Mini Cadbury egg cake is a tender triple-layer vanilla cake finished with classic buttercream frosting and topped with pastel Cadbury Mini Eggs for a festive Easter touch.
Happy (almost) Easter! This cake is built from a favorite vanilla cupcake base and scaled into layers for an impressive yet approachable celebration cake. The texture is moist and light, packed with vanilla flavor, and the Cadbury Mini Eggs add a cheerful, colorful finish.
Table of Contents
How to make vanilla cake
A simple vanilla cake is versatile and forgiving, making it an ideal base for decorating. This version produces a soft, moist crumb and a pronounced vanilla profile that pairs perfectly with buttercream and candy decorations.
Method overview: whisk the dry ingredients together in one bowl. In a separate bowl, beat the butter and sugar until light, then add eggs one at a time, followed by sour cream (or yogurt), oil, and vanilla. Alternate adding the dry mixture and the milk to the wet ingredients, beginning and ending with the flour to maintain emulsification and avoid separation.
Tips: stir in the flour first and last when alternating with milk, and avoid overmixing after adding flour to keep the cake tender and airy.
Recipe for the best buttercream frosting
This buttercream is a reliable favorite: balanced butter-to-sugar ratio, plenty of vanilla, and an airy texture. Whipping the butter first gives the frosting a light, fluffy base before adding confectioners’ sugar.
Start by beating room-temperature unsalted butter until fluffy (about 2–5 minutes). With the mixer on low, add confectioners’ sugar gradually until incorporated. Increase speed briefly, add vanilla and a pinch of salt, then thin with 1–2 tablespoons of milk if needed. Use real pure vanilla extract for the best flavor.
How to layer a cake
Layering cleanly improves both appearance and texture. Use a reliable pan release or grease and flour pans and line the bottoms with parchment for easy removal. Allow cakes to cool briefly in the pans before transferring to a rack.
Level each cake with a serrated knife or cake leveler so layers sit flat. When assembling, pipe or spread an even coat of frosting between layers to keep the cake balanced. Finish by applying a crumb coat if desired, then a final smooth layer of frosting and garnish with Cadbury Mini Eggs.
More recipes using Cadbury mini eggs
If you love Cadbury Mini Eggs, try these other Easter-friendly treats that highlight the candy’s colorful crunch.
- Mini Egg Easter Blondies
- Easter Nest Coconut Macaroons
- Cadbury Mini Egg Scones (recipe from another blog)
- White Chocolate Mini Egg Cheesecake (recipe from another blog)
This Cadbury Mini Egg cake is classic and festive: a simple vanilla cake with buttercream that appeals to many palates, finished with pastel chocolate eggs for seasonal flair. It’s a lovely centerpiece for Easter gatherings or anytime you want a cheerful dessert.
Did you love this recipe? Consider leaving a rating in the recipe card below and a comment if you made the cake — feedback helps others find and enjoy it.
Get the Recipe: Cadbury Mini Egg Cake
Ingredients
Vanilla Cake
- 2 ⅓ cup (280 g) cake flour¹
- 1 Tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, room temperature
- 1 ⅓ cup (267 g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (115 g) sour cream (or plain yogurt)
- ⅓ cup (80 ml) vegetable oil
- 3 Tablespoons pure vanilla extract
- 1 cup (240 ml) whole milk (or 2%)
Buttercream Frosting
- 1 ½ cups (3 sticks or 339 g) unsalted butter, room temperature
- 3 ¾ cups (450 g) confectioners’ sugar
- Pinch of salt
- 1 Tablespoon pure vanilla extract
- 1–2 Tablespoons whole milk
- 1 cup Cadbury Mini Eggs (for garnish)
Instructions
Vanilla Cakes
- Preheat oven to 350° F. Grease three 6-inch (or two 8-inch) round cake pans and set aside.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Mix in sour cream, oil, and vanilla until combined.
- Gradually add the flour mixture in three parts, alternating with milk (flour, milk, flour, milk, flour) until batter is smooth.
- Divide batter evenly among pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack and cool completely before frosting.
Buttercream Frosting
- Beat room-temperature butter until fluffy, about 5 minutes.
- With mixer on low, gradually add confectioners’ sugar until incorporated.
- Beat in vanilla and salt on medium speed until fluffy. Add milk 1 tablespoon at a time until you reach a spreadable consistency (about 1 tablespoon used).
Assembly
- Place one layer on a cake stand. Pipe or spread an even layer of frosting, then add the next layer. Repeat for the third layer if using three. Frost the outside of the cake, smooth as desired, and garnish the top and edges with Cadbury Mini Eggs.
Notes
Greasing pans: Grease pans lightly with butter, dust with flour, and line the bottoms with parchment for easiest release.
Storage: Store the cake at room temperature up to 3 days. Freeze wrapped for up to 1 month.
, Calories: 789 kcal