A beautiful Cadbury Mini Eggs Layer Cake for Easter and spring celebrations. This cake has 3 pastel layers, buttercream frosting, and pastel chocolate eggs.
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!
Disclaimer: Please note that some of the links in this post are affiliate links. There is no additional cost to you, but I may earn a small commission if you purchase through those links.
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.
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.
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.
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.
Put the Cadbury Mini Eggs in a circle on the top of the cake.
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!
- 1 boxed cake mix and ingredients called for on the box
- Red blue and yellow food coloring
- 1 cup butter room temperature (softened but not melted)
- 1 cup shortening
- 2 tsp vanilla
- 8 cups powdered sugar
- 1/4 - 1/2 cup heavy cream
- 4 bags of Cadbury Mini Eggs
- Mix cake batter according to directions on the box.
- Put 1 1/2 cups of cake batter into 3 separate bowls and add food coloring to make pink, blue and yellow cake batter.
- 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.
- Beat butter, shortening, and vanilla for two minutes, until creamy.
- Add powdered sugar, 1 cup at a time, beating after each cup.
- 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.
- 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.
- Cover the entire cake with a thin layer of frosting, making a crumb coat which will seal the crumbs in place.
- Once the crumb coat frosting is dry to the touch, frost the cake with the buttercream frosting.
- Press Cadbury Mini Eggs into the buttercream frosting making a pattern.
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.