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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.
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, easter, mini egg, vanilla
Servings: 20 servings
Calories: 392kcal

Ingredients

Mini Egg Sheet Cake

  • 315 g flour all-purpose or cake (2½ cups)
  • 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.

Nutrition

Calories: 392kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 129mg | Potassium: 81mg | Fiber: 1g | Sugar: 36g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg