Go Back
+ servings
Two-layer chocolate Easter cake with frosting decorated with chocolate eggs.
Print Recipe
5 from 5 votes

Chocolate Easter Egg Cake

This Chocolate Easter Egg Cake is super easy to make and perfect for beginners. It's a cute Easter cake decorated with lots of Easter eggs. The moist chocolate cake with the dreamy creamy chocolate marshmallow frosting is a match made in heaven.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 714kcal
Author: Sabine

Ingredients

Chocolate Cake

Chocolate Marshmallow Frosting

Instructions

Cake

  • Preheat the oven to 350°F (177°C). Line two 9" (23cm) baking pans with parchment paper and set aside.
  • Sift the flour, sugar, cocoa, baking powder and salt into a large bowl and stir. Set aside. 
  • In another large bowl, whisk together buttermilk, oil, eggs, and vanilla. Add the dry ingredients and stir to combine.
  • Divide ¾ of the batter evenly between the two prepared baking pans. Then place the chocolate eggs on top of the batter in each pan and cover with the remaining batter.
  • Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10-20 minutes. Then remove the chocolate cake layers from the pans, transfer to a wire rack and let cool completely.

Frosting

  • Using an electric mixer fitted with a whisk or paddle attachment, mix the butter until creamy. Add the powdered sugar and cocoa and mix until combined. Then add the marshmallow cream and mix until smooth and creamy.
  • Place one cake layer on a cake stand or turntable and spread half of the frosting on top. Then place the second cake layer on top and spread the remaining frosting on top. Decorate with the chocolate eggs. Store in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use the Right Cocoa Powder. Use the cocoa powder or the substitute specified in the recipe or mentioned in the ingredient section above. The cake layers will turn out flat if you swap out the cocoa powder without changing the leavening agents.
  • Adding the Chocolate Eggs. You can adjust the amount of chocolate eggs used in the cake batter to your liking, but don't add more than 2 cups as it will interfere with the texture of the cake.
  • Storing: Store leftover in an airtight container in the refrigerator for up to 4 days. You can also freeze the baked cake layers before adding the frosting. Wrap the cake layers in plastic and aluminum foil and freeze for up to a month. Allow them to thaw out on the counter before frosting the cake.

Nutrition

Calories: 714kcal | Carbohydrates: 96g | Protein: 8g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 367mg | Potassium: 144mg | Fiber: 2g | Sugar: 71g | Vitamin A: 527IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg