Cadbury mini eggs cake recipe is the perfect recipe for Easter! A deliciously moist and fluffy vanilla cake with bits of mini eggs inside and a robin’s egg blue buttercream frosting is one of the best mini eggs cake ideas! And if you like this Easter mini eggs cake, you’ll love my Mini Egg Brownies, my Lemon and Blackberry Cake, and my Lemon Lavender Cupcakes!
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Cadbury Mini Eggs Cake Recipe
When the weather finally starts to warm up and spring is in the air, it's the perfect time to make some yummy springtime goodies! This Cadbury mini eggs cake recipe is so buttery and fluffy, and full of those yummy Cadbury mini eggs we all love!
This cake is fantastic as an Easter dessert, or just as a celebration cake for any day -- it would make a great birthday cake! Anytime you want to enjoy the yummy sweetness of Cadbury mini eggs.
Why are mini eggs so good?
I have no idea! But they really are. They're creamy chocolate in the shape of an egg, covered in a hard candy shell. And though that might sound like they're basically M&Ms, as this Fatherly article points out, they're bigger, and much better.
Maybe we love them so much because they're only available for a limited part of the year. Or maybe there's a special way that Cadbury makes the chocolate to get it to be extra creamy. Maybe, as Spoon University suggests, their size gives them the perfect chocolate-to-candy-shell ratio. Whatever the reason, they're amazing! And they're even better in this Easter mini eggs cake.
Easter Mini Eggs Cake Ingredients
- cake flour - using cake flour in this mini eggs cake keeps the layers light and fluffy. If you don't have cake flour on hand, see below for a trick to make your own at home! To make sure your measurement is accurate, your flour should be measured by weight using a kitchen scale, or measured by volume using the spoon-and-level method. You'll also need a bit of extra flour to coat the chopped mini eggs before adding them into the batter.
- baking soda and baking powder - these leavening agents help to give your cake layers a nice, fluffy texture.
- salt - balances out the sweetness in our cake batter.
- Cadbury Mini Eggs - the star of the show! Pick up a bag or two of Cadbury Mini Eggs to add to the cake batter and to decorate your cake, if you like! You can also use Lindt Mini Eggs or Whopper Robin's Eggs!
- granulated sugar - adds sweetness, and creams with the butter to provide the base of the texture we're going for.
- butter - I often use salted butter in my baking, but for this recipe we'll use unsalted butter. It should be room temperature, so take it out about an hour or two before you plan to make your cake, or check below for a tip to bring it to room temperature quickly!
- eggs - your eggs should also be room temperature -- see below for another tip for this step!
- vanilla - be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- vegetable oil - this is a great way to achieve a moist texture in our cake layers!
- buttermilk - make sure your buttermilk is room temperature. Also, if you don't have any buttermilk on hand, check below for a tip to make your own substitute!
Now here's what you need to make that fluffy robin's egg blue vanilla buttercream!
- unsalted butter - again, your butter should be softened to room temperature.
- powdered sugar - to make sure your measurement is accurate, your powdered sugar should be measured by weight using a kitchen scale, or measured by volume using the spoon-and-level method.
- whole milk - helps to make this buttercream frosting nice and fluffy!
- salt - cuts the sweetness a bit and brings out the vanilla flavor.
- vanilla extract - again, it should be a good quality pure vanilla extract for the best flavor!
- blue food coloring - this is optional, but blue food coloring gives the cake a lovely robin's egg blue color!
There are a few important tools you'll need for success with this mini eggs cake! First, for your cake layers you'll need a kitchen scale to measure out your dry ingredients. I also recommend using a stand mixer if you have one. If not, a hand mixer will work too. You'll also need two 8-inch cake pans with liners or parchment paper. Finally, our buttercream! Again, a stand mixer is best to whip your frosting up nice and fluffy. I'd also recommend an offset spatula, a pastry brush, and a bench scraper to assemble and decorate your cake.
How to Make Cadbury Mini Eggs Cake
- First, you'll cream together your butter and sugar with a stand mixer or hand mixer. It should be light and fluffy. Then you'll mix in the rest of your wet ingredients one at a time, until it's all well-combined.
- Then, you'll sift in your dry ingredients and fold them in until the mixture is just combined.
- Finally, you'll toss your chopped mini egg candies with a little flour to coat them, and then fold them into the batter.
- Then you're ready to bake! Your mini eggs Easter cake is ready once a toothpick entered into one of the layers comes out clean.
- Whip together your frosting ingredients and let your cake layers cool completely before frosting and decorating.
