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Thermomix Easter cake

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This Thermomix Easter Cake is a real showstopper. It can be the centre piece of your Easter table and will wow the crowd. The recipe is simple and so easy to follow. Every year, we are looking for that special cake to make at Easter that will wow the whole family. This absolutely amazing Thermomix Easter cake is just the perfect centre piece for your table and is super easy to make. It is the perfect cake for large gatherings that you can prepare up to 2 days ahead to save you time in the kitchen on the day. The cake itself is a very simple Victoria sponge. To make it so nice and high you simply have to use a smaller tin. I have recently bought some amazing 18 and 20cm cake tins, which work perfectly to create a neat and even bake. The recipe calls for a bit of patience because the buttercream needs some time to be chilled before you finish off the cake. As a tip, it is always better to use two layers of buttercream to make the cake perfect. After the first layer is added, it can be a little imperfect. As long as the cake is sealed, it will be easier to perfect in the second round. Another great tip is to use a slightly wet and warm knife after the cake has been refrigerated. The warm blade slightly melts the butter and creates a much neater edge.


Easter cake:

  • 340 g butter softened, plus extra for greasing
  • 340 g caster sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 340 g plain flour
  • 2 tsp baking powder


  • 250 g butter
  • 500 g icing sugar
  • 100 g raspberry jam
  • 200 g dark chocolate
  • knob butter


  1. Preheat the oven to 180°C.
  2. For the sponges, line three round cake tins 18-20cm diameter with greaseproof paper or if you only have one, use 1/3 of the batter at a time and cover the rest of the batter with clingfilm.
  3. Place butter, caster sugar, vanilla extract, eggs, plain flour and baking powder in the mixing bowl. Mix 30 Sec. / Speed 5. Scrape down and mix again 20 Sec. / Speed 5.
  4. If you don't have a Thermomix, place the butter, caster sugar, vanilla extract, eggs, plain flour and baking powder in a large bowl. Using an electric whisk, mix until smooth.
  5. Fill into the prepared tins. Note, if you only have one, take 1/3 of the batter and cover the mixing bowl with clingfilm in between. Bake each base in the oven for 25 minutes.
  6. Remove and leave to cool entirely on a wired rack.
  7. To make the filling place the butter in the clean mixing bowl. Mix 30 Sec. / Speed 4.
  8. Insert the butterfly whisk attachment. Whisk 4 Min. / Speed 3.5. While whisking, slowly add the icing sugar through the lid. At the end, add a drop of blue food colouring and a splash of water.
  9. If you don’t have a Thermomix, place the butter in a medium sized mixing bowl. Using an electric whisk, mix until pale and fluffy. While whisking, slowly add the icing sugar until everything comes together as a smooth icing. This may take up to 5 minutes. Finish off with a little drop of blue food colouring and a splash of water.
  10. Start assembling the cake by putting one base on a round serving plate or a cake plate.Top with a small amount of buttercream and spread over some of the raspberry jam.
  11. Then, place the second base on top and repeat the buttercream, jam. Top with the last base.
  12. Spread over 1/2 of the remaining buttercream and spread over evenly. At this stage you do not need to worry about making it perfect. You will make another layer with the remaining buttercream at the end. Refrigerate for 1 hour.
  13. Then, remove and spread over the remaining buttercream. Make sure it is nice and neat. Chill again for 30 minutes.
  14. Meanwhile, place the dark chocolate in the clean mixing bowl. Blitz 7 Sec. / Speed 9. Add a knob of butter and melt 3 Min / 40°C / Speed 1.
  15. If you don't have a Thermomix, place the chocolate and butter in a smalls saucepan and, on lowest heat, melt until smooth.
  16. Pour over the top of the refridgerated cake and decorate with small Easter eggs.
  17. Leave to set and enjoy!

rate and comment


  1. Helene Meurer (@ThermomixBlog) on March 23, 2016 at 2:25 am

    Definitely a show-stopper! Ooh la LA! Oh my — the icing and eggs are outstanding! So glad you made this Sophia, because now I can enjoy it simply by visiting your site 🙂

  2. Lino on October 15, 2016 at 6:28 pm

    Why you dont use milk?

    • Weehooey A Weehooey A on October 15, 2016 at 6:49 pm

      Hi Lino, milk isn’t a necessary ingredient in baking. Especially when making cakes, it is about the right balance of ingredients. Milk often helps when the batter is otherwise quite thick. I try to develop a recipe that works super well without having to add more milk to achieve the right consistency. Hope that helps x

  3. Ayse on April 13, 2017 at 8:45 am

    I have just made this cake! It took me 7 cakes to get it right.. my cakes were not rising well. Ended up taking out the centre of the nottom two layers and filled with small solid easter eggs. My only issue was the drip part. I wasnt sure exactly how much butter to use so it doesnt look good but I am happy with it overall!

    • Weehooey A Weehooey A on May 23, 2017 at 2:43 pm

      Hi Ayse, Can I ask you what type of rising agent you used? There seems to be a bit of a problem with self-raising flour and also some brands of baking powder. I personally have never had an issue with cakes not rising so I suspect that there are some issues with the brands. Otherwise, it might be that the tin you used is made of too thick aluminum and basically it doesn’t let enough heat through so that the cake doesn’t rise well. I would try lighter springform cake tins, have some really good ones on the shop. x

  4. Heidi on March 22, 2018 at 12:25 am

    Hi Sophie why do you use blue colouring? The butter cream does not look blue from the picture.

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