Cadbury Mini Egg Chocolate Cake

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 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

Equipment

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

Ingredients
  

Cake

Chocolate Buttercream

Cadbury Mini Eggs

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

Instructions
 

Cake

  • 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

Assembly

  • 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
Tried this recipe?Let us know how it was!

Mini Red Velvet Cakes (Petit Fours)

Mini Red Velvet Cakes  (Petit Fours)

Note: This post may contain affiliate sales links. Please see my full disclosure policy for details.

Four – six mini red velvet cakes sandwiched between sweet cream cheese frosting and filled with fresh strawberry jam.
It’s the perfect cake for any occasion.

Red velvet is the perfect choice for Valentines day, Christmas or any occasion. In my opinion, red velvet is always the perfect choice!

If you’re new to red velvet, it is actually a chocolate cake made with cocoa powder. The difference between a red velvet cake and a chocolate cake is a red velvet recipe uses about half as much cocoa powder. The result is a lightly flavored chocolate cake.

As I write this post, Valentine’s Day is just around the corner. These little cakes are perfect to cap off a romantic dinner at home, which is probably where most of us will be for Valentine’s Day 2021. Here is my perfect COVID — stuck at-home — Valentine’s dinner:

I know, It’s a lot of shameless self promotion. But on the other hand it will be an amazing dinner!

Mini Red Velvet Cakes
Mini Red Velvet Cakes

Mini Red Velvet Cake Specific Ingredient Run Down

Flour – For this cake, I used good old-fashioned all-purpose flour. I tried making this cake with a cake flour substitute. Each time the result was an epic fail. In the end, I use standard old-fashioned all-purpose flour, from which I will never stray again.

Jam – In the middle of the cakes, I used homemade strawberry jam. It does not take very long to make and the flavor is very fresh. If you prefer, use jam purchased at the store. It’s really all about what you will enjoy the most as a filling.

Red Food Coloring – Red velvet cakes were originally made with beetroot to achieve a red color. Nowadays most bakers use food coloring, including me. There are two types of red food coloring, gel and regular. The gel food coloring is much more concentrated than the regular version. If you use the regular food coloring, you will need to double the amount used.

Mini Red Velvet Hearts
Mini Red Velvet Hearts

Let’s talk Mini Red Velvet Cakes

Size – I wrote this as a small cake recipe that will make 6 – 8 mini, petite, cakes depending on how you cut the cake. If you would like to increase the batch, simply select 2x or 3x in the recipe below. This recipe will automatically be calculated for the larger size.

Frosting – I created a small frosting recipe that matches the size of the cakes, minus any exterior frosting. If you prefer a larger batch, simply select 2x or 3x in the recipe below.

Choosing the correct pan – I recommend using a small cake pan or pan with individual pans. The individual pans would reduce waste and ensure a consistent size.

Choosing the shape and mold – You will most likely want to cut the cake into the desired shape. I used two shapes, a heart, and a circle. For the heart shape, I used a cookie cutter and for the circle, I used a small biscuit cutter. If you do not have a cutter, you can use a mug or small bowl to achieve the round shape.

Cake scraps – After you cut the cake there will be lots of scraps leftover. Rather than throwing away the cake scraps, you can freeze them for up to 30 days. There are many different ways to use leftover cake scraps that taste and look delicious. Below I listed a couple of my favorite ways to use leftover cake scarps that are easy and family-friendly.

  • Cake Truffles –
    • Place the cake scraps in a mixer using the paddle attachment.
    • Add a small amount of frosting to bind the scraps together.
    • Mix at a low to medium speed until all the ingredients are mixed together.
    • Use an ice cream scooper or a spoon to scoop out the batter, then roll the batter into a ball. The is the foundation of your cake truffle.
    • Prepare bowls, one with chocolate and one with something crunchy, to roll the cake truffle in (ex. nuts, sprinkles, etc.)
    • Melt the chocolate in the microwave on low power in 20-second bursts. (Always use low power and short bursts to avoid burning the chocolate.)
    • Wearing gloves, roll the cake truffle in chocolate and then in something crunchy.
    • Set the cake truffle on parchment paper and place it in the refrigerator for at least one hour to set.

