A delectable Cadbury mini egg traybake cake topped with vanilla buttercream frosting!
The light and fluffy vanilla sponge cake is speckled with crushed chocolate mini eggs and baked until golden. It's then spread with smooth and creamy vanilla buttercream and sprinkled with more mini eggs, making it the perfect choice for Easter Sunday tea!
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Traybakes are incredibly easy to make, and this easy Easter tray bake cake is no different!
The moist tender crumb of the sponge contrasts beautifully with the smooth buttercream and crunchy chocolate mini eggs. It's a match made in heaven, and I guarantee you won't be able to stop at one slice.
👩🍳 Love mini eggs? Try my easy mini egg rice krispie squares next.
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✔️ Why you'll love this recipe!
- Easy Easter tray bake cake.
- Uses a family size (296g) bag of Cadbury mini eggs.
- Perfect for an Easter tea-time treat.
- The sponge cake is freezer-friendly.
🛒 Ingredient notes
For the cake:
Butter - unsalted butter that has been softened.
Sugar - a mixture of caster sugar and light brown sugar.
Eggs - 4 large eggs, at room temperature.
Vanilla - good quality vanilla extract.
Flour - Self-raising flour to help the cake rise and become light and fluffy.
Mini Eggs - crushed finely for the sponge cake.
For the frosting:
Icing Sugar - sieved.
Butter - salted butter that has been softened.
Milk - use semi skimmed or whole milk.
Vanilla - for flavour.
Mini Eggs - to decorate. Chop half and keep half whole.
🔪 How to make mini egg tray bake cake
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Preheat the oven to 180°C (160°F/Gas 4) and line a 20 x 30cm traybake tin with baking paper.
One: Cream together the softened butter and sugars until light and fluffy. You can use a wooden spoon or an electric mixer.
Two: Beat in the eggs one at a time and mix in the vanilla extract.
Three: Fold in the flour and crushed mini eggs. Make sure the mini eggs are crushed into very small pieces, otherwise they will sink to the bottom of the cake.
Four: Spoon the cake batter into the prepared tin and bake for 30-35 minutes until golden brown. Set aside to cool.
Five: To make the buttercream frosting, mix together the icing sugar, softened butter, vanilla extract, and milk with an electric whisk until smooth and creamy. If the mixture is still a bit stiff, add a touch more milk.
Six: Remove the cooled cake from the tin then spread the top of the cake with the smooth vanilla buttercream. I use a palette knife.
Seven: Sprinkle the top with the crushed mini eggs before cutting it into slices.
Top Tips
- Make sure all your ingredients (especially the butter and eggs) are at room temperature before you start the recipe.
- Test the sponge to see if it is done with a skewer or tooth pick. If there is wet batter sticking to the skewer it needs a bit more time in the oven. When it's ready it should come out clean with a few crumbs attached.
- Crush the mini eggs for the cake batter really finely to prevent them from sinking to the bottom of the cake.
🍴 Serving suggestions
Serve the mini egg cake bars at Easter parties with Easter rocky road, creme egg tiffin, and simnel cake muffins.
It's also great as an Easter dessert with a scoop of mini egg ice cream.
📖 Variations
- Swap the Cadbury mini eggs for other chocolate mini eggs or candy such as M&M's. Chocolate chips would work too.
- Swap out 25g of flour with cocoa powder for a chocolate flavoured sponge cake.
- Make a chocolate buttercream icing instead of vanilla.
- Add some crushed Biscoff biscuits to the topping for crunch and texture.
🥡 Storage
Store - The iced cake can be stored in an airtight container or cake tin for up to 3 days.
Freeze - It's best to freeze the cake uniced. Wrap the sponge cake in clingfilm and foil and freeze for up to 3 months. Defrost at room temperature before icing it.
❓ Frequently asked questions
Yes, you can make this cake gluten-free by using a gluten-free self-raising flour in place of the regular self-raising flour.
Yes, you can use a different type of frosting if you prefer, such as cream cheese frosting or a white icing glaze instead of the vanilla buttercream frosting.
Cadbury Mini Eggs are made of a hard candy shell filled with a sweet, creamy chocolate centre.
No, Cadbury Mini Eggs are not suitable for vegans as they contain milk and other animal-derived ingredients.
😋 More mini egg recipes
More Easter recipes
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Recipe
Easter Mini Egg Traybake Cake
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- 30 x 20 cm Baking Tin
- Baking Paper
- Wooden Spoon or electric mixer
Ingredients
For the sponge cake
- 225 g Unsalted Butter softened
- 200 g Caster Sugar
- 25 g Light Brown Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 225 g Self Raising Flour
- 100 g Mini Eggs crushed finely with a rolling pin
For the frosting
- 200 g Salted Butter softened
- 400 g Icing Sugar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Milk
- 196 g Mini Eggs some left whole and some crushed
Instructions
- Preheat the oven to 180°c (160° fan/ Gas 4) and line a 20 x 30cm traybake tin with baking paper.
- Cream together the softened butter and sugars until light and fluffy. You can use a wooden spoon or an electric mixer.225 g Unsalted Butter, 200 g Caster Sugar, 25 g Light Brown Sugar
- Beat in the eggs one at a time and mix in the vanilla extract.4 Large Eggs, 1 teaspoon Vanilla Extract
- Fold in the flour and crushed mini eggs. Make sure the mini eggs are crushed into very small pieces otherwise they will sink to the bottom of the cake.225 g Self Raising Flour, 100 g Mini Eggs
- Spoon the cake batter into the prepared tin and bake for 30-35 minutes until golden brown. Set aside to cool.
- To make the buttercream frosting, mix together the sieved icing sugar, softened butter, vanilla extract, and milk with an electric whisk until smooth and creamy. If the mixture is still a bit stiff, add a touch more milk.200 g Salted Butter, 400 g Icing Sugar, 1 teaspoon Vanilla Extract, 1 tablespoon Milk
- Remove the cooled cake from the tin then spread the top of the cake with the smooth vanilla buttercream. I use a palette knife.
- Sprinkle the top with the mini eggs before cutting it into slices.196 g Mini Eggs
Notes
- Make sure all your ingredients (especially the butter and eggs) are at room temperature before you start the recipe.
- Test the sponge to see if it is done with a skewer or tooth pick. If there is wet batter sticking to the skewer it needs a bit more time in the oven. When it's ready it should come out clean with a few crumbs attached.
- Crush the mini eggs for the cake batter really finely to prevent them from sinking to the bottom of the cake.
- Swap the Cadbury mini eggs for other chocolate mini eggs or candy such as M&M's. Chocolate chips would work too.
- Swap out 25g of flour with cocoa powder for a chocolate flavoured sponge cake.
- Make a chocolate buttercream icing instead of vanilla.
- Add some crushed Biscoff biscuits to the topping for crunch and texture.
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