Mini Egg Drip Cake!
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A three-layer Mini Egg drip cake with chocolate sponges, Mini Egg themed buttercream frosting, a chocolate drip and Mini Eggs! Heaven in every Easter bite!
Mini Egg drip cake!
So it’s March, it’s basically peak Easter chocolate season and I am in full swing of my Easter baking. I am surrounded by Easter chocolate (which is no bad thing!) and I am obsessed with it all.
However, as I always like to do at least one showstopper of a cake every year, I thought now would be a good time to post it! Here is my Mini Egg drip cake!
Combination of recipes
I decided to merge two of my older recipes for this one – my Mini Egg chocolate cake, and my Mini Egg cake. My Mini Egg cake is really the OG of drip cakes on my blog, and I still love it… but I wanted to do another one.
I essentially wanted to literally combine the two recipes, and it worked SO much better than I thought it would! I am honestly so pleased with how this cake came out – and I am still so chuffed now! It looks so cute!
Multi coloured drip cake
I wanted to do another drip cake as I have filmed this cake for Youtube. I wanted to film and show how to do a drip cake again as my original YouTube video wasn’t the best (bad camera angles and all), and I also wanted to show how to do more than one colour of buttercream!
I decided to keep the flavourings and colourings of my Mini Egg chocolate cake because I am still so obsessed with how that came out as well – and you all love baking it just as much as I do! I’ve seen it so many times this year and it’s amazing!
Three layer cake
I thought I would also stick with a three layer cake because I already know that this cake uses up a lot of ingredients (hello 1kg of icing sugar!) but you can always make it smaller if you want. Because the cake uses three colours of buttercream, the three layers of sponge seemed ideal!
I also do realise, before someone thinks it’s clever to remind me, that Mini Eggs come in four colours… but as I have explained before, and I do also explain in the video, as the yellow and white ones are quite similar, I just thought I would use one colour for those. I think the pink and purple are the more important colours anyway – especially as there are the least of those in a packet!
Food colouring and a handy video!
For the food colourings I love this pink food colouring, and I also love this purple food colouring. To get a good effect with the buttercream, you really do need to use good quality colours!
It’s hard to explain the process of a drip cake that easily in writing, but you will be able to watch the video on this cake on Youtube (theres also the video link below) which definitely helps!
Buttercream
For the cake, it’s quite simple. It’s the buttercream part that’s a little more complicated. As I explain in the method, you want to reserve 200g of the buttercream for your crumb coat, and then split the rest into three. One for purple, one for pink, and one to stay as it is.
I weigh my buttercream so ended up with 430g each for the purple/pink/yellow – and it was ideal for the cake in the end! I separate my colours into a larger piping bag like these, and it makes it easier to pipe onto the cake, and on the sides.
Cake tools
I find it easiest to use a small offset spatula to spread the buttercream between the layers of cake, and to do most of the crumb coat, but also find using this cake scraper really good for finishing off the crumb coat, and doing the top layer!
I use a beautiful rose gold cake board for decorating and serving, as I couldn’t be bothered to decorate the board as per usual. I use these small piping bags for the drip part of the cake, as they’re just so useful! And of course, I used my favourite ever piping tip for the top.
I realise that not everyone will have one, but using a cake decorating turntable will change your life when doing a drip cake – so I really would recommend one! It makes it easier to smooth around the buttercream, makes it easier for the drip, and just makes it easier for decorating in general!
Mini Egg Drip Cake!
Ingredients
Cake
- 400 g unsalted butter
- 400 g light brown sugar
- 350 g self raising flour
- 75 g cocoa powder
- 8 medium eggs
- 1 tsp vanilla extract
Buttercream
- 500 g unsalted butter (room temp)
- 1000 g icing sugar
- 1 tsp vanilla extract
- Pink food colouring
- Purple food colouring
Ganache
- 75 g milk chocolate
- 75 g dark chocolate
- 150 ml double cream
Decoration
- Mini Eggs
Instructions
For the Cake
- Preheat your oven to 180ºC/160ºC Fan and line three 20cm/8" tins with parchment paper!
- Beat your butter and sugar until light and fluffy.
- Add in your eggs, flour, cocoa powder and vanilla and beat again until smooth!
- Split evenly between your tins and bake for 30 minutes - check after 25 minutes, as they can take up to 35 minutes!
