Mini Cadbury egg cake is a triple layer vanilla cake with buttercream frosting. The pastel chocolate eggs add a festive touch for Easter!
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.
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!)
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!
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 buttercream frosting here.
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!
- Mini Egg Easter Blondies
- Easter Nest Coconut Macaroons
- Cadbury Mini Egg Scones
- White Chocolate Mini Egg Cheesecake
Cadbury Mini Egg Cake
- 2 1/3 cup (280 g) cake flour¹
- 1 Tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, room temperature
- 1 1/3 cup (267 g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (115 g) sour cream, (or plain, low fat yogurt)
- 1/3 cup (80 ml) vegetable oil
- 3 Tablespoons pure vanilla extract
- 1 cup (240 ml) whole milk (or 2% milk)
- 1 1/2 cups (3 sticks or 339 g) unsalted butter, room temperature
- 3 3/4 cups (450 g) confectioners’ sugar
- Pinch of salt
- 1 Tablespoon pure vanilla extract
- 1-2 Tablespoons whole milk
- 1 cup Cadbury Mini Eggs
- Preheat oven to 350° F. Grease three 6-inch (or two 8-inch) round cake pans.2 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.
- 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). See more details on buttercream frosting here.
- 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.
- 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.
- 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.