This Mini Egg chocolate cake recipe is one of our favourite Easter treats and it’s so easy to make. But, if you’re looking for other Easter bakes, here’s our Easter Mini Egg Fridge Cake, Creme Egg Rice Krispie Cakes and Slow Cooker Cadbury Creme Egg Fudge. You can see all our Easter recipes to date here. What equipment do you need for this easy Easter Mini Egg cake recipe? To add or change the flavour of these cupcakes, you could use a different Easter treat instead of Creme Eggs. How about caramel eggs broken up on top with a mini egg hidden inside?

Cake board & A tall cake box: This will help you store and transport your cake. Make sure your cake board is a couple inches wider than your cake. Ideally your cake box would the same width as your cake board and slightly taller than your cake (including decorations).The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post One: Cream together the softened butter and sugars until light and fluffy. You can use a wooden spoon or an electric mixer. Buttercream: Once again, any flavor buttercream would work. I’m using my vanilla easy Swiss Meringue Buttercream (recipe below), but if you prefer Italian Meringue or American Buttercream– go for it! I wouldn’t recommend a softer buttercream (such as Ermine Buttercream or French Buttercream) as these won’t be stable enough to support the cake layers.

Prepare the coconut. Place 1 cup of sweetened shredded coconut into a zip-top storage bag along with a few drops of green gel food coloring. In a large measuring cup, combine the vanilla with the milk and coffee (or water), and add two separate increments to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

Confirmation

You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have: Raising agent. This recipe uses self-raising flour, so the agents that make cakes rise (bicarbonate of soda and cream of tartar) have already been added to the flour. There's also 1/2 tsp of baking powder. Maybe we love them so much because they're only available for a limited part of the year. Or maybe there's a special way that Cadbury makes the chocolate to get it to be extra creamy. Maybe, as Spoon University suggests, their size gives them the perfect chocolate-to-candy-shell ratio. Whatever the reason, they're amazing! And they're even better in this Easter mini eggs cake. Cadbury Mini Eggs Cake Ingredients Easter Mini Eggs Cake Ingredients Cream together 100g of the spread and the caster sugar until light and fluffy, then add the eggs one at a time and beat well.Fold in the sieved flour and cocoa. I based the recipe on my Victoria Sponge – Celebration Cakewhich has always been one of the most popular cake recipes on my blog. For four layers I always tend to use a 500g mixture of cake – so 500g butter, sugar, flour and eggs, with vanilla extract added in. For best results with a cake like this, you should weigh your eggs in shells and match the weight of the flour, sugar and butter to this weight (for example, 512g).

We top this Mini Eggs Easter cake with chocolate frosting and Cadburys Mini Eggs. I use ready made Cadbury Chocolate Icing but you can always make your own chocolate buttercream frosting or ganache if you want to. You could also cut the cake in half lengthways and add a layer of frosting in the middle too – or even vanilla buttercream for a nice flavour combination – and create a simple Easter layer cake. It's not a good idea to leave these cakes out on the counter for long periods of time as this will cause the sponge to dry out. In addition, you may find the liquid insides of the Creme Egg pieces start to drip down the cakes.I haven't tested making this recipe with gluten-free flour yet, but I always recommend using a good quality brand, which will likely be a blend of flours like rice and oat, mixed with a binding agent like xanthan gum, and of course a raising agent. A stand mixer would be the perfect kitchen gadget to make the cake batter, and buttercream if you have one. It could also be that you added too much of the wet ingredients or too little of the dry. It's always best to measure everything out before you start to avoid mistakes. For this recipe, it's important to whisk, beat and stir the ingredients, so a food processor blade wouldn't be ideal, but you could certainly make the batter using one, if you really need to. How can I make sure my cakes are perfectly cooked? Grease and line two 20cm (8 inch) cake tins and share the batter between them. Push 6 mini Creme Eggs into each tin of mixture, evenly spaced around the cake, then cover as you would with the cupcake versions.