Super Easy Easter Cake

Spring tends to sneak into my kitchen quietly, usually on a morning when the windows are cracked open and the air feels softer than it did the week before. A few days before Easter this year, my husband wandered in with the mail and mentioned how fast the grandchildren were growing, how another season seemed to turn overnight.

That comment stayed with me as I tied on my apron later that afternoon. Baking has always been my way of marking time. Cakes especially feel like punctuation marks in our family story. This one came together on a calm weekday, not rushed, with the radio humming low and the dog asleep near the oven.

I thought about my mother setting cakes on the counter to cool, always warning us not to touch the frosting too soon. I thought about my own classroom years, promising students a slice after spring concerts.

This Easter cake carries that same quiet joy. Nothing flashy. Just chocolate, warmth, and the promise of sharing it with people who matter.

Short Description

A soft chocolate Easter cake topped with creamy chocolate frosting, simple to make, generously sized, and perfect for sharing with family and friends during spring celebrations.

Key Ingredients

• 2 ½ cups 300g all-purpose flour
• ½ cup 60g unsweetened cocoa powder
• 1 ⅔ cups 330g granulated or caster sugar
• 1 tbsp baking powder
• ½ tbsp baking soda
• ½ tsp ground cinnamon optional
• ½ tsp salt
• ⅞ cup 200g unsalted butter, softened
• 3 large eggs
• 1 cup 225ml buttermilk
• 2 tsp vanilla bean paste

Chocolate Frosting

• 1 cup 175g dark chocolate chips
• 2 cups 260g powdered sugar
• 6 tbsp unsweetened cocoa powder
• ⅔ cup 150g unsalted butter, softened
• ½ cup 120ml heavy cream

To Decorate

• Easter chocolate eggs, bunnies, sprinkles

Tools Needed

• Stand mixer or hand mixer
• Large mixing bowls
• Balloon whisk
• 9×13 inch rectangular cake pan
• Parchment paper
• Palette knife
• Wire cooling rack

Cooking Instructions

Step 1: Prepare the Pan and Oven
Preheat the oven to 340°F 170°C. Lightly mist a 9×13 inch cake pan with cake release and line the base with parchment paper. This prevents sticking and makes lifting the cake easier later.

Step 2: Mix the Dry Ingredients
In a large bowl, add the flour, cocoa powder, and sugar. Sprinkle in the baking powder, baking soda, cinnamon, and salt. Whisk until evenly combined and free of lumps. If cocoa clumps appear, break them up with the whisk.

Step 3: Add the Wet Ingredients
Add the softened butter, eggs, buttermilk, and vanilla bean paste to the bowl. Begin mixing on the lowest speed until the mixture starts to come together. The batter may look rough at first, which is expected.

Step 4: Beat Until Smooth
Gradually increase the mixer speed and beat until the batter becomes smooth and glossy. Stop once or twice to scrape down the sides and bottom of the bowl so everything blends evenly. The batter should be thick but pourable.

Step 5: Bake the Cake
Spoon the batter into the prepared pan and level the surface. Bake for 35 to 40 minutes. The cake is ready when a skewer inserted into the center comes out clean and the surface springs back lightly when touched.

Step 6: Cool Completely
Transfer the cake to a wire rack and allow it to cool fully before frosting. Frosting a warm cake can cause melting and sliding.

Chocolate Frosting

Step 7: Melt the Chocolate
Place the dark chocolate chips in a heatproof bowl. Melt in the microwave in 30 second bursts, stirring between each, or use a double boiler over simmering water. Set aside to cool slightly.

Step 8: Combine Dry Frosting Ingredients
In a mixing bowl, add the powdered sugar and cocoa powder. Mix well. Sifting is recommended for a smoother frosting.

Step 9: Add Butter and Cream
Add the softened butter and begin mixing on low speed. Slowly pour in the heavy cream until the frosting comes together and looks silky.

Step 10: Finish the Frosting
Add the cooled melted chocolate and beat until the frosting holds soft peaks. If it feels too thick, add 1 tablespoon cream at a time.

Assemble the Cake

Step 11: Frost and Decorate
Spread the frosting evenly over the cooled cake using a palette knife. Create gentle swirls on the surface. Decorate with Easter eggs, bunnies, or sprinkles as desired. Slice with a serrated knife, wiping clean between cuts.

Why You’ll Love This Recipe

Rich chocolate flavor that feels comforting without being heavy

Straightforward steps suitable for beginner bakers

Large pan size ideal for gatherings and family tables

Easily decorated for Easter or left simple for everyday enjoyment

Balanced sweetness that pairs well with tea or coffee

Mistakes to Avoid & Solutions

Overmixing the Batter
Mixing too long can make the cake dense. Stop as soon as the batter is smooth.

Using Cold Butter
Cold butter does not blend evenly. Let it soften fully at room temperature.

Frosting a Warm Cake
This causes melting. Always wait until the cake is completely cool.

Dry Cake Texture
Overbaking is often the cause. Check the cake at 35 minutes and test with a skewer.

