Easter Whoppers Cake

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 638kcal

Author: Lord Byron's Kitchen

This Easter Whoppers Cake is light and fluffy, yet moist and flavourful, and prepared with chocolate pudding! The cake is topped with buttercream frosting and crushed whoppers. If you have never tried a cake made with pudding, you're in for a treat! This is the ultimate Easter Sunday dessert!

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Ingredients

For the Cake:

3/4 cup butter, softened
1 1/2 cups sugar
1 box chocolate pudding 113 grams, use regular not low fat or low sugar
4 large eggs
1 1/4 cup whole milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 3/4 cup all purpose flour
3 tablespoons cornstarch
4 teaspoons baking powder
1/2 teaspoon salt

For the Frosting:

4 cups confectioner's sugar
1 1/2 cups unsalted butter, softened
2 teaspoons vanilla extract
2 tablespoons whole milk
2 cups crushed Easter Whoppers

Instructions

For the Cake:

Preheat your oven to 350 degrees F.
Grease a 9x13 inch baking pan with butter and dust with flour. Set aside.
Beat together the butter and sugar together until light and fluffy.
Add the chocolate pudding powder and mix into the butter and sugar mixture.
Add each egg one at a time, beating well after each addition.
In another bowl, whisk together the milk, oil, and vanilla extract. Add this mixture to the butter and egg mixture in thirds, beating after each addition.
Next, add in the flour, cornstarch, baking powder, and salt. Beat until mix through.
Pour the batter into prepared baking pan.
Bake for 1 hour. Test doneness by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If not, bake for 5 more minutes and test again.
Once done, remove from oven and set onto a wire cooling rack. Do not invert the cake. This cake will stay in the baking pan. Allow cake to fully cool.

For the Frosting:

Beat the butter until smooth.
Add the confectioner's sugar one cup at a time, beating well after each addition.
Next, add the vanilla extract and milk. Beat well to incorporate.
Spread the buttercream frosting evenly over the cooled cake. Top by sprinkling over the crushed Easter Whoppers.
Serve and enjoy!

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