Vanilla Cakes layered with Vanilla Frosting, a Dark Chocolate Ganache Drip, & packed full of Mini Eggs – The perfect Mini Egg Cake Easter Showstopper!
I posted a photo of a ‘drip cake’ a few weeks ago on my Facebook page, and you lot are OBSESSED with it (Thank you!). This led me to wanting to treat you to a delicious recipe that is not only a ‘drip cake’ but is a mixture of two of my favourite flavours, Vanilla & Chocolate, as well as being full to the brim of MINI EGGS. Yes, I realise you got that from the title of the recipe, but seriously… what could be better?!
I wanted to really start off my Easter Baking this year with a bang, and I honestly think that this is the way. I know that there are thousands and thousands of Drip Cakes going across social media all the time, and the obsessions with them hasn’t really stopped. I won’t lie, I am also obsessed – I much prefer these sort of cakes in comparison to regular fondant covered cakes as I love chocolate and frostings and all things delicious.
I decided that with this cake I would use a vanilla recipe for the actual cake as I wanted it to be something that most people would love. I went along with it and made the frosting vanilla as well, but I think the lighter colour of the frosting makes it very ‘Easter-y’ and the contrast with the dark chocolate ganache is amazing! I based the recipe on my Victoria Sponge – Celebration Cake which has always been one of the most popular cake recipes on my blog.
There is something so delicious about the simplicity of a vanilla cake, with a simple buttercream. I don’t usually bother adding vanilla to a buttercream like this as I often find that its Vanilla-y enough on its own, but its something you can easily do. Or, you can even add 50g of cocoa powder to it to make it chocolatey! The possibilities are endless with a recipe like this.
These sort of cakes can be utterly mind boggling to some people, and I can get that. The first one I made was an absolute disaster. Like, I question whether I should’ve eaten it its was a pile of smush, but hey… never waste anything! Seriously though, I usually use a Metal Scraper (affiliate link) to do a cake like this, but I have also find a new tool, A giant Cake Scraper, which is PERFECT.
Honestly, using either of the tools makes life so much easier. If you like, you can do a thin crumb coat of the buttercream first, chill it, and then go over again in a thicker layer. This prevents the cake going with the buttercream and causing a failure. You don’t want your buttercream to be too thick, but its best to not have it too thin either. It’s one of those annoying things to say, but its true. For this amount of buttercream I usually add 3-4 tbsps of boiling water one at a time.
This cake also goes the extra mile because it has crushed mini eggs between the layers. And I mean come on, crushed mini eggs in a cake? YES PLEASE. HELLO YUMMY. Too much yum. YUMMY YUM.
If you need any advice on the cake then email me at email@example.com or comment below! Enjoy!
Vanilla Cakes layered with Vanilla Frosting, a Dark Chocolate Ganache Drip, & packed full of Mini Eggs – The perfect Easter Showstopper!
- 450 g Unsalted Butter/Stork
- 450 g Caster Sugar
- 6 Large Eggs
- 450 g Self Raising Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 350 g Unsalted Butter
- 800 g Icing Sugar
- 100 g Double Cream
- 100 g Dark Chocolate (finely chopped)
- 300 g Mini Eggs (Crushed)
- 100 g Mini Eggs (Whole)
- Small Easter Egg
Heat the oven to 160C/140C Fan and line two DEEP 20cm/8inch cake tins with baking parchment – leave to the side.
In a stand mixer, beat together the butter and sugar until light and fluffy. Add in the flour, eggs, baking powder and Vanilla and beat again briefly till combined – try not to overbeat!
Divide the mixture between the two tins and smooth it over – bake for 1 hour (Check after 45 minutes if your oven runs hot, can take longer) until the cake is golden and when the cake springs back (skewer should also come out clean)
Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.
In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.
Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter. If too thick, add one tablespoon of boiling water at a time till its smooth enough.
Once the cake is cooled, I level them off so that they are flat, and then divide the cakes into two – so I end up with 4 layers.
With the first layer of the cake, spread some of the buttercream onto the top of the first layer and sprinkle on 1/3 of the crushed mini eggs, add the second cake on top, and then top again with some of buttercream and mini eggs etc until you reach the top layer. Only use about 1-2 tbsp of buttercream per layer so that you have enough to decorate with!
With the leftover buttercream, as you can see, I covered the sides (and top) too! I tend to refrigerate my cake after step 5 to make this easier as the cake is so moist but this is optional – you could just slap it all on if you wished! Sometimes its best to do a thinner “crumb” layer and refrigerate it, and then do the thicker layer for the final finish!
Once finished, make the ganache – heat the 100ml of double cream until its just below boiling point, and pour over the finely chopped chocolate and leave for 5 minutes to just sit. After the 5 minutes, stir until smooth and leave it to cool for about 5 minutes.
Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest onto the top and spread evenly and leave to set in the fridge (This is when I inserted my bits of easter egg so that the ganache glued them to the cake)
Once the ganache is set, with any leftover frosting, pipe some little rosettes onto the top and top with the whole mini eggs! I then finished with a few more mini eggs as you can see!
- If your ganache isnt fully melted after the mixing the chances are that the cream wasn’t hot enough – heat it for 10 seconds at a time in the microwave until its smooth. Its important to leave it to cool before decorating the cake otherwise it might melt the cake.
- As its for easter, you could easily dye the frosting a pale shade of pink, blue, etc – add in a little of colouring as you’re whipping the frosting up!
- All of the decorations are completely optional – but I love this style of cake! (You can also make half of the recipe to make a smaller cake, as this is a beast… but it really is a showstopper!)
- I bake the cake at 140C In my oven as its a deeper cake, and it makes it bake flat. It also tends to stay moister. If you’re in a rush you can bake it at the usual temperatures, but adjust the baking time accordingly.
- This cake will last in an airtight container for 3 days, at room temperature.
Find my other Cake & Easter Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.