What is it about those Cadbury coated mini eggs that makes them so delicious? It’s good chocolate. So layering them onto a classic vanilla Easter egg cake smothered in buttercream frosting is my idea of a solid Easter dessert. Or just putting them into a bowl for everyone to nosh. Either way.
The other bonus of posting a cake today is that it’s my birthday! I’m actually making a totally different cake (Harry Potter-inspired!) for birthday funs, but this one is coming first. You’ll be seeing the birthday cake a few days from now. Birthdays for me usually fall under the umbrella of “I over-hyped this and got disappointed,” not unlike New Year’s Eve and Valentine’s Day, so making a special cake is always a great way to make sure you make your own fun.
I love that this also makes an easter egg hunt way easier. Just point at the Easter egg cake and you’ve found a ton of eggs. It’s the perfect game for adults. Outside of a spiked egg nog, that is. A little rum, a little candy… are you in yet?
I used this Cake Boss tiered mini cakelette pan that’s making my life. You get these mini tiered cakes that slide right out without any problems. They’d be perfect as little centerpieces on tables at a party. Plus, tiered cakes without having to actually make the layers yourself. Bonus.
This cake works just as well, maybe even better, as a straight-up tall cake, though, so feel free to use regular cake pans as you like.
This little cake is getting served at an Easter party alongside these sprinkled chocolate spoons, perfect for melting into coffee. So much sugar, so little time.
- 1 stick (8 Tbsp) unsalted butter, at room temperature, plus more for buttering pans
- 2 3/4 cups cake flour, spooned and leveled, plus more for buttering pans
- 1 tsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 5 large eggs, room temperature
- 1 Tbsp pure vanilla extract
- 1 cup whole milk
- 3 sticks (1 1/2 cups) unsalted butter, room temperature
- Pinch salt
- 3 1/4 cups confectioners' sugar
- 2 tsp pure vanilla extract
- 1/4 cup whole milk
- Food coloring as desired
- 2 bags (20 oz) mini candy eggs
- Preheat oven to 350 F. Butter the bottoms and sides of two 9-inch round cake pans or a mini tiered cakelette pan (I used Cake Boss cakelette pan); dust with flour.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Beat the butter, sugar, and oil in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes. Beat in the eggs, one at a time, and then the vanilla extract until combined.
- Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
- Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely before frosting.
- While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth.
- Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy.
- Add 2 Tbsp of the milk, and beat to incorporate.
- Beat in the remaining milk, one tablespoon at a time.
- Smooth frosting onto the cake with a spatula.
- Push candy eggs into the frosting in any pattern you like. To achieve an ombre effect, use two of each color and shift each row slightly.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Cake recipe inspired by Food Network.