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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 hour
Course Dessert
Cuisine American
Servings 0

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!