This cake is not only delicious but also visually stunning—making it the ideal dessert for Easter celebrations. The deep chocolate flavor satisfies sweet cravings, while the soft texture makes every bite a treat. It’s easy to customize with fun, festive toppings and can be made in advance, giving you one less thing to worry about on the big day. Even better, it’s a crowd-pleaser for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water or hot coffee
Unsalted butter (for frosting)
Powdered sugar
Heavy cream or milk
Mini chocolate eggs or Easter candy (for decorating)
Shredded coconut and green food coloring (optional for a “nest” topping)
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together sugar, eggs, milk, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in hot water or coffee to thin the batter—it will be runny, which is normal.
Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
To make the frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with cream or milk until smooth and fluffy.
Once cakes are cooled, spread a layer of frosting on one cake, top with the second cake, and frost the entire cake.
Decorate with mini chocolate eggs, Easter candy, or a green coconut “nest” on top.
Servings and timing
This recipe serves 12–14 people. Prep time: 20 minutes Cook time: 35 minutes Cooling and decorating time: 45–60 minutes Total time: About 1 hour and 45 minutes
Variations
Carrot layer addition: Add a layer of carrot cake between chocolate layers for a festive twist.
Nutty surprise: Stir chopped pecans or walnuts into the batter or frosting for crunch.
White chocolate drizzle: Drizzle melted white chocolate over the top before adding decorations.
Coconut lovers: Add shredded coconut into the frosting or use it to coat the sides of the cake.
Fruit filling: Spread raspberry or strawberry jam between layers for added flavor.
Mini cake version: Use a cupcake pan to make Easter-themed chocolate cupcakes.
Gluten-free: Substitute a gluten-free flour blend in place of regular flour.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture.
To freeze, wrap individual slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight, then let sit at room temperature before serving.
FAQs
Can I make the cake layers ahead of time?
Yes, bake the cake layers up to two days in advance and store them wrapped in plastic wrap at room temperature or in the fridge.
Do I need to use coffee in the batter?
Hot coffee enhances the chocolate flavor, but hot water works just as well if preferred.
How do I keep the cake moist?
Avoid overbaking and use oil in the batter for extra moisture. Also, wrap layers in plastic while slightly warm to lock in moisture.
Can I use store-bought frosting?
Yes, though homemade chocolate buttercream offers richer flavor and smoother texture.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best, but Dutch-process can be used for a deeper color and taste.
How do I make the green coconut nest?
Mix shredded coconut with a few drops of green food coloring and arrange it on top of the cake to resemble grass or a nest.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Can I use a different size cake pan?
Yes, 9-inch pans will work but reduce baking time slightly. You can also make it as a sheet cake or cupcakes.
How do I prevent the cake from sticking to the pan?
Grease and flour your pans or line them with parchment paper for easy removal.
What decorations are best for Easter?
Mini chocolate eggs, pastel-colored candies, jelly beans, and bunny-shaped toppers all work beautifully for an Easter theme.
Conclusion
Chocolate Easter Cake is a festive, flavorful dessert that brings joy and celebration to any spring gathering. With its rich chocolate layers and charming holiday decorations, it’s sure to become a family tradition. Whether you dress it up with candy nests or keep it classic with smooth buttercream, this cake is the perfect ending to your Easter feast.
Chocolate Easter Cake is a festive, rich, and moist chocolate layer cake frosted with silky buttercream and decorated with colorful Easter candies or a coconut ‘nest.’ It’s the perfect holiday centerpiece that’s both beautiful and delicious.
Author:Catherine
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:1 hour 45 minutes (including cooling and decorating)
Yield:12–14 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water or hot coffee
For the Frosting:
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream or milk (as needed)
1 teaspoon vanilla extract
For Decorating:
Mini chocolate eggs or Easter candies
1 cup shredded coconut (optional)
Green food coloring (optional, for coconut “nest”)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, milk, oil, and vanilla until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Stir in boiling water or hot coffee; batter will be thin.
Divide batter evenly between pans and bake 30–35 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
To make frosting, beat softened butter until creamy. Add powdered sugar and cocoa gradually, alternating with cream or milk, until fluffy. Mix in vanilla.
Once cakes are cool, frost one layer, place the second on top, and frost the whole cake.
Decorate with mini eggs, Easter candies, or coconut nest (toss shredded coconut with green food coloring before adding on top).
Notes
For deeper flavor, use hot coffee instead of water in the batter.Add raspberry or strawberry jam between layers for extra flavor.Use 9-inch pans if desired but shorten bake time slightly.Make cupcakes instead of a layer cake for individual servings.Coconut, pastel candies, or bunny toppers all make fun Easter decorations.
