Easter Candy Cake


1 1/2 cups unsalted butter, melted and cooled

1 cup sugar

3/4 cup packed brown sugar

3 large eggs

1 teaspoon vanilla

2 3/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups assorted candy-coated Easter candies, divided

2 tablespoons pastel sprinkles

4 ounces white chocolate, chopped

Preheat oven to 350.
Mix butter, sugars, eggs and vanilla.
Mix together flour, baking powder and salt.
Add flour mixture to butter mixture, stir gently until combined.
Fold in 1 cup of candies into batter and divide in half.
Pour into 2 greased cake pans.
Scatter sprinkles over the top.
Bake in preheated oven 15 minutes.
Remove from oven, scatter remaining 1/2 cup candies on top.
Return to oven, bake 20 minutes or until a toothpick inserted in the cake comes out clean.
Cool 1 hour.
Melt white chocolate in a microwavable bowl on Medium power until melted and smooth, 90 seconds, stirring every 30 seconds.
Add 2 - 3 drops of food coloring and stir.
Transfer to a piping bag.
Pipe a around the cooled cake.
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