Making an Easter cake can be intimidating, but not with this easy recipe! This Chocolate Easter Eggs 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. Enjoy celebrating Easter with your family instead of being in the kitchen forever!
Step-by-step video tutorial
This recipe is made with Dutch-processed cocoa powder but it also works with unsweetened natural cocoa powder. If you use unsweetened natural cocoa powder, use ¾ teaspoon baking soda and ¾ teaspoon baking powder as natural cocoa powder and Dutch-processed cocoa powder need different leavening agents to properly rise a cake.
You can use any kind of chocolate eggs you like. No matter if they are colored, all chocolate, or filled. I love using and mixing different brands of chocolate eggs.
Top tips for success
- Use the cocoa powder specified in the recipe or substitute as mentioned in the FAQs. The cake layers will turn out flat if you swap out the cocoa powder without changing the leavening agents.
- Adjust the amount of chocolate eggs used in the cake batter to your liking, but don't add more than 2 cups.
Alternative Easter cake decoration ideas
I kept the Easter decoration simple and easy and decided to make a two-layered naked cake with chocolate eggs on top. However, you can decorate the cake as you like and bake the cake layers in bunny-shaped cake pans, for example. If you want to make an Easter basket cake, I recommend making 1.5-2 times the amount of frosting. You can also top the cake with some peeps as they taste great with the frosting.
By the way, Bee sting cake is the cake my mother used to make for Easter. It's a delicious yeast bread filled with pastry cream and topped with honey and almonds.
More cake recipes to try
If you love making cakes, you've come to the right place. Here are some of my favorite cake recipes for you to try that are loved by family, friends, and readers around the world.
- Sacher Torte
- Black Forest Cake
- Tiramisu Cake
- Lemon Blueberry Cake
- Chocolate Coffee Cake
- Mirror Glaze Galaxy Cake
Chocolate Easter Eggs Cake
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 ¼ cups sugar
- ⅝ cup Dutch-processed cocoa powder, spooned and leveled
- 3 teaspoon aluminum free baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ¾ cup oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate eggs
Chocolate Marshmallow Frosting
- 1 cup butter
- 2 cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder
- 14 oz marshmallow cream
- 2 cups chocolate eggs (less or more - for decoration)
- 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.
- 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.
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