Cadbury Mini Eggs Layer Cake
A beautiful Cadbury Mini Eggs Layer Cake for Easter and spring celebrations. This cake has 3 pastel layers, buttercream frosting, and pastel chocolate eggs.
Servings 16
Calories 699kcal
Ingredients
Cakes
- 15.25 oz white cake mix
- ½ cup vegetable oil or canola oil
- 1 cup water
- 3 large eggs
- red, blue, and yellow food coloring
Buttercream Frosting
- 1 cup butter, softened
- 1 cup shortening
- 2 teaspoon vanilla
- 8 cups powdered sugar sifted after measuring
- 1/4 - 1/2 cup heavy cream
Decorations
- (4) 10 ounce bags of Cadbury Mini Eggs
Instructions
Cakes
- Preheat the oven to 350˚F. Beat the cake mix, vegetable oil, water, and eggs for two minutes on medium speed.
- 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˚F 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
- Beat the 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.
Assembly
- 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.
Nutrition
Serving: 1slice | Calories: 699kcal | Carbohydrates: 81g | Protein: 4g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 198mg | Fiber: 1g | Sugar: 73g
