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Mini Egg Easter sheet cake

This Mini Egg Sheet Cake is the perfect cake for Easter!  Fluffy and moist vanilla sponge loaded with crushed Mini Eggs and topped with delicate chocolate buttercream frosting.

INGREDIENTS (sheet cake)

– AP flour – baking powder – baking soda – salt – unsalted butter – granulated/caster sugar – eggs – vanilla extract – Greek yogurt – buttermilk/milk – Cadbury Mini Eggs

INGREDIENTS (BUTTERCREAM FROSTING)

– unsalted butter – powdered/icing sugar – cocoa powder – heavy cream – Cadbury Mini Eggs

How to Make It

Step 1  – Preheat the oven to 175°C (350F) and line a 9x13" sheet pan with parchment paper.

Step 2  – Sift and mix flour, baking powder, baking soda, and salt in a large bowl and set aside.

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Step 3  – Place butter and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment.

Making Ahead & Storing

This cake is an ideal make-ahead dessert. You can prepare the sponge up to one day ahead, and store at room temperature in an airtight container. You can also prepare and frost the cake, and store in the refrigerator in an airtight container for up to 4 days. You can also make the frosting and store it, covered, in a refrigerator. You may need to beat the frosting for 1-2 minutes before using if it hardens.