This cake is the perfect way to celebrate Easter. Soft and moist chocolate cake stuffed with chocolate Easter eggs and frosted with a 4-ingredient chocolate marshmallow frosting.
Are you already in Easter baking mood? You should be! In three weeks, Easter is over again. Easter is after Christmas my favorite baking season. Everything is so colorful pink, green, blue, yellow, orange.
To make sure you have enough time decorating your house or enjoying the first spring days in your garden, I kept this Chocolate Easter Eggs Cake super easy. The cake is ready to bake in 10 minutes.
It couldn't be easier:
- sift together all dry ingredients
- whisk together all wet ingredients
- stir together wet and dry ingredients
- separate into two pans
- place chocolate eggs on top
- bake - cool - frost
- enjoy
The frosting is the creamiest on earth.
You just need 4 ingredients and 5 minutes to get this melt-in-your-mouth frosting.
- mix butter until creamy
- add powdered sugar
- add cocoa
- add marshmallow cream
Voilà, you are done. The frosting is also great for cupcakes, by the way... it is my go-to chocolate frosting.
You may also like White Chocolate Cupcakes, Cinnamon Challah Bread, or Bee Sting Cake.
Chocolate Easter Cake
Ingredients
Chocolate Easter Eggs Cake
- 2 ¼ cups all-purpose (270g)
- 1 ¼ cups granulated white sugar (250g)
- ⅝ cup unsweetened cocoa powder (54g)
- 3 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (240ml)
- ¾ cup oil (180ml)
- 2 large eggs
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 cup chocolate eggs of your choice (216g)
Chocolate Marshmallow Frosting
- 1 cup butter (226g)
- 2 cups powdered sugar, sifted (240g)
- ½ cup cocoa (42g)
- 14 oz marshmallow cream (400g)
- additional chocolate eggs for decoration if desired
Instructions
- Preheat oven to 350°F (175°C). Line two 9" round baking or spring pans with parchment paper. Set aside.
- Make the cake: In a large bowl sift together flour, sugar, cocoa, baking powder, and salt. Stir to combine. Set aside.
- In another large bowl whisk buttermilk, oil, eggs, and vanilla* just until combined. Add dry ingredients and stir to combine. Separate batter into the two prepared baking pans equally. In each pan, place the half of the chocolate eggs on top of the batter. Cover the chocolate eggs with batter with a spoon. Bake at 350°F (175°C) for 20-22 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
- Meanwhile, make the frosting: Mix butter until creamy. Add powdered sugar and cocoa and mix until combined. Stir in marshmallow cream until fully combined.
- Spread the half of the frosting on top of the bottom cake layer. Place top layer on top and spread or pipe the remaining frosting on top. Decorate with more chocolate eggs if desired. Store in an airtight container at room temperature up to 3 days.
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Notes
Nutrition
Emily
This may be a silly question. Making this for Easter! The cake calls for cocoa powder, but the frosting calls for just cocoa. What's the difference?
Sabine
I'm sorry there is just the word powder missing. It's definitely the same thing. Both is cocoa powder. Happy Easter!
Jaime
Do you make this frosting in vanilla form?
Sabine
Yes, you could make a vanilla marshmallow frosting for this cake! I'm sure that is delicious.
Glenn Payne
This looks absolutely deeelish! I have included the link on our Facebook page.... This is a must for this Easter... in fact all year round.
Sabine
Thank you so much! I'm happy that you like it. Yes, an absolute Easter must make!
randi
The cake tastes delicious I had to keep mine in the oven an extra 10 minutes for the tooth pick to come out clean.
Sabine
I'm happy that you like it, Randi! It surprises me every time, how ovens work differently. Thank you for the information. When I bake others recipes, I always see the suggested baking time as a guide but always check with a toothpick. It makes so much difference which model, brand, or age your oven has or even in which region you live. Happy Easter!
Albert Bevia
I´m ready for death-by-chocolate! this cake looks absolutely stunning, and surprisingly easy to make....amazing recipe
Sabine
Who is not? Haha. Easy recipes are always the best. Thank you so much, Albert!
Alina | Cooking Journey Blog
This looks so moist and I love the idea of marshmallow frosting. I can't imagine Easter without chocolate, great recipe!
Sabine
Alina, thank you so much! You are so true. Easter without chocolate is not Easter. The marshmallow frosting takes this cake to the next level. Happy Easter baking.
HT
which chocolate eggs are these - the colors are beautiful!
Sabine
For the cake, I used Lindt Lindor chocolate eggs with different flavors (milk and dark). For decoration, I took different brands (Lindt, Milka, no-name) which were the most beautiful ones. The colored eggs on top are nougat eggs from a no-name brand, the store sold. Happy Easter baking!
Karly
This looks super moist! Perfect for Easter!
Sabine
Thank you, Karly! Ready for Easter bunny, right?