Place back into the freezer for 5 minutes to set.

  8. Once set, melt together your chocolate and spread. Pour or spread this on top of the cakes until completely covered.

  9. Sprinkle your chocolate curls and place your mini egg on top. Return to the freezer for an additional 5-10 minutes to set.

  10. Once set, serve and enjoy!