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Home » Dessert » Cake » Cadbury Mini Eggs Layer Cake

Cadbury Mini Eggs Layer Cake

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A beautiful Cadbury Mini Eggs Layer Cake for Easter and spring celebrations. This cake has 3 pastel layers, buttercream frosting, and pastel chocolate eggs.

Cadbury Mini Eggs Layer Cake

What is it about Easter candy? I think it might be my favorite holiday candy. I love all of the chocolates and bright spring colors from the Cadbury eggs to the jelly beans. But who am I kidding? I love candy from all of the holidays and when there isn’t a holiday, I love the regular candy. So, it is only logical that I should make an Easter Cake that is a Cadbury Mini Eggs Layer Cake!

Colored Cake Batter

Start by mixing up your cake batter. I used a white boxed cake mix and added the ingredients called for on the box. Next, color the cake batter pink, blue and yellow for a 3 layer cake.

I used three Wilton 4 inch springform pans because that was all I had available for small pans. I tightly wrapped on the outside with aluminum foil and placed them on a baking sheet. You can use Wilton 6 inch cake pans and your cake will be a little wider and a little shorter. I put about 1 1/2 cups of batter into each pan and baked them at 350 degrees for 25-30 minutes until an inserted toothpick comes out clean. (If using 6-inch pan, bake for 15-20 minutes.) The cakes rose up over the tops of the springform pan and I used a serrated knife to cut off the tops once the cakes had cooled, making them nice and flat for stacking.

Three Layer Cake

Once the cakes have cooled completely, spread a little frosting in the center of the cake platter and place one of the cakes on the frosting. Spread about 1/3 cup of buttercream between the layers.

Frosting a cake

Cover the entire cake with a thin layer of frosting, making a crumb coat which will seal the crumbs in place. To make this step easier, you can thin your buttercream a little so that it spreads easier. Place the cake in the fridge to allow the frosting to set.

Once the crumb coat frosting is dry to the touch, frost the cake with the buttercream frosting.

Cadbury Mini Eggs Rainbow

Press Cadbury Mini Eggs into the buttercream. To make a pattern, I placed pairs of the colored eggs next to each other in rows around the cake. Each time I added a row, I moved the pattern over one egg. This gave the cake a pretty, striped, swirl look.

Ombre Eggs on Cake

Put the Cadbury Mini Eggs in a circle on the top of the cake.

Layer Cake Inside

Put the cake in the freezer for 2 hours before serving. Dip a knife in very hot water, quickly dry it off and use the hot knife to easily cut the very cold cake. Re-dip and dry the knife for each cut you make. This fun Cadbury Mini Eggs Layer Cake is the perfect Easter cake to share with your family and friends!

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Cadbury Mini Eggs Layer Cake

Cadbury Mini Eggs Layer Cake

Yield: 16
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

A beautiful Cadbury Mini Eggs Layer Cake for Easter and spring celebrations. This cake has 3 pastel layers, buttercream frosting, and pastel chocolate eggs.

Ingredients

Cake:

  • 15.25 oz white cake mix
  • 1/2 cup canola oil
  • 1 cup water
  • 3 eggs
  • Red, blue and yellow food coloring

Buttercream Frosting

  • 1 cup butter, room temperature (softened but not melted)
  • 1 cup shortening
  • 2 tsp vanilla
  • 8 cups powdered sugar, sifted after measuring
  • 1/4 - 1/2 cup heavy cream

Decorations:

  • (4) 10 oz bags of Cadbury Mini Eggs

Instructions

Cake:

  1. Mix cake batter according to directions on the box.
  2. Put 1 1/2 cups of cake batter into 3 separate bowls and add food coloring to make pink, blue and yellow cake batter.
  3. Pour into greased cake pans and bake at 350 degrees for 25-30 minutes for 4-inch springform pans or 15-20 minutes for 6-inch cake pans. Bake until an inserted toothpick comes out clean.

Buttercream Frosting:

  1. Beat butter, shortening, and vanilla for two minutes, until creamy.
  2. Add powdered sugar, 1 cup at a time, beating after each cup.
  3. Beat in 1/4 - 1/2 cup of heavy cream until light and fluffy. If necessary, add additional heavy cream, 1 tablespoon at a time until it is the consistency you want.

Assembly:

  1. Once the cakes have cooled completely, spread a little frosting in the center of the cake platter and place one of the cakes on the frosting. Spread about 1/3 cup of buttercream between the layers.
  2. Cover the entire cake with a thin layer of frosting, making a crumb coat which will seal the crumbs in place.
  3. Once the crumb coat frosting is dry to the touch, frost the cake with the buttercream frosting.
  4. Press Cadbury Mini Eggs into the buttercream frosting making a pattern.
Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 699Total Fat: 42gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 75mgSodium: 198mgCarbohydrates: 81gFiber: 1gSugar: 73gProtein: 4g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

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© The Gunny Sack
Cuisine: American / Category: Cake

Cadbury Mini Egg Easter Cake In Magazine

This cake was featured in the January/February/March issue of the Sweet Dreams magazine, available on newsstands in Germany, Italy, Spain, Austria, Switzerland, Belgium, Netherlands and Luxembourg.

