Cadbury Mini Egg Cake Dip

by Kate on March 3, 2013

Cadbury Mini Egg Cake Dip

March is a pretty blahhhh month in New England.


Brown grass.

Oh and I turn 31.  Meh.

But since Easter happens to fall on the 31st this year, March just got a little more awesome.  Not because Easter’s my fave or anything, but because there’s one thing involving Easter that IS my fave.

CADBURY MINI EGGS.  Those pretty pastels – that crunchy outer shell – that first taste of Cadbury chocolate that’s just a smidgen different than Hershey or Dove.  I always try to suck on them to make them last longer (there was really no other way to phrase that to make it sound less gross, sorry) but, in the end, I gotta get my teeth into that crunchy skin. Fast.

Something about these eggs brings people together too.  Even Dave, the self-proclaimed ‘not that into sweets’ person, nearly jumped out of his seat when I took out the pretty purple bag to make this recipe.  “Mini Eggs! Can I have some?” (I only gave him three – didn’t want to recipe to be off ya know)

I broke my 2013 mini egg seal a couple of weeks ago, and since then, I won’t tell you how many have succumbed to my sweet tooth.  But there is no way I’m letting this short span of time in which we can all rejoice in the presence of mini eggs pass by without including it in some recipes!

This one couldn’t be easier or more addicting.  It’s like getting to lick the last few strips of cake batter left in the bowl over and over and OVER again.  With mini egg chunks.  Booosh.

Cadbury Mini Egg Cake Dip

Cadbury Mini Egg Cake Dip

Yield: about 2 cups of dip (this estimation could be off - I did quite a bit of sampling before measuring - maybe more like 2.5 cups)

Adapted from Eat Yourself Skinny


  • 1 box vanilla cake mix (I used French Vanilla - regular will do)
  • 2 cups fat free plain yogurt
  • 1 cup fat free cool whip
  • 1 bag of Cadbury Mini Eggs, crushed into small pieces


In a large mixing bowl, mix together your vanilla cake mix, yogurt and cool whip until all lumps have disappeared.

Gently fold in mini egg pieces until fully combined. Chill dip for at least four hours up to overnight.

Serve with dipping instruments of your choice (animal crackers are PERFECT - graham crackers, fruit slices, or hell, even mini eggs would work wonderfully too :)

Stephanie @ Back For Seconds March 3, 2013 at 6:36 pm

You should see my stash of these…shamefull. This dip looks amazing! Another winner :)

Kate March 3, 2013 at 8:13 pm

Glad I’m not alone in my addiction Stephanie :) Enjoy – but beware – this one is dangerous!

Kristine March 10, 2013 at 9:19 pm

I’m obsessed with Cadbury Mini Eggs, and yes, I will be making this as soon as I get home from my work trip. Yes, I will eat the whole bowl and not share with my husband :)

Kate March 11, 2013 at 2:35 am

That’s a move right out of my playboom Kristine! Hope you like it – it is so delish!

Jesse March 12, 2013 at 8:08 pm

omg. my brother just sent me this link and i’ve been obsessively thinking about it ever since.

Kate March 13, 2013 at 12:31 am

Wait til’ you actually eat it Jesse! It’ll be even worse!

Alex March 13, 2013 at 3:45 am

I can’t even have these in my house…,I already ate one big bag by myself! So I’m pretty sure this dip wouldn’t be safe either!!!!

Kate March 13, 2013 at 1:06 pm

The dip is deadly – but it’s only once a year! Go for it!

Cindy March 14, 2013 at 2:42 pm

OMG this sounds soooo delish I am making it tommorrow for a get-together!!!

Kate March 14, 2013 at 2:47 pm

It tastes even better than it sounds Cindy! I hope it’s a hit at your gathering :)

Allison Bray March 18, 2013 at 2:50 pm

Do you use a big bag of the mini eggs or smaller individual serving size bag? Looks delicious!