- Once baked, leave to cool in the tin for 10 minutes, and then on a wire rack to cool fully.
For the Buttercream
- Make sure your butter is at room temp.
- Beat your butter on its own for several minutes until it's really smooth and supple.
- Add in the icing sugar a bit at a time, beating fully each time!
- One the sugar is in, add in your vanilla and beat again.
- IF your buttercream is very stiff and you have been beating for a while, add in 1-3tbsp of boiling water, to smooth it. Add one spoonful at a time, and beat very well before adding another so you don't add too much.
- Reserve 200g of buttercream for your crumb coat.
- Split the rest between three bowls - about 430g each. Colour one purple, and one pink, and leave the third as it is.
- Get your first cake onto your cake board, and stick down with a little buttercream.
- Spread over a couple tablespoons of purple buttercream and smooth over. Add on the second cake and repeat with the pink buttercream. Add on the third sponge.
- Using your crumb coat, smooth it around the edges to fill in any gaps of the buttercream and to keep all the crumbs in! I use a small offset spatula and a cake scraper. Put in the fridge till firm - about 30 minutes.
- Using piping bags, or whatever you fancy, pipe circles of purple buttercream frosting around the first layer, then pink around the second layer, and then finally the yellow for the third layer and the top.
- Using a cake scraper, smooth the cake around to create a flat and smooth ombre buttercream. Once smooth, put in the fridge till firm - about 30 minutes
For the Ganache
- Add your chocolates and cream to a microwave proof jug/bowl, and heat for 30 seconds. Stir well, and microwave on 10 second bursts till the ganache is smooth, stiring each time.
- Add your ganache to a piping bag, and take the cake out of the fridge.
- Snip a small amount off the end of the piping bag and pipe drips down the side of the cake, and then fill in the top and spread it over. Put in the fridge - about 30 minutes
For the Decoration
- Pipe any leftover buttercream on top, I used my 2d closed star piping tip, and then decorate with Mini Eggs! I used some whole for on top of the buttercream, then filled in the middle with some whole, and some chopped.
Notes
- I recommend using the following for this cake!
- This cake is large, which is why there are so many ingredients! If you want to make a two layer version, follow the same method but use...
- For the cake - 250g butter and sugar, 200g flour, 50g cocoa powder, 5 medium eggs, 1tsp vanilla - split between two 8" tins.
- For the buttercream - 325g of butter, 650g of icing sugar, 1tsp of vanilla.
- The decoration is completely optional, but this is the way I have done it!
- I use milk and dark chocolate for my ganache so you don't struggle with the dark chocolate ones being too thick. Feel free to swap to just dark, but if you use just milk you will need to use less cream. 2:1 ratio.
- This will last at room temp for 3-4 days.
- If you prefer to keep it in the fridge, it may dry out, especially if it's been cut into.
ENJOY!
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J x
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Hi Jane,
I generally only bake with large eggs, would you suggest altering the quantities of the other ingredients for this recipe if doing so?
Thanks
Okay so you want the eggs weighed in shells, to be as close to 400g as you can, and then match the other ingredients to that xx
Or reducing the number of eggs would be more logical!
Yes… as I’ve said you still want 400g worth, so weigh them to get it. It immediately means you’ll use less as the eggs are larger.
Hi Jane! I hope you’re well!
I am making this cake, however I have made it with two layers of the chocolate cake, and two layers of your cookies and cream cake! Therefore, I am hoping to make a 4 layered cake.
I was just wondering, if you could possibly let me know how I would figure out the ingredients for the buttercream for a 4 layered cake instead of a 3 layered cake. Thanks! 😊
I’m not 100% sure on exact measurements, but you could add on maybe 1/3 more, and split in the same sort of way and it should be enough! xx
Hi Jane – I recently made this cake as a practice run for my daughters birthday. It was lovely! How would I adapt the recipe to make it a 4 layer cake please?
Ahh yay! I would use a 500g/10egg mix, and split between two tins and bake for longer, or split between four tins and bake for about the same xx
Thanks for the reply!
So would that be:
500g sugar
500g stork
400g self raising flour
100g cocoa powder
10 eggs
Thanks again – that’s really helpful! Xx
Thanks for the reply!
