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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

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4.9 from 16 reviews

  • Author: Katie Stymiest
  • Total Time: 1 Hour 55 Minutes
  • Yield: 10 Slices 1x
  • Diet: Low Lactose


Fluffy layers of milk chocolate cake filled with the most amazing mini egg ganache and covered in a whipped mini egg buttercream frosting. This cake is mini egg perfection!



Mini Egg Ganache Filling

  • ¾ cup mini eggs
  • 3 tablespoons dairy-free milk

Milk Chocolate Cake

  • ¾ cup dairy-free chocolate milk, room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 ¾ cup cake flour, sifted *can substitute with gluten-free 1:1 baking blend
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ⅔ cup dairy-free salted butter, room temperature

Mini Egg Buttercream

  • 2 cups dairy-free salted butter, room temperature
  • 6 cups icing sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon fine sea salt
  • ½ cup chopped mini eggs
  • ½ cup sprinkles *can substitute with gluten-free sprinkles

Chocolate Ganache Drip

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

Cake Decor

  • Mini Eggs
  • Sprinkles
  • Pink Food Color


Mini Egg 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 350ºF degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
  2. In a small mixing bowl gently whisk together the chocolate milk, vegetable oil, eggs, and vanilla extract. Set aside.
  3. 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.
  4. Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
  5. Slowly pour in approximately half the liquid mixture from step 2 and mix on medium for 2 minutes.
  6. 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.
  7. 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.
  8. 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 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 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.
  5. 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

  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 1 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 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.

  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 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!

  7. Store leftover cake in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.


*The ganache filling 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.

  • Prep Time: 1 Hour 30 Minutes
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • 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