Cadbury Mini Egg Chocolate Cake

Cadbury Mini Egg Cake Top Down

Cadbury Mini Eggs – the greatest candy on earth — meet the best chocolate cake on earth
and you have the greatest dessert ever made. I promise!

Cadbury Mini Eggs

If you have never had Cadbury Mini Eggs you need to stop reading this and head directly to the store. They are really THAT good. I can tell you about the first time I had Cadbury Mini Eggs, about my addiction, and how I dragged three generations of my family into addiction. And guess what, I don’t feel bad about it. Yep, we all share in the same Mini Egg obsession. They really are that good!

I am going to let you in on a little secret, you can in fact get these eggs almost year around in America. Yep, that is right. I have found them in the seasonal candy section at Target throughout the year (4th of July, Check. Christmas, Check. Halloween, Check). But if you’re reading this and you are unable to find any eggs, no worries, I have lots of other chocolate recipes to meet any craving you might have. I recommend my banana chocolate cream pie or chocolate cupcakes with espresso buttercream.

Cadbury Mini Egg Cake Up Close
Cadbury Mini Egg Cake Eggs Up Close

Chocolate Cake

There is only one type of chocolate cake that is worthy of Cadbury Mini Eggs, the moistest and rich chocolate cake I can bake. To meet the expectation I am pulling out all my favorite tricks to make this cake. Below are the ingredients that I used. While you can use substations, I do not recommend them. Every ingredient was carefully planned. Trust me, it’s worth it.

All Purpose Flour – This is stronger than cake flour, but not as strong as bread flour. Combined with the cocoa powder, this flour is strong enough to hold up two tiers, buttercream, and lots of mini eggs.

Cocoa Powder – This cake is very sweet. Use an unsweetened cocoa powder to provide balance. My go-to is Hershey’s, but use whatever you have on hand.

Baking Powder and Baking Soda – Both of these ingredients contain bicarbonate. There is a whole lot of science behind bicarbonates, but really all you need to know is that bicarbonates provide the lift that makes this cake-like and fluffy!

Espresso Powder – This is my favorite secret ingredient when it comes to making chocolate cakes. Used in small amounts, espresso powder amplifies the chocolate flavor. Espresso powder is different from instant coffee. It is made from darkly roasted coffee beans that have been brewed, dried, and then ground to a fine powder.

Buttermilk – is naturally acidic and it reacts with leavening agents (bicarbonates) to produce lighter and fluffier textures in a cake.

Vegetable Oil – This is actually the best oil for making cakes. The reason? Vegetable oil contributes to moistness more reliably than butter. This is due to vegetable oil remaining liquid at room temperature, whereas butter wants to solidify. As a result, the cake will be more consistent and moist than if you use butter.

Eggs – First use room temperature eggs. Room temperature allows the egg yolks to break down and makes it easier for them to incorporate into other ingredients. Eggs create structure and stability within a batter and add moisture.

Vanilla Extract – Is the best supporting actor in baking. A few drops enhance all the other flavors in the cake. I am not exactly sure how it does it. I just know if you leave vanilla extract out, you will regret it. The flavor will be meh.

Boiling Water – Boiling water is key to achieving a rich and moist chocolate cake. Boiling water combined with cocoa powder causes the cocoa powder to bloom. What that really means is the hot water maximizes the chocolate flavor. As a bonus, the hot water also dissolves any cocoa powder clumps.

Chocolate Buttercream

This buttercream is the best buttercream you will make. I know that is a big claim and I promise, this buttercream will hold up to that claim. The texture is light, it is full and it is perfect between the cakes.

Cadbury Mini Egg Cake Slice
Cadbury Mini Egg Cake Slice

Cadbury Mini Eggs

First, let’s talk about egg chocolate type. These eggs come in three varieties: white, milk, and dark chocolate. For this cake, milk chocolate is the perfect flavor. It is rich and not really all that milky. The result is a perfect flavor to match with the cake and buttercream.

If you’re tempted to use the dark mini eggs, I recommend trying them before using them. As a dark chocolate lover, this is hard for me to write, the dark chocolate is too rich and fudge-like. It is not like the typical dark chocolate used in baking and it just won’t taste right in this cake.