So would that be:
500g stork
500g sugar
400g self raising flour
100g cocoa powder
10 eggs
Thanks again – that’s really helpful! Xx
Yep! xx
Hi Jane, love all your recipes, you recommended me to try this chocolate cake recipe as a drip, to make your chocolate buttercream for this size cake instead what would the ingredients be please 🙂 thank you so much, such an inspiration xx
Hi Jane, sorry for another message. But I’m just wondering if you could actually freeze buttercream as I always seem to have some left over. Or would it keep in the fridge for a couple of days. Or do you not recommend doing this! Thanks so much xx
Buttercream can last up to about two weeks in the fridge, or three months in the freezer – both times though it will need bringing back to room temperature and re-beating! Xx
Hi Jane, love this recipe. I recently tried this cake with a white chocolate drip using measurements stated when someone asked (150g white chocolate and 50ml of double cream). However when I had done the drips on the cake they looked way too thick and were not the right consistency. I was just wondering where I may have went wrong and if you could help?! Thanks so much x
Hey! Ahh yay! What brand of white chocolate did you use? xx
Thanks for getting back! I used Aldi cheap white chocolate! I also added some food colouring so I’m not sure weather this is why?
Ah it will be the food colouring – food colouring can kill chocolate if it’s the wrong type! You need high quality ones such as sugar flair/pro gel/wilton xx
That’s great thanks so much! However mine are the Wilton ones from hobby craft? Could it be maybe that I put to much in? x
Ahh okay yes it could be too much then! It’s hard to say for certain, sorry! x
That’s no problem! Thank you so much for your help!! I will try added less next time and see how it turns out. Thanks again! xx
Hi, what do you recommend for getting the edges completely sooth? Mine still looks a bit airy/uneven. Just keep going? Thanks
I use the cake scraper that is linked on the post – and then you smooth it around and it makes it lovely!
Hi Jane,
Does the stork need to be at room temperature if using in the cake or can that be used straight from the fridge?
Stork can be used straight from the fridge!
Hi Jane I’m looking to make this on Friday the only sugar I could get was dark brown soft sugar do you think this will be okay thankyou
Yes that would be fine! Just means it’s a slightly deeper colour/flavour!
Hi what cocoa percent dark chocolate do you use for the ganache? And would Cadbury milk choc be ok to use?
Hey! No, I don’t recommend cadbury’s for ganache – dark needs to be 70% at least, and milk should just be supermarket own of cooking chocolate for the best result!
Hi Jane,
What brand of food colouring do you recommend the most for this, thanks
The colours are linked on the post!
Hi Jane, I want to make this for my mums birthday this Sunday. I plan to make sponges on Friday and decorate on Saturday but how should I store it overnight once decorated? My cake box only just fits your two tier cakes. Is the fridge a no no?
The sponges should be stored at room temp, wrapped in clingfilm well! And then the entire cake can be kept in the fridge if it’s completely sealed in buttercream and not cut into as thats when it dries out!
Hi Jane☺️ for the 2 layer cake, what split of buttercream would you recommend for crumb coat/outside layer etc? X
I’m not 100% sure I am afraid, but just reduce it down for new quantities xx
Hi Jane,
Do you think I could use the dairy milk ‘dark milk’ bars for the ganache instead of combining dark and milk? X
Personally I wouldn’t use that – the cocoa content of darkmilk isn’t the same as using dark and milk chocolate (which is what you need for the best ganache) x
Hi Jane I’ve started baking from home and I’ve been using your recipes to make drip cakes! They taste amazing and my customers are really happy with them. I’ve been having issues with my drip cakes bulging when decorated. Ive tried using less buttercream in the layers. I’ve read online that after crumb coating to poke a hole in the middle of the cake to let the air escape from the buttercream layers, also resting weight on the cake in the fridge overnight to compress out the air. Is there anything you would recommend to stop this happening? Thank you
Hey! So what butter are you using for your buttercream? Often I find this happens as people use the wrong type so the frosting is too soft. x
I’m using president unsalted butter, not a spread
Okay – what type of mixer do you use? And as a side, the hotter weather recently can sometimes really not help. For example, in warmer weather, you don’t want to add any extra liquid at all! x
Using a kitchen aid with paddle attachment. Maybe I’m not making my buttercream stiff enough in this weather. Thank you for such a quick reply xxx