Mini Egg Easter Cake

This cake recipe looks so impressive – yet it’s really straight forward and fun to assemble.

With Easter just around the corner – a celebration cake is definitely worth thinking about. I always associate Easter with new beginnings, the days become brighter and there’s a different energy in the air.

Easter is a time to celebrate, to enjoy and to indulge a little! A scrumptious homemade cake is the perfect way to share the love with others.

Ingredients:

Cake

• 225g soft butter
• 225g caster sugar
• 225g self raising flour
• 4 large eggs
• 2 tsp vanilla extract
• 80g cocoa powder
• 100ml whole milk

Buttercream Icing

•  240g butter
• 270g icing sugar
• 1 tsp vanilla extract
• 50g cocoa powder

Decorate

• 200g Cadury milk chocolate fingers
• 270g Cadbury chocolate mini eggs

Method:

1. Preheat the oven to 180℃.
2. Line two 20cm tins with greaseproof paper.
3. In a large bowl, cream together the butter and caster sugar until fluffy and light. Then, in two steps – add half the flour and 2 eggs, beat with a fork to combine. Then, repeat the same step with the remaining flour and eggs.
4. Add the vanilla extract, cocoa powder and milk – mix to distribute evenly throughout.
5. Divide the mixture evenly between the two tins and bake on the middle shelf for about 20-25 minutes until risen. Check both cakes with a knife/skewer in the middle, if it comes out clean – the cakes are ready.
6. Turn them carefully onto a wire rack and cool completely before icing.
7. Whilst they are cooling – get started on the icing. Beat the butter until creamy with a spatula or electric mixer. Then, add the cocoa, icing sugar and vanilla – and beat.
8. Start assembling the cake! If the cakes aren’t perfect in shape – don’t worry. The buttercream and decoration on top will hide any imperfections.
9. Take one half of the cake and place it on a large plate/cake plate. Add a medium-thick layer of buttercream icing to this half and then place the second cake on top of the other.
10. Use the remainder of the icing to cover the top and sides – doing so with a palette knife if possible.
11. Then, decorate your cake with fingers all along the edge and top with mini eggs. Perhaps, add a few Easter chicks on top or tie some ribbon around the outside.