Attention Bakers: Jump to Recipe

The Mini Egg cake is for those who relish the challenge, those who savor the journey as much as the destination. If you’re willing to invest both time and passion into your baking, then welcome aboard this delightful culinary adventure.

Let me start by saying, while I didn’t invent this recipe, I’ve added my own twist to it. So, buckle up and let’s dive in.

But before we do, let’s ensure we have the right tools on hand. Trust me, they’ll make your baking endeavors all the more seamless:

• Baking pans: I recommend four 6-inch pans for efficiency, but adjust according to your preference.
• Offset spatula: A handy tool for effortlessly spreading cream on your cake layers.
• Parchment paper: A baker’s best friend for easy cake removal.
• Piping bag and tips: Elevate your cake decoration game.
• Electric mixer or stand mixer: Because who wants to hand-whisk everything?
• Spatula: A kitchen essential. If you don’t have one, it’s time to invest.

Now, onto the cake itself. It’s entirely dairy-free, but feel free to experiment with dairy ingredients and let me know how it turns out!

Step 1: The Ganache

• 3/4 cup chopped chocolate mini eggs
• 3 tablespoons dairy-free milk

Step 2: The Cake

• 3/4 cup dairy-free chocolate milk, at room temperature
• 1/4 cup vegetable oil
• 2 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 3/4 cups cake flour, sifted
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 1/4 teaspoon baking soda
• 2/3 cup dairy-free salted butter, at room temperature (be cautious, some brands may get too soft)

Step 3: The Buttercream (Separated for Crumb Coat and Top Coat)

• 2 cups dairy-free salted butter, at room temperature
• 6 cups icing sugar
• 1 tablespoon pure vanilla extract
• 1 teaspoon fine sea salt
• 1/2 cup chopped chocolate mini eggs
• 1/2 cup sprinkles (adjust to taste)

Step 4: The Drip

• 1/3 cup dairy-free chocolate chips
• 1 1/2 tablespoons dairy-free milk

Although this cake may seem overly sweet, trust me, it all balances out perfectly in the end. It’s ideal for a crowd, but be warned, slicing thin pieces may prove challenging. But hey, if I can do it, so can you!

You can prepare the ganache in advance and store it in the fridge:

• Microwave the chopped mini eggs with milk in a microwaveable bowl for 30 seconds, stirring until smooth.

Now, onto the cake-making process:

1. Preheat your oven to 350°F and prepare your cake pans by spraying them with non-stick spray and lining the bottoms with parchment paper.
2. In a small bowl, whisk together the chocolate milk, vegetable oil, eggs, and vanilla extract.
3. In another bowl, combine the flour, sugar, salt, baking powder, and baking soda. Cut the dairy-free butter into small pieces and add it to the dry ingredients. Mix until the mixture resembles coarse sand. Gradually pour in half of the liquid mixture and mix on medium speed for 2 minutes. Add the remaining liquid mixture and mix for another 2 minutes, scraping down the sides of the bowl.
4. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans on a wire rack for 10 minutes before removing them from the pans and allowing them to cool completely. See why here

While the cakes are cooling, it’s time to prepare the buttercream:

1. In a large bowl, cream the butter until fluffy, about 10 minutes.
2. Gradually add the icing sugar, vanilla extract, and salt, mixing until combined. Scrape down the sides of the bowl, then continue to whip until creamy.
3. Divide the icing in half. One half will be used for the top coat with sprinkles, while the other half will be used for layering and the crumb coat.

Now, let’s assemble the cake:

1. Take your time with this step. Ensure each layer is level and stable. If the cake starts to wobble, pause and let it cool in the fridge.

1. Place one cake layer on a plate or cake board. Spread a generous cup of icing over the layer, allowing it to slightly spill over the edges. This creates a rustic look. Pipe a ring of cream around the edge and spoon a third of the ganache inside the ring.
2. Carefully add the next layer and press lightly to secure it. Repeat this process until all layers are stacked.
3. Apply a thin layer of icing to the top and sides of the cake to create a crumb coat. Refrigerate the cake for 20 minutes or overnight to set.

1. Mix the chopped mini eggs and sprinkles into the remaining buttercream. Apply this mixture to the top and sides of the chilled cake, allowing it to fall naturally over the edges for a rustic finish.

Now, onto the drip:

1. Microwave the chocolate chips with milk until smooth, adjusting the consistency as needed.
2. Carefully drip the chocolate along the edges of the cake at even intervals, allowing it to cascade down the sides.
3. Optionally, top the cake with additional chocolate and decorate with mini eggs or leftover buttercream.

And there you have it – a masterpiece of a cake that’s as beautiful as it is delicious. Enjoy the smiles and the taste of your labor of love!