Mini Egg Cookie Cake
The ultimate Easter mini egg cookie cake with buttercream frosting! This giant soft deep dish cookie, filled with Cadbury's mini eggs and topped with vanilla buttercream is the perfect springtime dessert.
Equipment
- 8" square baking tray
- large mixing bowl
Ingredients
Ingredients for Mini Egg Cookie Cake
- 12 tablespoon unsalted butter softened at room temperature
- ½ cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar (muscovado)
- 2 eggs
- 2 teaspoon vanilla extract
- 1½ cup all purpose flour or plain flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 10 oz Cadbury's Mini Egg Candies
Ingredients for Vanilla Buttercream and Decoration
- 2¼ cups powdered sugar or icing sugar
- 12 tablespoon unsalted butter softened at room temperature
- 1 teaspoon vanilla extract
- milk if needed to thin frosting consistency
- optional: food colouring gels, mini eggs, sprinkles and/or other decorations
Instructions
- Begin by lining your baking tray with parchment paper and preheating the oven to 350°F (175C/155C Fan).
- In a large mixing bowl, cream together the butter and sugars until light and fluffy. Then add the eggs and vanilla, beating to incorporate.
- Sift the flour, salt and baking soda into the sugar mixture and stir together with a spatula until you have a smooth cookie dough.
- Reserving a handful of mini eggs, add the rest to the batter and stir to incorporate.
- Pour into the prepared tray and top with remaining mini eggs. These will sink into the batter as it bakes but helps to give more of a spread of candies to the cake.
- Bake in the centre of the oven for about 45 minutes, checking for a toothpick inserted in the centre to come out mostly clean. (see note)
- Once baked, remove from the oven and allow to cool in the pan for at least an hour (more if planning to frost with buttercream).
Instructions for Vanilla Buttercream Frosting
- To make the buttercream, beat the softened butter with either a handheld electric hand mixer or a stand mixer fitted with a paddle attachment. Add half of the powdered sugar (sifted into the butter) and beat to combine. Then add the remaining half and the vanilla, beating until smooth and creamy.
- To adjust the consistency, you can add milk to thin the frosting or extra powdered sugar to thicken. This may be necessary depending on the temperature of your kitchen on the day of baking.
- Decorate the cake with frosting, extra mini eggs or sprinkles. See the blog post for details of my rainbow decoration.
Notes
As this is a cookie dough, the top of the bake will go golden brown and may deepen a bit more than you would expect of a conventional cake. Keep an eye on it if you feel it is darkening too much. You can cover the tray with aluminium foil to help prevent catching.
Nutrition
Calories: 697kcalCarbohydrates: 86.8gProtein: 5gFat: 36.8gSaturated Fat: 25.6gCholesterol: 120mgSodium: 308mgPotassium: 46mgFiber: 0.9gSugar: 69.6gCalcium: 62mgIron: 1mg
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