Go Back
Print Recipe

Easter Cake

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.
Calories:
Author: Sandra Myers

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.