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
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hello! I tried your salted caramel drip cake recipe and it turned out AMAZING. However when I did this cake the sponge was incredibly dry and dense and I’m not too sure what went wrong. I baked the cakes and waited for them to cool before wrapping in cling film to be decorated the next day.. Could this be the reason it was so dry? I just want to know what I did wrong as the actual cake looked fantastic.
Hey! Unfortunately a dry cake just means it will have been over baked! Try my chocolate fudge cake if you would like a softer sponge xx
I have tried and failed many times making a cake! But I followed your recipe and video and it actually worked!! Obviously plenty more practice needed but this is the prettiest thing I’ve ever made!
Hi Jane,
Thinking of having a go at this, but would love to make it a smaller but taller cake. Possibly a 5” cake – would I use the same amount across more tins? I have 6 of the 5” tins in total. Also would the quantities of buttercream be the same? Thank you, and congratulations on your new book 👏👏👏
Hiya,
Do you have any advice to make this gluten free?
I usually just substitute the flour for a gluten free one and add xanthum gum, would this be okay?
Thankyou 🙂 !x
Hii! Yes that will be fine x
hi Amber
I substitute 1/4 tsp of xanthum gum per egg
1/2 tsp of baking if none. or in addition,.
I haven’t actually made this cake but have applied this to other cakes and it has worked a treat
I cant take credit for this as my friend who is coeliac told me!!!
Hiya,
Do you have any advice for making this gluten free, I normally just substitute the flour for a gluten free one and add xanthum gum, would this be alright?
Thankyou 🙂 x
Hii! Yes this will be fine x
Hi Jane, I want to make this for a birthday next week but won’t have time, would I be able to bake the cakes and store them in the freezer ready for decorating next week?
Yes you can!! x
Hi Jane, I’m making the sponge for this cake in my lunch break today, do you sieve the flour/cocoa powder before adding to the mix? Thanks! X
I don’t personally! x
Hi Jane,
Looking forward to making this! How much pink & purple food colouring should you use?
Thanks!
Hello Jane I love all you recipes I’ve made so far, always a. Amazing. I used you butter cream recipe to make my daughter birthday cake. I used 1 table spoon of boiling water as didn’t want to make it to runny. The cake looks good but not sure the I ING is quite right. I made it yesterday and it’s cracking today. Have I done something wrong. Should you use a certain brand of butter or more water to prevent this? Thank you
Hi Jane I’m wanting to do the mini egg drip cake but with 6inch cake tins. How much of each ingredient would I need?
Hello! Normally for 6 inch tins its 2/3rds of the recipe!x
Hi jane, how would you adjust the ingredients for 10″ tins please? Just the buttercream and sponge xx
Hi Jane
Looking at making this cake for my friend’s birthday in a few weeks – I am thinking of doing the 2 layer quantities but splitting it between 3 baking tins still, so I’d get three slightly smaller layers of cake. Do you think this would work or are the layers likely to not be deep enough?
Thank you in advance!
I wouldn’t recommend that to be honest – they would probably be quite dry and a bit naff!
Hi Jane,
I want to make this cake for easter but a mini version using 5 inch cake tins. How could I adjust the recipe for this? Also, do you think I should make it double layer instead of triple as the tins are the same depth as regular tins?
Thank you! x
Hello! Unfortunately I have never made a 5 inch cake, so I am really not sure!x
Hi, my family aren’t keen on buttercream… could I make this with whipping cream and icing sugar and food colouring plesse?
Ooh I’m really not sure to be honest – I don’t think whipped cream would hold as well!
This was my first celebration cake icing all around the outside. The recipe is amazing as always and the you tube tutorial is so easy to follow and helpful. I didn’t do the ganache. I wimped out a bit as I was so nervous after everything went so well I didn’t want to ruin it. My cake is slightly domed at the top so I was worried with it not being flat like janes. I’m so proud of the cake though and grateful to Jane for always providing these recipes.
In other news I always struggle getting the icing in the piping bag neatly. It goes everywhere.
I had that problem too but put the piping bag into a jug/beaker and roll the top down, then manage to get the icing in without too much mess 🙂
Hi Jane,
This was my first proper cake I ever made and I was so pleased with the outcome! I’ve not looked anywhere else for recipes since i found your website! If i wanted to make this 4 layers, how would i be best doing it? Or do you have any cake recipes that are 4 layers? Thank you! xx
I usually use a 500g/10 medium egg mix for a 4 layer cake! You can look at my kinder bueno drip cake as a guide! X