Mini Eggs. Those little chocolate treats of pure Easter/Spring deliciousness. That crunchy pastel-colored shell hiding the oh so gloriously smooth sweet chocolate inside. Heaven. Pure heaven. Pure Mini Egg heaven. And I’ve created a heavenly Mini Egg Cake that trumps even a handful, nay…a bag full (cuz I know you are eating those suckers by the bag), of the well-known and loved Mini Eggs.
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Vanilla or chocolate? The age-old question of which side of the cake fence do you sit. You no longer need to pick a side, I baked up these soft fluffy vanilla cake layers with a chocolate twist. Chocolate milk!
First, using my go-to Vanilla Cake recipe, I swapped out the regular milk and added in chocolate milk instead. The results were amazing. A soft and fluffy crumb with a light milk chocolate taste. Chef’s kiss!
What Exactly is Chocolate Ganache?
The short answer: chocolate heaven. A longer and slightly more detailed answer is that a chocolate ganache is glaze, icing, sauce, or filling made from chocolate and cream. In this Mini Egg cake, I created the ganache using Mini Eggs and milk. And trust me when I say that it was quite possibly the best baking decision ever! Rich Mini Egg flavor with little specks of that crunchy Mini Egg shell.
Is Ganache Hard or Soft?
It’s both. At first, this Mini Egg ganache will be soft and pourable. But as it cools and sets, the consistency will thicken to a scoopable semi-solid state. Think of room temperature peanut butter. That’s what you are going for with this Mini Egg chocolate ganache filling.
How Long Does the Ganache Need to Set?
Without a doubt, the best thing about a Mini Egg chocolate ganache, or any ganache for that matter, is that it can be made a day or two before you need it to fill a cake. Prepare the ganache according to the recipe, pour it into a shallow air-tight container, and store it in the fridge. When you are ready to fill the cake, simply take out the ganache and give it a stir.
If it’s a scoop-able consistency, go ahead and fill that Mini Egg cake up. If you find the consistency a tad bit hard (probably due to a colder fridge temperature) give it a quick 10-second burst in the microwave to soften it up. Stir and repeat, if needed, until it reaches that solid but scoop-able consistency.
How Do I Make a Mini Egg Buttercream?
The last step of this Mini Egg cake cacophony is the buttercream frosting. Again, using my go-to Vanilla Buttercream recipe as the base, I added in half a cup of chopped Mini Eggs and a healthy splash of brightly colored confetti sprinkles. This frosting was everything fun! Chunks of Mini Egg yum, pops of spring pastels, and that dreamy smooth vanilla buttercream to round out the flavor profile.
How Do I Smooth A Cake?
This cake, seeing as how the Mini Egg buttercream isn’t smooth in and of itself, say like frosting on this Lemon Raspberry cake, will not be completely smooth. The chopped bits of Mini Eggs and pastel confetti sprinkles are going to create a bit of texture. And that’s okay. Don’t fight it trying to get a perfectly smooth cake. It’s not going to happen this time. Roll with it and leave the buttercream a bit rough. Let’s call it Mini Egg personality.
The Best Mini Egg Cake Recipe Awaits
I think you’re ready now. A Mini Egg cake masterpiece awaits you! So grab a bag of those yummy little chocolate Easter treats…okay, maybe two bags. One for baking. One for snacking. And get ready to have your Mini Egg Cake bunny boots blown away!
If you are looking for another fun Easter or Spring inspired cake, I highly suggest giving my Strawberry Almond cake a go!
In a microwave-safe bowl, heat the mini eggs and milk in 30-second intervals until fully melted and smooth. Stir between each interval.
Allow the ganache to cool to room temperature before filling the cake. *
Milk Chocolate Cake
Preheat the oven to 350ºF degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
In a small mixing bowl gently whisk together the chocolate milk, vegetable oil, eggs, and vanilla extract. Set aside.
In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
Slowly pour in approximately half the liquid mixture from step 2 and mix on medium for 2 minutes.
Pour in the remaining liquid mixture and mix on medium for another 2 minutes. Scrap the sides of the bowl after the first 30 seconds of mixing and again when done.
Divide the cake batter into the four prepared cake pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
Mini Egg Buttercream
In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. Approximately 10 minutes.
Add the icing sugar, vanilla extract, and salt and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Remove approximately half of the prepared vanilla buttercream from the mixing bowl and set aside. This will be used for the inside of the cake and pink swirls on top of the cake.
To the remaining buttercream add the chopped mini eggs and sprinkles and mix on low until combined. This will be used for the final coat on the cake.
Chocolate Ganache Drip
In a microwave-safe bowl heat the chocolate chips and milk in 30-second intervals until fully melted and smooth. Stir between each interval.
Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more chocolate chips to thicken. **
Place one leveled layer of milk chocolate cake on a cake board or plate. Top with approximately 1 cup of plain vanilla buttercream.
Pipe a vanilla buttercream border around the edge and fill with approximately ¼ cup of the Mini Egg chocolate ganache filling.
Repeat with the remaining layers and apply a thin coat of vanilla buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with a layer of mini egg buttercream and very roughly smooth sides using the Wilton Cake Smoother. Note that due to the mini eggs and sprinkles the final layer of buttercream will not be totally smooth. Refrigerate the cake while the chocolate ganache drip is prepared.
On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate ganache over the edges of the cake and put it back in the refrigerator to chill.
Decorate as you please. I colored the leftover vanilla buttercream pink and piped some simple swirls with a Wilton 1M tip around the top border and decorated them with leftover Mini Eggs and sprinkles. Enjoy!
Store leftover cake in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.