Kate March 18, 2013 at 6:45 pm

I used the regular sized bag Allison (I believe 10oz?) but I would strongly encourage doubling up, as you can never have too many mini eggs :)

Christina March 19, 2013 at 12:57 am

Hello. Is this dip supposed to have a tart taste from the yogurt? What could I use instead? Thanks.

Kate March 19, 2013 at 1:45 am

It shouldn’t Christina – did you chill it for at least four hours? I think the chill time can be key. If not though, I would suggest maybe using more cool whip vs. yogurt (one cup yogurt, 2 cups cool whip) or maybe try the non- fat vanilla yogurt instead – maybe the vanilla wouldn’t taste as tart. Hope that helps!

laura March 24, 2013 at 2:29 pm

Hey.. I’m so happy I came across this recipe :) I’m making it for my family’s easter today.. Still kinda wondering how in the WORLD do u chop/ crush the eggs?!? Oh, and I hope it’s ok.. I’ll be blogging about this wonderful recipe :)

Kate March 24, 2013 at 3:00 pm

Of course Laura! Blog away! I hope it’s a hit – the eggs are a bit tricky to crush, however there are two methods – put them all in a plastic bag and crush with a hammer (or large wooden spoon would work too) or Dave’s method was to lay them all on a flat surface and crush them with a wooden cutting board – a little animalistic but definitely worked!

Steph @ Crafting in the Rain March 28, 2013 at 1:11 am

Um, sounds amazing–thanks!!

Lisa March 28, 2013 at 3:40 am

I made this with Lactose Free yogurt (I used Yoplait Lactose Free Vanilla) so that I could eat it (being lactose intolerant) and it was delicious!!

Kate March 28, 2013 at 1:34 pm

That’s great Lisa! So glad you were still able to enjoy it!

liz March 28, 2013 at 10:56 am

they make cadbury mini “egg” balls at christmas time.

Kate March 28, 2013 at 1:34 pm

Good to know Liz – looks like I’ll be making this twice a year now :)

Kelsey March 28, 2013 at 8:22 pm


Beth G. Scarpello March 28, 2013 at 11:44 pm

Wow, I thought I was the only one who was obsessed with these little gems, seriously, I have a problem, lol. This year though, trying to work them into a diet plan is, um, interesting. Gotta try this recipe, thanks!

Kate March 29, 2013 at 1:17 am

Well Beth, this recipe calls for fat-free cool whip AND fat-free yogurt so I’d say it all balances right out :)

Jen March 29, 2013 at 12:17 pm

I’m making this for the weekend and have literally be counting down the days! Do you think 1 cup of yogurt and 2 cups of cool whip would still allow it to set up appropriately? I’m concerned about it being too tart. Stay tuned! :)

Kate March 29, 2013 at 2:03 pm

Oh well I hope it comes out great! I think that the 1 cup yogurt/2 cups cool whip would be fine. It might just be a little lighter and fluffier than creamy, but the taste I imagine will still be great. You could also give the vanilla flavored yogurt a try vs. the plain. I would also recommend trying to chill it for at least four hours, up to overnight if possible – I think the chill time can also make a huge difference in the final flavor profile. Please let me know how it turns out!

Ashley March 30, 2013 at 12:34 am

I came here via Pinterest. I will be making this recipe as soon as the store opens tomorrow morning! I don’t know about New England. But here in Canada we can now get Mini Eggs YEAR ROUND! It was a bad day for my bank account and my so called diet when I found that out. I tried to restrain myself, but who am I kidding? It’s nearly impossible to resist.

Kate March 30, 2013 at 2:52 am

YEAR ROUND? Oh Ashley – god speed to your bank account and your diet! I always knew there was a good reason to move to Canada :)

MacKenzie March 31, 2013 at 1:10 pm

I made this with fat free Hyvee brand vanilla bean yogurt and followed the rest of the recipe exact. Soooo yum!! Cant wait to share it with my family today.

