Mini Eggs Cake Recipe
This Mini Eggs Cake is a light and fluffy layered cake filled and topped with colorful Mini Chocolate Eggs. Made with buttery vanilla cake layers featuring a moist texture from buttermilk and vegetable oil, it's perfect for Easter or any festive occasion. Decorated with creamy buttercream frosting and speckled cocoa details, it’s both beautiful and delicious.
Ingredients
- 1¼ cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- ¼ cup vegetable oil
- 1¼ cup buttermilk room temperature
- 2½ cup cake flour plus extra to coat mini eggs
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup Cadbury Mini Eggs crushed/finely chopped
Buttercream Frosting:
- 2 sticks 1 cup unsalted butter (room temperature)
- 8 cups powdered sugar divided
- ½ cup milk
- ¼ tsp salt
- 2 tsp vanilla extract
- Blue food coloring optional
- More Mini Eggs for decoration
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch cake pans and grease.
- Cream sugar and butter until light and fluffy.
- Add eggs one at a time, then mix in vanilla, oil, and buttermilk.
- Sift flour, baking powder, baking soda, and salt; fold into wet ingredients.
- Toss chopped mini eggs in flour, then fold gently into batter.
- Divide batter evenly and bake 30-35 minutes until toothpick comes out clean.
- Cool layers completely; prepare buttercream by mixing butter, powdered sugar, milk, salt, and vanilla until fluffy.
- Frost the cake layers, optionally tint frosting blue, and decorate with mini eggs.
Notes
- Use room temperature ingredients for best results.
- Coat mini eggs in flour to prevent sinking.
- Let cake layers cool fully before frosting.
- Speckle frosting with cocoa and vanilla extract for a speckled egg effect.
- Store covered at room temperature or refrigerated for a few days.