Indulge your sweet tooth with a delightful twist on a classic dessert: the Cadbury Mini Egg Cake! This scrumptious cake, bursting with rich chocolate flavor and crunchy bits of Cadbury Mini Eggs, is not just a treat for the taste buds but also a feast for the eyes. Perfect for any celebration or simply to satisfy your chocolate cravings, this cake is sure to impress your family and friends. With just 50 minutes from prep to plate, you’ll want to dive into this recipe that promises to elevate your baking game and leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup Cadbury mini eggs, crushed
- Chocolate frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring sides are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients until well combined and free of lumps.
- In a separate medium bowl, beat the eggs until smooth. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until fully incorporated and slightly frothy.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold and mix until a smooth, consistent cake batter forms. Be careful not to overmix, which can result in a tough cake texture.
- Crush the Cadbury Mini Eggs by placing them in a sealed plastic bag and gently breaking them with a rolling pin or wooden spoon. Reserve some whole eggs for decoration.
- Fold approximately ¾ of the crushed Mini Eggs into the cake batter, distributing them evenly throughout the mixture.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 35 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove cake from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, frost the cake with chocolate frosting. Decorate the top with remaining whole and crushed Mini Eggs, creating a festive pattern.
- Slice and serve. Best enjoyed within 2-3 days when stored in an airtight container at room temperature.
Tips
- Prep Your Pans: Make sure to grease and line your cake pan thoroughly to avoid any sticking. This will ensure a clean release and a beautifully shaped cake.
- Sift Dry Ingredients: Sifting the flour, cocoa powder, and other dry ingredients not only helps to combine them evenly but also aerates the mixture, resulting in a lighter cake texture.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Crush Mini Eggs Carefully: When crushing the Cadbury Mini Eggs, place them in a sealed bag and use a rolling pin for controlled crushing. This will give you a mix of fine crumbs and larger chunks for added texture.
- Check for Doneness: Always test your cake for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, it’s perfect!
- Cooling is Key: Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps to set the structure and prevent crumbling.
- Decorate Creatively: Use the remaining whole and crushed Mini Eggs to create a fun and festive decoration on top of your frosted cake. Get creative with patterns to make it visually appealing!
- Storage Tips: For optimal freshness, store your cake in an airtight container at room temperature. It’s best enjoyed within 2-3 days.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 58g
Protein: 6g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 45mg
