Easter Celebration Confetti Cake

With Spring (slowly) arriving, soon too will the invites to bridal and baby showers, Easter lunches and Saturday brunch dates. If you’re already thinking of such events, I warmly suggest that you bake a cake so pretty, it will pass as decoration as well as a delicious addition to the event: The Easter Confetti Cake. P.s. This cake isn’t just for Easter!

Easter is just on our doorsteps and I wanted to make something that was special and certain to get everyone’s attention. My Easter Confetti Cake has a hidden treat that the kids will love as well as the adults plus, you’ll definatley gain brownie points and even the nickname ‘Mary Berry’!

Looks impressive right? Confetti sprinkled bunt cake, layered with vanilla buttercream icing and filled to the brim with mini easter eggs. Perhaps the best is yet to come with this cake… with just one slice into the cake, dozens of mini eggs pour out of the centre, lending hand to those who love to pluck using their fingers.

Wondering how to recreate this showstopper? It’s not as difficult as it looks. Feel free to put a spin on the recipe for other occasions such as natural blue or pink colouring for baby showers and using gummies instead of mini eggs.

Tip: I used a bunt case tin allows the cake mixture to cook quicker and gives an even bake. The circular shape of the tin also leaves a hole in the centre, perfect to hide some goodies in. 

I was so excited to work with Katie Q in creating this fun recipe this Easter. We laughed, we sprinkled and we created a lopsided first version! We created this video to show you how to recreate my Easter Confetti Cake with step by step guidance. Watch the full video now! 

Easter Confetti Cake

 Course Dessert



  • 270 g Sugar
  • 270 g Butter
  • 270 g Self raising flour
  • 5 Eggs
  • 1 tsp Vanilla extract


  • 125 g Butter
  • 125 g Cream cheese
  • 500 g Icing sugar
  • 1 tsp Vanilla extract



  1. In an electric mixer (I love my pink kitchen aid with a paddle attachment - I have one with a plastic edge that scrapes the edges as it spins 

  2. Add in the butter and mix a little to soften it. 

  3. Then, add the sugar and mix to a fluffy consistency. 

  4. Add in each egg at a time and mix lightly.

  5. Then add in the flour slowly until it's all combined.

  6. Add in 1 tsp of vanilla and mix.

  7. Then its time to add the sprinkles lightly mix them in. 

  8. Spray the bunt cake tin with cake release spray or with a little oil or butter on a paper towel tip it around the inside of the tin to make it non-stick.

  9. Spoon the mixture into the bunt cake tin evenly.

  10. Bake for around 40 mins check to see if a knife comes out clean and if not to cook for a little longer - I usually put another 10 mins on the clock and check again 

  11. Take out of the oven to cool and remove the cake and allow to cool completely before icing it 


  1. Again in the electric mixer with the paddle attachment - mix together the butter and the cream cheese until combined and then slowly mix in the icing sugar until all of it is mixed well and it's at a spreadable consistency 

  2. TIP 1:

    if the buttercream is to stiff add a splash of milk

    if the buttercream is to soft add a bit more icing sugar 

  3. TIP 2:

    when adding the icing sugar cover your machine with a tea towel to keep the icing sugar going everywhere - I always seem to find remanence of the icing sugar for days after if I don't!