Mini Cadbury egg cake is a triple layer vanilla cake with buttercream frosting. The pastel chocolate eggs add a festive touch for Easter!

white cake stand holding a cadbury mini egg cake with buttercream frosting and pastel easter egg candies for garnish

Happy (almost) Easter, friends! I’m thrilled to share this cake recipe because not only is it decorated with my favorite Easter candy, but it is derived from my favorite cupcake recipe!

This triple layer vanilla cake is soft, moist and full of vanilla flavor. It’s coated in buttercream frosting and decorated with Cadbury mini eggs! The pastel colored candies are my absolute fave.

cadbury mini egg cake ingredients in bowls labeled with text
photo collage demonstrating how to make vanilla cake batter for cadbury mini egg cake

How to make vanilla cake

The beauty of a simple vanilla cake is that the decorating possibilities are endless, which is perfect for a mini Cadbury egg cake. With that said, you must know how to bake a vanilla cake before decorating it! This recipe is rather simple, but results in a delicious cake with strong vanilla flavor.

To make the cake, whisk the dry ingredients in one bowl and the wet ingredients in another (except the milk). Then alternate adding the flour and milk to the wet ingredient mixture.

Pro tip: always start by stirring in the flour first and last. This will keep the butter from separating in the batter. Another tip? Avoid over mixing the batter when you add the flour because it will result in a tough, dense cake (we want light and fluffy here!)

cadbury mini egg buttercream frosting ingredients in bowls labeled with text
photo collage demonstrating how to make buttercream frosting for cadbury mini egg cake

Recipe for the best buttercream frosting

This has been my go to buttercream frosting recipe for years and for good reason: it’s amazing. It has the perfect ratio of butter to confectioners’ sugar and there’s enough vanilla to give the frosting exceptional flavor.

I always whip the butter before adding the sugar so it gets soft a fluffy. Do that for about 2 minutes, then gradually add the confectioners’ sugar. The frosting will get thick, which means it’s time to add vanilla!

Always use real vanilla extract (not fake). It makes all the difference in flavor. If the frosting is still too thick for your liking, add a tablespoon or two of milk. You want the frosting to be at a thick enough to adhere to the cake, but thin enough to move smoothly across the cake without pulling away big chunks of crumbs.

See more full post on homemade buttercream frosting.

Cadbury mini egg cake slice with a few pastel chocolate eggs on white plate and fork taking a bite of cake

How to layer a cake

I have a few tips when it comes to layering a cake. First, start with my magic cake pan release. It guarantees a clean release for the cakes from the pans, which means less crumbs when frosting the cake!

Second, level off the cakes. To do this, place one of the cakes on a flat surface at eye level and use a serrated knife to cut off the top of the cake if it is unlevel or domed in the center.

Third, place an even coat of frosting between each layer (I like to use a piping bag and making a swirl). This will help prevent a lopsided cake!

triple layer cake slice being pulled out of vanilla cake garnished with cadbury mini eggs

More recipes using Cadbury mini eggs

If you enjoyed this mini Cadbury egg cake (or your favorite Easter candy is also Cadbury mini eggs), I suggest giving these recipes a try!

triple layer cadbury mini egg cake slice on plate with fork taking bite and another plate with cake slice behind it

This Cadbury mini egg cake is a delicious Easter dessert. A simple vanilla cake with buttercream frosting is loved by many and the pastel chocolate eggs add a festive touch. You may also like these Easter bunny puff pastry twists!

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

slice of triple layer cadbury mini egg cake with vanilla frosting on a plate with broken chocolate mini eggs

Get the Recipe: Cadbury Mini Egg Cake

Mini Cadbury egg cake is a triple layer vanilla cake with buttercream frosting. The pastel chocolate eggs add a festive touch for Easter!
5 (14 ratings)


Vanilla Cake

  • 2 ⅓ cup (280 g) cake flour¹
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, room temperature
  • 1 ⅓ cup (267 g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (115 g) sour cream, (or plain yogurt)
  • cup (80 ml) vegetable oil
  • 3 Tablespoons pure vanilla extract
  • 1 cup (240 ml) whole milk, (or 2% milk)

Buttercream Frosting

  • 1 ½ cups (3 sticks or 339 g) unsalted butter, room temperature
  • 3 ¾ cups (450 g) confectioners’ sugar
  • Pinch of salt
  • 1 Tablespoon pure vanilla extract
  • 1-2 Tablespoons whole milk
  • 1 cup Cadbury Mini Eggs


Vanilla Cakes

  • Preheat oven to 350° F. Grease three 6-inch (or two 8-inch) round cake pans. Set aside.
  • In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Mix until combined. Scrape down the sides and bottom of the bowl when necessary.
  • Gradually add in the flour mixture in three parts, alternating with milk (So it goes flour, milk, flour, milk, flour). Mix until batter is uniform and smooth.
  • Evenly distribute the batter between the cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cakes to cool in the pan for 10 minutes, then transfer to a wire cooling rack, and allow them to cool to room temperature before frosting.

Buttercream Frosting

  • In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes.
  • With the mixer on low speed, gradually add in the confectioners’ sugar until completely incorporated.
  • With the mixer on medium speed, add the vanilla and salt, and beat for a minute, until fluffy. Add milk until desired consistency is reached (I used 1 tablespoon).


  • Place one cake on a cake stand or serving platter. Top with a scoop of frosting and spread evenly. Top with the second layer and frost again (repeat if doing three layers). Finish by frosting the outside of the cake with the remaining frosting (there may be frosting leftover). Garnish with Cadbury mini eggs.


Cake flour: If you can’t find cake flour at your local grocery store, substitute with 2 cups (240 g) all purpose flour and 1/3 cup (34 g) cornstarch.
Greasing cake pans: I suggest using my magic cake pan release to grease the cake pans. Alternatively, grease the cake pans with a thin coat of butter and dust with flour. Line the bottom with parchment paper.
Store cake at room temperature for up to 3 days.
Freeze cake for up to 1 month. Wrap cake or cake slices with plastic wrap. Store in an airtight container to prevent freezer burn.
Serving: 1slice, Calories: 789kcal, Carbohydrates: 91g, Protein: 7g, Fat: 45g, Saturated Fat: 24g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 262mg, Potassium: 201mg, Fiber: 1g, Sugar: 72g, Vitamin A: 1089IU, Vitamin C: 1mg, Calcium: 139mg, Iron: 1mg

Share This: