mini egg cornflake cake recipe uk

Mini Egg Cornflake Cake Recipe UK

By Andrew WalkerApril 7, 2026

Indulge in a delightful twist on a classic favourite with our Mini Egg Cornflake Cake Recipe, perfect for Easter or any time you fancy a sweet treat. This recipe combines the crunch of Cornflakes with the irresistible charm of Mini Eggs, creating a no-bake cake that's as fun to make as it is to eat.

Get ready to impress your family and friends with this simple yet impressive dessert. Our recipe is designed to be easy to follow, using everyday ingredients that you can find in any UK supermarket. Let's dive into the world of Mini Egg Cornflake Cake and create some delicious memories together.

Gather Your Ingredients

Before you start, ensure you have all the ingredients ready. Here's what you'll need:

200g of milk chocolate
100g of butter
3 tablespoons of golden syrup
85g of Cornflakes
100g of Mini Eggs, plus extra for decoration
150g of digestive biscuits, crushed

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Melt the Chocolate Mixture

Begin by breaking the chocolate into small pieces and placing it in a heatproof bowl with the butter and golden syrup. Melt this mixture over a pan of simmering water, stirring occasionally until smooth and glossy.

Once melted, remove the bowl from the heat and set it aside to cool slightly.

Combine the Ingredients

In a large bowl, combine the Cornflakes, crushed digestive biscuits, and 75g of Mini Eggs. Pour the melted chocolate mixture over the dry ingredients and stir until everything is evenly coated.

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Be careful not to overmix, as you want to maintain some crunch from the Cornflakes and biscuits.

Assemble the Mini Egg Cornflake Cakes

Now it's time to create your mini masterpieces. You'll need a 12-hole muffin tin for this step.

Spoon the Cornflake mixture into the muffin tin, pressing it down gently with the back of a spoon to compact it slightly. Make sure to leave some space for the Mini Eggs on top.

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Add the Mini Eggs

Chop the remaining Mini Eggs in half and use them to decorate the top of each cake. Press them gently into the mixture to secure them in place.

Once all the cakes are decorated, place the muffin tin in the fridge to set for at least 2 hours, or until the cakes are firm and ready to serve.

Serve and Enjoy

When you're ready to serve, carefully remove the cakes from the muffin tin and place them on a serving plate. These Mini Egg Cornflake Cakes are best enjoyed at room temperature, allowing the chocolate to soften slightly and the flavours to meld together.

Store any leftovers in an airtight container in the fridge for up to 5 days, but we doubt they'll last that long!

There you have it – a delightful, no-bake Mini Egg Cornflake Cake recipe that's perfect for celebrating Easter or any other occasion. Happy baking, and enjoy your well-deserved treat!