  • Cake Shake –
    • Place the pieces of cake, ice cream, milk, and other shake ingredients in a blender.
    • Blend.
    • You know have a cake shake!
Mini Red Velvet Cakes
Mini Red Velvet Cakes

Great British Baking Show Bake
Season 1, Episode 6, Show Stopper – Petite Fours

YEA!!! One more bake to go and I have completed the first season!

About this bake… I have made many red velvet cakes and I love them! For this bake, I planned to use a sheet pan to maximize the number of cake cut-outs and to reduce the amount of cake wasted. I used a recipe from Milk Bar that called for ‘cake flour’. While I searched, I could not find cake flour at the stores near me. I searched and found a workaround to remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of corn starch. This was supposed to be the equivalent of cake flour. However, three failed attempts later (not bitter), I decided to go with good old-fashioned all-purpose flour. The result was a perfect red velvet cake.

I am not exactly sure why the corn starch did not work. I think it could have been the age of the corn starch or the altitude in Denver. Someday, when I am less frustrated, I research what happened. However, for now, I am just going to stick with good old all-purpose flour.


Count: 15 down, 263 to go!

Red Velvet Mini Cakes

Mini Red Velvet Cakes (Petit Fours)

Two mini red velvet cakes sandwiched between sweet cream cheese frosting and filled with fresh strawberry jam, an Americana twist on petit fours. (I don't know about you, but my mouth is already watering.)
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Cooling/frosting Time 40 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American, French
Servings 4 people

Ingredients
  

Strawberry Filling

  • 4 oz strawberries
  • 4 oz sugar
  • 1 tsp lemon

Frosting

Decoration

  • Chocolate heart, square, etc. (Optional)

Instructions
 

Strawberry Filling

  • Quarter each strawberry. Place the strawberries and lemon in a heavy bottom saucepan. Cook over low heat for a few minutes to soften the strawberries.
  • Add the sugar and cook over low heat until the sugar dissolves.
  • Once the sugar has dissolved into a clear liquid, bring it to a boil and boil for 6 minutes. Remove from heat and allow to cool.
  • Refrigerate to set.

Red Velvet Cake

  • Preheat oven to 350 degrees. Line a 9-inch square pan.
  • Mix the buttermilk and vinegar and set aside.
  • In a large bowl, mix well the flour, cocoa powder, baking soda, and salt. These are your dry ingredients. Set aside.
  • Using a stand mixer fitted with the paddle attachment, mix the oil and sugar until combined, about 2 minutes. Add the eggs and continue to beat until light and fluffy. Add the vanilla extract and the red food coloring.
  • Alternate adding the dry ingredients and the buttermilk/vinegar mixture, ending with the dry ingredients. In this step, mix the ingredients just enough to incorporate. Over mixing will flatten the cake.
  • Pour the batter into the baking pan. Bake for 20 – 25 minutes or until a toothpick inserted into the middle comes out mostly clean. When done cooking removes the cake and allow it to fully cool.

Cream Cheese Frosting

  • In a stand mixer with a paddle attachment or a hand mixer, cream the butter and cream cheese until light and fluffy, about 2 minutes.
  • Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.

Assembly

  • Once the cake has cooled, use a cookie cutter or template to cut into the desired shape. Then, carefully, cut each cut piece in half. Use caution not to cut your hand.
  • Prepare the frosting in a piping bag fitted with a dot tip. (I used a size similar to Wilton 10 round tip).
  • Pipe a tight ring of dot tips around the perimeter of each mini cake.
  • Fill the center, inside of the frosting, of each mini cake with the strawberry jam.
  • Place the top, the other half, of each mini cake on top.
  • Pipe decoration on top of each mini cake and place decoration on top as desired.

Notes

Recipe notes:
  • I made this recipe small and makes 4 – 6 small cakes. If you would like a larger batch, select to multiply the recipe in the upper right-hand corner. You can increase the size by 2x or 3x.
  • When mixing the dry cake ingredients, spend extra time mixing very well.  All ingredients should be blended and there should be no cocoa clumps. Use a sifter if you prefer.
  • I used 1 full tablespoon of red gel food coloring to achieve this color of red. If you’re using regular red food coloring you will need to at least double the amount used, maybe more, depending on the manufacturer 
  • I used homemade jam, however, it’s easy to swap out with store-bought jam if you prefer. 
  • For the jam, I used measurements vs volume. I chose this method because strawberries and sugar are very different in terms of volume. The measurement method ensures you get a great result every time. 
  • When making the jam if you want to test if the jam has set, spoon a little onto a cold plate, leave for a minute. Move the jam with your finger and if the jam crinkles and separates without flooding back, the setting point has been reached.
Keyword Cake, Mini, petit fours, Red Velvet
Tried this recipe?Let us know how it was!

