Chocolate Easter Cake with decadent chocolate layers and vanilla buttercream frosting. Tint the frosting with a fun color and garnish the cake with milk chocolate eggs and coconut.
Chocolate Easter Cake
This is a Chocolate Cake for Easter but can be adapted for any holiday. Rich chocolate cake layers with tinted vanilla buttercream frosting make the foundation for the cake. Crushed chocolate cookie crumbs are added to the frosting to give it a “speckled egg” appearance. The cake is decorated with toasted coconut and milk chocolate eggs.
Do you remember my chocolate pistachio cake? I used the same chocolate cake for today’s recipe. It’s one of my favorite chocolate cakes. It’s tender yet supremely fudgy and packed with so much chocolate.
It’s a chocolate lover’s dream cake!
Five parts to Easter egg chocolate cake
- Chocolate cake
- Tinted vanilla buttercream frosting
- Chocolate cookie crumbs
- Toasted coconut
- Milk chocolate candy eggs
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
How to make chocolate cake for Easter
The chocolate cake is similar to my chocolate coconut cake. The biggest difference is the use of buttermilk. I love buttermilk in cakes. Why? Buttermilk yields an incredibly moist crumb.
In fact, the crumb is so moist, it sticks to the fork.
I use both melted chocolate and cocoa powder in the batter which only enhances the chocolate flavor. You can take it a step further by omitting 1/2 cup buttermilk and using 1/2 cup strong brewed coffee in its place. Make sure the coffee has cooled to room temperature first.
Use Dutch-process cocoa powder for the cake. Dutch-processed is darker and has a much smoother flavor than natural cocoa powder.
The frosting is my basic buttercream frosting with the addition of chocolate cookie crumbs and gel food coloring. You can use any color to tint the frosting with but I highly recommend going lighter than I did so the cookie crumbs are visible. But, then again, this is totally up to you.
Toast coconut to garnish the bottom edge of the cake. Use the coconut that’s remaining to form a “nest” on top of the cake and fill the nest with candy eggs.
Tips for making chocolate Easter cake
- When measuring the flour, it’s best to weigh it. But if you don’t have a scale, stir the flour, spoon it into your measuring cup, and level it off with the back of a knife.
- Be sure you are using Dutch-process cocoa powder and not natural unsweetened cocoa.
- Work with room temperature ingredients. Set the cold ingredients out on the countertop 30 minutes to 1 hour before you begin baking.
- When tinting the frosting, add 1 drop of gel food coloring at a time until you achieve the desired color.