Chocolate Easter Cake

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This chocolate Easter cake is made from scratch and is a great option for beginner bakers. The cake is soft, moist and rich in chocolate flavor, and you do not 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 is easy to spread and not overly sweet. Once the cake is frosted, you can decorate it with mini eggs, bunnies or chicks. It is a simple recipe with reliable results and a lovely option for Easter.

Easy ways to decorate a chocolate Easter cake

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.
• 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 baking). 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 cake stays moist and the frosting holds up well.

FAQs

More desserts to try

If you’re looking for easy desserts 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.

If you are after a plain cake base for layering and filling, my sponge cake recipe is another good option.

Print Pin Rate

5 from 7 votes

Chocolate Easter Cake Recipe

A rich and moist chocolate cake with chocolate cream cheese frosting and easy Easter decorating ideas. It is made from scratch and is a good option for beginner bakers.

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10 slices

Author: Julia

Ingredients

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USMetric

For chocolate cake:

• ▢ 1½ cups all-purpose flour
• ▢ 1½ cups superfine sugar see note 1
• ▢ 1½ teaspoons baking soda
• ▢ 1½ teaspoons baking powder
• ▢ 2 large eggs at room temperature
• ▢ 1 cup milk at room temperature
• ▢ ½ cup vegetable oil
• ▢ ½ cup boiling water
• ▢ ¼ cup unsweetened cocoa

For chocolate filling/frosting:

• ▢ 8 ounces cream cheese
• ▢ 8 ounces mascarpone
• ▢ ¼ cup powdered sugar
• ▢ 4 ounces dark chocolate 70% cocoa content, see note 2

For decoration:

• ▢ mini chocolate eggs such as Cadbury mini eggs
• ▢ chocolate shavings

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Instructions 

• Preheat the oven to 350°F (180°C). In a mixing bowl, stir together the flour, sugar, baking soda, baking powder and cocoa.
• Add the eggs, milk and oil. Mix with a wooden spoon or electric whisk until combined.
• Pour in the boiling water in 3 stages, stirring well after each addition.
• Pour the batter into an 8-inch (20-cm) cake pan lined with parchment paper on the bottom and sides. See note 4.
• Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
• Let the cake cool completely before frosting. See note 5.
• To make the frosting, whisk together the cream cheese, mascarpone and powdered sugar until smooth. Pour in the cooled melted chocolate in 3 stages, whisking well after each addition until smooth.
• If the cake rose unevenly, trim the top to level it. Cut the cake in half horizontally.
• Spread half of the frosting over the bottom layer. Place the top layer over it, then frost the top and sides with the remaining frosting.
• Decorate with chocolate shavings and mini chocolate eggs. See note 6.

Notes

1. Superfine sugar means fine granulated sugar. It is not powdered sugar.
2. Bittersweet or semisweet chocolate will also work.
3. Baking time can vary depending on your oven, the pan you use, where the cake is placed in the oven, and even the temperature of the ingredients. If this is your first time making it, keep an eye on it near the end of baking.
4. You can divide the batter between 2 same-size pans. The baking time will be shorter, by about 15 to 20 minutes, so keep an eye on the cakes.
5. You can bake the cake a day in advance and finish it the next day. Make sure it is completely cool before wrapping it in plastic wrap.
6. If making the whole cake in advance and storing it in the fridge, decorate with the mini eggs just before serving. You can also use Easter bunnies, chicks or other chocolate eggs.
7. There is enough frosting to fill and frost the cake. If you use too much in the middle, you will have less for the top and sides.
8. This cake can serve 10 to 12 people.
9. Prep time includes making the cake batter and assembling the cake. The frosting time is not included, as it can be made while the cake is baking. Allow about 10 minutes for making the frosting, plus about 20 minutes for cooling the melted chocolate.

Nutrition

Calories: 572 kcal (29%), Carbohydrates: 57 g (19%), Protein: 8 g (16%), Fat: 36 g (55%), Saturated Fat: 23 g (144%), Trans Fat: 1 g, Cholesterol: 88 mg (29%), Sodium: 278 mg (12%), Potassium: 272 mg (8%), Fiber: 2 g (8%), Sugar: 38 g (42%), Vitamin A: 720 IU (14%), Calcium: 127 mg (13%), Iron: 3 mg (17%)

Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.

Course: Dessert

Cuisine: American

Did you make this recipe?I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.

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