Mini-Egg Sheet  Cake

with chocolate buttercream frosting

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

- flour - baking powder - baking soda - salt - eggs - unsalted butter - sugar

Mini Egg Sheet Cake

- vanilla extract - Greek yogurt - buttermilk - Cadbury Mini Eggs

INGREDIENTS

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

Chocolate Buttercream Frosting

How to Make Mini Egg Sheet Cake

Step 1 - Preparation Preheat the oven and line 9x13" sheet pan with parchment paper.

Step 2 - Make the Batter Mix butter and sugar, add eggs one by one and vanilla extract, add Greek yogurt. Add dry ingredients and buttermilk and mix to make the batter. Add crushed Mini Eggs!

Step 3 - Bake! Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 4 - Make the Frosting Beat butter in a stand mixer. Add cocoa and sifted powdered sugar and mix. Add heavy cream for a thinner frosting.

Step 5 - Frost and Serve! Spread frosting over cooled cake. Top with crushed Mini Eggs, slice and serve!

How to Make Mini Egg Sheet Cake

Making Ahead and Storing

Prepare the sponge up to one day ahead, and store at room temperature in an airtight container. Or Prepare and frost the cake, and store in the refrigerator in an airtight container for up to 4 days. Or Make the frosting and store it, covered, in a refrigerator for up to 2 days.