This Chocolate Easter Eggs Cake with Chocolate Marshmallow Frosting 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. Ready for death-by-chocolate?
Chocolate Easter Eggs Cake
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
- die a happy chocolate death
Chocolate Marshmallow Frosting
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…..LOTS OF
Voilà, you have the best and creamiest Chocolate Marshmallow Frosting ready for your cake.
This frosting is also great on cupcakes, by the way… it is my go-to chocolate frosting.
This Chocolate Easter Eggs Cake with Chocolate Marshmallow Frosting recipe is
- the perfect Easter treat
- so easy to make
- creamy, soft, moist
- a chocolate overdose
- out-of-this-world-delicious
Please look at the photo below. Do you see the molten chocolate egg on the bottom of the cake piece? Just awesome!
If you make this Chocolate Easter Eggs Cake with Chocolate Marshmallow Frosting recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Carrot Cake Loaf with Cream Cheese Frosting, White Chocolate Cupcakes with White Chocolate Frosting, Cinnamon Challah Bread, Authentic German Bienenstich Recipe (Bee Sting Cake) or click here to see all things sweet.
This Chocolate Easter Eggs Cake with Chocolate Marshmallow Frosting 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. Ready for death-by-chocolate?
- 2 + 1/4 cups all-purpose (270g)
- 1 + 1/4 cups granulated white sugar (250g)
- 5/8 cup unsweetened cocoa powder (54g)
- 3 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (240ml)
- 3/4 cup oil (180ml)
- 2 large eggs
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 cup chocolate eggs of your choice (216g)
- 1 cup butter (226g)
- 2 cups powdered sugar, sifted (240g)
- 1/2 cup cocoa (42g)
- 14 oz marshmallow cream (400g)
- additional chocolate eggs for decoration if desired
Preheat oven to 350°F (175°C). Line two 9" round baking or spring pans with parchment paper. Set aside.
Make the Chocolate Easter Eggs 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 Chocolate Marshmallow 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.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
This looks so moist and I love the idea of marshmallow frosting. I can’t imagine Easter without chocolate, great recipe!
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.
This looks super moist! Perfect for Easter!
Thank you, Karly! Ready for Easter bunny, right?
I´m ready for death-by-chocolate! this cake looks absolutely stunning, and surprisingly easy to make….amazing recipe
Who is not? Haha. Easy recipes are always the best. Thank you so much, Albert!
which chocolate eggs are these – the colors are beautiful!
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!
The cake tastes delicious I had to keep mine in the oven an extra 10 minutes for the tooth pick to come out clean.
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!