Vanilla Sponge with Vanilla Buttercream topped with melted chocolate and leftover Easter goodies.
Easter weekend is finally over I hope you all have had a brilliant weekend, spent with family, friends and far too much chocolate. If you haven’t already finished off the last of your Easter eggs then why not try out this leftover Easter cake. I decided to do quite a simple cake using ingredients most people have in the back of their cupboards so you can just quickly rustle this up. Plus who doesn’t love vanilla sponge?
There is something so beautiful about the simplicity of this cake. I thought about crumb coating the outside in buttercream but eventually decided against it. I love this style of cake where you can see all the pretty layers of the sponge and the swirls of piped buttercream. If however, you haven’t had enough chocolate so far this weekend, you could add 50g of cocoa powder to the sponge for a chocolatey cake.
If you wanted to crumb coat it I would recommend making double the amount of buttercream in this recipe. Go around the cake coating it in a thin layer of buttercream, chill it, and then go around it again in a thicker layer. If you haven’t crumb coated before it can be a bit daunting at first and trust me the first few times I tried it it was a disaster but practice makes perfect. If you have the right tools for the job, I use a Wilton Icing Smoother which is perfect for smoothing out all the bumps in your icing.
On top of the cake I decided to melt half of an Easter Egg in the microwave in ten second bursts and pour over the top, encouraging it to drip down the sides of the sponge. Finishing it off with buttercream and lots of leftover Easter treats. I finished mine off with the other unused half of the Easter egg and some leftover Mini-Eggs.
This recipe serves 12-15
For the Cake
400g Caster Sugar
400g Unsalted Butter
400g Self-Raising Flour
8 (400g) Large Eggs
2tsp Baking Powder
1tsp Vanilla Extract
500g Icing Sugar
250g Unsalted Butter
Half an Easter Egg or 100g of Chocolate
Leftover Easter Treats
- Preheat the oven to 180C (160 Fan/Gas Mark 4). Line 3 8″ cake tins with baking parchment and leave to the side.
- In a bowl cream together the butter and sugar until light and fluffy. Add in the flour and eggs and mix until well combined. Finally add in the baking powder and vanilla extracts and mix for a final time.
- Divide the mixture between the three cake tins. There should be approx. 450g in each. Bake in the oven for 25-30 min, or until golden. The cake should spring back when touched.
- While the cakes are cooling, make the buttercream. Mix together the icing sugar, butter until smooth. You may need to add a tsp or two of milk to get it just right. Then leave to the side.
- Once the cakes have cooled, you can stack and decorate them. With put your base cake on a plate or cake stand. Pipe your buttercream on top of the sponge and then place another sponge layer. Repeat until your cake is fully stacked but do not repeat this on the top layer.
- Melt your chocolate in the microwave in 10 second bursts until melted. Pour over the top layer, encouraging it to drip over the edge. Leave to chill until the chocolate has hardened. Finally pipe buttercream on top of the chocolate and decorate with any left over Easter goodies.
Tips and Tricks
If you would rather do a 2 layer cake rather then 3 then you will need 300g of caster sugar, unsalted butter, self-raising flour, 6 eggs and 1.5tsp of baking powder and vanilla.
Add 50g of Cocoa powder if you would rather a chocolate sponge.
This cake will last 2-3 days in an airtight container.
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