Easter Mini Egg Tea Cake

Course: Dessert

Cuisine: Easter, North American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: slices

Calories: 396kcal

Author: Lord Byron's Kitchen

Prepared with crushed chocolate mini eggs and topped with a dollop of buttercream frosting, this Easter Mini Egg Tea Cake looks quite delicious and inviting! Keep the decorating simple with a pile of mini eggs right in the center and let the cake speak for itself! A delightful treat, this cake is a beautiful Easter dessert!

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Ingredients

For the Cake:

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup Cadbury Mini Eggs, slightly crushed

For the Buttercream:

3/4 cup unsalted butter (or vegetable shortening)
2 cups confectioner's sugar
2 teaspoons vanilla extract
2 tablespoons milk
1/4 cup Cadbury Mini Eggs

Instructions

Baking the Cake:

Preheat oven to 350 degrees F.
In a bowl, beat together the butter and the sugar until the mixture is light and fluffy – about 3-5 minutes.
Add the eggs, one a time, beating well after each addition.
Add the vanilla extract and beat to incorporate.
Next, add the flour, baking powder, and salt. Beat the dry ingredients into the butter and sugar mixture until well combined. The mixture will be very thick!
Add the milk and mix into the flour mixture. The milk will lighten up the batter.
Next, fold in the crushed mini eggs.
Pour the batter into a nine inch round pan that has been greased and floured. Tap the cake pan firmly on your countertop to flatten the cake batter into the pan.
Bake for 30 minutes.
Test to see if the cake is fully baked by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is ready. If not, bake for another 3-5 minutes and test again.
Remove cake from the oven and allow to cool in the cake pan for fifteen minutes.
Remove from the cake pan and allow cake to finish cooling on a wire cooling rack.

To Decorate the Cake:

Beat the butter (or vegetable shortening) in a large mixing bowl.
Add the confectioner’s sugar one cup at a time, beating well after each addition.
Next, beat in the vanilla extract and milk.
Next, transfer the buttercream to a piping bag fitted with a large star-shaped tip.
Pipe on a large dollop of buttercream onto the widest part of each slice of cake.
Top that with a single, whole mini egg.

Notes

Nutritional information does not take into account the pile of mini eggs in the middle of the cake.

Nutrition