It's not hard to make this simple mini egg Easter Cake. If you want to make an Easter cake but without chocolate egg overload then this easy recipe for a simple vanilla flavoured cake topped with vanilla buttercream and mini eggs is just what you need. There are even a few mini eggs inside the cake!
Put all the ingredients except the mini eggs into the mixer bowl. Beat on a low setting until the ingredients have formed a batter then increase the speed and beat for minute.
Go to step 2 below
To mix the cake by hand
Put the soft butter, sugar and vanilla in a large mixing bowl and cream together. Beat the eggs in one by one. Then fold in the flour.
Put the cake batter into the cake tin. Put the mini eggs on top of the cake, spread out evenly.
Bake the cake in the centre of the preheated oven. Check it after an hour. If a skewer comes out almost clean then it is ready. It may need a little longer so check it again after another 10 minutes. This cake took 70 minutes.
Let the cake cool on a wire rack for at least an hour before decorating with buttercream.
Sift the icing sugar and put all the ingredients for the buttercream into a food processor or stand mixer. Mix until smooth.
Put the buttercream into a piping bag and pipe nests of buttercream onto the cake. If you don't have a piping bag, just put the buttercream in a plastic food bag and cut the corner off. Squeeze it out onto the cake. Decorate with the mini eggs.
Nutritional information is approximate and a guideline only.I didn't use all the buttercream so the calorie count for this recipe will be a little inaccurate. Use more or less butter cream depending on your family's tastes.