When Charlotte from Buttercream & Dreams removed this super tall beauty from it’s box to photograph Adam and I were like……Wow. Can we have a slice immediately please?!

This is a really yummy flavour combination with a subtle nod to the marzipan flavouring of a traditional Easter Simnel cake but coupled with the delicious chocolate we all love. The almonds and yogurt keep the cake really moist and the mini eggs make it a perfect Easter Day centre piece.

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{Cake Ingredients}
  • 340g Unsalted Butter
  • 340g Caster Sugar
  • 6 eggs
  • 280g Self Raising Flour
  • 30g Ground Almonds
  • 30g Coco Powder
  • A spoon of greek yogurt
{Icing Ingredients}
  • 225g Unsalted Butter
  • 450g Icing Sugar
  • 30g Cocoa Powder
  • A drop of milk
  • As many mini eggs as you like!


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  1. Preheat the oven to 180c/Gas mark 4.
  2. Grease and line two 8 inch round tins or three 6 inch round tins.
  3. In a free standing mixer or using a hand whisk cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time.
  5. Sift in the flour, cocoa powder and ground almonds and fold in to the mixture.
    Mix in the yoghurt.
  6. Divide between the tins and bake for 25-30 mins or until a skewer inserted in the middle comes out clean.
  7. Remove the cakes and leave to cool.
  8. In a free standing mixer or using a hand whisk mix together the butter, icing sugar and cocoa until light and fluffy. Add the milk until it is a smooth consistency.
  9. Once the cakes are cooled level the tops and spread each layer with a dollop of the buttercream.
  10. Stack the layers together and then spread more buttercream over the sides and top.
  11. Decorate with mini eggs!