Description
Indulge in the joy of spring with this Easy Easter Mini Egg Cookie Cake. Soft, chewy, and studded with colorful chocolate mini eggs, this cake is not only a visual treat but also a delightful explosion of flavor and texture. Perfect for festive gatherings, each slice promises to evoke fond memories of Easter egg hunts and offers a satisfying crunch with every bite.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup chocolate mini eggs, chopped (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking soda, and salt until combined.
- In another bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Gradually add eggs one at a time followed by vanilla extract; mix until smooth.
- Slowly combine the dry ingredients into the wet mixture without overmixing.
- Fold in half of the chopped mini eggs, reserving some for topping.
- Pour batter into the prepared pan and bake for 25-30 minutes or until golden brown.
- Let cool slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg