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Easter Cookie Cake with Cadbury Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easter Cookie Cake Recipe is a festive and delicious treat perfect for celebrating the holiday. Made with a chocolate chip cookie mix, festive Easter candies like Cadbury eggs and M&Ms, and topped with creamy vanilla frosting and colorful sprinkles, this cake combines classic cookie flavors with a fun, decorative twist. It’s easy to prepare in under an hour and is sure to delight kids and adults alike.

Ingredients

Scale

Cookie Batter

  • 17.5 ounce package chocolate chip cookie mix
  • ½ cup (1 stick) salted butter softened
  • 1 large egg
  • 1 tbsp water
  • ⅓ cup Easter Cadbury eggs (from ½ cup divided)
  • ⅓ cup Easter M&Ms (from ½ cup divided)
  • ⅓ cup white chocolate chips

Decoration

  • Remaining Easter Cadbury eggs (approximately ⅙ cup)
  • Remaining Easter M&Ms (approximately ⅙ cup)
  • Remaining white chocolate chips (approximately ⅙ cup)
  • 16 ounce container vanilla frosting
  • Festive sprinkles (optional topping)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch springform pan or round cake baking dish with cooking spray to prevent sticking.
  2. Make the Dough: In a large bowl, combine the chocolate chip cookie mix, softened salted butter, large egg, and water. Mix thoroughly until a uniform dough forms.
  3. Add Candies and Chocolate Chips: Fold in ⅓ cup of the divided Easter Cadbury eggs, ⅓ cup of the divided Easter M&Ms, and ⅓ cup of the white chocolate chips, distributing the candy evenly throughout the dough.
  4. Shape the Cookie Cake: Scoop the cookie batter into the bottom of the prepared cake pan and spread it evenly to form a flat layer.
  5. Bake: Bake in the oven for 35 minutes or until the center of the cookie cake is set and turns golden brown.
  6. Top with Remaining Candies: Remove the cake from the oven while still warm, then press the remaining Easter Cadbury eggs, M&Ms, and white chocolate chips into the top of the cookie cake for extra decoration.
  7. Cool Completely: Set the cookie cake aside and allow it to cool fully before removing it from the pan to avoid breakage.
  8. Remove from Pan: Gently remove the cookie cake from the pan onto a serving plate or cake stand, being careful not to flip it over to preserve candy decorations.
  9. Prepare Frosting: Spoon the vanilla frosting into a piping bag fitted with your desired tip (a 1M Wilton tip is recommended for a professional look).
  10. Decorate with Frosting: Pipe frosting around the edge of the cookie cake to create a decorative border.
  11. Finish with Sprinkles: Sprinkle festive sprinkles over the entire cake for a colorful and celebratory finish.

Notes

  • Cover and store this cookie cake at room temperature for up to three days, then refrigerate for up to three weeks in an airtight container.
  • To freeze, place the cookie cake in a freezer-safe container and freeze for 2-3 months.
  • You can customize this cake for any holiday by swapping out the candy and sprinkles for themed decorations.
  • Do not over bake to avoid a dry, crumbly texture; 35 minutes is ideal.
  • Let the cookie cake cool completely before removing from the pan to prevent it from falling apart.
  • Allow the cookie cake to cool fully before frosting to prevent melting or slipping frosting.

Find it online: https://linadinner.com/easter-cookie-cake-with-cadbury-eggs-recipe/