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Chocolate Easter Eggs Cake with Chocolate Marshmallow Frosting
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5 from 3 votes

Chocolate Easter Cake

This recipe 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.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: easter cake
Servings: 16 servings
Calories: 563kcal


Chocolate Easter Eggs Cake

  • 2 ¼ cups all-purpose (270g)
  • 1 ¼ cups granulated white sugar (250g)
  • cup unsweetened cocoa powder (54g)
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (240ml)
  • ¾ cup oil (180ml)
  • 2 large eggs
  • 1 vanilla bean* (or 1 teaspoon 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


  • 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.



*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.


Calories: 563kcal | Carbohydrates: 78g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 286mg | Potassium: 239mg | Fiber: 2g | Sugar: 54g | Vitamin A: 455IU | Vitamin C: 0.5mg | Calcium: 106mg | Iron: 2mg