Chocolate Easter Cake
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This chocolate Easter cake is made from scratch and is a great option for beginner bakers. The sponge is soft, moist and rich in flavor, and you don’t need an electric mixer to make it. A wooden spoon or spatula does the job just fine.
The frosting is a smooth chocolate cream cheese mixture that’s easy to spread and not overly sweet. Once the cake is frosted, you can decorate it with anything Easter-themed like chocolate eggs, bunnies or chicks. It’s a simple recipe with reliable results and can be made ahead, which makes it perfect not only for Easter but for birthdays or weekend treats too.
Here’s what makes this cake a good choice:
- Straightforward instructions that are easy to follow.
- No mixer required, use just a bowl and spoon.
- Moist sponge with a deep chocolate flavor.
- Chocolate cream cheese frosting made without butter.
- Easy decorating ideas using Easter chocolates.
- Works well for Easter, birthdays, or any chocolate craving.
Easy decoration ideas
Decorating this cake is the fun part, and you don’t need anything fancy. Here are a few ways to give it a festive Easter look:
- Mini chocolate eggs – scatter them on top or pile them in the center.
- Chocolate bunnies or chicks – use one as a topper or nestle smaller ones into the frosting.
- Fondant shapes – make little bunnies (see our Easter bunny cupcakes for ideas).
- Or skip the decorations altogether and enjoy it as a simple chocolate cake.
Tip: Add the decorations just before serving so everything looks fresh.
My tips for success
- Place the cake on a serving plate or cake board before frosting. It’s hard to move once decorated.
- The sponge can be baked a day in advance and frosted the next day. You can also make the full cake a day ahead, just leave off the decorations until serving.
- You can also split the batter into two equal-sized cake pans if you don’t have one that is deep enough to hold all of the mixture (it will rise during cooking). Keep in mind that baking time will be shorter by about 15–20 minutes, so keep an eye on it.
- Adding boiling water to the cake mixture is important. It enhances the chocolate flavor.
- The frosting isn’t very sweet, which balances nicely with the cake. You can add more powdered sugar if you prefer a sweeter frosting.
- Baking time can vary depending on your oven, the pan you use, where it’s placed in the oven, or even the temperature of the ingredients. If this is your first time making the cake, keep a close eye on the end of baking.
Storing leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days. The sponge stays moist and the frosting holds up well.
FAQs
Yes. Bake the sponge in advance and frost it the next day. You can also make the full cake a day before serving, just add the decorations before serving.
Yes, the unfrosted sponge freezes well. Wrap it tightly and freeze for up to a month. Thaw at room temperature before frosting.
Sure. If you don’t have cream cheese, mascarpone or whipped butter with sugar and cocoa will also work.
An 8-inch pan works well. If using shallow pans, divide the batter evenly and reduce baking time.
More cakes to try
If you’re looking for easy cakes that fit Easter or any weekend treat, try one of these:
- Lemon Tart – light and zesty.
- No-Bake Blueberry Cheesecake – creamy with a cookie crust.
- Lemon Blueberry Cake – moist and soft with creamy frosting.
- Chocolate Banana Cake – chocolatey with a hint of peanut butter.
- Chocolate Bundt Cake – simple and great with coffee.
Chocolate Easter Cake Recipe
Ingredients
For chocolate cake:
- 1.5 cups all-purpose flour (220 grams)
- 1.5 cups superfine sugar , see note 1 (300 grams)
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 2 large eggs , at room temperature
- 1 cup milk , at room temperature (250 milliliters)
- ½ cup vegetable oil (120 milliliters)
- ½ cup boiling water (120 milliliters)
- ¼ cup unsweetened cocoa (40 grams)
For chocolate filling/frosting:
- 8 ounces cream cheese (240 grams)
- 8 ounces mascarpone (240 grams)
- ¼ cup powdered sugar (40 grams)
- 4 ounces dark chocolate , 70% cocoa content, see note 2 (120 grams)
For decoration:
- cadbury’s mini chocolate eggs
- chocolate shavings
Instructions
- For chocolate cake: Preheat oven to 350 Fahrenheit (180 Celsius). In a mixing bowl, stir together flour, sugar, baking soda and baking powder. Add eggs, milk, oil and mix together (with a wooden spoon or electric whisk) until combined. Pour in boiling water in 3 stages, stirring/mixing well after each addition.
- Pour the batter into an 8-inch (20-centimeter) cake pan lined with baking parchment (bottom and sides). See note 4.
- Bake at 350 Fahrenheit (180 Celsius) for about 1 hour or until an inserted skewer comes out clean.
- Cool completely before frosting (see note 5).
- For chocolate filling/frosting: In a mixing bowl, whisk together cream cheese, mascarpone and sugar until smooth. Pour in cooled, melted chocolate in 3 stages, while whisking until you get a smooth frosting.
- To assemble the chocolate cake: If your cake rose too much and is uneven, cut off some of the top, leveling it. Now, cut the cake in half. Spread ½ of the frosting over the bottom half. Cover it with the top part and frost the top as well as the sides with the leftover frosting.
- Decorate with chocolate shavings and mini chocolate eggs (see note 6).
- Enjoy!
Notes
- Superfine sugar = fine granulated sugar. It is not powdered sugar.
- Bittersweet/semisweet chocolate will also work.
- Baking time can vary depending on your oven, the pan you use, where it’s placed in the oven, or even the temperature of the ingredients. If this is your first time making the cake, keep a close eye on the end of baking.
- You can divide the batter into two same-size pans. Just note that cooking time will be shorter, maybe by 15-20 minutes, so make sure to keep an eye on the cakes.
- You can bake the chocolate cake in advance and finish it off the following day. Just make sure to cool it completely before wrapping it in plastic wrap.
- If making the whole cake in advance and storing it in the fridge, I recommend decorating with mini eggs right before serving. You can decorate with anything you like – Easter bunnies, chicks and chocolate eggs.
- There is enough frosting to fill the cake and to frost it. However, using too much to fill the cake will result in having only a little to frost it, so don’t overdo it!
- This cake can serve 10-12 people.
- The preparation time consists of making a chocolate cake sponge and assembling it. The time needed to make frosting is not included in the prep time, as this can be done while the cake is in the oven. Count with about 10 minutes + about 20 minutes for cooling the chocolate.
So moist and chocolatey! Your decorations are absolutely gorgeous!
Thank you, Michelle!
This looks heavenly and perfect for my two chocolate lovers! This will be gone so quick! My hubby and daughter already love this!
I had never heard of the boiling water trick but it really did bring out the chocolate flavor so much more! What a great baking hack! Thanks for sharing this delicious cake.
You are welcome!
Such a beautiful chocolate cake, perfect for Easter! Love the combination of mascarpone and cream cheese in the filling — brilliant!
Thanks, Michelle!
What a beautiful cake. Looks beyond delicious. So festive and perfect for Easter celebration. I will have to make this for my family. Thanks!