Easter Mini Egg Traybake Cake

16 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 225 g Unsalted Butter (softened)
• 200 g Caster Sugar (superfine)
• 25 g Light Brown Sugar
• 4 Large Eggs
• 1 tsp Vanilla Extract
• 225 g Self Raising Flour
• 100 g Mini Eggs (crushed finely with a rolling pin)
• 200 g Salted Butter (softened)
• 400 g Icing Sugar (powdered sugar)
• 1 tsp Vanilla Extract
• 1 tbsp Milk
• 196 g Mini Eggs (some left whole and some crushed)

Method

1. Preheat the oven to 180°C (160° fan/ 350℉/ Gas 4) and line a 20 x 30cm (9x13-inch) traybake tin with baking paper.
2. Cream together the softened butter and sugars until light and fluffy. You can use a wooden spoon or an electric mixer.
3. Beat in the eggs one at a time and mix in the vanilla extract.
4. Fold in the flour and crushed mini eggs. Make sure the mini eggs are crushed into very small pieces otherwise they will sink to the bottom of the cake.
5. Spoon the cake batter into the prepared tin and bake for 30-35 minutes until golden brown. Set aside to cool.
6. To make the buttercream frosting, mix together the sieved icing sugar, softened butter, vanilla extract, and milk with an electric whisk until smooth and creamy. If the mixture is still a bit stiff, add a touch more milk.
7. Remove the cooled cake from the tin then spread the top of the cake with the smooth vanilla buttercream. I use a palette knife.
8. Sprinkle the top with the mini eggs before cutting it into slices.