How do I make the robin's egg effect on this Easter mini eggs cake?
It's easy! Just frost the cake as you normally would with the blue buttercream frosting, then in a small bowl, mix together the cocoa powder and vanilla extract as listed below in the recipe card. Stir the mixture with a pastry brush, and then flick some of the dark brown mixture onto the cake to create that speckled look. Continue flicking bits of the mixture all over the cake until it has the look you want. Then you can decorate the top of your cake with more mini eggs!
Tips and F.A.Q.
You can make a cake flour substitute for this mini eggs cake using all-purpose flour and cornstarch! Just use your kitchen scale to measure out 272g of all-purpose flour and sift it with 40 grams of cornstarch. Or if you don't have a kitchen scale, measure out 2.5 cups of flour using the spoon-and-level method, then remove 5 tablespoons of it and replace it with 5 tablespoons of cornstarch. Sift them together and add to your dry ingredients as usual!
It’s important to use room temperature eggs in most baking so that the cold egg doesn’t affect the rise or even baking of your result. If you didn’t have a chance to leave your eggs out to get to room temperature, try this tip. Just submerge the eggs in a bowl of lukewarm water for about 15 minutes. That will allow them to get to room temperature more quickly and ensure a great result for this Cadbury mini egg cake!
If you're in a rush, soften your butter in seconds by popping it in the microwave! Heat your stick of butter on high for about 20 seconds, rotating every few seconds.
If you don’t have buttermilk, feel free to use whole milk, replacing a tablespoon of the milk with vinegar. This will create the acidic effect of buttermilk to help your cake layers come out even more moist and tender.
The nutritional information will vary depending on how large you slice your cake pieces, and how much frosting you use. But in general, a slice of this mini eggs cake has 728 calories -- see recipe card below for full nutritional information!
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Recipes for your Easter Celebration
- Pressure Cooker Ham Braised in Beer
- Southern Baked Mac and Cheese
- Pear Puff Pastry Tart with Caramelized Onion and Blue Cheese
- Mini Egg Brownies
- Lemon Lavender Cupcakes
Equipment you may need
- baking spray
- 1¼ cup (250 g) granulated sugar
- ½ cup (114 g) unsalted butter - room temperature
- 2 large eggs - room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ¼ cup (55 g) vegetable oil
- 1 ¼ cup (300 g) buttermilk - room temperature
- 2 ½ cup (313 g) cake flour - (plus extra for coating mini eggs) measured using a kitchen scale or with the spoon and level method
- 1 ½ teaspoon (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (5 g) salt
- 1 cup (243 g) Cadbury Mini Eggs - crushed or finely chopped
- Preheat oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and spray with baking spray.baking spray
- In a large bowl or the bowl of a stand mixer, cream sugar and softened butter 3-5 minutes or until fluffy, scraping the bowl down as needed.1¼ cup granulated sugar, ½ cup unsalted butter
- Add eggs one at a time, followed by vanilla, oil, and buttermilk, mixing well after each addition.2 large eggs, 1 tablespoon pure vanilla extract, ¼ cup vegetable oil, 1 ¼ cup buttermilk
- Sift in flour, baking powder, baking soda, and salt and fold in until just combined.2 ½ cup cake flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
- In a separate bowl, stir crushed mini eggs with 1 tablespoon flour to coat.1 cup Cadbury Mini Eggs
- Add coated mini eggs to the batter and fold gently until just combined.
- Transfer batter to prepared cake pans and bake in preheated oven for 30-35 minutes or until a toothpick entered into each cake layer comes out clean.
- Allow cake layers to cool in pan for at least 15 minutes, then remove to a wire rack to cool completely.
Vanilla Buttercream and Topping
- In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together butter and 4 cups of powdered sugar until creamy.8 cups powdered sugar, 1 cup 2 sticks unsalted butter
- Add milk, vanilla, and salt until mixture is smooth and creamy.½ cup milk, 2 teaspoons pure vanilla extract, ¼ teaspoon salt
- Gradually mix in additional powdered sugar until mixture reaches desired consistency. Add 1-2 drops of blue food coloring, if using. Frost cake as desired.blue food coloring
- To achieve speckled "robin's egg" look, stir together cocoa powder and vanilla extract in a small bowl. Dip a pastry brush in the mixture and, holding the pastry brush at least 8 inches away, gently flick pastry brush toward the frosted cake to create the speckle effect. Decorate cake with more mini eggs, if desired2 teaspoon unsweetened cocoa powder, 1 tablespoon vanilla extract, Cadbury Mini Eggs