Description
This Mini Egg Cookie Cake is a delightful twist on a classic cookie dessert, featuring a soft, buttery cookie base loaded with Cadbury’s Mini Egg candies and topped with creamy vanilla buttercream frosting. Perfect for celebrations or a festive treat, it combines the rich flavors of brown sugar and vanilla with the colorful crunch of mini eggs for a visually stunning and delicious cake.
Ingredients
Cookie Cake
- 12 tbsp unsalted butter (softened at room temperature)
- ½ cup superfine granulated sugar (or caster sugar)
- ½ cup light brown sugar (muscovado)
- 2 eggs
- 2 tsp vanilla extract
- 1½ cup all purpose flour (or plain flour)
- ½ tsp salt
- 1 tsp baking soda
- 10 oz Cadbury’s Mini Egg Candies
Vanilla Buttercream Frosting
- 2¼ cups powdered sugar (or icing sugar)
- 12 tbsp unsalted butter (softened at room temperature)
- 1 tsp vanilla extract
- Milk (if needed to thin frosting consistency)
- Optional: food colouring gels, mini eggs, sprinkles and/or other decorations
Instructions
- Prepare the Oven and Pan: Begin by lining your baking tray with parchment paper and preheat the oven to 350°F (175°C/155°C Fan). This ensures an even cooking temperature for the cookie cake.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, superfine granulated sugar, and light brown sugar until the mixture is light and fluffy. Then add the eggs and 2 teaspoons of vanilla extract, beating until fully incorporated.
- Mix Dry Ingredients: Sift the all-purpose flour, salt, and baking soda into the wet mixture. Stir gently with a spatula until you achieve a smooth cookie dough consistency without overmixing.
- Add Mini Eggs to Batter: Reserve a handful of mini eggs for topping. Fold the remaining mini eggs evenly into the cookie dough to distribute the colorful candies throughout the cake.
- Assemble in Pan: Pour the prepared batter into the lined baking tray, spreading it evenly. Top the batter with the reserved mini eggs, pressing them lightly so they stick but will sink slightly during baking, creating a nice candy distribution.
- Bake the Cookie Cake: Place the baking tray in the center of the preheated oven and bake for approximately 45 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool the Cake: Remove the cookie cake from the oven and allow it to cool in the pan for at least one hour. Cooling helps the cake set and makes it easier to frost.
- Prepare Buttercream Frosting: Using a handheld electric mixer or stand mixer with a paddle attachment, beat the softened butter until smooth. Gradually add half of the sifted powdered sugar, beating until combined, then add the remaining powdered sugar and 1 teaspoon vanilla extract. Beat until the frosting is creamy and smooth.
- Adjust Frosting Consistency: If the frosting is too thick, add a small amount of milk to thin it out; if too thin, add a little more powdered sugar. Adjusting the consistency is important for smooth spreading and decorating.
- Decorate the Cake: Spread the vanilla buttercream over the cooled cookie cake. Decorate with extra mini eggs, sprinkles, or food coloring gels as desired to create a festive and colorful presentation.
Notes
- Check the cake after 40 minutes as oven temperatures vary; overbaking can make it dry.
- If you prefer a softer cookie cake, remove from the oven when the toothpick has moist crumbs but no wet batter.
- Use room temperature ingredients for best mixing and texture results.
- For a more colorful frosting, add food coloring gels sparingly.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Make sure to allow the cake to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
