A Three-Layer Mini Egg Chocolate Cake with Pastel Vanilla Buttercream Frosting and Mini Eggs! Perfect Easter Showstopper!
Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper.
Beat your Butter and Sugar together for a couple of minutes until light and fluffy!
Add in your Flour, Cocoa Powder, Baking Powder and Eggs and beat again till a delicious cake mixture is formed.
Split evenly between your cake tins, and bake in the oven for about 25-30 minutes. Can take less or more time, depending on your oven.
Check the cakes are cooled with a skewer! Leave to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.
Make sure your butter is at room temperature, and beat on its own for about 5 minutes to really loosen it.
Add in the Icing Sugar roughly 1/3 at a time, and beat fully.
Add in your vanilla and beat till smooth - I will beat it for about 3-4 minutes to really fluff it up.
Split the mixture evenly between three bowls - make one purple, one pink and leave the last as it is for yellow/white.
Get your first sponge, and spread/pipe over your first colour. Sprinkle on some crushed mini eggs if you like!
Get your second sponge and repeat till you have your top sponge!
Add on your last colour, and decorate how you like - use any leftover buttercream, or whatever you fancy and add on as many Mini Eggs as you prefer with some cute sprinkles!