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Comments

  1. Cakey says

    March 9, 2018 at 11:02 am

    How can I make this with no box cake mixes?

    Reply
    • Tonia says

      March 12, 2018 at 2:25 pm

      Hello! You can use your homemade cake mix recipe. One box cake mix (like the recipe calls for) is enough for one 9×13 cake. Divide it in three and tint the cake mix with food coloring. Best of luck!

      Reply
  2. Susan says

    April 2, 2017 at 6:11 pm

    Hi Tonia! Could you please tell me what size cake pan (4-inch springform pans or 6-inch cake pans) you used in the photo?
    Thank you!
    Susan

    Reply
    • Tonia says

      April 3, 2017 at 4:02 pm

      Hi Susan,
      I used these 4-inch pans http://amzn.to/2o3gFGC
      Best of luck!
      ~Tonia

      Reply
  3. Nancy Adams says

    March 30, 2015 at 5:06 pm

    This is a really cute cake. However in your icing recipe you call for 8 cups of powdered sugar and in parenthesis next to that you put (1 box). One box of powdered sugar equals 4 cups of powdered sugar NOT EIGHT. So in the midst of making this cake your wondering what do I do? Is this a misprint? Which is correct? One box or eight cups?? Wanting the cake to turn out you just decide you better do what the recipe says. So I did the 8 cups and the icing was horrible. In the trash it went. I think it would be a good idea to call out the size of cake pan used right in the list of ingredients since it is very unusual size.

    Reply
    • Tonia says

      April 2, 2015 at 9:07 am

      Hi Nancy,
      I’m sorry you were disappointed with the buttercream frosting. The recipe calls for 8 cups powdered sugar (about 1 bag). Here in Minnesota, 1 bag of powdered sugar is equal to 2 pounds or about 8 cups. I hope you were able to find another buttercream frosting recipe that fit your needs.
      ~Tonia

      Reply
  4. Heather says

    March 29, 2015 at 3:21 pm

    This cake is beautiful! I put a link to a post I wrote on my blog- I hope I get time to make this cake!

    Heather

    Reply
  5. Lilly says

    November 7, 2014 at 1:30 am

    Wow. This one is very creative and delicious as well I never thought of egg inspired cake even though their are more ridiculously amazing designed cake now a days its just that egg cake never crossed my mind, its very unique and hope you can share some more recipes to us. two thumbs up

    Reply
  6. Kyle says

    June 3, 2014 at 6:21 am

    Now that would make a great birthday cake. 🙂

    Reply
    • Tonia says

      June 3, 2014 at 8:08 pm

      Thanks Kyle!

      Reply
  7. YUMA says

    April 30, 2014 at 3:26 pm

    Hola déjame felicitarte muy linda soy de Venezuela y tengo dudas no si si la MANTECA a la que dice la receta es manteca de cerdo o margarina, la única manteca que conozco es de manteca de cerdo gracias

    Reply
    • Tonia says

      May 2, 2014 at 8:30 am

      Hi Yuma,

      Using Google Translate your comment shows up as “Hello let me congratulate very cute am from Venezuela and I have no doubt if if MANTECA to which the recipe is lard or margarine, only butter I know is thanks lard”

      Thank you! The shortening in this recipe is vegetable shortening, made from vegetables. I’m not sure if they sell it in Venezuela but it looks like the brands “Clover and Blanquita” are sold in South America. I’ve never cooked with lard, but it is made from animal fat. And of course butter comes from cream. Happy Baking!

      Translated: ¡Gracias! El acortamiento en esta receta es la manteca vegetal, a base de verduras. No estoy seguro de si lo venden en Venezuela pero parece que las marcas “Clover y Blanquita” se venden en América del Sur. Nunca he cocinado con manteca de cerdo, pero que está hecho de grasa animal. Y, por supuesto, viene de la mantequilla crema. Hornada feliz!

      Reply
  8. Allie says

    April 17, 2014 at 10:18 am

    I love this cake, i’m definitely making it for easter! Do you have to serve this cake cold Tonia, and if so..what will happen if you serve it room temp like a regular cake?!
    Thank you!

    Reply
    • Tonia says

      April 17, 2014 at 4:49 pm

      Hi Allie,
      It is fine to serve like a regular cake, but it will be softer and more difficult to cut. Happy Easter!
      ~Tonia

      Reply
  9. Cheryl says

    April 14, 2014 at 4:36 pm

    I would be thrilled if you would hop over to my Easter/Passover Recipe Roundup and share this awesome recipe with us! You can find it here:http://mommasangelbaby.com/?p=2132. Hope to see you there! HUGS & Happy Easter!

