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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A pastel speckled frosted cake with a chocolate drip and pink frosting swirls on top.

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!

A cake top with soft pink frosting swirls and past3el chocolate mini eggs on top of each swirl.

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.

A cake slice with chocolate ganache filling

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.

A pastel speckled frosted cake with a chocolate drip and light pink frosting swirls on top. A slice cut out of it.

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.

A cake top close-up of light pink frosting swirls each topped with a chocolate easter mini egg.

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.

A cake with speckled buttercream frosting and a large slice cut out of it and sitting on a plate beside the cake.

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!

A close up of a cake slice filled with a milk chocolate mini egg ganache.

Print
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A speckled mini egg cake with a chocolate drip and pink frosting swirls on top decorated with pastel chocolate mini eggs.

Mini Egg Cake


  • Author: Katie Stymiest
  • Prep Time: 1 Hour 30 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 1 Hour 48 Minutes
  • Yield: 10 Slices 1x

Description

The best Mini Egg cake recipe. Layers of soft fluffy milk chocolate cake, Mini Egg chocolate ganache filling, and a whipped Mini Egg buttercream frosting. The perfect Easter or Spring inspired cake.


Ingredients

Scale

Mini Egg Chocolate Ganache Filling

  • 1 ⅛ cups mini eggs
  • ¼ cup dairy-free milk

Milk Chocolate Cake

  • ¾ cup dairy-free chocolate milk, divided & room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp. pure vanilla extract
  • 1 ¾ cup cake flour, sifted
  • 1 ½ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. fine sea salt
  • ⅛ tsp. baking soda
  • ⅔ cup dairy-free salted butter, room temperature

Mini Egg Buttercream

  • 1 cup dairy-free salted butter, room temperature
  • 1 cup all-vegetable shortening
  • 6 cups icing sugar
  • 1 tbsp. pure vanilla extract
  • 1 tsp. fine sea salt
  • ½ cup chopped mini eggs
  • ½ cup sprinkles

Chocolate Ganache Drip

  • ⅓ cup dairy-free chocolate chips
  • 1 ½ tbsp dairy-free milk

Cake Decor

  • Mini Eggs
  • Sprinkles

Instructions

Equipment

Mini Egg Chocolate Ganache Filling

  1. In a microwave-safe bowl, heat the mini eggs and milk in 30-second intervals until fully melted and smooth. Stir between each interval.

  2. Allow the ganache to cool to room temperature before filling the cake. *

Milk Chocolate Cake

  1. Preheat the oven to 350 degrees and spray and parchment line four 6-inch round cake pans.
  2. In a small mixing bowl combine ¼ cup of chocolate milk and the vegetable oil. Set aside.
  3. In the other small mixing bowl gently whisk together the remaining chocolate milk (½ cup), eggs, and vanilla extract. Set aside.
  4. 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.
  5. Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
  6. Slowly pour in the milk and oil mixture and mix on low for 2 minutes.
  7. Slowly pour the milk, egg, and extract mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
  8. Divide the cake batter into the four prepared cake pans and bake for approximately 15-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

Mini Egg Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 10 minutes.

  2. Add the icing sugar, vanilla extract, and salt and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

  4. Remove half the prepared vanilla buttercream from the mixing bowl and set aside.
  5. To the remaining buttercream add the chopped mini eggs and sprinkles and mix on low until combined.

Chocolate Ganache Drip

  1. In a microwave-safe bowl heat the chocolate chips and milk in 30-second intervals until fully melted and smooth. Stir between each interval.

  2. Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more chocolate chips to thicken. **

Cake Assembly

  1. Place one leveled layer of milk chocolate cake on a cake board or plate. Top with approximately ½ cup of plain vanilla buttercream.

  2. Pipe a vanilla buttercream border around the edge and fill with approximately ¼ cup of the Mini Egg chocolate ganache filling.

  3. Repeat with the remaining layers and apply a thin coat of vanilla buttercream all over the cake. Refrigerate for 20 minutes.

  4. Cover the cake with a layer of the Mini Egg buttercream and very roughly smooth sides using the Wilton Cake Smoother.Refrigerate while the chocolate ganache drip is prepared.

  5. 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.

  6. Decorate as you please. I piped some simple buttercream swirls with a Wilton 1M tip around the top border and decorated with leftover Mini Eggs and sprinkles. Enjoy!

Notes

*The ganache can be made a day or two in advance. Simply store it in an airtight container in the fridge until ready to be used.

**I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1184
  • Sugar: 124 Grams
  • Sodium: 763 Miligrams
  • Fat: 70 Grams
  • Saturated Fat: 35 Grams
  • Unsaturated Fat: 27 Grams
  • Trans Fat: 3 Grams
  • Carbohydrates: 149 Grams
  • Fiber: 2 Grams
  • Protein: 6 Grams
  • Cholesterol: 118 Miligrams

Keywords: mini egg cake, mini egg easter cake, mini egg cake recipe, Easter mini egg cake recipe, Easter cake recipe, chocolate mini egg cake recipe, chocolate Easter mini egg cake recipe