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.
Pastel Mini Eggs are a great Spring treat, but how about a Mini Egg-themed sheet cake for Easter dessert? This Mini Egg Sheet cake contains a light vanilla sponge with bits of Mini Eggs inside and is topped with the most delicate chocolate buttercream frosting, and more Mini Eggs!
A perfect bite-sized dessert for Easter-time that will satisfy a crowd - especially after a large meal or as a day-time treat.
This Mini Egg Sheet Cake is great for making ahead too, so you don't need to stress about dessert on the big day!
Ingredients and Variations
For the Mini Egg Cake sponge, you will need:
The Dry Ingredients - Flour (all-purpose or cake flour), baking powder, baking soda, and a pinch of salt.
Sugar - use granulated or caster sugar.
Butter - good-quality unsalted butter, softened to room temperature.
Eggs - for binding and texture. Use room-temperature eggs, add them one by one to the batter, and mix well after each addition.
Vanilla Extract - use good-quality vanilla extract for the best flavour.
Greek yogurt - the secret to a super-moist and fluffy sponge. Use low-fat, plain Greek yogurt (or any other plain, low-fat yogurt) or sour cream.
Buttermilk - makes up the "liquid" part of the batter. If you don't have buttermilk, make your own by stirring in 1 tablespoon of vinegar into one cup of milk. If this isn't an option, use dairy milk (semi-skimmed or whole) instead.
Mini Eggs - these will be crushed and added to the batter for the ultimate Mini Egg goodness in each bite!
For the Chocolate Buttercream Frosting, you will need:
Butter - again, use good-quality unsalted butter softened to room temperature.
Powdered Sugar - or icing sugar - make sure to sift it before using!
Cocoa powder - use good quality unsweetened cocoa for the frosting.
Heavy cream - containing at least 35% fat - to thin the frosting.
Mini Eggs - that's right, even more crushed Mini Eggs for topping this sheet cake!
How to Make Mini Egg Sheet Cake
Preparation
Preheat the oven to 175°C (350F).
Line a sheet pan (9x13" or similar) with parchment paper.
Make the Batter
Sift and mix the dry ingredients in a large bowl, and set aside.
Beat the butter and sugar in a large mixing bowl until light and fluffy. Ideally, use a stand mixer fitted with the paddle attachment, but you can also use a handheld electric mixer. Scrape any ingredients from the side of the bowl using a spatula.
Add the vanilla extract and eggs - one by one - and mix well (1-2 minutes on medium speed) after each addition.
Add the Greek yogurt and mix well to incorporate.
Slowly add the dry ingredients, alternating with the buttermilk. You can add these in 3 additions, mixing on slow speed until just combined. Do not overmix the batter once you add the dry ingredients.
Finally, fold in crushed Mini Eggs using a spatula.
Bake
Pour the batter into the prepared baking sheet and use a spatula to smooth out the batter.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
Once out of the oven, let the cake cool for 5 minutes in the baking sheet, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
Place the butter in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy.
Add sifted cocoa powder and powdered sugar to the butter and 2 to 3 tablespoons of heavy cream.
Start mixing on low speed for around 30 seconds, then increase the medium-high and mix for another minute.
If the buttercream is too thick, add 1 more tablespoon of heavy cream. If it's too runny, add more powdered/icing sugar.
Frost the Cake
Spread frosting over cooled sheet cake using a palette knife.
Top with crushed Mini Eggs, slice into squares, and serve!
Tips for the Perfect Sheet Cake
- For the best results, use room temperature ingredients (especially flour, eggs, butter, and Greek yogurt).
- For accuracy, weigh your ingredients using a digital kitchen scale rather than measuring cups. Ingredients for this recipe are quoted in grams. Quantities quoted in cups are approximations only and may not be accurate.
- Do not overmix the batter once you add the dry ingredients, otherwise the sponge will be dense.
- Do not overbake the cake or you risk drying it out. The cake should be ready once a skewer inserted into the center comes out clean or has a few moist crumbs stuck to it.
- Let the cake cool completely before glazing. The cake may take some time to cool (up to 1 hour) - you can quicken the process by placing it in a refrigerator for 30 minutes.
Making Ahead and 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.
Alternatively, you can 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.
Other Easter Recipes
Mini Egg Sheet Cake with Chocolate Buttercream Frosting
Ingredients
Mini Egg Sheet Cake
- 315 g flour all-purpose or cake (2½ cups)
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 150 g unsalted butter softened (⅔ cup)
- 200 g granulated sugar or caster sugar (1 cup)
- 2 medium-sized eggs room temperature
- 2 tsp. vanilla extract
- 70 g low-fat plain Greek yogurt (¼ cup)
- 240 mL buttermilk or milk (1 cup)
- 100 g Cadbury Mini Eggs coarsely crushed (3.5 oz)
Chocolate Buttercream Frosting
- 230 g unsalted butter softened (1 cup)
- 400 g powdered sugar or icing sugar (2¾ cups) + extra as needed, sifted
- 3 tbsp. cocoa powder unsweetened, sifted
- 3 tbsp. heavy cream
- 100 g Cadbury Mini Eggs coarsely crushed (3.5 oz)
Instructions
Mini Egg Sheet Cake
- Preheat the oven to 175°C (350F) and line a 9x13" sheet pan with parchment paper.
- Sift and mix flour, baking powder, baking soda, and salt in a large bowl and set aside.
- Place butter and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix for 1-2 minutes on medium speed until pale and fluffy. Scrape any ingredients from the side of the bowl.
- Add the vanilla extract and eggs, one by one, and mix for 1 minutes after each addition. Add Greek yogurt and mix until combined.
- Slowly add the dry ingredients in 3 additions, alternating with buttermilk, and mix until just combined. Do not overmix. Fold in Mini Eggs using a spatula.
- Pour batter into prepared baking sheet and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool for 5-10 minutes in the baking sheet, then transfer to a wire rack to cool completely before frosting.
Chocolate Buttercream Frosting
- Place butter in a large bowl of a stand mixer fitted with the paddle attachment. Beat for 1-2 minutes until smooth.
- Add sifted cocoa powder, powdered sugar, and 2-3 tablespoons heavy cream. Mix on low speed for 30 seconds, then increase to medium-high speed and mix for another 1 minute.
- If the buttercream is too thick, add 1 tablespoon of heavy cream. If it's too runny, add more powdered/icing sugar.
- Spread over cooled sheet cake and sprinkle with crushed Mini Eggs. Slice and serve.
Leave a Reply