Kit Kat Chocolate Bucket Cake with M&M’s and Strawberry Filling

Kit Kat Chocolate Bucket Cake with M&M’s and Strawberry Filling

GBBO Season 1, Episode 1, Show Stopper Challenge:

This challenge coincided perfectly with my grandson’s fourth birthday. He picked out this cake from a few pictures and I was so excited to try and bake it for him. To make this I combined a few recipes and I added in strawberry jam. My thought was this was a lot of chocolate and I wanted to break up the flavor. The strawberry jam is optional, however I highly recommend something to break up the flavor of so much chocolate.

In making this cake I learned a few important lessons that I can use in future bakes:

  • Espresso powder in chocolate cakes enhances the chocolate flavor.
  • By adding hot water to the batter it makes the cake even more moist.
  • Because the cake is so moist, it is best to line the cooling racks with parchment paper. If not it will stick (yep, this happened to me!)
  • I filled the bucket with as many M&M’s as I could. While it was a great visual, it was too much. Too much sugar and too much to handle when cutting the cake. The next time I make this cake I will use much less M&Ms.

Let’s get baking!

  • Strawberry Jam
    • 1 PD of Strawberries
    • 1 Cup of Sugar
  • Chocolate Cake
    • 2 cups flour
    • 2 cups sugar
    • 1/2 cup cocoa powder
    • 2 tsp baking powder
    • 1.5 tsp baking soda
    • 1 tsp salt
    • 1 tsp espresso powder
    • 1 cup milk
    • 1/2cup vegetable oil
    • 2 eggs
    • 2 tsp vanilla extract
    • 1cup boiling water
  • Filling
    • 3 sticks of butter
    • 1 cup cocoa powder
    • 5 cups confectioner sugar
    • 1/2 cup milk
    • 2tsp vanilla extract
    • 1/2tsp espresso powder
  • Decoration
    • 4 King Kit Kat’s
    • 1 Sharable M&M package

Strawberry Jam

  1. Cut the strawberry’s into a smaller size. Cook the strawberry’s over low to medium heat to soften.
  2. Add the sugar, lower the heat and and stir until the sugar has dissolved.
  3. Once the sugar has dissolved, allow the liquid to boil for about six – eight minutes.
  4. All the jam to cool.
    • I usually make this a day or two before.

Cake

  1. Preheat oven to 350 and grease 2 nine inch cake pans.
  2. Mix the dry ingredients: Flour, sugar, coco powder, baking powder, baking soda, salt, espresso powder.
  3. Add milk, vegetable oil, eggs and vanilla extract to the dry ingredients and mix using an electric mixer.
  4. Once mixed add the boiling water.
  5. Divide the batter between the two pans and place in the oven for 30 – 35 minutes. Press the cake with your finger and if the cake springs back you are done.
  6. Once the cakes have completely cooled you can decorate.

Filling

  1. Place cocoa powder in a mixing bowl and mix out any clumps
  2. Add butter and beat together until creamed
  3. Add sugar and milk in small amounts until fully mixed
  4. Add vanilla and espresso powder

Assembling the Cake

  1. Place the Kit Kat’s in the freezer separated by paper towels. This will keep the Kit Kat’s free of finger prints.
  2. Place the first layer on a cake board flat side up.
  3. Fill a piping bag with the filling
  4. Create a moat around the cake about 1/2 in from the edge of the boarder.
  5. Fill the moat with the strawberry jam
  6. Pipe a layer of frosting above the layer of strawberry jam
  7. Place the second cake on top of the frosting flat side up.
  8. Frost the cake
  9. Place the Kit Kat’s around the cake. Use a string or ribbon to keep the Kit Kat’s in place
  10. Fill the bucket wit M&M’s

JUDGMENT:

Finally, because this is a GBBO bake I have to add in the judges responses. The first Judge, Kurt, loved the cake! He said it was moist and decadent. He also felt like it was a show stopper. The second judge, my grandson, I did not get his exact response because he was eating it so fast. But he did look very happy 🙂