    Reply
  10. Chichi says

    April 11, 2014 at 1:42 am

    Wow this is so pretty. I love it.

    Reply
  11. Jen @ Yummy Healthy Easy says

    April 10, 2014 at 9:49 am

    Holy flippin gorgeous cake!!!! You are amazing and this is the coolest Easter cake I’ve ever seen!!

    Reply
    • Tonia says

      April 10, 2014 at 4:23 pm

      Thanks Jen! You made my day!

      Reply
  12. [email protected] says

    April 9, 2014 at 9:35 pm

    SUCH a gorgeous cake. I could stare at it all day….if I didn’t devour it first!

    Reply
  13. Anita says

    April 8, 2014 at 8:33 pm

    Once again the picture of your cake is gorgeous! Awesome job!

    Reply
  14. Maggie Unzueta @ Mama Maggie's Kitchen says

    April 8, 2014 at 10:08 am

    I can’t enough of your pictures. This looks absolutely beautiful. Easter fun!

    Reply
  15. Amy | Club Narwhal says

    April 8, 2014 at 9:42 am

    Tonia, my heart just stopped a little bit looking at this gorgeous creation! What a fun way to use mini eggs (though I would probably eat the whole bag before they made it onto a cake). So perfect for Easter!

    Reply
  16. Zainab @ Blahnik Baker says

    April 7, 2014 at 5:37 pm

    Hi! My name is Zainab and I think I am in cake HEAVEN!!

    Reply
  17. Jenn @ Deliciously Sprinkled says

    April 6, 2014 at 4:01 pm

    Tonia, this cake is gorgeous! I love the bright, spring colors and it would be the perfect cake for our family Easter brunch! Pinned 🙂

    Reply
  18. Jenny says

    April 5, 2014 at 3:15 pm

    I love this idea! Brilliantly clever.

    Reply
  19. Tina @ Tina's Chic Corner says

    April 4, 2014 at 10:28 am

    I’ve been obsessed with this cake since first seeing it on G+…seriuosly A-MAZ-ING!

    Reply
    • Tonia says

      April 4, 2014 at 10:56 am

      I’m so happy to hear that you found it on G+! Thanks Tina!

      Reply
  20. whatjessicabakednext says

    April 4, 2014 at 10:13 am

    This cake is beyond amazing! Love the colours, this would be perfect for any Easter party!

    Reply
    • Tonia says

      April 4, 2014 at 10:56 am

      Thank you, Jessica!

      Reply
  21. Tanya says

    April 3, 2014 at 9:30 pm

    Tonia this cake is stunning!!! Your explanation is perfect too. I think I stand a chance with this cake now!

    Reply
    • Tonia says

      April 4, 2014 at 10:57 am

      Thanks so much Tanya!

      Reply
  22. Gloria @ Simply Gloria says

    April 3, 2014 at 8:16 pm

    Oh my gosh, Tonia! I am in love with this cake! Easter candy is my favorite time of year. These particularly eggs are my obsession every season, pinning!

    Reply
    • Tonia says

      April 4, 2014 at 10:57 am

      Yes, it is so true! Thanks Gloria!

      Reply
  23. Lydia- The Party Wagon says

    April 3, 2014 at 12:07 pm

    This is so perfect! I love the eggs on the outside and the colors on the outside! How cute!! Thanks for sharing such a great idea~

    Reply
    • Tonia says

      April 4, 2014 at 10:58 am

      I love that too! Thanks Lydia!

      Reply
    • Lydia- The Party Wagon says

      April 8, 2014 at 9:20 pm

      Inside, outside…you know what I mean!! :)) I LOVE the eggs on the outside and the colors on the INside! Sorry I was typing too fast! Fabulous cake! I will share on my FB page!

      Reply
  24. Carrie says

    April 3, 2014 at 11:11 am

    Gorgeous!!!

    Reply
    • Tonia says

      April 4, 2014 at 10:59 am

      Thank you Carrie!

      Reply
  25. Megan @ Our Pinteresting Family says

    April 3, 2014 at 10:37 am

    Tonia this is beautiful! I love it!!

    Reply
    • Tonia says

      April 4, 2014 at 11:00 am

      Thank you Megan!

      Reply
  26. Kate @ Diethood says

    April 3, 2014 at 10:26 am

    Tonia!! This is beyond gorgeous!! Beautiful job!

    Reply
    • Tonia says

      April 4, 2014 at 11:00 am

      Thanks Kate!

      Reply
  27. Lindsay @ Life, Love and Sugar says

    April 3, 2014 at 10:14 am

    Oh my goodness, how pretty! I love this Tonia! Pinned!

    Reply
    • Tonia says

      April 4, 2014 at 11:01 am

      Thanks so much Lindsay!

      Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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