Easter Ombré Pinata Cake

Easter is the perfect excuse to combine our two favourite types of eggs, hen and chocolate. This amazing recipe from Sarah Barnes at Taming Twins has perfectly combined both in a delicious cake.

Cooking Time:

25 to 30 mins




  • 500g unsalted butter
  • 500g caster sugar
  • 8 medium eggs
  • 500g self-raising flour
  • 2 tsp vanilla extract

For icing

  • 500g unsalted butter
  • 750g icing sugar
  • 2 tsp vanilla extract
  • Gel/paste food colouring – yellow, pink and violet
  • 328g bag of mini eggs


  1. Cream the butter and sugar until light and fluffy.
  2. Beat in the eggs until well combined (don’t worry if it looks a bit odd, it’ll be fine in a moment).
  3. Gently stir in the flour and vanilla. If you’re using a mixer, do this slowly or by hand.
  4. Split the mixture into 4 bowls (about 500g in each).
  5. Leave one plain and colour the others with a tiny tiny bit each of Egg Yellow, Ruby and Grape Violet until they are each a pastel shade.
  6. Prepare 4 (or 2 at a time if you only have 2) 7″ tins. Oil them and line the bottom with baking parchment.
  7. Spoon each of the mixtures into a tin and bake for about 25 minutes or until just cooked and a skewer comes out clean.
  8. If you’ve only baked 2 of the sponges, wash them out, prepare them again and bake the remaining 2 lots of batter.
  9. When the cakes come out of the oven, leave to cool in the tin for 5 minutes and then turn out onto a wire rack.
  10. Meanwhile, make the icing. Beat the butter until very light, pale and fluffy (about 5 minutes in a mixer or 10 by hand).
  11. Beat in the icing sugar until total combined and fluffy. Stir in the vanilla.
  12. If the icing is a little stiff, add a few drops at a time of boiling water and beat in until fluffy and ‘floppy’.
  13. Now to colour the icing, spoon out 2 lots, each of 200g of icing into separate bowls. Colour these yellow, pink and violet using a tip, end of a knife tip, of gel colour.
  14. For next step watch Sarah Barnes instruction video for how to put together.
  15. Level the cakes and then use the remaining, uncoloured icing to sandwich the cakes. Cut out the centre core. Fill with Mini Eggs.
  16. Use the coloured icing to cover the cake with an ombre, graduated colour effect.
  17. >Dollop any remaining icing on top to ‘glue’ a small mountain of Mini Eggs on.
  18. Enjoy!

Further Tips:

  • Try and ice and fill the cake the day you plan to serve it. Not essential but the mini eggs inside will get a little soft if left any later.
  • Always use paste/gel colours to colour the cake and the icing (I’ll add links below to my favourite ones).
  • When adding the colours to the cake batters and icings, do so a tiny bit at a time and add more if you need to until you get the colour you’re looking for.
  • I like to not quite fully mix the colours in to give a ‘speckled’ effect to both the sponge and the icing.
  • It is easier to ice using a turntable, but if you don’t have one don’t worry. Just put the cake on greaseproof paper on a flat surface and use the paper to help you turn the cake. If you put the cake on a plate, it’s very hard to smooth the sides as the lip of the plate gets in the way.
  • I used a cranked palette knife and a side scraper for this decoration. These are really quite cheap (about £5 for the pair) and a great investment as they make a huge different to decorating layer cakes. (There are links below to my favourites).
  • Don’t forget to watch the video showing you how to do the ombré icing effect.
  • You’ll notice in the video that I’ve trimmed both the top and bottom of the two ‘inner’ cake layers. This means that when you slice through the cake, you don’t get a brown ‘crust’ in view.
  • Always trim the cake tops to make them flat. Never try to stack a domed cake, it’s asking for trouble!
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