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 absolutely love your recipes and I’m looking to try one of your drip cakes soon. Do you have any recommendations or links to storage boxes that will fit this size of cake, either plastic Tupperware or a disposable cardboard box? I’d love to make one for a friend’s birthday. Thank you! Xx
I don’t have links unfortunately but look for a tall 10″ cake box – lots of places sell them such as cake decorating websites or even amazon. Ideally it wants to be minimum 6″ tall, but preferably a little taller! (I use a 10″ box for a 10″ board as the cake is 8″) x
Hi Jane would dark brown sugar be okay to use .
Yes dark brown soft sugar can replace light brown!
Hi Jane,
I love this & all your other drip cakes so much. You’re my go-to for all things cake! Any chance you will be doing a Reece’s drip cake anytime soon? My boyfriend has requested one for his birthday and I don’t trust anyone else’s recipes! Would be massively appreciated. X
Hi I want to do this into a 6inch cake with 3 layers but I don’t get what you mean about 2/3rd of recipe and how many eggs etc and cooking times x
Hello Jane can I use half of this recipe. Making for a family of five .
Yes you can! X
Hi Jane! I’m planning on making this cake this week but how would you suggest heating the chocolate and cream on the hob? I have a tiny kitchen so no microwave! Thanks!
You would just heat the cream until just before boiling, and then pour over finely chopped choc x
Hi Jane,
Just wondering how many eggs I would use to make this into a 3 layer 6inch cake, Am I right in thinking 6 inch is usually about 2/3 of the original recipe? but didn’t know how i’d measure the eggs?
Thanks!
Yes so usually it’s about 2/3, but I would just round up slightly because of the eggs!
Hi I was wondering if buying cake tins for the first time for cakes like this , would you recommend spring form or not springform. Thanking you in advance. Gillian.
Either works well! I have a blog post about cake tins you can read x
Hi! How do you store these sort of cakes?
I usually use a cake box at room temp x
Can you recommend any good cake boxes? Do you just use cardboard ones or like a plastic cake storage container? X
I tend to use cardboard ones as I give my cakes away but any work well!
Hi Jane sorry its early but I need your help i am making my nephews cake today I am following the mini eggs recipe but making the butter cream in light medium and dark blue for him instead, any way I urgently need to know the brown sugar you have put on the recipe can I use caster sugar instead cause I have ran out of brown sugar and have no more money to buy some and if I can use caster sugar are the measurements still the same? If you could let me know as soon as cause I want to start it very soon. Thank you so much and I love the recipes you do your an amazing Baker ❤
Xx
Yes so you can swap to caster sugar easily! Just makes the taste slightly less caramel like but it will still be delicious! x
Great recipe and so easy to follow, I made it for my step daughters 13th birthday. I even loved the videos really helped me as I’ve never blended coloured buttercream before.
My only issue was my drips. They were really drippy! Could this be the type of chocolate I used?
Yes it can for sure – what chocolate did you use? Dark chocolate you need one at least 70% cocoa! x
Hi Jane! I’m making a chocolate drip cake for a friends birthday and I’ve used the sponge recipe from your mini egg drip cake and for the buttercream I’d like to do chocolate buttercream obviously rather than the mini egg theme so how much cocoa powder would I use along with the butter and icing sugar? Thank you xx
I would substitute maybe 75g of icing sugar for cocoa powder!! x
I have made this many times and I absolutely love it. I was just wondering what the Weight of the ingredients would be if I wanted to make a three layer 7” version of this?
Hey! Ahh yay! I am not 100% sure, but I think 3/4 of the recipe would be good! x
Hi Jane watched your video to this cake , as I’m making your triple chocolate drip cake and wanted to see how you did the stripes of colour around the edge .
When you smooth it you make it look so easy , I always struggle to get it so smooth and scrape so much off , but your amount was tiny ! Lol
Any tips for getting it so smooth so easy ?
Thanks
Mel x
All I can say is to do what I have done in the video – it’s the easiest way to explain it! x
Very excited to try this tomorrow for my birthday. Just wanted to ask, I see there’s no baking powder in this except for the self raising flour is this a typo or does it not need additional raising agents?
For this one I do not use any! x
Hey👋 I want to make this sponge but covered in white chocolate ganache would this work well and what filling would you recommenced putting in between the layers ? If I do chocolate buttercream do you think it would come through the ganache on the outside and turn it Off colour ?
Thanks, hope that doesn’t sound too confusing 😂
Hey! So chocolate buttercream should be alright, as long as it’s crumb coat correct and the ganache is good – may be best to look at my Biscoff Drip Cake which uses a white chocolate outside!
Or would you recommend another filling for the middle ? I’ve made you biscoff one the white chocolate ganache was delicious so I want to use it again as I don’t want the whole cake to be buttercream as I prefer ganache! Thanks for the reply ☺️