Cadbury Mini Egg Cake

Learn how to make this gorgeous Cadbury mini egg cake. This cute Easter dessert is a chocolate cake filled with Cadbury mini eggs and decorated with flowers, bunnies, sprinkles and more Easter eggs. Best of all, you can whip this one up at home with a few simple tools.

Sprinkle covered cake with Easter bunny silhouettes, decorated with Easter eggs and flowers.

Easter is nearly here people! I’m getting in the spirit of Easter this year with this cute yet classy mini egg chocolate cake. This cake is so festive with its bunnies and Easter eggs. It’ll be the center of attention at your Easter BBQ, that’s for sure.

Not sure what to serve alongside this Chocolate mini egg cake? Check out my post on 12 Easter cupcake ideas, spring bunny cupcake recipe and blueberry cheesecake macaron recipes too.

Chocolate cake with vanilla buttercream, stuffed with mini Easter eggs

Tools you’ll need

To make this Cadbury mini egg cake, you’ll need:

  • A turntable: This will help you create a smooth finish around the side of the cake.
  • Offset Spatula: To help you apply the frosting.
  • A cake scraper: To help you smooth the icing.
  • Piping bags: you could get away without these, but it makes adding the frosting much easier (especially piping the frosting between the cake layers.
  • Small round cookie cutter: you’ll need something like this to cut a circle out the middle of the cake. I’m using an expresso glass, because it’s about the right size and I already had this at home.
  • Flowers: nothing screams spring like fresh blooms. I’ll let you in on a secret though, I didn’t have time to carefully check the poison status for the flowers at my local store, so for food safety reasons, these are fake blooms. Check out my blog post on how to style a cake with flowers for why this is important.
  • Baking Paper: We’ll be cutting bunny shapes out of baking paper to create these bunny silhouettes.
  • Bunny template: To make this cake easier for you, I’ve put together a free downloadable bunny cake template, you can use this to trace an image of a bunny onto your baking paper. Sign up to my email list and this template will be sent straight to your inbox for free.
  • Scissors
  • Marker: Preferably one with edible ink.
  • Tray: Choose a tray which has sides about 1-2 inches (if not slightly more) high. You’ll use this tray to catch any sprinkles that may fall off the cake while you are applying them to the sides.
  • Cake board & A tall cake box: This will help you store and transport your cake. Make sure your cake board is a couple inches wider than your cake. Ideally your cake box would the same width as your cake board and slightly taller than your cake (including decorations).

Ingredients

Along with the above tools, you’re also going to need a couple of ingredients. Most of these you’ll be able to find at your local supermarket.

  • Chocolate Cake: Well, to be fair you could use any flavor cake – but my favorite is chocolate. I’m using 4 cake layers that are 5” in diameter and 1” tall. Since it’s Easter, and I’m in a rush, I’ve cheated and bought a couple of mud cakes from my local supermarket. If you have time, do make your own (the cake will taste better). I recommend this chocolate cake recipe (although if you bake a 5″ cake, you’ll need to adjust the cooking time). That said, any recipe that yields a cake with a dense crumb will work (mud cakes are a popular choice for this reason).
  • Buttercream: Once again, any flavor buttercream would work. I’m using my vanilla easy Swiss Meringue Buttercream (recipe below), but if you prefer Italian Meringue or American Buttercream – go for it! I wouldn’t recommend a softer buttercream (such as Ermine Buttercream or French Buttercream) as these won’t be stable enough to support the cake layers.
  • Mini Easter Eggs: I’ve opted for the Cadbury variety, but many brands offer a similar product. Look for small Easter Eggs that do not come wrapped in foil. I used 2 bags in total.
  • 1 smallish hollow Easter Egg: For decoration on top of the cake.
  • Milk Chocolate Ganache: This is made by melting 3 parts chocolate with 1 part heavy cream.
  • Sprinkles: Look for evenly sized, round sprinkles. The technical term for these is nonpareil. Be mindful, you’ll need quite a lot of sprinkles, so if you’re on a budget choose some from your local supermarket, rather than designer hand dyed sprinkles.

How to make this Cadbury Mini Egg Cake

Right, without further ado, check out the recipe card below for full details of how to make this fancy Easter Cake.

Happy baking!

