Mini Egg Cake!

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.

Mini Egg Cake

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 janespatisserie@gmail.com or comment below! Enjoy!

5 from 4 votes
Mini Egg Drip Cake!
Prep Time
15 mins
Cook Time
1 hr
Decorating Time
30 mins
Total Time
1 hr 15 mins
 

Vanilla Cakes layered with Vanilla Frosting, a Dark Chocolate Ganache Drip, & packed full of Mini Eggs – The perfect Easter Showstopper!

Course: Dessert
Cuisine: Cake
Servings: 15 Slices
Calories: 468 kcal
Author: Jane's Patisserie
Ingredients
Cake Ingredients
  • 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
Buttercream Ingredients
  • 350 g Unsalted Butter
  • 800 g Icing Sugar
Decorations
  • 100 g Double Cream
  • 100 g Dark Chocolate (finely chopped)
  • 300 g Mini Eggs (Crushed)
  • 100 g Mini Eggs (Whole)
  • Small Easter Egg
Instructions
For the Cake!
  1. Heat the oven to 160C/140C Fan and line two DEEP 20cm/8inch cake tins with baking parchment – leave to the side.

  2. 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! 

  3. 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)

  4. 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.

For the Decoration!
  1. 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. 

  2. 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. 

  3. 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. 

  4. 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!

  5. 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!

  6. 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.

  7. 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)

  8. 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!

Recipe Notes
  • 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.
Nutrition Facts
Mini Egg Drip Cake!
Amount Per Serving
Calories 468 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 24g 120%
Cholesterol 151mg 50%
Sodium 57mg 2%
Potassium 151mg 4%
Total Carbohydrates 71g 24%
Dietary Fiber 1g 4%
Sugars 46g
Protein 9g 18%
Vitamin A 20.5%
Vitamin C 1%
Calcium 10.1%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cake & Easter Recipes on my Recipes Page!

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J x

© 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.

7

53 comments

  1. Hi Jane, Love the recipies, I bake your chocolate orange brownies all the time!

    Going to make this on a larger scale… ie. a 30cm tin. how much do i need to increase the ingredients, and baking times?

    1. Thank you! You need to increase the cake ingredients by roughly 2.5 so butter you’d need 1125g in the sponge. To be safe you could make it 1250g. Timing wise I can’t tell you an exact time, but with 12″ cakes I tend to bake at 140C, and probably for above two hours? Keep an eye on it at the two hour mark! I wouldn’t bake it all in one, and would recommend baking two sponges and splitting them like in the recipe x

      1. Thank you for your quick reply! Yeah my plan was to do identical to your recipe, but on a larger scale! so def going to do two sponges and split them! glad I asked now, as i would never have thought it would take as long as two hours! i would have taken them out far too early!

      2. Thank you for your quick reply!

        My plan was to follow your recipe exactly but on a larger scale, so two sponges is def the way to go! glad I asked, as i would never have thought it would take 2 hours! Thanks again!

  2. Hi Jane. Making this cake for a birthday but as I work full time, I’m having to make it over a couple of days. When refrigerating the cake after adding the buttercream, how long do you do this for? I was going to do a crumb coat and leave overnight but I’m worried it’ll dry the cake out. Also, if I bake the cake one day and then make the buttercream the next, would you say it’d last 3 days from baking the cake or 3 days from making the buttercream?
    Thanks!!

    1. You only need to leave it in there to set, then take it out the fridge. And I would say three days from baking personally, but often they do last longer. As long as you tightly wrap the sponges in clingfilm once fully cooled if you’re waiting to decorate, it’ll be fine! x

      1. Perfect thanks Jane! Sorry one more question how many medium eggs would you put in this? Having trouble finding large ones in Tesco!!

  3. Hi Jane, this looks amazing! I’m looking to make something very similar to this in the next week or so. I’m just wondering what size cake board you used? Thank you !

  4. Hi! I’m making this cake 2moro for my daughters birthday, but only wanted to do 6” rather than 8”. Do I just halve the recipe to 225g flour, sugar & butter and then 3 eggs? Really looking forward to baking this! I made your kinder egg cheesecake this weekend and the mini egg cookie bake and they were amazing!! I have loads more of your recipes to try! Thanks in advance 💗 x

  5. I’m trying to make this cake and my batter was very thick because there was no liquid in it, was I supposed to melt the butter or something.

    1. This is a standard cake recipe that I always use – they are naturally thick. You don’t need to add liquid to cake mixes such as this one. You can thin it out with milk if you wish, but there really is no need.

  6. I’m looking to make a similar drip cake maybe a little taller however I don’t think I’ll have an airtight contacting big enough to store it in for a day or so. Will storing it in the fridge affect the cake?

  7. Hiya Jane,
    Is the butter frosting supposed to be thicker than a normal frosting for you to spread it on to the cake as smooth as you do. Im making it at the moment and it seems very thick to the point my mixer is struggling to mix it.
    Many Thanks
    Ruth

  8. This looks amazing! I was wanting to make mini versions of these for my daughters teachers. How would I adjust the cooking times/recipe?

  9. Wow I have not tried baking it yet but it looks amazing but it looks amazing can you sell them or do we have to make them? What other cakes ? do you do?

  10. Wow Jane this looks delicious and beautifully presented as always. I have some mini egg cupcakes coming up on my blog soon – but I want to share your recipe with my family at Easter! 🙂 it’s gorgeous x

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