Last Updated on February 12, 2026 by Souhail
You know that magical moment when you unwrap a Cadbury Mini Egg and that crackly candy shell gives way to smooth milk chocolate? I’ve spent years trying to capture that exact joy in cake form and friends I finally did it. This mini egg cake is my love letter to springtime nostalgia wrapped in layers of tender vanilla sponge and clouds of chocolate buttercream.
It’s the dessert that makes both kids and adults lean across the table for just one more slice because hidden between those fluffy layers are pockets of pastel perfection waiting to surprise you with every bite.
Table of contents
Why This Recipe Works
Let me tell you why this mini egg cake has become my most requested dessert every spring. It’s not just about the cute factor (though let’s be honest, those pastel eggs are irresistible). This recipe works because it balances nostalgia with serious baking technique.
- The cake layers stay impossibly moist for days thanks to sour cream and buttermilk working their magic together
- Melting dark chocolate directly into the buttercream creates a silky texture that won’t overwhelm the delicate vanilla cake
- Pressing mini eggs into the sides traps them perfectly so every slice reveals colorful surprises without sinking to the bottom
- Using room temperature ingredients ensures your batter emulsifies beautifully for an even crumb that rises like a dream
- A touch of almond extract in the batter echoes the marzipan notes in traditional Easter treats without overpowering the chocolate
Want to make it your own? Swap regular flour for a 1:1 gluten free blend if needed. For a dairy free version, use plant based butter and coconut yogurt in place of sour cream. And if you’re feeling adventurous like I was last year, try my mini egg blondies recipe for a fudgy bar version that travels beautifully to potlucks.
My Secret Tips for Baking Bliss
Here’s what I’ve learned after baking this cake more times than I can count in my tiny New York kitchen. First, don’t skip bringing your eggs and butter to room temperature it makes the batter smooth and prevents dense pockets. Second, gently fold those mini eggs into the batter at the very end using a spatula, not a mixer, so you don’t crush their candy shells.
Third, chill your frosted cake for 20 minutes before adding the final egg decoration this sets the crumb coat so your masterpiece stays pristine. And my favorite trick? Save a handful of mini eggs to press vertically around the base of the cake for that bakery style finish that makes everyone gasp when you carry it to the table.
Fun Twists to Make It Yours
Once you’ve mastered the classic version, the possibilities unfold like spring blossoms. Here are my favorite ways to remix this treat:
Malted Milkshake Version
Swap half the milk in the batter for malted milk powder dissolved in warm milk. The result? A nostalgic malted flavor that pairs beautifully with the chocolate eggs. I love serving this version with a scoop of vanilla ice cream for an over the top dessert experience.
Dark Chocolate Lover’s Dream
Replace the vanilla cake layers with rich chocolate sponge using my technique from the neapolitan cake recipe on the blog. The deep cocoa notes create a sophisticated contrast with the sweet candy eggs that adults especially adore.
Breakfast Cake Surprise
Yes really! Bake the batter in a sheet pan and top with Greek yogurt frosting instead of buttercream. It makes a playful brunch centerpiece that pairs wonderfully with my sausage egg and cheese croissant casserole for a complete Easter morning spread.
Serving Suggestions
Picture this: you’ve sliced into that gorgeous mini egg cake and revealed the pastel confetti hidden inside. Now let’s make the moment unforgettable.
I love serving generous wedges on vintage floral plates with a dusting of edible gold glitter for special occasions. For an elegant touch, drizzle each plate with warm salted caramel sauce that pools beautifully around the slice. Pair it with freshly brewed coffee or a glass of cold milk for that perfect childhood flashback moment.
And if you’re hosting an Easter brunch, balance the sweetness by starting the meal with something savory like my comforting lasagna soup recipe so the cake truly shines as the grand finale.
Storage and Reheating Instructions
This cake actually tastes better on day two as the flavors meld beautifully. Wrap leftover slices tightly in plastic wrap and store at room temperature for up to two days. For longer storage, refrigerate in an airtight container for up to five days. To enjoy cold cake at its best, let slices sit at room temperature for 20 minutes before serving.
Never microwave this cake the buttercream will separate and the candy shells will melt into sadness. If you must warm it slightly, place a slice on a plate in a turned off oven with the light on for 10 minutes just to take the chill off.
Creative Uses for Leftovers
Don’t let a single crumb go to waste! Crumble leftover cake over vanilla ice cream for an instant sundae. Blend cake pieces with a splash of milk for the most decadent milkshake you’ll ever taste.
Or get clever like I did last spring: press cake crumbs into muffin tins with a bit of melted butter, chill, then fill with whipped cream and extra mini eggs for adorable no bake cake pops that kids can decorate themselves.
How Do You Make It
Mini Eggs Cake
12
servings30
minutes30
minutes520
kcalA joyful celebration cake featuring tender vanilla layers, silky chocolate buttercream, and colorful Cadbury Mini Eggs hidden throughout for that perfect crunch in every bite.
