Why You’ll Love This Recipe
This Easter Egg Cake is an absolute delight for anyone who loves chocolate. The cake itself is moist and fluffy with a deep chocolate flavor thanks to the combination of cocoa powder, unsweetened chocolate, and granulated sugar. The frosting is rich, creamy, and just the right amount of sweet, while the decoration adds a fun, colorful touch that’s perfect for Easter. It’s a great way to celebrate the season with a dessert that looks as good as it tastes.
Ingredients
For the cake:
3/4 cup coconut oil, plus more for the pans
2 cups all-purpose flour, plus more for the pans
1 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces unsweetened chocolate, chopped
1 1/4 cups hot water
1/3 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
5 large eggs
1 teaspoon pure vanilla extract
For the frosting:
5 sticks unsalted butter, at room temperature
1/4 teaspoon salt
5 cups confectioners’ sugar
1 tablespoon pure vanilla extract
3 tablespoons whole milk
Coarse sugar, nonpareils and candy-coated chocolates, for decorating
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium saucepan, melt the chopped unsweetened chocolate over low heat, then stir in the hot water and cocoa powder. Set aside to cool.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the coconut oil and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients in batches, alternating with the chocolate mixture, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter and salt together in a large bowl until creamy. Gradually add the confectioners’ sugar, one cup at a time, and continue beating until smooth and fluffy. Stir in the vanilla extract and whole milk.
- Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
- Decorate the cake with coarse sugar, nonpareils, and candy-coated chocolates to resemble Easter eggs.
Servings and Timing
This recipe yields approximately 12 servings.
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Cooling time: 1 hour (before frosting)
Total time: 2 hours
Variations
- Carrot Cake Version: Swap out some of the flour for grated carrots and add cinnamon and nutmeg to the batter for a festive carrot cake twist.
- Frosting Flavors: Add a few drops of lemon extract or almond extract to the frosting for a different flavor.
- Decorations: Instead of candy-coated chocolates, you can use pastel-colored M&Ms or jelly beans to add an Easter touch.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to store it for a longer period, you can refrigerate the cake for up to a week. If refrigerated, allow the cake to come to room temperature before serving. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will keep in the freezer for up to 3 months. To reheat, allow the cake to thaw completely before serving.
FAQs
How do I make the cake more moist?
Ensure you’re using the right amount of oil and eggs, and don’t overbake the cake. Check for doneness using a toothpick, and remember that cakes continue to cook slightly once removed from the oven.
Can I make this cake ahead of time?
Yes! You can bake the cake and store it wrapped in plastic wrap or in an airtight container for a few days. Frost just before serving.
Can I substitute the coconut oil with another type of oil?
Yes, you can substitute coconut oil with vegetable oil or canola oil, but the flavor may change slightly.
How can I make the frosting fluffier?
Ensure that your butter is at room temperature before you begin mixing. This helps achieve a smoother, fluffier texture.
What if I don’t have two 9-inch pans?
You can bake the cake in one larger pan (like a 9×13-inch) and simply adjust the baking time. Make sure to keep an eye on it while it bakes.
Can I decorate the cake with fresh fruit?
Yes! Fresh berries like strawberries, raspberries, or blueberries would be a beautiful and delicious addition to the Easter Egg Cake.
What other flavors can I use for the frosting?
You can easily customize the frosting with other flavorings such as chocolate, coffee, or orange zest.
Can I use a different type of chocolate?
You can substitute dark chocolate or milk chocolate, but the flavor of the cake will be different. Unsweetened chocolate gives the cake a rich, deep chocolate flavor.
How do I prevent the cake layers from sticking to the pans?
Make sure to grease and flour the pans well, or use parchment paper for the base to prevent sticking.
How long should I let the cake cool before frosting?
It’s important to let the cake cool completely before frosting to prevent the frosting from melting.
Conclusion
This Easter Egg Cake is a must-try dessert for your holiday table. It’s easy to make, delicious, and visually stunning with its festive decorations. Whether you’re celebrating Easter or just enjoying a sweet treat with family and friends, this cake is sure to be a crowd-pleaser. Enjoy!
Print
Egg Cake
- Total Time: 2 hours (includes cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Celebrate Easter with this decadent Easter Egg Cake, featuring a rich chocolate cake paired with creamy butter frosting and colorful candy decorations. Perfect for any holiday celebration, this moist, fluffy cake with festive touches will be the highlight of your dessert table. Ideal for Easter brunch or family gatherings, it’s sure to impress both in flavor and appearance.
Ingredients
For the cake:
- 3/4 cup coconut oil, plus more for the pans
- 2 cups all-purpose flour, plus more for the pans
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups hot water
- 1/3 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 5 large eggs
- 1 teaspoon pure vanilla extract
For the frosting:
- 5 sticks unsalted butter, at room temperature
- 1/4 teaspoon salt
- 5 cups confectioners’ sugar
- 1 tablespoon pure vanilla extract
- 3 tablespoons whole milk
- Coarse sugar, nonpareils, and candy-coated chocolates, for decorating
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a saucepan, melt the chopped unsweetened chocolate over low heat, then stir in hot water and cocoa powder. Set aside to cool.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream coconut oil and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Gradually mix in the dry ingredients in batches, alternating with the chocolate mixture.
- Divide batter between prepared pans. Smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in pans for 10 minutes before transferring to wire racks.
- For frosting, beat butter and salt until creamy. Gradually add powdered sugar, then vanilla and milk. Beat until smooth and fluffy.
- Frost the cooled cakes with a layer of frosting. Decorate with coarse sugar, nonpareils, and candy-coated chocolates.
Notes
- Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
- Use parchment paper at the bottom of the pans for easy removal.
- Customize the frosting flavor by adding extracts like almond or lemon for variety.
- For a twist, add grated carrots to the batter for a carrot cake version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
