Cadbury Egg Layer Cake (With Buttercream Flowers)

Deep, rich, black cocoa cake is layered with vanilla buttercream and filled with crushed mini Cadbury eggs.

Course: Dessert, easter, Holiday, Snack

Cuisine: American

Keyword: black cocoa, black cocoa cake, buttercream, buttercream flowers, cadbury egg cake, cadbury eggs, cake, easter, easter egg cake, piping, vanilla buttercream

Servings: 12

Ingredients

For the Chocolate Cake:

¼ Cup Salted Butter, softened to room temperature (57 g)
¼ Cup Avocado or Vegetable Oil (60 ml)
1 ¼ Cups Granulated Sugar (250 g)
1 Large Egg + 2 Large Egg Yolks
⅓ Cup Sour Cream (80 ml)
1 Tablespoon Pure Vanilla Extract (15 ml)
1 ½ Cups All-Purpose Flour (185 g)
⅓ Cup Black Cocoa Powder (35 g)
2 Teaspoons Baking Powder (8 g)
½ Teaspoon Salt (2.5 g)
½ Cup Whole or 2% Milk (120 ml)

For the Vanilla Buttercream:

2 ½ Cups Salted Butter, softened to room temperature (567 g)
5 Cups Powdered Sugar, sifted (600 g)
1 Tablespoon Pure Vanilla Extract (15 ml)
Splash of Heavy Cream, optional
1 Cup Cadbury Mini Eggs, chopped (for filling)

Instructions

Step 1: Prepare the pans & oven
Preheat your oven to 350°F (175°C).Grease and line your 6-inch round cake pans with parchment paper.
Step 2: Make the chocolate cake batter
In a large mixing bowl:
Cream together the butter, oil, and sugar until light and fluffy.
Mix in the sour cream and vanilla extract until smooth.
Add the egg + egg yolks, mixing until fully incorporated.
Into the same bowl:
Add the flour, black cocoa, baking powder, and salt. Mix well. Add the milk and mix again. Do not over-mix at this point.
Step 3: Bake
Divide the batter evenly between the three prepared pans.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the vanilla buttercream
In a large bowl:
Beat the butter until smooth and creamy.
Gradually add the powdered sugar, mixing until fully incorporated.
Add the vanilla extract and a splash of heavy cream (if needed) until light, fluffy, and spreadable.
NOTE: This recipe makes an extra large bowl of buttercream so that you have plenty for piping/decorating! If you prefer not to pipe any additional decorations onto the cake, simple use 1 ½ Cup Butter and 3 Cups Powdered Sugar instead. Make as directed.
Step 5: Assemble the cake
Level the cooled cake layers if needed.Place one layer on your cake stand.Spread a generous layer of buttercream over the top.Sprinkle with chopped Cadbury Mini Eggs, gently pressing them into the frosting.Place the second cake layer on top.
Step 6: Crumb coat
Apply a thin layer of buttercream over the entire cake to lock in crumbs.Chill for 15–20 minutes to set.
Step 7: Decorate
Apply a final layer of buttercream if desired.
Tint remaining buttercream with pink, blue, green, and yellow food coloring.
Pipe buttercream florals around the cake in a soft, spring-inspired design.
Step 8: Finish & serve
Optionally, top with extra Cadbury Mini Eggs for a festive finish.
Slice and serve at room temperature for the best texture.

Notes

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.

See blog for:

Dietary substitutions for dairy and gluten

FAQ's (frequently asked questions)