Kate March 31, 2013 at 10:17 pm

That sounds amazing MacKenzie! I think next time ill use vanilla yogurt too :)

Chanda March 31, 2013 at 3:58 pm

oh my goodness this is awesome! My friend also has an obsession with these eggs and it just so happens to be her birthday around Easter time so this was epic! I made this dip and chocolate cookies with cadbury mini eggs (for dipping). cut up apples and strawberries and had chocolate teddy grahams and angry bird graham crackers for dipping and put is all in a veggie tray type dish and a candle in the dip. She was in heaven. Thank you so much!!!

Kate March 31, 2013 at 10:16 pm

So glad it was an Easter and birthday hit Chanda! Makes me sad we can’t have it again til’ next year – so I hope you had extra!

Danee April 9, 2013 at 11:19 pm

I just ate 2 of the medium sized bags today.. I thought I had a severe problem.

Kate April 10, 2013 at 6:25 pm

I like that you’re still rocking the mini egg addiction Danee, even after Easter is over!

Shannon April 17, 2013 at 3:55 pm

The dip was delicious! I actually used strawberry yogurt instead. I’m thinking of trying choco cake mix and choco yogurt next time! So many options to try. Thanks for the recipe.

Kate April 17, 2013 at 6:29 pm

Genius Shannon! And it’s true, so many delicious options and candies to make this a year-round treat :) Glad you liked it!

Lynda February 2, 2014 at 6:32 pm

OMG…..I thought I was the only one with a Cadbury egg “problem”. Can’t wait to try the dip.

Laura March 7, 2014 at 3:11 am

Mixed this up tonight and OH MY GOODNESS! I couldn’t stop sampling! Thank goodness I got it all packed away (I signed up for Treat Day at work, though I saved myself a container) and made myself just lick the bowl and spoon. Can’t wait to taste it tomorrow, I bet it is going to be even more De-Lish! Glad I can put my addiction to good use and that I ran across this from a co-worker who shares my addiction

Kate March 26, 2014 at 1:55 am

So glad you liked it Laura. Enjoy while the mini eggs are still on the shelves!

Pamela March 11, 2014 at 8:12 pm

Do you use the cake mix with the pudding? Or just a plain cake mix.

Kate March 26, 2014 at 1:53 am

Just plain Cake mix Pamela! Although I bet the Pudding one would taste equally as good.

Katie April 17, 2014 at 6:47 pm

I actually used this as a frosting on cakes and cupcakes. Worked wonderfully. Although I prefer to reverse the yogurt and whipped cream measurements using 1 cup of yogurt and 2 cups of whipped cream. I also think that using a regular vanilla flavored yogurt would taste better then the plain yogurt. But I love those recipe.

Kate April 25, 2014 at 1:26 am

That is such a smart idea Katie! Hopefully you stocked up on the 1/2 off easter candy so you can make it all year long!

Lindsey February 27, 2015 at 4:28 am

Great recipe! Thank you for that. I’m going to try it on chocolate cups.

Maggie March 28, 2015 at 4:58 pm

This looks great! I’m looking forward to trying this out, I was just wondering how long the dip typically stays good for? :)

Maggie March 28, 2015 at 5:07 pm

I was also wondering if it needs to stay refrigerated once made?

Kate March 28, 2015 at 6:22 pm

Thanks Maggie! You can definitely make it ahead and let it store in the fridge for 3-5 days. I wouldn’t go too much longer than that though. And I would definitely advise chilling it until you’re ready to serve it because of the cook whip and yogurt in there. I hope you enjoy it!

Amanda April 5, 2015 at 3:27 am

Hi! I just made this for Easter tomorrow. Do you usually use two 10 oz bags? I’m sad I can’t see as many of the eggs as in your pic so I’m debating grabbing another bag to add before we go to dinner…:hmmm. Thanks again I can’t wait to see what everyone thinks! Who couldn’t like this dip?!

Kate April 10, 2015 at 6:40 pm

Sorry I just saw this Amanda! I only used 1 bag of eggs, but I would NEVER discourage the excessive use of mini eggs! I hope it turned out well and was a crowd pleaser!

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