Kylie x

Chocolate cake with vanilla buttercream, stuffed with mini Easter eggs

Cadbury Mini Egg Cake

Learn how to make this gorgeous Cadbury mini egg cake. This cute Easter dessert is a chocolate cake filled with Cadbury mini eggs and decorated with flowers, bunnies and sprinkles and more Easter eggs. Let me teach you how to whip this one at home with a few simple tools.
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Prep Time 1 hr
Course Dessert
Cuisine American

Equipment

  • Bunny Template (downloadable from my blog)
  • Scissors
  • Edible ink marker
  • Parchment paper
  • Small Round Cookie Cutter (or a small glass with thin lip)
  • Stand Mixer (only required if you will be making my meringue buttercream)
  • Cake board
  • Turntable
  • Offset Spatula
  • Cake Scraper
  • piping bags
  • Flowers
  • Milkshake straw
  • Cake Box (optional, but will help with storage)

Ingredients
  

  • 4 Chocolate Cake layers (approx. 1" tall and 5" wide)
  • 130 grams Egg white powder
  • 220 grams Powdered Sugar
  • 120 ml Water
  • 400 grams Unsalted Butter (room temperature)
  • 1/4 teaspoon Salt
  • 2 teaspoons Vanilla
  • 200 grams Sprinkles
  • 250 grams Cadbury Mini Eggs (2 x 125g packets)
  • 1 Small hollow easter egg

Instructions
 

Prepare the templates and cake layers

  • Place your bunny template under a sheet of baking paper, then using a marker (preferably one with food safe, edible ink) trace over an outline of the bunny. Then using a pair of scissors carefully cut along the lines you have drawn to cut the rabbit image out of the baking paper.
  • Using your cookie cutter, cut a circle out of the center of 3 (out of 4) cake layers. Make sure that one cake layer remains intact, as this will be the top layer in your final cake.

Make the Swiss Meringue Buttercream

  • Fix the whisk attachment to your mixer. Place the egg whites, sugar and water in the bowl and whip it at a high speed until it forms stiff peaks (this may take some time, anywhere from 10-15 minutes).
  • Turn the mixer down to a medium speed and add the room temperature butter to the meringue in table spoon sized amounts. Then add the salt and vanilla extract and turn the mixer back up to a high speed to whip it into a smooth buttercream.
  • Swap the whisk attachment over to the paddle attachment and whip the buttercream for 4-5 minutes to remove some of the air bubbles from the frosting.

Assemble the cake

  • Place your cake board on the turn table and place one of the cake layers (with a hole cut out) in the center of the cake board – you can use a small dab of buttercream to stick the cake layer to the cake board.
  • Pipe a layer of buttercream over the cake, then place the next layer of cake on the buttercream. Pipe another layer of buttercream and place the 3rd layer of cake on top.
  • Check that your cake is straight, then pop it in the fridge for 20 minutes or (freezer for 5 minutes) to firm up slightly.
  • Take the cake out of the fridge and fill the cavity with Cadbury mini eggs. Pipe a final layer of buttercream on top of the cake and pop the top cake layer on top. Then pop the cake in the fridge or freezer again to chill.
  • Take the cake out of the fridge and cover it with buttercream. To get smooth edges and sharp sides, first use your offset spatula to spread a generous layer of buttercream over the top of the cake, then use your cake scraper to smooth the edges while you spin the cake on the turn table.
  • Let the cake chill in the fridge for 20 minutes or (freezer for 5 minutes), then apply a second coat of buttercream. Place the cake back into the fridge or freezer to set again.

Decorate the cake

  • Place the bunny shaped baking paper cut outs around the base of the cake.
  • Holding the cake in one hand over a tray, use your other hand to gently press palmfuls of sprinkles into the side of the cake. Repeat this process until the sides of the cake is covered with sprinkles. Pop the cake in the fridge or freezer while you make the ganache.
  • To make the ganache, heat the cream and chocolate in the microwave in short 10 second bursts. Stir well after each microwave zap. The ganache is ready when the chocolate has melted and combines with the cream.
  • Remove the cake from the fridge and carefully peel the baking paper bunnies off the side of the cake. Then spread the ganache over the top of the cake and use your offset spatula to push it towards the edge of the cake and encourage it to drip down the sides.
  • Decorate the top of the cake with some flowers and more Easter eggs.
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!

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