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Ingredients
- For the cake
2.5 cups all purpose flour
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.75 cup unsalted butter softened
1.5 cups granulated sugar
4 large eggs room temperature
2 teaspoons pure vanilla extract
0.5 teaspoon almond extract
1 cup buttermilk room temperature
0.5 cup sour cream room temperature
1 cup Cadbury Mini Eggs plus extra for decorating
- For the buttercream
1 cup unsalted butter softened
3.5 cups powdered sugar sifted
0.33 cup dark chocolate melted and cooled
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch salt
Directions
- Preheat your oven to 350°F and generously grease three 6 inch round cake pans then line the bottoms with parchment paper.
- In a medium bowl whisk together the flour baking powder baking soda and salt until no lumps remain then set this dry mixture aside while you work on the wet ingredients.
- Beat the softened butter and granulated sugar together in a large bowl using an electric mixer on medium high speed for a full 3 to 4 minutes until the mixture becomes incredibly light and fluffy almost like whipped cream.
- Add the eggs one at a time making sure each egg is fully incorporated before adding the next one then mix in both the vanilla and almond extracts until combined.
- Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture beginning and ending with the dry ingredients mixing on low speed just until combined after each addition.
- Gently fold in the sour cream with a spatula until the batter looks smooth and luxurious with no streaks remaining.
- Very carefully fold in 1 cup of mini eggs using that same spatula moving slowly so you don’t crush their colorful shells.
- Divide the batter evenly between your three prepared pans and gently tap each pan on the counter twice to release any large air bubbles.
- Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached not wet batter.
- Let the cakes cool in their pans on a wire rack for 15 minutes before running a knife around the edges and inverting them onto the rack to cool completely for at least 1 hour.
- Place one cake layer on your serving plate or cake stand and spread a generous cup of buttercream evenly over the top.
- Repeat with the second layer then place the final layer top side down for the smoothest finish.
- Apply a thin crumb coat of frosting over the entire cake then refrigerate for 20 minutes to set.
- After chilling apply the final thick layer of buttercream smoothing the sides and top with an offset spatula.
- Press additional mini eggs gently into the sides and top of the cake arranging them however makes you smile.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts for beautifully clean slices.
Notes
- Room temperature ingredients are non negotiable for this recipe they create the emulsion that gives this cake its tender crumb
- Don’t overmix after adding flour or your cake will turn out tough and dense
- Mini eggs melt easily so work quickly when folding them into the batter and avoid overbaking
- For extra stability in warm weather replace 2 tablespoons of butter in the frosting with cream cheese
- This recipe scales beautifully to two 8 inch pans just increase baking time by 5 to 7 minutes
Nutrition Facts
- Total number of serves: 12
- Calories: 520kcal
- Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 0.115mg
- Sodium: 0.290mg
- Carbohydrates: 67g
- Fiber: 1g
- Sugar: 48g
- Protein: 6g
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FAQS
Absolutely! Bake the layers up to two days ahead, wrap tightly in plastic wrap, and store at room temperature. Frost the day you plan to serve for the freshest texture.
This usually happens when the batter is too thin or the eggs weren’t folded in gently at the very end. Make sure your batter is thick enough to suspend them and handle with care.
You can, but you’ll miss that signature candy shell crunch. If substituting, chop larger eggs into pea sized pieces so they distribute evenly.
Sift your powdered sugar twice and make sure your melted chocolate has cooled completely before adding it to the butter. Warm chocolate will seize the frosting.
Yes! Freeze unfrosted layers wrapped in plastic and foil for up to three months. Thaw overnight in the refrigerator before frosting.
Oven temperature fluctuations often cause doming. Use an oven thermometer to verify accuracy and consider using cake strips around your pans for perfectly flat layers.
A Slice of Spring Joy
I’ll never forget the first time I made this cake for my neighbors in my Brooklyn walk up. We’d been cooped up all winter, and when I carried that pastel studded cake down the hall, their faces lit up like kids on Easter morning.
That’s the magic of this dessert it’s more than sugar and flour. It’s a edible hug that says winter’s over and joy is here to stay. Every spring since, it’s become our building’s unofficial welcome to warmer days.
Let’s Bake Together!
I’d love to see your mini egg cake creations! Snap a photo when you pull yours from the oven and tag me on Instagram. Did you add a fun twist? Press the eggs in a heart pattern? Tell me all about it in the comments below.
And if you’re looking for another colorful treat to bake this season, my cottage cheese egg bites recipe makes a protein packed breakfast that’s almost as cheerful as this cake.
Closing Thoughts
There’s something deeply comforting about baking a cake that tastes like happiness. This mini egg cake has become my edible reminder that joy often comes in small colorful packages especially after long New York winters. It’s not fussy, it’s not pretentious, it’s just pure delight on a plate.
So grab those pastel eggs from the grocery store shelf, preheat your oven, and let’s make some magic together. And when you’re ready for your next baking adventure, I’ve got a feeling you’ll love exploring more sweet treats right here on the blog. Happy baking, friends.