Next, let’s talk about the hard shell coating. For this cake, I used two different types, the normal coating, and the shimmer coating. That was a mistake on my end, I had bought the normal coating preparing for this cake. Then the day I was baking I noticed the shimmer coating and decided to try it. I love the way the shimmer looks. However, know that only one type of coating is needed, and use the one you like the most.

Finally, after applying the buttercream, add a texture layer of broken Cadbury Mini Eggs. This provides depth and texture in every bite and is absolutely amazing. To do this I followed the tried and true technique of half a cup of Mini Eggs placed in a plastic bag. Once in the bag, go over the eggs with a rolling pin. Simple and effective. The best part, the eggs tasted even better this way. I swear. It was a pleasant surprise!

Cadbury Mini Egg Cake with Missing Egg (Great British Bake Off Nod)

Make ahead

Both the cake and the buttercream can be made and stored in advanced.

  • Chocolate cake – Allow the cakes to fully cool. Wrap each cake individually in cling wrap.
    • Refrigerator – Can be stored for up to one week in an air-tight container.
    • Freezer – Can be stored for up to one month in an air-tight container.

  • Buttercream frosting – Can be stored in both the refrigerator or freezer.
    • Refrigerator – Can be stored for up to one week in an air-tight container.
    • Freezer – Scoop the buttercream into a freezer bag and remove the air. Buttercream can be stored for up to three months. Before using freeze buttercream, remove it from the freezer the night before and allow it to thaw in the refrigerator. Then place it on the counter for an hour or two before using to allow it to come up to room temperature.

Great British Baking Show Bake
Season 2, Episode 1, Show Stopper – Chocolate Tiered Cake

This bake was a show-stopper bake. Honestly, there is not too much to say about it. It was right up my alley and I had been planning it for months. I was excited to break out my cake stand and tools. My initial intent was to cover the cake in ganache, but in the end, I decided to do a semi-naked cake. I think that was the right choice given how sweet the cake is.

I did remove one of the outer yellow eggs. It was my nod to the cake at the opening of every show. If you noticed, let me know. I would love to just know someone is following along:)

On a personal note, I did sign up for the Milk Bar baking class. Starting in April by blog will cover some of what I learned in these classes. I am excited to up my baking game and share it with you!

GBBO Count: 18 down, 262 to go!

Cadbury Mini Egg Cake Top Down

Cadbury Mini Egg Chocolate Cake

Cadbury Mini Eggs – the greatest candy on earth — meet the best chocolate cake on earth and you have the greatest cake ever made. I promise!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Cooling and Assembly 45 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 12


  • Large bowl
  • Mixer (hand or stand)
  • 2 – 9 inch cake pans
  • Piping bag
  • Cake stand (optional)
  • Cake scraper (optional)



Chocolate Buttercream

Cadbury Mini Eggs

  • ½ cup Cadbury mini eggs crushed
  • 2 cups Cadbury mini eggs (top decoration)



  • Preheat oven to 350º F and grease two 9-inch cake pans.
  • Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl or stand mixing bowl. Use a whisk to ensure the mixture is mixed well and the baking powder and baking soda are evenly distributed.
  • Add milk, vegetable oil, eggs, and vanilla to the flour mixture and mix at medium speed. Reduce speed and carefully add boiling water to the cake batter until well combined.
  • Distribute cake batter evenly between the two cake pans. Bake for 30-35 minutes.
  • Remove and allow to fully cool.

Chocolate Buttercream

  • Add cocoa powder to a large bowl or stand mixer mixer. Using a whisk, work through the cocoa powder to remove any clumps
  • Add butter to the bowl and cream the butter and cocoa powder together.
  • Add sugar and milk to the cocoa mixture by alternating the sugar and milk. I recommend adding one cup of sugar and then one tablespoon of milk at low speed. After each addition has been combined, turn the mixer onto a high speed and mix for about about a minute. Repeat until all sugar and milk have been added.
  • Add vanilla extract and espresso powder


  • Fill a piping bag with the chocolate buttercream using a round tip
  • Place the first cake on the stand and pipe the buttercream filling. Once piped, top with 1/2 cup of crushed Cadbury mini eggs.
  • Place the second layer of cake on top. Pipe buttercream on the top and sides of the cake. Arrange the 2 cups of Cadbury mini eggs on top as desired.
Keyword Cadbury Mini Egg, Cadbury Mini Eggs, Cake, Chocolate Cake
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