Serving and Pairing Suggestions

Serve sliced on a simple platter for family style sharing

Pair with fresh berries or lightly sweetened whipped cream

Enjoy with hot coffee, black tea, or a glass of cold milk

Works well as a dessert centerpiece for Easter lunch

Storage and Reheating Tips

Store covered at room temperature for up to 2 days

Refrigerate in an airtight container for up to 5 days

Bring chilled slices to room temperature before serving

Avoid reheating frosted slices to preserve texture

FAQs

1. Can I make this cake ahead of time?
Yes. Bake the cake a day ahead and frost the next day for best results.

2. Can I substitute regular milk for buttermilk?
You can mix 1 cup milk with 1 tablespoon lemon juice and let it sit 5 minutes.

3. Is the cinnamon necessary?
No. It is optional and adds warmth but can be skipped.

4. Can I freeze this cake?
The unfrosted cake freezes well for up to 2 months when wrapped tightly.

5. What if my frosting is too soft?
Chill it briefly or add a small amount of powdered sugar until it firms up.

Tips & Tricks

Measure flour by spooning into the cup and leveling for accuracy

Use room temperature eggs for smoother batter

For cleaner slices, chill the cake briefly before cutting

Taste the frosting before spreading and adjust sweetness if needed

Recipe Variations

Orange Chocolate Easter Cake
Add 1 tablespoon orange zest to the batter. Replace 2 tablespoons buttermilk with orange juice. The result is bright and lightly citrus scented.

Lighter Frosting Option
Reduce powdered sugar to 1 ½ cups and add 2 extra tablespoons cream for a softer, less sweet finish.

Nutty Chocolate Cake
Fold ½ cup finely chopped toasted walnuts into the batter before baking for added texture.

Final Thoughts

This cake feels like the kind of dessert that belongs at the center of a table, surrounded by conversation and familiar laughter. It does not ask for perfection, only care and patience. Baking it reminds me that traditions do not have to be complicated to be meaningful.

A simple chocolate cake can hold memories, mark seasons, and quietly bring people closer. Easter often comes with its own rush, yet this cake encourages a slower pace. A slice shared after dinner has a way of lingering, not just on the plate but in the moment itself. That, to me, is the true gift of baking.

Easter Cake

Sandra Myers

A soft chocolate Easter cake topped with creamy chocolate frosting, simple to make, generously sized, and perfect for sharing with family and friends during spring celebrations.

Print Recipe Pin Recipe

Calories

Ingredients

  

• 2 ½ cups 300g all-purpose flour
• ½ cup 60g unsweetened cocoa powder
• 1 ⅔ cups 330g granulated or caster sugar
• 1 tbsp baking powder
• ½ tbsp baking soda
• ½ tsp ground cinnamon optional
• ½ tsp salt
• ⅞ cup 200g unsalted butter softened
• 3 large eggs
• 1 cup 225ml buttermilk
• 2 tsp vanilla bean paste

Chocolate Frosting

• 1 cup 175g dark chocolate chips
• 2 cups 260g powdered sugar
• 6 tbsp unsweetened cocoa powder
• ⅔ cup 150g unsalted butter softened
• ½ cup 120ml heavy cream

To Decorate

• Easter chocolate eggs bunnies, sprinkles

Instructions

 

• Preheat the oven to 340°F 170°C. Lightly mist a 9x13 inch cake pan with cake release and line the base with parchment paper to prevent sticking and make removal easier.
• Add the flour, cocoa powder, and sugar to a large bowl. Sprinkle in the baking powder, baking soda, cinnamon, and salt, then whisk until evenly combined and free of lumps.
• Add the softened butter, eggs, buttermilk, and vanilla bean paste. Mix on the lowest speed until the ingredients begin to come together. The batter will look uneven at first, which is normal.
• Increase the mixer speed gradually and beat until the batter becomes smooth and glossy. Stop once or twice to scrape down the sides and bottom of the bowl so everything is fully incorporated. The batter should be thick but easy to spread.
• Spoon the batter into the prepared pan and level the surface. Bake for 35 to 40 minutes, until a skewer inserted into the center comes out clean and the cake springs back when lightly pressed.
• Transfer the cake to a wire rack and let it cool completely before frosting. Frosting too soon can cause the topping to melt and slide.
• Place the dark chocolate chips in a heatproof bowl and melt in the microwave in 30 second bursts, stirring between each, or over a pot of gently simmering water. Set aside to cool slightly.
• Combine the powdered sugar and cocoa powder in a mixing bowl, mixing well. Sifting helps create a smoother frosting but is optional.
• Add the softened butter and begin mixing on low speed. Gradually pour in the heavy cream until the mixture looks smooth and creamy.
• Add the cooled melted chocolate and beat until the frosting holds soft peaks. If it feels too thick, add heavy cream 1 tablespoon at a time.
• Spread the frosting evenly over the cooled cake using a palette knife, creating soft swirls on the surface. Decorate with Easter eggs, bunnies, or sprinkles, then slice with a serrated knife, wiping it clean between cuts.